These eggless chocolate chip cookies are life changing! With soft, chewy centers and lightly golden, crispy edges, you'll never need another cookie recipe. The secret to these perfect dark chocolate chip cookies is not using eggs!
Why You'll Love These Soft & Chewy Cookies:
Remember the giant chocolate chip cookies you would get for $1 in elementary through high school? That's honestly what this recipe reminds me of. I call these "school cookies" because they're extra soft and even make great under-baked cookies if that's your thing.
I promise you're going to fall in love with these cookies. They are soft and they stay soft days after being baked. Just trust me on this one guys and make these cookies asap! 😍
Plus, these easy cookies would make great ice cream cookie sandwiches! Be sure to save this recipe on Pinterest so you can come back to it when you're ready to make some fancy shmancy ice cream sammys for your next birthday bash.
Chocolate Chip Cookies Without Eggs!
I know it may sound weird, but this chocolate chip cookie recipe without eggs is seriously THE BEST I've ever made!! Like where have these cookies been my entire life?! I am a soft cookie person. Get out of here crispy, stale cookies! ✌️
Instead of adding eggs, you add WATER. Am I sounding even crazier? Haha. This recipe can easily become vegan if you swap the butter for vegan stick butter. You're welcome!
How To Make This Eggless Chocolate Chip Cookies Recipe:
Before you get starting, soften your butter in the microwave for a few seconds or allow it to rest on the counter. Beat the softened butter and sugars together for several minutes until light and fluffy. Scrape down the sides a few times and keep beating until the butter and sugar mixture has lightened in color.
Next, add in the room temperature water and vanilla extract. Beat on low-medium at first and then increase the speed to medium-high. When you add the water, the mixture will look curdled or separated. After a few more minutes of beating, the butter and sugars will come back together to form a light and creamy mixture again.
Now it's time to add the dry ingredients. Spoon and level the flour to get a more accurate measurement and add to the mixing bowl. Next add the baking soda, baking powder and salt. Use the measuring spoon to gently stir the rising agents into the flour before turning on your mixer.
Mix the dry and wet ingredients together on medium speed until just combined. Your cookie dough should look sticky and start to form a large dough ball around the beater.
Lastly, fold in the chocolate chips. Use a cookie scoop or a large spoon to scoop the dough and roll into about 2'" balls. Place cookie dough balls onto a parchment lined baking sheet and bake at 350 for 12-15 minutes.
Baking Tips:
Bake for about 12 minutes for a slightly under-baked cookie and bake for about 15 minutes for a more baked cookie. Baking times will vary from oven to oven, so keep an eye on your cookies and take them out when they look good to you!
Remove the eggless chocolate chip cookies from the oven when they are lightly golden brown. These cookies without eggs will look slightly puffy with under-baked middles when first removed from the oven, however they will flatten out and continue to bake as they rest. Allow cookies to cool before eating.
Everything You'll Need
Dark Chocolate Chunk Cookies:
- Softened Butter
- White Sugar
- Brown Sugar
- Water
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Dark Chocolate Chips
- Semi Sweet Chocolate Chips
Need to make a substitution?
Vegan?
Simply substitute vegan stick butter and this recipe instantly becomes vegan!
Chocolate Chips:
I prefer to use a mix of dark and semi sweet chocolate in this recipe. But any chocolate chips will work! You can use mini chips, milk chocolate or even a chopped chocolate bar.
More Dessert Recipes:
- Pumpkin Cake with Cream Cheese Frosting
- Healthy Chocolate Chip Cookie Bars
- Chewy Iced Lemon Cookies
- Healthy Blueberry Crisp for Two
- Chocolate Cupcakes with Chocolate Frosting
If you make these eggless chocolate chip cookies, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!
PrintRecipe
eggless chocolate chip cookies
These eggless chocolate chip cookies are life changing! With soft, chewy centers and lightly golden, crispy edges, you'll never need another cookie recipe. The secret to these perfect dark chocolate chip cookies is not using eggs!
- Prep Time: 10
- Cook Time: 12-15
- Total Time: 25
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- ½ cup salted butter, softened
- ¼ cup white sugar
- ¾ cup brown sugar, lightly packed
- ¼ cup water, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips (I use ½ cup dark and ½ cup semi-sweet)
Instructions
- Cream together softened butter and sugars for several minutes until light and fluffy, scraping down the sides.
- Gradually add in water and vanilla extract and beat to combine. (The water will cause the mixture to appear curdled. Turn your mixer on medium-high and beat for a few more minutes to bring the ingredients back together.)
- To a mixing bowl, add dry ingredients including flour, baking soda, baking powder and salt.
- Stir in the chocolate chips and chill the cookie dough in the fridge for 30 minutes or more.
- Use a cookie scoop or spoon to portion out the dough to 2" balls. Place on a parchment lined baking sheet and bake on the center rack at 350F until the edges are golden brown, for about 12 minutes. The cookie centers will look puffy and under-baked, but trust the process!
- Let the cookies cool to set. They will flatten out and continue cooking after they're removed from the oven. Wait until the cookies are set, 5 minutes or so, before transferring so they don't fall apart.
Notes
To make this recipe vegan, swap butter for vegan stick butter.
Chilling the cookie dough creates a chewier texture. I recommend at least 20-30 minutes, but you can also store the dough in the fridge for a few days and bake off a few cookies at a time as well!
I typically bake 4-6 cookies at a time so there is enough room for them to spread out.
For an under-baked cookie, bake 10-12 minutes. For a crispier cookie, bake 12-15 minutes.
Baking times and how your cookies will spread may vary depending on your oven!
Ev
I love this recipe! Tried it out over the weekend and it came out of the oven perfect! Would definitely recommend these cookies for first-time bakers. (I halved the size and still put it in for 12 minutes. Don't know why that worked but I'm not complaining!)
Amie
Absolutely amazing. Eggless makes it ai my granddaughter can eat cookie dough bites from freezer. As I freeze dough and pull out to bake. Best egg less I found yet.
Marley Braunlich
So delicious!! Thanks Amie 🙂
Em
If it's for edible cookies dough be sure to also bake the flour. It also contains salmonella. I'm not sure the needed temp Since I learned that after making microwave edible dough myself.
Devin
Tastes similar to the safe to eat cookie dough! Trust the bake time, I forgot they won't brown much due to no egg and left mine in an extra 3 minutes. Still a great cookie but not the soft I was aiming fir, totally my fault!
Marley Braunlich
Thanks Devin! You're right, these are a bit lighter in color! Enjoy 🙂
Manjiree Balel
I have baked these cookies twice, and they turned out very delicious. Thank you for the spot-on recipe, especially without the eggs. I have a question: How do you make cookies flat? Ours are quite huge. Thank you
Marley Braunlich
Hey Manjiree, thank you for your review! I recommend trying the "pan banging" method or even flattening them out a bit with a spoon halfway through baking to achieve flatter cookies.
Logan G.
I have never been so moved to leave a review on a recipe … until now! Eggs have been so expensive at the grocery store that we’ve skipped them for a few weeks. Last weekend, we were desperate for a sweet treat, and so I had to go searching for anything eggless. That’s when I found this recipe, took a chance, and was IMPRESSED! I said, “Why did we ever put eggs in cookies before? These are perfect.” The dough is yummy, the same-day cookies are melty, and the next-day cookies are somehow even better. 100/10!
Marley Braunlich
Ahhh well thank you so much for taking the time to leave this awesome review Logan! 🙂 Enjoy!!
Esther St.Peter
Absolutely fabulous! My granddaughter has an eggs FPIS and these cookies are perfect. Thank you so much!
Marley Braunlich
Of course! Thank you Esther 🙂
Nikki
Love these cookies!!!
Marley Braunlich
Thanks so much Nikki! 🙂
Andrea
BEST choc chip cookie recipe I have ever tried...I was dubious of the water and no eggs, but...WINNER!
Marley Braunlich
Woooo! I love to hear it. Thanks so much Andrea! 🙂
DiAnna
Oh my. Out of eggs.I tried these. They are very good. I baked for 15 minutes. They're nice and crunchy on the edges and bottom. Put in my favorites! Subscribed so I can check out other recipes. Thankyou 🙂
Marley Braunlich
Thanks so much DiAnna!! 🙂
Reneé
Such a great recipe. I have an egg allergy in my home and this is the first chocolate chip cookie recipe I have found that gives a "soft chewy" texture, rather than "crispy". Thank you for sharing it. Even my friends can't tell it's egg-free. I do cook for 18 min at 6,000 feet elevation.
Marley Braunlich
Wow! This is so awesome to hear Renee! Thank you 🙂