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!
Z***
Absolutely delicious. Definitely making again
Marley Braunlich
Thank you! Enjoy 🙂
Alisha
I’m surprised this turned out well and tastes good. You can also use this dough to make other cookies, like snickerdoodles.
Marley Braunlich
Hey Alisha! Thanks for leaving a review and trying these eggless cookies! I actually have an eggless snickerdoodle recipe on my site here: https://bakedabundance.com/eggless-snickerdoodle-cookies/
Will
Delicious! I only looked up egg-free cookies because I was out, but honestly, I might have a new preferred recipe.
Lee
Delicious! I swapped 1/4 cup water for 1/4 cup coconut oil just to try it out since I use coconut oil when baking to give moisture. Turned out great!
I also used these exact same measurements/ingredients but negated chocolate chips, added 1 tsp cinnamon and cinnamon sugar on the outside to make snicker doodles! Definitely using this recipe again when I’m all out of eggs!
Krystal Bohaker
My son has an egg allergy and his diet restricts a lot of things. These cookies were wonderful! Just what we needed. Came out great! thank you so much for sharing this recipe;)
Allison Napier
These are AMAZING! I went to make cookies and realized I didn't have any eggs and stumbled upon this recipe. You would never know there's no eggs in these cookies! I substituted the chocolate chips for mini m&ms, so yummy! Thank you for this recipe- will be adding to my recipe book
Marley Braunlich
Woooo! Love the mini m&ms idea. Thank you for this raving review, Allison. Enjoy 🙂
Chadel
I was a bit skeptical but this recipe blew me away. I couldn't believe that it all came together. It was true, crisp on the outside and chewy in the middle cookie. My 13yr old daughter who has a egg allergy gave me a high five which ment a lot. Thank you for sharing. This recipe is a keeper.
Marley Braunlich
This review warms my heart Chadel! So sweet. Thank you and enjoy!
DJMC
I made exactly as written just with a 1/2 cup of chopped walnuts. This recipe is great! The cookies were soft and gooey on the inside but had the perfect crisp edges. Thank you!
Trish McLaughlin
I have a friend who cannot eat eggs so I was looking for some kind of dessert to make for her. These cookies came out really well. They are easy to make and delicious!
Shelley
Made this recipe because I realized I had no eggs and promised the kiddos we'd make cookies and found this recipe! No regrets and will make these always! I actually prefer this recipe to the standard one with eggs! (Plus its cheaper to make without them, ha!) Very surprised these were SO amazing!
Gloria
We have been trying to change up our diet a bit to cut out so many animal products, and be a little healthier. But even healthy people need a nice, warm from the oven cookie sometimes. This recipe hit the spot. I love eggless cookies. Still soft, and chewy (even when room temp the next day). Appreciate that people like you do all the math of the recipe and share online for all of us. I look forward to trying some more of your recipes. Ever think of putting out an eggless dessert book? You should! 😊