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!
Angela Camacho
Very good, glad I found the recipe. I was out of eggs.
Danika
These were so good!!!
Niki Shah
Should I use light brown sugar or dark?
Marley Braunlich
Hey Niki, either brown sugar should work just fine. I tend to have light brown sugar more often than dark so that's what I usually use in this recipe!
Annie
Glad to have found a simple eggless recipe that didn’t call for a bunch of weird substitute ingredients. Easy recipe that came out great and satisfied my craving for soft cookies, though they took a little longer than 12 minutes to bake.
I had all the ingredients but didn’t follow the instructions quite exactly: I don’t have a stand mixer so mixed by hand. I didn’t have any parchment paper so used a non-stick cookie sheet with cooking spray. I forgot to chill the dough but still had some left over so chilled that for a second batch later. After 12 minutes in the oven they had barely started to flatten and weren’t golden brown so I baked them for another 5 minutes, then turned off the oven and let them sit in there for another 5, then resting for a final 5. They didn’t flatten much more so they were some chunky bois but still turned out delicious! Chewy with a slight crunch!
Marley Braunlich
Thanks Annie! I'm glad you enjoyed these cookies and found good work-arounds so the recipe method fit your needs. One tip for flatter cookies is the "pan banging" method, where you tap the cookie sheet on a flat surface with a pot holder several times before returning the cookies to the oven for a few more minutes to finish baking. Bake times can definitely vary for different oven types and altitudes. I prefer an underdone cookie, so glad adding those extra minutes worked well for ya! Enjoy 🙂
Michelle
Very handy now that eggs are so expensive. 🥹 thank you! Maybe bake a little longer if you don’t want them too gooey in the middle.
Marley Braunlich
Thanks for the 5 star review Michelle! Enjoy 🙂
Marley Braunlich
Thanks Michelle! 🙂 Enjoy!!
Randall Humiston
Made it and they were delicious. Unfortunately they didn’t flatten out a bit. Could be because I used too many chocolate chips. Or maybe it was because I had an almost three year old granddaughter helping me. I can’t guarantee that the ingredients were measured exactly. But the experience was well worth it. Santa is gonna love them!
Marley Braunlich
Thanks so much Randall. I'm glad you had fun making these cookies with your granddaughter! Next time, you could try flattening out your dough balls a bit before baking and/or banging the pan on a flat surface a few times at the end of baking to help them get a bit more flat. 🙂
Laura
Have you tried freezing the dough and baking from frozen? Was hoping to make a big batch and just bake a couple here and there.
Marley Braunlich
Hey Laura, Yes! I have frozen this dough and it works out great. I would suggest letting the frozen cookie dough balls sit on the baking sheet for 5 minutes or so to thaw slightly before baking. I have some helpful tips in this post too: https://bakedabundance.com/how-to-freeze-cookie-dough-and-bake-from-frozen/
Laura
Awesome, thank you! These were delicious and I can’t wait to have some easily on hand!
Amanda
Just used this recipe and it was a hit!
Marley Braunlich
Woooo! I always love to hear it. Thanks Amanda 🙂
Evylyn Burns
So it's December 2024 and I found this recipe due to the high cost of eggs and thought Ill try it. Well let me tell you, I over the years have been a cook and never have I made eggless cookies but these were just awesome. I did add one thing extra, peanut butter. Three heaping tablespoons. I will definitely make them often.
Marley Braunlich
Yum!! Sounds delish. Enjoy Evylyn!
Sadie
My littlest is dairy, egg, and soy free due to allergies and this is my go to recipe! I use coconut oil for the butter and allergen free chocolate chips. They’re a bit heavy from the oil but that’s to be expected! I have this recipe pinned in my browser so it’s easily accessible haha.
Marley Braunlich
Supermom Sadie! I'm glad you found a recipe that works for your littles. A few other bakers swap the butter for coconut oil too. Glad this works well for you! Thank you for your support 🙂