The best EGGLESS chocolate chip cookies recipe

I’ve been allergic to eggs my entire life and I’m always on the lookout for new no-egg recipes.  These are best EGGLESS chocolate chip cookies EVER!  You don’t have to look any further.  People always ask if they have eggs because they are so good.  They can’t even tell.

We make these several times a month at my house and now my 12 year old has taken over some of the duties and can make them by himself.  (He usually leaves the cleaning up to me though!)  We’re working on that!

In fact, It’s also great if you like to snack on the dough and I have to remind my kids that most people put eggs in the dough and you can’t eat it.  I think each of my three kids eat at least 2 cookies worth of dough.

If you are wanting more egg free desserts, you can look under my food tab and you can click on eggless desserts.  I am adding things all the time!

Do you have an egg allergy? Did you run out of eggs? You'll want to save this recipe. These are the BEST eggless chocolate chip cookies EVER!

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The best EGGLESS Chocolate Chip Cookies Recipe

For those of of you that are just finding me and my recipes for the first time, I’ll tell you a little about myself.  I’m allergic to eggs and I don’t like making things I can’t eat.  My mom discovered I was allergic to eggs when I was around 6 months old- so 40 years ago.

When I was young I really just stuck to Dairy Queen ice cream, Oreos, and Chips Ahoy, and M&Ms for my any sweet treats.  Now I have more time and my kids are older to try out some recipes that I can eat. However, I still love Dairy Queen!!

Here are some more eggless recipes that you need to check out that are on my site.

Do you have an egg allergy? Did you run out of eggs? You'll want to save this recipe. These are the BEST eggless chocolate chip cookies EVER!

Eggless Dessert Resources

If you’re like me. then you’re probably on the lookout for more recipes that are egg free.  I hate finding a recipe and clicking on it and it has an egg in it!

I I started an eggless recipe board on my personal Pinterest page and then realized that I should probably link it to my blog.  It’s great finding recipes that are egg free and when I need one I can go look and eat everything in it.

I have an EGGLESS Recipe board on Pinterest and there are a ton a great recipes.  You can follow it here.  I pin on it every week because I’m ALWAYS on the lookout for new recipes.

I also have a EGG FREE RECIPE Facebook page that I just started, so there is only one follower right now, me!  (Update:  It’s over 1000 now!!) Go follow over there and I’ll post any good recipes I find!

Do you have an egg allergy? Did you run out of eggs? You'll want to save this recipe. These are the BEST eggless chocolate chip cookies EVER!

Eggless Chocolate Chip Cookie Tip

I’ve had a few people mention that their dough is dry and crumbly. First,  it should not be crumbly and should look moist and stick together well.  You may have to go back several times with the water to get it just right.  

Second, I’ve noticed that a lot has to do with the room temperature of the butter.  If I rush things and the butter is still a little cold, the dough needs more water.

Do you have an egg allergy? Did you run out of eggs? You'll want to save this recipe. These are the BEST eggless chocolate chip cookies EVER!

Here are a couple of my helpers!  How long does it take 3 people to make cookies?  In fact, it takes much longer than just me because they just don’t understand why you can’t cook a giant cookie the same time you cook a mini cookie! 🙂

I’m so glad they are getting old enough to make them without any help now!

Here’s the mixer I have and love.  They have them one sale all the time, so check it out if you’re needing a new one.

This tee is the BEST!  It comes in toddler size 2-4 and in a lot of other colors too.  It’s perfect for field trips, birthday parties, and preschool!

I have a feeling if this had been around when I was little my mom would have put this on me! I designed this tee so all profits go back to my site to buy groceries so I can make more egg free recipes!


The best EGGLESS chocolate chip cookies


  • 1/2 cup butter (1 stick)
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla   You can make your own.  Here are the instructions to do that.  It’s REALLY easy!
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 1 cup chocolate chips (or more):)


  • Preheat the oven to 350F.
  • Beat the butter with white and brown sugars for 1 to 2 minutes, until creamy with an hand mixer (This is the one I got for my wedding and it’s still going strong).  I just got this mixer as a Christmas gift and LOVING it!
  • Add in flour and baking soda. Mix.
  • Add water, oil, and vanilla and mix.
  • Fold in the chocolate chips with a wooden spoon.
  • Drop by spoonful  onto the baking sheet.  I usually do about 1-2 tablespoons and put 12-16 on the cookie sheet.  Here are the ones I have and I LOVE them!
  • Bake for 10-12 minutes.

You can print here!

4.7 from 165 reviews
The best EGGLESS chocolate chip cookies
Recipe type: Dessert- Cookies
Serves: 24
  • ½ cup butter (1 stick)
  • ¼ cup sugar
  • ½ cup packed brown sugar
  • 1½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 1 cup chocolate chips (or more):)
  1. Preheat the oven to 350F
  2. Beat the butter with both sugar for 1 to 2 minutes, until creamy with an hand mixer
  3. Add in flour and baking soda. Mix.
  4. Add water, oil, and vanilla and mix.
  5. Fold in the chocolate chips with a spoon.
  6. Drop by spoonful onto the baking sheet. I usually do about 1-2 tablespoons and put 12-16 on the cookie sheet. Bake for 10-12 minutes.

You may also LOVE this eggless oatmeal cookie recipe!

EGG FREE Oatmeal cookies

These are best EGGLESS oatmeal cookies EVER! Perfect for lunch boxes, snacks, and desserts. They won't last long so make sure to make a double batch.

342 Responses

  1. This looks great! I’ve yet to find a good eggless chocolate chip cookie recipe and it looks like I’ve found one!

    • Dagny says:

      Just made these and they turned out chewy and good just like you said. They may not be quite as rich as when eggs are used, but I actually prefer these. I will make again and again, thank you!

      • Kimberly says:

        Yes! We just made these! I do not have an egg allergy but was craving chocolate chip cookies and was too lazy to go to the store to get eggs! I do prefer these! Thank you!

        • Laura says:

          Lol that’s where I’m at.

          No egg allergies BUT my 4 kids want cookies … we don’t have eggs and only smarties as a mix in … I’m totally making this recipe. Thank you, you’re a life saver!

        • Nicole says:

          Followed this recipe exactly and these came out great! My boyfriend asked me to make another batch the next morning for breakfast!

      • Tizzy gray says:

        These are the best chocolate cookies ever! I did add an extra tbsp of water and they were perfect. Crunchy outside and soft inside. I’ve been made eggless cookies but I’ll never use another recipe. This will be my go to chocolate chip cookie recipe from now on. Thanks a million!

  2. Becky says:

    This look so good, Holly. I am out of eggs as we speak so these are perfect for tonight!

    • emjay says:

      can I use a food processor I do not have a hand stand mixer. Can I used stevia I don’t have a brown sugar

      • Holly says:

        I’ve never tried a food processor. It probably would work, but make sure to take it out and stir the chocolate chips in with a spoon. I’ve never cooked with stevia before so you will have to use that at your own risk! 🙂

  3. Marissa says:

    Interesting cookies! They definitely look like they’re worth a try 🙂

  4. Erica says:

    These look great! Egg allergies are so common now- I’m going to make these for my friends little boy the next time they come over! Thanks for the recipe!

  5. Ashley Tukiainen says:

    Great recipe! I too am allergic to eggs….well, specifically non-organic eggs. I can have organic ones in moderation without too much trouble, but it does make baking a challenge. So glad to have this one in my recipe book 🙂

  6. Yum…they look delish! I am going to have to make these, pinning for later! Visiting from Pretty Pintastic Party.

  7. chellie says:

    These look great! I’m not allergic to eggs, but sometimes I’m out! And, I have friends that are. Nice to have this in my back pocket!

  8. Sarah says:

    Those look great! Remember to link-up again tomorrow for another Tuesday Talk!
    Sarah (co-host)

  9. Hey girl!!! Thanks for linking up to Creative K Kid’s Tasty Tuesdays Linky Party. I’ve pinned your post to the Tasty Tuesday’s Pinterest board!!! Have a great week!!

  10. Kelly says:

    YES! THANK YOU! We are currently out of eggs so this recipe is much needed in my house!

  11. Yum! Do these come out chewy or crunchy?

  12. Kim says:

    Baking soda….or powder? You list both

    • Holly says:

      Oh my gosh! You’re right! I can’t believe I did that and hope no one made them that way. It’s baking soda! I corrected it in the post. Thanks for finding it.

      • esha says:

        I made em with bakimg powder gosh lets see how they turn out

  13. Sam says:

    Agh mine broke apart and did not turn out as a cookie. We ended up eating dough. But I dunno what hat happened?!

  14. Laura says:

    My cookie batter needed WAY more moisture. I had to add almost another quarter cup of water to mine to make it stick together like a normal cookie batter. It took a little longer in the oven, but they came out pretty good!

  15. Rajitha says:

    I got this recipe from Pinterest and made this now for my mother in law who will not eat eggs. This are out really awesome and we all loved it . Thanks a lot 🙂

  16. Audrey says:

    My dough came out really crumbly and definitely did not stick together. I added 1/4 cup applesauce and the dough was perfect. Cookie came out pretty good and good looking. I think if I make them again I’ll do all brown sugar, and maybe dark brown. Flavor is lacking somewhat.

    • Holly says:

      Yes, you have to add enough oil and water for the dough to really stick together and be moist. I’m going to take a picture next time I make these to show what the consistency should be.

  17. Rajul Gupta says:

    Hi Holly thanks so much for the Recipe. I found it on pinterest. Gr8 receipt. I agree with the dough not sticking together. it was too dry though i used a tablespoon for oil and mine was too large like a serving spoon. So i put 3 tablespoon of oil. And it formed a dough. I shaped them with hands. It tasted nice but would it be better if i reduce oil quantity and put more water instead to make the dough stick together. BTW i didn’t use baking soda. Nevertheless came out good.

  18. Lillian says:

    I’m a weirdo that can’t crack eggs (I know, I’m 28 – I should have it figured out by now). Usually my husband cracks them for me, but he wasn’t home when I got an intense craving for chocolate chip cookies. These turned out so well! My kids (7, 5 & 3) all loved them, too!

  19. Arti mundra says:

    Can we use normal sugar instead of brown sugar

  20. Momof2Terps says:

    This recipe is awesome! If you are in USA they will remind you of Entemann’s or Freihofer’s. Yum!

  21. Micky says:

    The first few times I made them they came out perfect. I can’t figure out what I’m doing wrong. On this last batch the only thing I know for a fact I did differently was canola oil instead of veggie oil ( I was out) any other changes you can think of that would have made the cake-ish instead of cookie-ish. Butter was at room temp, maybe a little warm because it was 100° outside

    • Emily says:

      Love this recipe! I had a craving for chocolate chip cookies late at night but didn’t have any eggs. I couldn’t even tell there aren’t any eggs in them! I did not have the issue of the batter being crumbly like others have said; I think that’s because my butter was very soft when I started. I will definitely use this recipe again! They are delicious! Thank you so much!

  22. Jami says:

    Thank you so much for sharing this! My daughter was recently diagnosed with an egg allergy and has been craving chocolate chip cookies! She hasn’t had one for months now. These turned out delicious and she was so excited!!!!

  23. Christina says:

    I wanted to share my “vegan” experience with this (it was great, btw). Here’s what I posted on Pinterest:

    [UPDATE] Veganized: Made these with “Melt.” (Vegan butter). I made no other changes. THESE. WERE. BOMB. No one would have guessed that these were anything other than standard junk food. You do not miss the egg at all. Totally amazing. A little flat (Melt is very soft; I didn’t even allow it to come to room temperature but just used it straight out of the fridge), but I’ll take it.

    I used a stand mixer, which she does not really say to do but I found it to be great.
    Wet ingredients: beat.
    Dry ingredients: paddle.
    Second wet ingredients: paddle.

    Made on air bake sheets on a silat.

    For the second tray of cookies I put the dough in the fridge while the first tray baked b/c it’s very warm out today and the dough was already pretty soft and it had no noticeable change on the second tray.

    Thank you for such a great recipe – I’m so sick of vegan versions of stuff that taste healthy. If I want to bake chocolate chip cookies, I want them to taste like they’re wrecking my diet!!! <3

  24. Shivna says:

    Will demerara sugar work instead of brown sugar? Should the measurements be kept same if I use demerara sugar?

    • Holly says:

      You could but I think regular brown sugar works best because it has more moisture and makes the cookie a little more chewy.. Demerara is more like regular white sugar.

  25. Jacqueline Death says:

    I’m thinking of possibly baking these for a school bake-off next week, but we don’t have eggs in the house due to my sister’s allergy. Just wondering if the measurements are American cups or Australian.
    Thanks ^.^

  26. Diana says:

    Loved this recipe! Made these with my little brother and split the batter before putting in the chocolate chips. (He can’t eat chocolate for health reasons so he rolled his cookie dough in cinnamon and sugar.) I forgot to set a timer and I left the cookies in a bit long, they came out more crispy as a result.. But, because they weren’t burnt they were perfect for dipping into milk. Giving the rest of the batch to my fiancé, he gets really particular when it comes to chocolate chip cookies but hopefully he’ll love these too! What my brother and I loved the most was the consistency of the cookie dough and how easy it was to work with! Will be making these again. ?

  27. Jess says:

    Made these for my little brother, who has an egg allergy. Absolutely loved! This is now my go to recipe! Better than regular chocolate chip cookies! Thank you so much!!

  28. Savanna says:

    How many cookies is this supposed to yield?

  29. Savanna says:

    Thanks! I will be trying them tonight!

  30. Gabrielle says:

    This is my favorite chocolate cookie recipe in general! Eggs or no eggs, it’s fantastic~

  31. Melody says:

    These are the best chocolate chip cookies we have ever made!! This is by far the best recipe I have ever used. they were fluffy and so delicious. We didn’t have eggs and wanted to make cookies anyway. These are far superior to any chocolate chip cookie I have ever eaten. Thank you!

  32. Pali says:

    Hi, can I use EVOO instead of vegetable oil in this recipe, if so then how much? Also I wanted make this into a cookie cake, is it possible? How long should I bake for if I can make a cookie cake?

    • Pali says:

      Sorry didn’t mean to give your recipe a 1 star rating. I pressed it by mistake.

    • Holly says:

      I think EVOO should be okay to use. I would use the same amount. I’m not sure about a cookie cake. I think it could work if you left it in the pan and didn’t try to take it out. It would take a little longer to cook, but not sure by how much. I’ve never tried. You will need to keep an eye on it.

  33. Tiffany says:

    I am out of vegetable oil, would coconut oil work the same?

  34. becca says:

    Love this recipe! I came across some of the same crumbly issues as others the 1st time I made them. This time I soft melted the butter and used all brown sugar. Even chewier and didn’t need the extra water.

  35. Pat says:

    Absolutely delicious!! Made them for my granddaughter…..a big hit! Thank you!

  36. KSH says:

    These were great! Thank you! My son made them and he said he had to add a bit of extra water. But he also said he didn’t cream the butter. So it sounds like it’s his fault. 😉 The dough reminds me of biscuit dough and it’s perfect!

  37. patricia furlong says:

    just made them and they are a huge success in my household tonight. the kids barely let them cool down. thanks for the recipe.

  38. Amy says:

    DELICIOUS!!!!! this beats the more involved recipes i have tried over the years with eggs. these worked up exactly as described and came out perfect! i am going to share share share your link to this.

  39. Valerie says:

    Here it is 1 am, I woke up wanting chocolate chip cookies. Wouldn’t you know tho, there’s no eggs. So here I am in the kitchen about to make these cookies.

  40. Zina says:

    Heads-up, your printable doesn’t have the cooking time. 🙂

  41. Happy says:

    Can I replace choc chips with white choc chips?

  42. ashley says:

    i dont have brown sugar,what else can i use?

    • Kasey says:

      Brown sugar is a mix of molasses and sugar. So if you have molasses on hand put in the TOTAL amount of sugar and add some molasses in. I hate that brown sugar gets rock hard and I don’t use it all that often so I just have a bottle of molasses!

      • J says:

        My girls love this recipe and they keep beg me to make more so I just made one with butter scotch chips instead of chocolate chip and still yummy!
        Thank you 🙂

  43. Anonymous says:

    I’ve made this multiple times and i love them! My family loves them and ate them so quickly!

  44. Melissa says:

    So good! I used coconut oil instead of veg oil (I didn’t have any) and they came out amazing! My daughter has an egg allergy so I am always trying to recipes – this is def a keeper!

  45. Stephanie says:

    Just made these with my niece! They turned out perfect! Does anyone know how many calories these cookies contain?

  46. Nikki says:

    MEH. Maybe I should’ve used milk chocolate instead of semi-sweet. They came out looking pretty, and definitely chewy. Just a little on the bland side, and with a slight metallic taste …

    • Ciry says:

      The metallic taste is from the baking soda, I experienced it myself. I might use a little less next time. Besides that, these are quite satisfactory, they just do have a longer cooking time than most cookies do – maybe it’s the water – definitely listen to the 10-12 recommendation and err on the side of longer.

  47. Sierra says:

    The first time I made these they came out perfect! That was yesterday, however, today, I made four batches, crazy right?! But they all didn’t turn out? They were all very skinny, hard and stuck to the pan, I have no idea what I did wrong, but if someone could please explain maybe what happened that would be great!

    • Edel says:

      Just made them and they’re delicious. Only change I made to recipe was adding 2 extra tablespoons of water.

  48. Lola says:

    Wonderful receipe! ! I made these for a big event& everyone loved them! Followed receipe exactly too. Thank you! !!

  49. Sara says:

    I tried this recipe and it came out well. However, there was a sight bitter taste due to the oil. Next time I am going to try with lesser quantity of brown sugar because the cookies looked brown too!

  50. Melinda says:

    I just made this recipe because all of us were craving chocolate chip cookies, but I had no eggs. I baked this cookie in my cast iron skillet for our “pizza dessert” for 15 min and it was DELISH!!

  51. Dev says:

    This recipe rocks! I tried them today and they taste very delicious, Thank you for this!!

  52. Meher says:

    Can we use granulated brown sugar instead of packed? (I’m allergic to eggs to and got super excited when I came across this recipe since I always try to make eggless cookies but they never turn out right!)

  53. Sandi says:

    Made these today for my granddaughter’s birthday party. She is allergic to eggs. I was pleasantly surprised. They turned out great!

  54. La says:

    Made these for my little one with an egg allergy. Delicious! Didn’t alter the recipe at all. Thank you!

  55. Jon says:

    Used this recipe several times. Delicious. The dough is slightly crumbly, but I find it can be resolved by forming the cookie in my hand for about 20 seconds before putting it down. If in the shape of a ball, it will settle nicely. I needed 14 minutes in the oven on a stone cooking sheet. I let them sit for about an hour to cool to a perfect texture before removing from the cooking tray. I personally find the after taste of these cookies way better than homemade egg versions.

  56. Norma says:

    These cookies are great

  57. Lydia says:

    Next time I will add a teaspoon of salt (unless using salted butter) and applesauce for flavor and consistency. Good starter recipe. Thanks for sharing.

  58. Tara says:

    Okay. Please people. Before you rate the recipe, try it out first! I was astounded in reading the reviews that so many people gave it high ratings along with the comments “can’t wait to try it, looks great” etc …
    Well, I made these as instructed and they are horribly crumbly, do not hold together at all. When I went back to reread comments, it was common feedback amount THOSE WHO ACTUALLY MADE the cookies.

    • Holly says:

      I have a part in the recipe that says the dough should not be crumbly. I went back and put it in bold because it seems like you (and others) missed that part. It states that you should go back and add water a few times to get the right consistency. You should try making it again. It’s a great recipe.

    • Donna says:

      Add a bit more water, and knead the dough with your hands in the bowl, until it’s smooth.

  59. Stephanie says:

    Not sure why so many people said their dough is dry and crumbly. It’s like they never added the oil, water and vanilla… If they had there’s just no possible way it crumbled. I love this recipe I know it by heart now I’ve made it for my family at least ten times now. Thank you.

  60. Divya says:

    Hey wanted to know is your measurements according to 1cup-200 ml because in India we have this measurement

  61. Jana says:

    I tried this today because my brother is allergic to eggs and it works.


    Thanks a million for posting this! My toddler was just diagnosed with egg and milk allergies. I substituted the butter with a mixture of lard and Crisco. I also added a dash of salt and they were great! I am so glad my little munchkin can have a cookie treat now and then!

  63. Donna says:

    These cookies came out great .. I used about 1/2 t more water, and used hands to knead the dough together. I love the recipe because it uses so little sugar, as well as no eggs. High-five on this one!

  64. Julie Wander says:

    Wow that hit the spot!! You know how you are hungry for a chocolate chip cookie and you don’t have eggs? Thank God I found this recipe. I’m not allergic to eggs but I tried it anyways. I added a little extra oil instead of water. They came out excellent thank you.

  65. Paul says:

    These are great. Didn’t last ten minutes. By far best eggless recipe I’ve ever had.

  66. Robin says:

    These cookies were as good as any regular chocolate chip cookies. I actually liked the eggless recipe better than the regular cookie recipe we were using. The texture is really good…chewy and crispy. Glad that these don’t just work for food allergies, but non food allergy people will never know they are egg free.

  67. starrrspotlite says:

    Wow! These cookies turned out amazing. Thank you for this amazing recipe.

  68. Ellis says:

    If they’re too crumbly just add milk til it’s the right consistency x

  69. Olivia says:

    Sooooo amazing! Probably the best chocolate cookies I’ve tasted and made! Thanks so much.

  70. Patty Q says:

    I baked these chocolate chip cookies for my 2 year old granddaughter who is allergic to eggs and they were delicious!!!! I made them exactly as recipe suggests and added maybe an additional tablespoon of water to make them creamy and fluffy. Thank you!!!!

  71. Laura Oueddir says:

    Awesome recipe since I was out of eggs! 2 comments after making these. 1) like others, my dough was way too dry. Instead of adding more water, however, I added about a quarter cup of apple sauce. 2) am I the only one that noticed that there is no salt in this recipe? I didn’t want to risk it so I added 1/4 teaspoon salt to my dough. Not only does it help the flavor but, baking soda needs the reaction with the salt in order to actually create a rise in baked goods.

  72. Sarah says:

    Wait is the butter supposed to be solid when you beat it?

  73. Surbhi ranka says:

    The best chocochip cookies i ever made!!

  74. rain says:

    Im making a batch for my mom and brother because their ellergic to eggs

  75. Josie says:

    Hi Holly, thank you so much for posting this recipe, my child is anaphylactic to eggs, it’s hard to find good recipes. I will try to make it next weekend, and keep you posted

  76. cece says:

    Just made these and they were AMAZING!! Thank you!

  77. Nandanie says:

    Love these!! These taste amazing and i can’t even tell that it doesn’t have eggs in it. I definitely had to add a few more tablespoons to the batter to get it to that cookie dough consistency. Your recipe was perfect! I’ve already shared this with like 5 people 🙂 thanks so much!!

  78. kelly says:

    disaster recipe – remove from site

  79. Janna says:

    Love this recipe! I’ve made it at least 3 times in the last 2 weeks. Perfect for those who want to stay away from dairy and eggs. Follow the recipe exactly though; the first time I made them I used almond flour and EVOO AND it morphed into one big, strange cookie pancake, lol. Went back to your original recipe and they’ve been perfect.

  80. SR says:

    Indeed the best!!! I needed 1 more tbsp water, otherwise perfect! It’s very forgiving too – I’ve tried it with 1 cup white whole wheat flour and 1/2 cup almond flour and it came out PERFECTLY!!
    Many many thanks!

  81. Melissa Burch says:

    Ran out of eggs and found your recipe. Figured it was worth a try instead of bundling up and going out in the cold. I am SO happy I tried! These are delicious!! Thank you for sharing!

  82. Bailey says:

    Honestly, i have been looking around on different websites and different recipes for the perfect chocolate chip cookie and i have finally found it :’). Every other recipe i have tried that were eggless/vegan they ended up flat and absolutely horrible. THESE COOKIES ARE PEFECT!! their thick and moist and soo yummy. Thank you SO much for this amazing recipe!! ( their even better made with coconut oil, or mixed in with some coconut flakes)

  83. Amber Maas says:

    These are the best chocolate chip cookies I’ve ever made! Thank you for the recipe!

  84. Lois Charles says:

    Are they not get thick i think my baking soda not any good they just got flat but taste very good got out of oven when a little thick then went flat right away any answers to my prob

  85. Rose Forrest says:

    Best cookies I’ve made! Followed directions just added more water and came out soft and chewy!

  86. Amy N. says:

    My daughter and I just made a batch of these for our neighbor who is allergic to eggs. They came out terrific! One addition: about 1/2 -1 tsp of salt is needed and we added a few more drops of water to get it to the correct consistancy. But absolutely wonderful!!

  87. nikki says:

    Hi Holly, thank you so much for this recipe! the cookies are good – I am surprised that cookies can be good, have color and hold together without eggs! I am not egg free but I dont have eggs right now but wanted cookies. These fit the bill!

  88. susan says:

    Has anyone tried coconut oil instead of vegetable oil and if so, how did they turn out if you did?

    • Holly says:

      I have not tried coconut oil.

      • Arvind says:

        I did. And also used jaggery (half cup) instead of brown sugar. Used 2 tsp of coffee ( as South Indians we need our caffeine in all forms). Tastes awesome. Thank you Holly

    • Me=) says:

      I made these today using Coconut oil. This will be my new go to cookie recipe! My family enjoyed them =) I did use an extra tablespoon of oil and a tip more water than the recipe called for.

  89. Maria says:

    Winter weather has got me craving a glass of warm milk and chocolate chip cookies. The problem…ran out of eggs! This recipe came to the rescue and it was delicious. From the comments I read, I did add 1/4 cups of water to get the dough moist which was perfect! The only other thing I would recommend is to use canola oil instead of vegetable oil. Personally, I always taste the vegetable oil and canola oil doesn’t leave that slight aftertaste. Other than that the recipe is perfect! Thanks, Holly:)

  90. Jessi says:

    I followed the recipe exactly except I put the butter in the microwave until it just started to melt. These were there most delicious, and easiest, chocolate chip cookie I’ve ever made! Hubby is calling them the best cookies on Earth. Thank you so much for this recipe! Perfect cookie!!

  91. Jessi says:

    Ok, so actually…I just went to make these again and realized I did substitute some things, but all amounts were exactly as you have them. I used Imperial vegetable oil spread (stick) and dark brown sugar. Also I used Hershey’s special dark chocolate chips. I mixed everything by hand with a metal soon and baked on parchment paper for 14 minutes. Thanks again for an amazing cookie recipes, eggs or no eggs, best cookie, hands down!

  92. Zoe says:

    You had brown sugar on the list but in your instructions you never said to add it so I completely and totally forgot the brown sugar hope it wasn’t needed.

  93. Joy Price says:

    Instead of using brown sugar I substituted a tablespoon of molasses. It cut down on the sugar and made it more moist. I added a little extra salt to mine because I think it makes for a richer taste, and we used chocolate chunks instead of morsels because who doesn’t love a chocolate chunk cookie?! Thanks for the recipe– it is wonderful!

  94. Kamille Brewer says:

    I loved the recipe!! I didn’t have any eggs and didn’t want to get any due to the snow. I put the stick of buter in microwave for 20 sec and added the extra water you suggested. Thanks

  95. Arvind says:

    I just baked a batch using your recipes. I added two heaped teaspoons of instant coffee and half a cup of raisins. It looks and tastes lovely. I have to feed a dozen vegetarians and this is a godsend. Thanks a lot

  96. Gk says:

    Tried the recipe today. Cookies have baked well but I taste baking soda while chewing them?please help

    • Holly says:

      Is your baking soda old? Did you accidentally use 1 tablespoon instead of a 1 teaspoon? Did you mix long enough? If it’s none of those, try adding 1/2 teaspoon next time. Let me know how they turn out.

  97. Kirstie says:

    My daughter just made these and they were wonderful! We don’t eat animal products, and I have a wonderful chocolate chip cookie recipe that calls for coconut oil, but my daughter doesn’t like the taste, so she found this recipe and gave it a try. They are delicious! My 3 year old grandson, who does not like sweets, scarfed them down! They were not crumbly at all and did not have a funny taste. Please, before you blame the person who’s giving you their recipe, read ALL of the instructions, and make sure your measurements are correct. Anyone that had a problem with these cookies obviously did something wrong.

  98. Jess says:

    Love this recipe! Thank you! It’s a lot of trial and error when baking without eggs, so I’m glad I now have a go-to cookie recipe. 🙂

  99. Dee says:

    I used coconut oil instead of vegetable oil, because it’s what I had on hand. So good! Can’t taste the difference from regular cookie dough/cookies made with egg

  100. Anjaya Anshuman says:

    Hey, I was just wondering if you could substitute water with milk?
    Would it still turn out well? I’m just curious 🙂

  101. These are the best cookies yet. No one has an egg allergies here but I prefer this recipie over all the others. I did add maybe 2 extra teaspoons of water and 2 extra of vanilla extract to make the dough less crumbly. I find extra vanilla flavor gives it that extra kick.

    Thank you for creating this recipe!!

  102. Crystal says:

    I am also allergic to gluten. Have you or any of your followers tried to sub gf flour in these? I have the worst time finding gf AND vegan recipes!

    • Millie says:

      I just made some cookies with the Pillsbury Gluten-free all-purpose flour and it turned out fine. It had an odd texture but otherwise it was fine! I’m not sure about other flours though, you’ll have to do some trial and error! ^.^

  103. Kate says:

    Can I freeze the cookies?

  104. Ann says:

    Very nice to have a recipe for when I have no eggs! Had to add water for crumbly dough, but that’s easy- just a little at a time and stop before it gets sticky. The taste is GREAT (um…so is the dough) and the texture had a sugar topping feel. We loved it.

  105. Krys says:

    I saw many comments saying the moisture wasn’t enough, so I added more water, but I added too much (?). Either way. This cookie recipe it awesome! I also added peanuts. I’ll certainly be sticking this in my Pepperplate app for future, impromptu cookie cravings.

    • Joe Crooks says:

      Second time making them . First time I used margarine, second time butter. Both times I found them a little crumbly when dropping and ended up forming them by hand. Very chewy. The margarine ones kept for a week and were still soft. The butter ones are still in the oven, so we’ll see how they taste.

  106. Priya says:

    Great recipe. I used 2/3rds whole wheat flour and 1/3rd unbleached all purpose flour and they turned out really good! Used a little extra water though. Thank you so much!! Next time I am thinking I’ll use applesauce instead of the extra water.

  107. La says:

    ?????? THANK YOU for sharing this amazing recipe! Can’t wait for my 5 yr old with food allergies (peanut/tree nut/egg/sesame) to try these! ???

  108. Jen says:

    These were amazing…And I NEVER leave reviews. I made these for co-workers that don’t eat eggs and I can honestly say I don’t think I’ll ever go back to the traditional chocolate chip cookie recipe.

  109. Julie says:

    I just made these and they taste amazing ? When I was making them I needed it add a little extra butter and water but they turned out great!!

  110. Julie says:

    Love them

  111. Darlene says:

    I tried them, they turned out well.
    I followed the instructions, but I needed to add some water and form them by hand. At 10 min. they fell apart so I left the next dozen I left them in for 11 min.

  112. Shannon says:

    Hi, made these once before and they are great! This time I’m Thinking about replacing the oil with applesauce. Do you think they would turn out ok?

  113. LouAnn says:

    Excellent recipe, and I’m picky. My kid has an egg allergy, and these were a hit with the whole family.

  114. Jen says:

    Hey, I was hesitant on making these as I didn’t think they’d actually taste good. Especially without the egg. I was pleasantly surprised. As a matter of fact, my family and I prefer these over the regular chocolate chip cookie. I added a half cup milk chocolate chips and then half white and they were delicious. I also adjusted the baking time. I took them out at 9 – 10 minutes. They were slightly soft. And once cooled they were still soft but soft cookie soft, not under done. I have plans to try these with changing the sugars to a more healthier version but for now, these work. And they kept on the counter in a Mason jar just fine! They didn’t last long so I cannot say how long they would last. I would say at least 4 days at the soft stage 🙂

  115. Louise Johnson says:

    I just made these and followed the recipe exactly – they are literally the best cookies I’ve ever made. This will be my go to recipe from now on

  116. Jennifer says:

    My son is allergic to eggs, and this is by far the BEST eggless chocolate chip cookie recipe we’ve tried! Thank you so much for sharing this!

  117. Sarah says:

    Turned out great!

  118. Molly says:


    I always thought eggs gave me acid reflux, but I was recently diagnosed with eiosoniphilic esophagitis and now know that eggs are a trigger. I now try to avoid eggs all the time. Adjusting to eggless baking is a challenge, but your cookie recipe is so good and simple! Thank you! I’m thrilled to have such a great eggless cookie recipe! Time to tackle cake!

  119. M says:

    I doubled the recipe so I had to add a lot more water to get a good consistency. But they turned out amazing! They taste like my grandma’s – which is the best compliment I can give!

  120. Jean says:

    I appreciate your simple tasty recipe. I woke up wanting chocolate chip cookies, but (thought) I was out of eggs. I looked up a recipe that didn’t need eggs and was very pleased to find yours.

    I did need to add a little more water, but they turned out fantastic.

    Thanks again.

  121. Amber says:

    These are really good and super easy to make. Thank you for an egg-free recipe.

  122. Joanne says:

    The cookies turn out soooo good. I’ve made them twice now. Really great recipe! ? Thanks

  123. Ritu says:

    My 8 year old egg-allergic kiddo made these mostly on her own (minus the oven part), and they turned out fantastic! We even swiped and ate some of the cookie dough! Thanks for a super manageable and yummy recipe, and a feeling of success to start off what I’m pretty sure will be a long career of baking! 🙂

  124. Nancy says:

    THANK YOU THANK YOU THANK YOU! Our 2 year old Grandson is allergic to eggs but his 4 year old brother is not. I wanted a treat for the 2 year old so he wouldn’t feel left out but these cookies are SO good everybody wants them…especially their Dad! It’s a huge hit at Grandma;s house
    and I can’t wait to try your other eggless recipe’s. What a game changer!!

  125. Denise says:

    My cookie batch turned out gigantic even though I dropped them with a tbsp. The entire pan was full of a giant cookie haha but delicious nonetheless. Did anybody else have giant cookies?

    • Anastasia says:

      Did you make these with margarine instead of butter? Sometimes this will happen if you use margarine, it spreads a lot more than butter does. If you do use margarine, you have to start with it cold.

  126. Michelle says:

    OMG these are so amazing that I am going to share the link in facebook..I did add about 1/2 tsp of cinnamon though I find it boosts the taste of the chocolate , I do that in many recipes containing chocolate (all except white) ..Again thanks for the recipe ..It is a definitely one I will be making again.

  127. Dhanashree says:

    The recipe is great!! Awesome cookies!!

  128. Caitlin Collin says:

    I added 1/2 a tsp salt to the batter and I doubled the amount of water and oil used. They turned out perfect!

  129. Hiral says:

    I tried his recipe and that too for the first time I made cookies! Since I am a pure vegetarian this was a blessing! They turned out delicious and the general review was that it was cafe quality! So I was thrilled! Thanks Holly!

  130. Pamela Boring says:


    Thanks for this recipe! My 20 month old grandson has the top 8 allergies plus almonds and cats. I adapted this by using Melt butter (and I softened it in microwave for 20 seconds), Canola oil, Enjoy Life mini chocolate chips and Red Mill Gluten free flour. They are absolutely delicious!! The dough was so yummy!! I’m taking them to the beach next week!! Hopefully my adaptations will help others with multiple allergies!! Thank you!!

  131. Pearlie Jones says:

    This cookies are awesome my girls and i just finished baking them and tried one and wow…. thanks for sharing

  132. kris4christ2 says:

    Made these earlier. Very good. I had no eggs and was craving choc. chip cookies. The dough tastes great! I let the butter sit out to get soft. I used a little bit of whole wheat flour. I added 1 more Tbsp of water. I mixed these by hand. I formed 2 (level) Tbsp of dough into a ball for each cookie. Counting for the dough we ate before cooking, there were about 14 cookies. I wanted to make a second batch, but it got too late. My toddler enjoyed these. They baked in a toaster oven for 12 min, and they probably could have gone another minute or two. Mine were round/dome-shaped, kinda like a muffin top lol. They smelled and looked more like pancakes, but luckily didn’t taste like them! Next time, I plan to use less sugar, and just 1 Tbsp dough per cookie.

  133. kylin halleck says:

    i just tried these, and i find as if these are better than when i use eggs ! i absolutely love these, thank you ! <3 🙂

  134. katy says:

    I love them!!??

  135. Elizabeth says:

    Made the dough and baked them inside the windshield of my car on a very hot day (The oven thermometer we used registered a temperature of almost 200°!). The cookies were amazing. Will make again— maybe use the oven next time.

  136. Anita says:

    Lovely and worth trying recipe! Just one question – Can the all purpose flour be replaced with whole wheat flour?

  137. Miranda says:

    We ran out of eggs so I looked up a recipe and this one was postitive. They turned out delicious!! I thought that the wet ingredient measurements were perfect for me I just used a hand mixer for a little longer to bring it all together. I didn’t have vanilla, so I used two spoonfuls of peanut butter and added it with the butter and sugars and it worked great!

  138. Hannah Gonzales says:

    They taste great but for some reason my batch had a interesting potato taste.

  139. Kate says:

    Tried this recipe exactly as listed and found the centre of the cookies were doughy, even after I left them in for 14 minutes instead of the recommended 12. Not sure what happened. Perhaps they need to be pressed down flatter so that they cook evenly? The outside was crunchy, bottom was a golden brown, but the centre tasted uncooked. Anyone else have this problem? Also found the flavour was a bit lacking when they cooled down.

  140. Cate says:

    I just made these for a playdate for someone who doesn’t eat eggs and they’re fabulous! I eat eggs, but like them just as much as regular chocolate chip cookies. I did add 1/2 tsp of salt to make them a bit more like the traditional recipe I used but otherwise didn’t change anything. And the kids had fun making them and trying the dough since it’s egg free. Thank you!!!

  141. Katie says:

    Do you think this recipe would work with non-dairy butter?

  142. Mccoya says:

    Made these today and my whole family liked them better than my usual recipe with eggs. I loved them as well and will continue to make them as they are way easier to make than my previous recipe.

  143. Chris McDonald says:

    Substitute the vegetable oil for a good fruity extra virgin olive oil and change the water to 3 tablespoons of red wine.

    Side note. The crumblyness of the dough has nothing to do with the temperature of the butter. That is of course if you have properly creamed the butter. (By first beating the butter by itself for 2 minutes, then gradually adding the sugar and beating for a further 6-8 minutes.) it comes down to the simple fact of the inaccurate method of scaling ingredients by volume rather then by weight.

    There have been instances I’m sure where you have added to much of one dry indgredient and have had to compensate along down the line. Therefore introducing inconsistencies in the final product. Which makes recipe creation a bitch.

  144. Rucha says:

    Is it okay to use only white sugar instead of brown sugar?

  145. susan says:

    is it possible to make these into a bar cookie and put all of the batter in a square pan?
    Any suggestions such as size of the pan or baking time?
    Thank you

    • Holly says:

      I’ve never tried that and not sure how it would turn out. I don’t think very good. Maybe try a 9″ x 13″ dish and cook a little longer. Let me know how it turns out.

  146. YoyoJoJo - AKA Joesephanie Sr. Smith says:

    Yo yo yo my name is joe and my butt is bigger than…… a sink! Woooooohooo these coookies are sooooooo great. They are delicious!

  147. Pat Nichols says:

    I made these and used 1 T flaxseed meal and 3 T water instead of the 1 T water and 2 T oil.
    This is the formula for replacing an egg in a recipe with flaxseed meal.
    Came out perfect and saved 26 g of fat
    Plus healthier.
    Let flaxseed meal and water stand together 5 mins after blending before adding to recipe for best results but I’ve added dry flaxseed meal and then water to a recipe and it was fine!

  148. Annabel says:

    I love this! Easy to make and I melted the butter in the mwave for 20 secs first. Just used a wooden spoon throughout and hoped for the best! They were delicious, thank you so much ??❤

  149. Danielle says:

    I made these and they were delicious (son is allergic to dairy and eggs so I used Enjoy Life choc chips and vegan butter). Could you help me with how to make these oatmeal choc chip cookies? Any recommendations? Thanks for the delicious recipe!

    • Holly says:

      I have an oatmeal cookie recipe being published in about a week! I’ll post it here so you can find it. They are so good.

  150. Pearlie Jones says:

    OKAY … I’ve been using different butters and i highly recommend. Using butter ask directed for that wonderful soft cookie…
    BUT … I’d decided to try the Crisco baking shortening and the cookie came out a nice crunchy milk dunking delight same amount called for the butter.
    Again awesome recipe

  151. Mallory G says:

    This recipe ended up being very forgiving of substitutions, and was still delicious! In addition to eggs, I was also out of butter so I subbed puréed avocado. I also subbed pumpkin purée for the vegetable oil. I used gluten free flour, and dark chocolate chunks and they turned out great! Thanks so much, this is a keeper for sure.

  152. Kim says:

    my husband thought these were great! so glad I found the recipe

  153. Nikki says:

    So I typically bake organic. I’m a big homemade baker and tend to make my own recipe for cc’s (one that took me a few years to per-fect the version of a soft batch cookie). Tonight after I beat my butter in my kitchen aid mixer I noticed for the first time in forever that I ran out of eggs. My boys really wanted cc’s and I promised them last night and didn’t deliver.?
    So I absolutely had to make them tonight and thank you, thank you for having this recipe! I’m super picky about my baking whether it be organic, gluten free, dairy free, etc. taste is everything. The end product is everything. These delivered and even my one kiddo who knows when something is just different in a recipe couldn’t tell. The only things I tweaked just for my liking and reading other reviews were very minimal. I used half light and half dark brown sugar as I like the moisture content in and richness in flavor the dark brown sugar brings to the table. Not to mention a little depth in color to my bake goods. Other than that I made sure my water I added was warm but not hot, this will help your dough not to dry up and I used the amount of water you said to. I did change the vanilla to 1TBSP because I always use that amount in my baked goods. I feel it adds more flavor. Lastly, I used half milk chocolate chips and half semi sweet chocolate chips (Ghirardelli brand in my opinion the best). I lined the baking sheets with parchment and used my cookie/ice cream scoop to measure out the dough (about just shy of a 1/4c scoop) baked for 14 minutes and cooled on a rack. They looked beautiful and tasted great.

  154. Midori says:

    Just made these and they turned out great! Used spelt flour, only 1/2c coconut sugar and subbed applesauce for the extra oil, cookies are probably slightly more delicate than the original recipe but delicious nonetheless, thank you for sharing!

  155. Rcherry says:

    Made these exactly the way the recipie is and they came out perfect. I didn’t tell anyone they were eggless. No one knew and they devoured these cookies and loved them. What a surprise when I told them I had tried a new recipie and that they were made without eggs. No one was able to tell. Absolutely loved these cookies. The recipe is a keeper in my house.

  156. Laura says:

    When it says to mix the flour and baking soda… do you mean with the electric mixer or by hand?

  157. Sheraline Menezes says:

    Omg!!! I just made these. And I’m not even vegan. They are absolutely delicious. And so healthy

  158. Ping says:

    My cookies turned out amazing but what I did is I added 2 tablespoons of milk into my cookies they were also very very dry so I was so unsure also when I was baking them they looked wet still so I left in the oven for 2 more minutes and they looked good but still wet I let them settle out of the oven and they deemed up great thanks for the recipe

  159. Pooja says:

    I just tried this recipe n it’s awesome. It was an instant hit in my family. I was constantly in search of a recipe without eggs because some of my friends don’t consume eggs. I can finally say my search is over.. these were jus perfect. Not crumbly at all thanks to the ADD WATER tip. Thank u so very much for sharing this recipe. Also I would like to ask can some part of the flour be substituted with cocoa powder to make it a chocolate cookie.

  160. Li says:

    What’s the shelf life of the dough if I’m not baking all of it at once? 🙂 Can I store it in the freezer for up to a month? thanks! 🙂

  161. Zarina Idris says:

    Absolutely delicious. My kid loves it so much. Thank you!

  162. Eliza says:

    Love these!New favourite ? just wondering how the dough would freeze,if anyone has tried!
    Thanks 🙂

  163. L Hendo says:

    I made these because we were out of eggs, looks very effective but its been in for longer than 18 mins and its still basically liquid. Any tips? What could I have messed up?

  164. Kait says:

    Just made these – FANTASTIC! thanks Holly!

  165. Emely says:

    My in-laws are made these and they were absolutely wonderful, but when I make them they’re either too flat or not sweet enough. Not sure what I’m doing wrong here. Do you roll the dough in miniature balls before baking or do you literally just take a scoop and place it on the pan?

  166. Emely says:

    Sorry! I didn’t mean to put one star!!! The submit button is right next to the one start

  167. Kisha says:

    Ridiculously Delicious!!! Just made and they are better than my tried and true that calls for eggs! Thank you!

  168. Megan Hartsoch says:

    I finally made these for my egg allergy boy. He was so excited to get to eat cookies. I tasted the dough and found it needed salt. I added this and it is family approved!

  169. Gwendolyn’s says:

    Do you have a snickerdoodle recipe like this one? In all honesty I don’t know anyone with egg allergies I just was baking for the holidays as gifts and forgot the eggs at the store and I wasn’t going back I tasted the raw cookie do and it tasted just like the ones with eggs so Hoping the cookies come out just the same! It one of my favorite cookies is snickerdoodles and I made one yesterday that’s not bad but it’s very dry.

  170. Jennifer says:

    This recipe seriously made me cry today. It is a few days before Christmas and we are preparing for the big family celebration with the inlaws and all the kids in the family. There will be a house full of baked goods that my 4 year old can not eat. He has never known any different. He had eggs for the first time at 1 year old and went into anaphylaxis within minutes. So he has never gotten to eat homemade cookies. I have done cake and cupcakes. But never cookies. I stumbled upon this recipe and decided to try it so I would be able to bring something he could eat for a change. They turned out perfect. Seeing him enjoy a homemade cookie for at Christmas is such a blessing and something I enjoyed so much. So thank you. Sometimes a simple cookie is such a big thing. You helped make our Christmas extra bright this year. 🙂
    I made sure butter was room temp and soft. Used the kitchenaid stand mixer. I did add an extra bit of water and I did roll dough into balls so the kiddo could help set them on the cookie sheet. I used a silpat mat and the sheet with the holes in it to bake. They did take a bit longer in the oven but that might just be my oven. They are slightly crisp on the outside while being chewy and delicious. Perfect for putting in a ziplock for travel. I made a double batch so they could be shared.

  171. Lilac says:

    I made these cookies for the whole family and we couldn’t help but eat around 8 of them in one go, they really are amazing and deserve the title best eggless cookies in my opinion. I did substitute the vegetable oil for light olive oil in the same measurements and the result was delightful, I doubt it changed the taste or texture of the cookies. I’ve read a lot of comment stating that the dough was too crumbly and to ensure that I didn’t face this issue I made sure my butter was at room temperature first. As an additional note, I used all purpose flour for my flour and it turned out great. I like that the dough isn’t overly sweet and the chocolate chips really balanced out the sweetness. One thing I did notice was that the cookies seemed quite soft when they first came out of the oven but become crisper as it cooled making my first batch a little overbaked (although that was a mistake only on my part) so I made sure to bake them a little less than I did with the first batch to avoid over baking them. The taste and texture was great so I have to give it 5 stars, will be baking these again

  172. Bidipta says:

    Should I use powdered sugar instead of granulated sugar? The cookies came out to be very sweet and also they are wet in the inside parts..

  173. Shivangi says:

    I tried this recipe but i didn’t turned out the way it looked in pictures also they aren’t crispy at all…i there any baking technique m missing here?

    • Holly says:

      Did you roll them in a ball or drop them by spoonful? I just drop them by the spoonful. These are chewier at first while warm. When they cool, they are crispy on the outside but have a chewer middle.

  174. Alyssa says:

    Considering no eggs, this recipe was excellent! Turned out delicious. I added half a teaspoon of salt.

  175. Tara says:

    Thank you for an awesome eggfree chocolate chip cookie recipe.

    We made one batch with dairy butter and one with vegan butter. I found that they both needed 2 extra tablespoons of water. We also cooked them for 14 minutes because ours were quite large lol!

    Great recipe. Easy to follow for my 12yo daughter

  176. Tiffany Youngblood says:

    These came out delicious. There’s a snow storm outside and im out of eggs. I needed something sweet and this hit the spot. Only change i made was added 2 more tbsps of hot water. Ive never had eggless cookies before, thanks for the recipe. 5 stars from the kids as well.

  177. Laura says:

    Just made these with the kids. I didn’t have any eggs so this recipe was perfect! Added a little more water.
    They came out warm crunchy and chewy!! Will make again!

  178. Connie Griffin says:

    Can someone with PKU have cookies like this?

    • Holly says:

      I’m not familiar with that condition so I’m not sure. I would talk to your doctor about that.

  179. Beth says:

    Thank you so much for this recipe!! My little girl is highly allergic to eggs and it was nice to finally find a recipe that tasted just as good as “normal” cookies. My entire family loved them. Will definitely be making them again and again!

  180. Ann Mueller says:

    I made these tonight! They were fantastic. I substituted unsweetened applesauce instead of oil. Will make again!

  181. Ann Mueller says:

    Is there nutrition information for the recipe?

  182. Cynthia Hart says:

    I’m not about breaking away from my tried and true chocolate chip cookie recipe BUT when your craving cookies and are out of eggs, you’ll do what you have to. So, in true American fashion, I Googled “best cookie recipes without eggs” and this recipe popped up. Since I had all the ingredients, I decided to try it out and I am glad I did. I followed the recipe, adding a bit more water because of the high altitude (in CO) and they turned out perfect!! Great recipe, very yummy!!!

  183. Joanna says:

    I made these today while we survive the 2019 polar vortex and they were a hit!!

    • Holly says:

      This recipe has been very popular this week because of the polar vortex. Everyone must be eating to pass the time! Glad you liked them.

  184. Lori says:

    Like be this recipe! I’ve only made it with gluten free flour, and I’ve used regular and vegan butter also. I also have doubled it and once forgot to add the extra oil when I doubled it. I’ve also added nuts. They come out great every time. I do have to add extra water, but seems like I always have to with the gf flour.
    This is my go to recipe!

  185. Shannon says:

    These are so good!!

  186. Kristin Smith says:

    Came out awesome! I added a bit of salt, and they came out tasty. Very pretty cookies, and so easy.

  187. Justine says:

    I just made these tonight since I was out of eggs and craving cookies. I fiddled with them a bit. I had no chocolate chips either, and since the dough came out crumbly at first, I decided to add a 1/4 c of molasses and a 1/2 tsp of cinnamon. I then rolled them in raw sugar. I over baked mine just a tad, so they were a bit crispy on the edges and chewy in the middle. Will make these again but I think I will keep them as a molasses cookie. Maybe add some candied ginger next time.

  188. Melissa Boatswain says:

    Just tried this recipe and I must say it is just like the regular chocolate chip cookie with eggs. Will be making this again and again plus probably with cocoa powder and white chocolate chips..
    Just love this recipe. Cookies came out great for a first timer.. Thanks for the recipe..

  189. Jennie says:

    I, like many others, was out of eggs this morning and had to make something for a school function and I came across this recipe. Fantastic! I’m a pastry chef too so that should count for something – or so I shall tell myself. ? I found the recipe needed no alterations. I think it’s important to note, if your butter is very soft, that will help with the absorption of the dry ingredients and make the dough less crumbly. I think the proportions were spot on. Thanks for posting this. I will most definitely be making these again!

  190. Stefanie G says:

    These were great! We ran out of eggs in the fridge and stumbled across your recipe. They were actually really good for not having eggs. Tasted just like regular chocolate chip cookies with eggs. A tad grainy from the sugars but overall great cookies. We’ll definitely use this recipe again. Thank you!

  191. Cr says:

    These cookies are the best thanks for sharing the recipe I did not use oil this is my new recipe thank you ?

  192. Archanaa says:

    I just tried these yesterday and they turned out to be awesome.. It was over so quickly that I am making a fresh batch again today 🙂

  193. Tara Wentland says:

    I use this recipe for my toasted coconut caramel cookies. And can I say I get so many remarks on how people can’t believe there is no eggs

  194. Scorpio says:

    Will it work if u don’t put chocolate chips in?

  195. Amira says:

    Ihve made this recipe and turned out so well ?, and i just wanna know how long these cookies last? 2 months?

  196. Sara says:

    Made these amazing and delicious cookies for my 4 year old daughter. She’s very allergic to eggs and I have always bought cookies for her in the store. She loved them so much. Had to just add a few more tablespoons of water but that was it. I am beyond greatful for you and this recipe. Tonight was the first time she had a homemade chocolate chip cookie.

  197. Anamika Ganju says:

    They turned out good in taste, perfect consistency. Can we make a whole meal version??

  198. Elma says:

    This is a MUST keep recipe, used VEGAN butter and GLUTEN FREE flour. The 1st time I made it I used ‘Earth Balance Vegan Sticks’ and 2Tbs of oil, that turned out to be too much oil..whoops. The 2nd time I omitted the 2Tbs of oil and instead did 3 Tbs of water. Cookies came out perfect after 12 min. Thank you for a great egg free recipe???

  199. Stephanie HALL says:

    Made these tonight because we were out of eggs. Super simple to make and they are AMAZING!!

  200. Joann says:

    Good. I forgot to buy eggs because I forgot all my eggs were bad. I like them

  201. Joanna says:

    I followed the recipe step by step. I did have to use sunflower oil instead of veg oil though….. Oh and I added 1tbsp water as my mixture was dry. I left them in the oven for 10 minutes….. Checked them and felt they needed a tad longer…. So I left them in for a further 2 minutes. The end result crisp but sadly not chewy as I hoped despite using soft light brown sugar.

  202. Persephone says:

    Amazing, but I needed to ad 2 and a half table spoons of water but there delicious practically the cookies I ever made and I have made some great cookies

  203. Sara says:

    Using this recipe to make a dessert pizza for my teenage son. It’s in the oven now. I tasted the dough before baking lol. Has a great taste! Thank you for sharing! Can’t wait to taste the finished product.

    (I did add 2 Tbsp extra water but that was just my preference.)

  204. Vik says:

    These are soooooo good. I used 1/4 cup skor bits and 3/4 cup mix white and chocolate chips, the result is they were decadent! The mixture seems crumbly but actually is not, use your hands to compress the dough when all the ingredients have been incorporated. Will make again!

  205. Mary says:

    Just made these with EVOO (A little extra and some extra water as batter was too crumbly before) – these came out AMAZING, perfectly chewy but not too soft. Thank you so much me and the husband are big fans, will be making these again.

  206. Harper Rose says:

    I tried this recipe this Mother’s Day for my mother-in-law whose has an egg allergy and they turned out great except for one thing. So i noticed that the recipe has a tip that says if the dough is crumbly add more water because the dough is not supposed to be crumbly, well my dough ended up being quite dry and crumbly so i added a few more tablespoons of water and my cookies ended up tasting a bit bland. So upon reflection i realized that adding all that extra water dulled the vanilla and sugar flavors. So my tip is if you add more water add more sugars and vanilla, which might be obvious to not so novice bakers as myself 😉

  207. Amber says:

    These are great. They are our go to cookie recipe for my daughter with an egg allergy. No one can even tell the difference. I do have to double the oil and water in order to get the dough a good consistency, otherwise it’s too crumbly for us. I’m so glad I found this recipe.

  208. Jay says:

    I never comment on recipes, but this one is AMAZING. I’ve made it too many times to count and it’s turned out great every time. I noticed that a lot of commenters had trouble with the dough being dry, but I think that just depends on the weather. Where I live is rather humid and I’ve never had trouble with the dough. I do want to try making this vegan by using Earth Balance sometime as well.

  209. Jos says:

    Great recipe. I really wanted to make chocolate chip cookies but never have eggs in the house. I was worried but then remembered that shortbread cookies don’t call for eggs and I love those so I gave these a shot. I love them! I will make again!

  210. Jessica Sparks says:

    Best cookie ever !!!it’s the only receipt I use now

  211. Allie says:

    My favorite chocolate chip cookie recipe! Stumbled across it a year ago when I ran out of eggs and now this is the only recipe I make for chocolate chip cookies!! Thank you!❤️❤️

  212. Tonya says:

    Do you recommend salted or unsalted butter for eggless chocolate chip cookies and the eggless anilla cupcakes?

  213. nomi says:

    i made the batter and it was pretty crumbly so i put them in the oven for 12 min it was not baked so i put them in for another 12 min and still was not baked but the still tasted okay

  214. Beks says:

    Turned out great! I added rolled oats and reduced the sugar. Delish.

  215. Lynn Zychowski says:

    I have made these a few times and they are the best ever! MY future daughter in law is allergic to egg so always trying to find recipes for her! She loved them and I will be making these for their wedding sweet table. Thank you! Do you have a recipe for peanut butter cookies? She loves those as well! Thank you!!

  216. Mary says:

    Just made these. They are so delicious! Can’t wait to share with my egg allergic grandson! Thanks so much for the recipe! It deserves 10 stars!

  217. Jennifer Eriksen says:

    My best friend has an egg allergy and a sweet tooth. I just made these and they are deeelicious! Thank you!!

  218. Donna W says:

    These are really delicious and easy. Thank you.

  219. Alyssa says:

    I made them with semi-sweet chocolate chips, added 2 more tbsp of water, and cooked them for 20 minutes and they taste so good!! Thanks for sharing this recipe! 🙂

  220. Shivya Mehta says:

    This eggless cookie recipe is absolutely amazing! The cookies turn out even better after leaving the cookie dough in the fridge/freezer. However, instead of using vegetable oil I used olive oil. I also replaced the water with milk and added some salt! They turned out super thick and have the perfect balance of crispiness and softness.

  221. Holly says:

    I made these with protein powder and substituted allulose for the sugars. It turned out more like a muffin texture but still worked great!! I will make it the regular way next time 😁 Thank you!

  222. Brook says:

    They turned out good! I will cut the time down to 9 minutes next time(all ovens are different)and since we like bigger cookies, this amount only made 12. So I will double the recipe next time. Used coconut oil, too, since I didn’t have veg oil. Thanks for the great recipe!

  223. Ioanna says:

    Great, super delicious cookies! Thank you so much for sharing! I really needed an eggless recipe, because my son is allergic to eggs and has never had chocolate before (he’s now three years old). And this recipe is excellent!

  224. wendy Borrie says:

    I found myself eggless and in need of some baking to take away with me in a hurry. These cookies are wonderful – easy to make, visually appealing and delicious to eat. A great recipe.

  225. Chrissie says:

    I tried melting butter completely first. No moisture problem taste de-lish!!also removed the white sugar coz I’m sweet enough.

  226. Christine says:

    Too sweet, but nothing a cold glass of milk couldn’t fix. Like others, dough was a bit crumbly. I may add more water next time or maybe some applesauce like another person commented.

  227. Jsj says:

    Oof the dough became very crumbly and broken, its just nit going together, do i add more water?

  228. Vanessa says:

    These are amazing! My daughter made these for her friend who is 15 and never had chocolate chip cookies because of her allergy to eggs. We tried them and love them more than the original recipe! We are definitely looking at the other recipes. Thank you so much!!!!

  229. Kitty Beck says:

    I made these for Christmas ~ doubled the recipe ~ they are great! Addictive. Thank you. Have you tried making them with Earth Balance? (i.e., vegan) I know butter tastes better, but I actually am vegan & I should not eat butter.

  230. Ladyt says:

    I made these cookies with my grnd-daughter because she allergic to eggs and they were wonderful! Thank You!

  231. Susan Stewart says:

    My dh hates eggs so I was happy to find your website.
    Yesterday was the first time that I made the cookies and they came out perfectly.
    We ate them all.
    Today I made 2 more batches of them today with the addition of 1/2 cup chopped walnuts.
    Perfect cookies once again.

    I used room temperature salted butter, canola oil, Nestlé Toll House Premier White Morsels, Splenda brown sugar blend and regular Splenda.
    No extra water is needed and I rolled the dough up into 1 1/2″ balls and baked on cookie sheets covered with parchment paper.

  232. Barbara F Anderson says:

    Hi. Can I use non dairy butter instead of regular butter? like earth balance vegan or coconut oil, or vegan shortening?

  233. Prakhya Bhageria says:

    They turned out really well! I even shaped them. Thank you for the recipe.

  234. Ekta says:

    In your recipes,you have written flour,Is or all purpose flour or we can use whole wheat flour as well?

    • Holly says:

      I use white all purpose flour. Wheat would probably be too dense so you could do maybe half wheat and half white. Can’t guarentee it would come out though since I have never tried it.

  235. fara says:

    omg they came out really great !! i did this on first attempt and i’m very happy how they turned out 😁

  236. Glenn says:

    Wow! Best chocolate chip cookies ever. My whole family agrees! I did chill the dough before making otherwise I followed your recipe exactly.

  237. Glenn says:

    The best! We mayst have tried over 20 recipes for eggless chocolate chip cookies and they’ve all fallen flat until we tried this one. The cookies are really great and better than any cookie with eggs. We’ve made these twice this week. Thank you!

  238. Rae says:

    Thank you! Thank you! Thank you! These were my little egg -allergy child’s first chocolate chip cookies and our whole house loved them. They are delicious!

  239. Lisa Tibbs says:

    You are a life saver, we just made these as all of the shops have no eggs. These look great.

  240. Nicky says:

    I rarely leave comments on anything but I made these cookies and I have to say they were amazing. I inhaled like 3 before I even told my family they were done. Thanks for this recipe- it’ll definitely become a staple in my baking cycle!

  241. Leanne says:

    Turned out tasty! Kids are happy and had fun making them with me. Thank-you 😀

  242. Anne says:

    We ran out of eggs and my daughter really wanted chocolate cookies. My 13-year-old made these herself and the cookies were a huge hit; we will definitely make them again even if we have eggs! She softened the butter for 90 seconds in the microwave on very low heat before using it, and she used a hand mixer which worked just fine. The only modification she made to the recipe was cutting out the 1/4 cup of granulated sugar– she only added the 1/2 cup of brown sugar as we prefer a less sweet cookie than most. The texture was amazing– crispy on the edges and soft on the inside. Thanks for the recipe!