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.
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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!
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!!
More Eggless Desserts
- Peanut Butter Cookies
- Carrot Cake Cupcakes
- Chocolate Cupcakes
- Snickerdoodle Cookies
- Eggless Chocolate Mug Cake
- Oatmeal Cookies- This is my second most popular recipe, behind this chocolate chip cookie recipe.
- Peanut Butter Kiss Cookies
- Praline Chews
More 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 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 1800 now!!) Go follow over there and I’ll post any good recipes I find!
Ingredients for No Egg Chocolate Chip Cookies
- Butter (1 stick)- I normally use salted butter because that's what I normally have in my refrigerator.
- White sugar
- Brown sugar
- All-purpuse flour
- Baking soda
- Vanilla extract- You can make your own. Here are the instructions to do that. It’s REALLY easy!
- Water
- Vegetable oil
- Chocolate chips
Directions for Egg Free Chocolate Chip Cookies
- 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.
- Bake for 10-12 minutes.
Chocolate Chip Cookie Tips
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.
Just a quick friendly reminder: I would absolutely LOVE it if you could drop some feedback in the comment section for these mouthwatering blueberry muffins. A shiny 5-star rating would be awesome! Your ratings really make a difference for others looking for new and tasty recipes. Thanks a bunch!
The best EGGLESS chocolate chip cookies
Ingredients
- 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:)
Instructions
- Preheat the oven to 350F
- Beat the butter with both sugar for 1 to 2 minutes, until creamy with an hand mixer
- Add in flour and baking soda. Mix.
- Add water, oil, and vanilla and mix.
- Fold in the chocolate chips with a spoon.
- 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.
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! 🙂
I've never done it, but it should be okay.
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.
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
Omg!!! I just made these. And I'm not even vegan. They are absolutely delicious. And so healthy
When it says to mix the flour and baking soda... do you mean with the electric mixer or by hand?
I just use a fork and stir a couple of times.
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.
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!
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.
my husband thought these were great! so glad I found the recipe
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.