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.
This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. As an Amazon Associate, I earn from qualifying purchases. Check out my privacy policy for more info.
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.
I am a 12 year old who loves to bake and cook! They turned out awesome, but they tasted burnt, probably my fault, hehe. Anyways they were soooooooooooooo good (according to my family) !!!!!!!
These are awesome, my grandson gets so excited when I make him his “special cookies” everyone else loves them too.
I used room temperature unsalted butter, (if you don't have room temp butter, slice your stick of butter up into thinner sections and it won't take long to warm up on the counter at all!)
After mixing everything together, (but before folding in the chocolate chips), I added a tiny bit more water to make sure it wasn't crumbly. Which I didn't think it was anyway.
I also added an extra teaspoon of vanilla but that's because I love vanilla lol.
Are they supposed to be a little chewy in the middle? I didn't think so, so I left them in for 14 minutes. Big mistake! Although they tasted great after a minute of cooling, they hardened way too much after a few minutes of setting. I'm going to try a few for 12 minutes, and a few for 10 minutes, and see which way I prefer. They really taste great!
Read directions all the way through!!! ADD THE WATER! I substituted vegetable oil for coconut oil and they still turned out greattt!!
This recipe did not work!! The mix was all crumbly and there was no possible way to cook it! DO NOT TRY IT
The recipe says that when it's crumbly to add a little water and it will come together. I'm sorry it didn't work for you. I hope you try it again because it's really good!
Hello, you list "½ cup butter 1 stick" in your ingredients list. You then just refer to it in the recipe as "the butter"....so, the reason why I bring this up: you wrote it in such a way that one does not know if that is a half cup of butter PLUS a stick of butter....OR....you are trying to tell us all that a half cup of butter = one stick. If you'd said later "add the half cup of butter with the one stick to..." or even had said "add all the butter, which is half a stick" later in the recipe, then at least we would have been able to tell which you meant, because you would have clarified it later on in the recipe. So please...please clarify which you mean, so we can all make your wonderful recipe as it needs to be made, without any ambiguity (or errors) around the butter. Please let us know if your recipe requires just "½ cup butter (1 stick)" or if your recipe requires "½ cup butter + 1 stick".....Thank you. 🙂
1 stick of butter= 1/2 cup. It's the same thing. The recipe requires 1/2 cup butter total.
I made these cookies today as my 2 year old granddaughter is allergic to eggs. They were great! Everyone loved them. I had planned to freeze them so she can always have a cookie while here, but I don’t think the kids will leave any!
Best chocolate chip cookies for those with egg allergies. My son loves to make them for Christmas and his birthday. I'm glad he is able to eat homeade cookies that taste like normal cookies and no weird ingredients to make up for no egg. We have found if we leave butter out for 4hrs before we make them, dough turns out perfect. He makes them flatter and cook for 15 minutes. Family and friends enjoy them as well.
Glad you all enjoy them!
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!
Turned out tasty! Kids are happy and had fun making them with me. Thank-you ?