5 stacked eggless chocolate chip cookies on a white plate

Eggless Chocolate Chip Cookies

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Many people don’t eat eggs for whatever reason. This amazing eggless chocolate chip cookies recipe is perfect for you!

Chocolate chip cookies are my all-time favorite cookie and the king of the cookie in my opinion. I generally use eggs in mine, however, I do get asked on many occasions for egg substitutes. These chocolate chip cookies don’t have any eggs in them and use a substitute that almost isn’t noticeable. They are super easy to make too. If I can do it you can do it, let’s get baking!

Step 1: Gather the ingredients and tools

tools and ingredients in glass bowls on a wooden table for making chocolate chip cookies, including flour, butter, sugar, etc.

In order to make these easy eggless chocolate chip cookies you will need the following ingredients and tools:

  • Butter – The butter should be soft either set it out at room temperature for a few hours or soften it in the microwave on defrost mode. The butter adds flavor as well as helps with the overall texture of the cookies.
  • Brown sugar – Make sure to pack the brown sugar in the measuring cup. The brown sugar will help make the cookies moister and chewier. If you don’t have brown sugar, then just use all granulated sugar.
  • Granulated Sugar – This will add sweetness and helps to make the cookies browner. It also helps them to spread out as the sugar melts during baking.
  • Water – Water isn’t normally added to chocolate chip cookies, but this is one of the elements of the egg substitute, it replaces the moisture lost by leaving the eggs out.
  • Oil – The oil is another part of the egg substitute. I generally use vegetable or canola oil.
  • Vanilla extract – The vanilla adds flavor and enhances the flavor of the other ingredients.
  • Flour – All-purpose/plain flour
  • Baking powder – The baking powder in this recipe is the final component of the egg substitute. It replaces the leavening that the eggs normally provide.
  • Salt – The salt balances out the sweetness and enhances the flavors of the other ingredients.
  • Baking soda – Adds more leavening and effects the overall taste of the cookie.
  • Chocolate chips – The star of this recipe. I switch between semi-sweet, milk chocolate, and dark chocolate chips, depending on my mood. Milk chocolate is probably my favorite, however.


Step 2: How to make eggless chocolate chip cookies

Begin by preheating the oven to 350 F (176C). In a large bowl add the softened butter, light brown sugar, and the white granulated sugar. Using a hand mixer, sturdy whisk, or wooden spoon cream those ingredients together.

Creaming the butter and the sugars will help give the cookies structure by trapping air as well as allow the sugar to start to dissolve.

Step 3: Adding the Egg Substitute

Now add in the vanilla extract. Next, add in the water and the oil. The water and oil are part of the egg substitute.

With each egg that is replaced add in 2 Tablespoons of water, 1 teaspoon of oil, and 2 teaspoons of baking powder.

The water replaces the moisture of the egg, and the oil replaces the fat from the egg. The baking powder replaces the leavening that the egg would normally provide.

This egg substitute works well in these cookies but is not a blanket substitute for every recipe there are other egg substitutes that work better for other recipes.

Step 4: Dry ingredients for the Eggless chocolate chip cookies

In a separate bowl add the flour, salt, baking soda, and the baking powder. Use a whisk or sifter and mix those ingredients together.

Step 5: Complete the eggless chocolate chip cookie dough

Flour being added to the eggless chocolate chip cookie dough in a large bowl

Add in about one third of the flour mixture in with the other ingredients. Mix to combine. Scrape the sides of the bowl with a spatula as needed throughout the cookie dough making process.

Chocolate chips added to the cookie dough in a large bowl on a wooden table

Next add in the chocolate chips. Use your favorite chocolate chips, you may also take chocolate bars and break them up into chunks if you like. Blend the chocolate chips in with the cookie dough.

Finished eggless chocolate chip cookie dough in a large bowl on a wooden table.

Continue adding in the flour about a third at a time until completely incorporated and you are left with a chocolate chip cookie dough. By the way you can totally eat this raw if you like and not worry about any eggs. Not that I worry too much with cookie dough that has eggs in it, haha.

Step 6: Bake those eggless chocolate chip cookies

Eggless chocolate chip cookie dough on a baking sheet sitting on a wooden table.

Scoop out cookie dough with a couple of spoons and place it on a baking sheet lined with parchment paper or a silicone baking mat. Space the cookies about 2 inches apart, because they will spread out. Bake them for 8 to 14 minutes depending on the size and how soft or crunchy you want the cookies.

Freshly baked eggless chocolate chip cookies on a cookie sheet.

In my oven 11 minutes is generally a good amount of time to get a soft not overly browned cookie. Once they come out of the oven allow them to cool on the sheet for about 5 minutes.

Step 7: Serve up those yummy chocolate chip cookies

When the cookies have cooled a bit transfer them to a wire rack to cool completely. Notice how the bottom is perfectly browned. The silicone mats really help with this that is why I use them all the time.

Hand holding a half bitten eggless chocolate chip cookie

After they have cooled sufficiently serve up those cookies.

How long do eggless chocolate chip cookies last?

These cookies will remain fresh for 3 to 4 days if stored in an airtight container at room temperature. After that you can freeze them for long term storage.

5 stacked eggless chocolate chip cookies on a white plate
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4.94 from 15 votes

Eggless Chocolate Chip Cookies

A lot of people are allergic to eggs or just don't want to eat them for whatever reason, this chocolate chip cookie recipe is for you! These eggless chocolate chip cookies are soft and chewy and oh so delicious. They are incredibly easy to make as well.
Prep Time20 minutes
Cook Time12 minutes
Cooling Time10 minutes
Total Time42 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chewy, easy, soft
Servings: 32 Cookies
Calories: 137kcal
Author: Matt Taylor


  • Artisan Mat (Silicone Baking Mat)
  • Whisk or Sifter
  • Hand Mixer or Stand Mixer
  • Spoons
  • Spatula


  • 1 cup of unsalted softened butter 225 g
  • 1 cup of packed brown sugar 200 g
  • 1/2 cup of white granulated sugar 100 g
  • 1/4 cup water 60ml
  • 2 tsp. oil vegetable, canola, etc. (10ml)
  • 2 tsp. of vanilla extract 10ml
  • 2 1/2 cup all-purpose flour (plain flour) 300g
  • 4 tsp. baking powder 16g
  • 1/2 tsp. of salt 2.5 g
  • 1 tsp. of baking soda 5 g
  • 1 package semi-sweet chocolate chips or milk chocolate about 2 cups or 350g


  • Preheat the oven to 350 F/176 C. In a large bowl cream together the butter and the sugars. Use a hand mixer, stand mixer, or wooden spoon.
  • Add the vanilla extract, water, and oil and mix those in. Scrape the sides of the bowl with a spatula as needed throughout this cookie dough making process.
  • In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
  • Add a third of the flour mixture in with the cookie dough. Mix it in until just combined. Add in the chocolate chips and mix those in.
  • Continue adding in the flour until it is all incorporated and the cookie dough is complete.
  • Spoon out a heaping tablespoon of cookie dough and place it on a cookie sheet/pan lined with parchment paper or a silicone mat. Space the cookies 2 inches apart. You should be able to get about 12 cookies on a standard cookie sheet.
  • Bake the cookies for 8 to 14 minutes depending on the size and how soft you want the cookies. Once done, remove them from the oven and allow them to cool for 5 minutes on the cookie sheet then transfer them to a wire rack to cool completely. Enjoy!


How to Make Eggless Chocolate Chip Cookies | Easy Cookie Recipe Without Eggs


Eggless chocolate chip cookies recipe nutritional facts
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 137kcal

Do you like this recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Here are a few more recipes you may like:

No-Bake Peanut Butter Cookies

Peanut Butter Blossoms Cookies

Easy Meringue Cookies

Easy Homemade Bagels

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  1. Hi, I made a double batch and forgot to add water. I had realized it after adding the chips. Anything that can be done now? Thanks in advance

  2. Hi Matt, your recipe sounds yummy.
    I’m thinking to just bake half a dozen cookies for trail. Would you suggest me to divide the recipe in half and then bake the coolies?
    Would their be any difference in the taste or texture?

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