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
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.
Tools
- Artisan Mat (Silicone Baking Mat)
- Whisk or Sifter
- Hand Mixer or Stand Mixer
- Spoons
- Spatula
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
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.
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.
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
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.
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.
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.
Eggless Chocolate Chip Cookies
Equipment
- Artisan Mat (Silicone Baking Mat)
- Whisk or Sifter
- Hand Mixer or Stand Mixer
- Spoons
- Spatula
Ingredients
- 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
Instructions
- 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!
Video
Notes
Nutrition
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 wonāt miss out on any of my new posts and recipes.
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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
Hi there! You can probably just mix the water in after the chocolate chips.
Hi Matt, your recipe sounds yummy.
Iām 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?
Thanks
Hello and thank you! No there is no difference, just divide all the ingredients in half. š
According to my grandson, cookies have a nice texture, a bit crunchy on the outside but soft and creamy on the inside. We will be making these cookies over and over again.
Thank you, Liv! Glad, you and your grandson like them! š š