eggless chocolate chip cookies

these eggless chocolate chip cookies deliver everything you want in the perfect chocolate chip cookie – crispy edges that give way to a soft chewy center, golden, buttery and absolutely loaded with melty chocolate. a full batch version of my classic single serve chocolate chip cookie.

why you will love this eggless chocolate chip cookie recipe

• perfect texture every single time – this eggless chocolate chip cookies recipe creates the perfect balance of crispy edges and a gooey, chewy middle. the heavy cream works magic here, giving you chocolate chip cookies chewy enough to satisfy any cookie lover. i would go as far as saying that this is my ideal classic chocolate chip cookie.

• no eggs!! – many of you have been asking for a full batch version of my single-serve cookie, and this eggless chocolate chip cookies recipe is the answer! no need to worry about having eggs on hand or dealing with egg allergies. this eggless chocolate chip cookies recipe is beginner friendly and creates bakery-quality cookies that are completely egg-free. you can also easily make these eggless chocolate chip cookies vegan by using a plant-based spread instead of butter and swapping the heavy cream for something like coconut cream or even almond milk or oat milk.

• versatile and customisable – these eggless crispy chocolate chip cookies serve as the perfect base for so many variations!

learn how to make these eggless chocolate chip cookies

to make these eggless chocolate chip cookies, we’re going to start off by creaming softened butter with brown sugar and granulated sugar. add some heavy cream and a splash of vanilla and mix all of this together until you get a thick batter. then, in a separate bowl, mix flour, baking soda, baking powder and salt and add this to the wet mixture. gently fold the dry ingredients in, and then add chopped chocolate or chocolate chips and fold those in until you get a thick cookie dough. once a dough is formed, chill it in the fridge, then portion out the dough into equal-sized cookie dough balls, bake until golden and chewy, and we’re done!

eggless chocolate chip cookies ingredients

• butter – we’re going to use unsalted butter here. for this eggless chocolate chip cookie recipe, i prefer creaming softened butter with the sugars over using melted butter.

• brown sugar – i’m using light brown soft sugar for this recipe. this is what helps keep these eggless chocolate chip cookies chewy and helps give them a nice flavour.

• granulated sugar – this cookie recipe uses a mix of granulated sugar and brown sugar. the brown sugar keeps these eggless chocolate chip cookies soft and chewy and the granulated sugar helps them spread.

• vanilla extract – optional, but a splash of it will add a nice, subtle vanilla flavour to your eggless chocolate chip cookies.

• double cream/heavy cream – my single serve chocolate chip cookie recipe uses heavy cream in place of egg and i also usually love to add a splash of heavy cream to most of my cookie recipes for extra chewiness so i decided to opt for all heavy cream in this recipe and the texture of these cookies was just beautiful! the heavy cream helped make these eggless chocolate chip cookies thick and rich, with perfectly crisp edges and a soft and chewy middle.

• flour – we’ll be using plain flour or all purpose flour for this cookie recipe.

• baking soda – i use just a small amount of baking soda in this eggless chocolate chip cookies recipe to help the cookies spread.

• baking powder – this cookie recipe also uses a very small amount of baking powder.

• salt – a little bit of salt in these eggless chocolate chip cookies helps balance out the sweetness.

• chocolate – you can use however much chocolate you like for these eggless chocolate chip cookies. i decided to use chopped dark chocolate pieces for this because i wanted those rich pools of melty chocolate, and then some chocolate chips at the end. you can use chopped chocolate or chocolate chips or a mix of both. feel free to use milk chocolate if you’re not a fan of dark chocolate!

tools

• large bowl – for creaming the butter and sugars

• spoon or electric mixer – a mixer will make it easier to cream the butter and sugars, but using a spoon is also fine (it will just take a bit longer)

• medium bowl – for the dry ingredients

• silicone spatula – for gently folding the dry ingredients in

• kitchen scale – for weighing out ingredients and for weighing out portions of cookie dough

• cookie scoop (optional) – if you don’t have a scale, i recommend using a cookie scoop to portion out the cookie dough so that the cookie dough portions are consistent in size.

• parchment paper or baking paper – to line your baking tray

• baking sheet or baking tray – for baking the cookies

step by step instructions

the full recipe for these eggless chocolate chip cookies with measurements is on the recipe card at the bottom of this page.

step one: in a small bowl, add the softened, room temperature butter. add the granulated sugar and brown sugar. mix these together until combined, and the mixture becomes soft and creamy.

step two: add the heavy cream and the vanilla extract and mix this into the butter and sugar mixture until combined.

step three: in another bowl, add flour, baking soda, baking powder and salt and mix all of this together.

step four: add the dry ingredients to the wet eggless chocolate chip cookies mix and gently fold them in until about half-combined.

step five: add chocolate chips or chopped chocolate pieces and gently mix them in until you get a thick cookie dough.

step six: place the eggless chocolate chip cookies dough in the fridge and let the cookie dough chill for at least 30 minutes.

step seven: preheat your oven 15 minutes before baking, and line a baking tray with parchment paper or baking paper.

step eight: once the cookie dough is ready, split the dough into equal-sized cookie dough balls (i split the dough into 6 portions weighing 110g or about 3.9oz each).

step nine: add the cookie dough balls to the prepared baking tray, making sure that there’s space between them so that they have enough room to spread.

step ten: bake your eggless chocolate chip cookies for 15-18 minutes – they might look slightly underdone but they will continue to cook as they cool. i made these eggless chocolate chip cookies quite big, so this is why they take a little bit longer than usual to bake.

step eleven: let the cookies cool on the tray for about 10-15 minutes. they will be too soft to pick up immediately out of the oven, but will firm up as they cool. the cookies should look slightly crisp on the edges, with softer middles.

step twelve: serve with a glass of cold milk, and let’s eat!

tips and notes

• i would recommend using room temperature butter when making these eggless chocolate chip cookies. this will help it combine better with the rest of the ingredients and just make things easier for you when you’re mixing the butter and sugar together.

• if you forgot to leave the butter out to let it soften, you can always put it in the microwave for about ten seconds, just so that it can soften slightly so that it’s easier to mix. make sure you don’t melt the butter completely or put it in the microwave for too long.

• once you add the flour and dry ingredients to the cookie mixture, gently mix everything in until about half-combined to avoid over mixing the dough. we’re going to be mixing the chocolate in as well and you don’t want to mix too much. over mixing can make your cookies tough and less soft and chewy.

• if you have the time, i would really recommend chilling the eggless chocolate chip cookies dough in the fridge for at least 30 minutes before baking your cookie. this will help develop the flavours and reduce spread in the oven.

• if you feel that these eggless chocolate chip cookies are too big for you based on the weight i’ve used for each cookie portion, you can definitely make smaller portions of the cookie dough and bake more cookies instead of just 6. bear in mind that if you do this, you will need to adjust baking times to reflect that, as smaller cookies will take less time to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your eggless chocolate chip cookies as they bake. i like to take them out of the oven when they’re slightly underdone as they will continue to cook as they cool once they’re out of the oven. over baking will probably make your eggless chocolate chip cookies dry and cakey and we definitely don’t want that!

• once your eggless chocolate chip cookies are out of the oven, they might look underdone and will be too soft to pick up. let them cool on the baking sheet for a good 10-15 minutes before trying to pick them up. they will still be soft and gooey, but will also firm up enough for you to hold them without falling apart.

• use a kitchen scale to measure your ingredients. while i’ve written up this eggless chocolate chip cookies recipe in grams and with cup measurements, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• if you do decide to use cups, bear in mind that this recipe uses higher than typical flour measurements, as it takes into account the fact that most people tend to scoop their flour.

• i like to add some extra chocolate chips as soon as the cookies are out of the oven – the heat of the cookies will gently melt the chocolate once you press the chocolate chips in.

• enjoy these cookies warm! the best way to eat these eggless chocolate chip cookies is warm and fresh out of the oven, when the chocolate is still gooey and the edges are crisp, with a cold glass of milk.

frequently asked questions

1. what do these eggless chocolate chip cookies taste like ?

   – these eggless chocolate chip cookies taste exactly like a normal chocolate chip cookie! no one can tell they’re egg-free. they have perfect crispy edges, soft chewy centers, and a rich buttery flavour that makes them absolutely irresistible. i honestly think i prefer them to chocolate chip cookies made with egg!

2. can i use salted butter in this eggless chocolate chip cookies recipe ?

   – yes, you can use salted butter. if you do use salted butter for these eggless chocolate chip cookies instead of unsalted, just omit the extra salt used in this recipe.

3. can i make these eggless chocolate chip cookies with browned butter ?

   – you can! i wanted to keep these eggless chocolate chip cookies easy and classic, so i decided not to brown the butter in this case. but browning the butter will add an extra depth of flavour to these cookies so you can absolutely do that! i would just recommend chilling the cookie dough for a bit longer than the 30 minutes stated in the recipe as the dough will be a lot softer with the melted butter.

4. do i have to use vanilla extract in this eggless chocolate chip cookies recipe ?

   – the vanilla extract in this cookie recipe is optional. i like the subtle vanilla flavour it gives to the cookie dough, but if you would prefer not to use it or don’t have it, that’s also completely fine.

5. why did my eggless chocolate chip cookies turn into a cake?

   – the reason why your cookies turned into a cake could be because of baking times. you should take your eggless chocolate chip cookies out of the oven when they’re slightly underdone as they will continue to cook and firm up as they cool. even if you follow the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven. i highly recommend checking on your cookies every once in a while, especially towards the end of the recommended times to make sure they don’t over bake.

   – another reason could be that there was too much flour in your cookie dough. to make these eggless chocolate chip cookies as accurately as possible, i would really recommend weighing out the flour using a kitchen scale.

6. how can i make these eggless chocolate chip cookies crispy instead of chewy ?

   – if you prefer a crispier cookie, i’d recommend baking the cookies for just a few minutes longer than stated in the recipe.

7. can i make these eggless chocolate chip cookies without brown sugar ?

   – technically, you can make this eggless chocolate chip cookies recipe without brown sugar, but i would highly recommend using brown sugar. the brown sugar in this cookie recipe helps make these cookies chewy and soft and adds a really lovely flavour to these cookies. however, if you don’t have brown sugar, you can substitute it with granulated sugar. keep in mind that using all granulated sugar to make these cookies might result in cookies that are less chewy and maybe even a little drier. they will also probably spread more, but other than that, it should work just fine. for best results, use a combination of brown sugar and granulated sugar as stated. if you have molasses on hand, you could also add a small amount of that to granulated sugar to mimic the effect of brown sugar.

8. can i make these eggless chocolate chip cookies without heavy cream ?

   – honestly, the heavy cream is what makes this eggless chocolate chip cookies recipe so perfect – it provides moisture and fat that eggs would normally contribute, creating an incredibly soft chewy texture. if you really don’t want to use heavy cream or don’t have it on hand, you can make these eggless chocolate chip cookies with the same amount of milk instead of the cream. the cookies might be a little different in terms of taste and texture, but they should still turn out nice!

9. can i make these eggless chocolate chip cookies with yogurt instead of cream ?

   – using yogurt instead of cream will result in some taste and texture differences so you won’t get quite the same result as pictured here. however, if you’re okay with those slight differences, yogurt or milk will be fine to use instead of cream.

10. can i make these eggless chocolate chip cookies with oil instead of butter ?

    – technically, you can, but i wouldn’t really recommend it. the butter makes these eggless chocolate chip cookies tasty and rich in flavour. this recipe also calls for creaming the butter and sugars to get that thickness in the middle – using oil instead of the butter here will make the cookies spread too much.

11. can i make these eggless chocolate chip cookies without baking soda ?

    – the baking soda and baking powder in this cookie recipe is essential to ensure the right amount of spread and thickness. i would not recommend skipping either of these.

12. why did my cookies not spread?

    – one of the reasons why your cookies didn’t spread might be due to your oven temperatures being too low. make sure to preheat your oven about 15 minutes before adding your cookies in so that the oven is hot enough.

13. do i have to chill the dough to make these eggless chocolate chip cookies ?

    – you absolutely don’t have to chill the dough to make these eggless chocolate chip cookies but i would highly recommend it. chilling the cookie dough helps enhance the flavours and also prevents the cookies from spreading too much in the oven. if you want to keep these eggless chocolate chip cookies simple and quick, and don’t have the time to wait for them to chill, then go ahead and bake them without chilling the dough. if you do decide to skip the chilling time, there might be some differences in the taste, texture and appearance of your eggless chocolate chip cookies.

14. can i make these eggless chocolate chip cookies in the air fryer ?

    – i have personally never tried making these eggless chocolate chip cookies in the air fryer so i can’t say for sure what the results will be. but if you do want to try it out, i’d recommend using a lower temperature than stated in the recipe instructions.

15. can i make this eggless chocolate chip cookie dough for one cookie instead of a full batch ?

    – absolutely! i have an eggless single serve chocolate chip cookie recipe right here.

16. can i make eggless chocolate chip cookie dough for ice cream using this recipe ?

    – this eggless chocolate chip cookies recipe uses flour so you can’t eat the dough on its own despite it being egg-free. if you’d like to use this eggless chocolate chip cookie dough for ice cream, be sure to heat-treat the flour before mixing it in with the rest of the ingredients. alternatively, you can make these eggless chocolate chip cookies with almond flour instead of plain flour/all purpose flour and use the cookie dough in ice cream without having to heat-treat the flour.

17. what type of chocolate works best for this eggless chocolate chip cookies recipe ?

    – you can use chopped chocolate pieces or chocolate chips for these cookies. i’d recommend chopped chocolate if you want to keep these eggless chocolate chip cookies gooey with pockets of melted chocolate throughout. if you want more of a classic chocolate chip cookie look and want your chocolate to hold its shape, go for the chocolate chips. you can use any kind of chocolate you like! white chocolate, semi-sweet chocolate, milk chocolate and dark chocolate will all work, but i personally like to use dark chocolate as it helps balance out the sweetness from the cookie. i also like to use a mix of chopped chocolate and chocolate chips.

18. how many cookies does this recipe make ?

    – i wanted to keep these eggless chocolate chip cookies small batch, so this recipe makes 6 large cookies. but you can make the cookies smaller if you like! you can also double the recipe to make a bigger batch.

recipe