If you are craving chocolate chip cookies, but are allergic to eggs, then these eggless chocolate chip cookies are for you! Soft, chewy and full of chocolate chips and no chilling required. These are ready in 30 minutes or less!
Soft, perfect, chewy chocolate chip cookies….without eggs?! Yes it’s true. Honestly these eggless chocolate chip cookies are so darn good I think even if you don’t have to bake without eggs, you will love these.
What’s my secret? Cornstarch. Yup a “cornstarch slurry” of cornstarch and water, just like you might make to thicken a sauce is stirred into the cookie dough to bind the ingredients just like an egg would.
So whether you have an egg allergy, or just totally out of eggs (been there, done that made a whole eggless pumpkin pie recipe as a result!) these cookies are awesome…let me explain why.
What Makes These Cookies Awesome
- No chilling required – I baked these cookies right away, and they were wonderful. Although you can chill the cookie dough overnight if you would like and bake these the next day.
- Soft, Chewy Perfection – I had my doubts that without eggs, I could develop a wonderful, soft cookie but these are!
- Easy, Pantry Stable Ingredients – Even though they are eggless you don’t need any extra, fancy ingredients.
- Cornstarch– This ingredient not only keeps the cookies soft and tender but also act as the “egg”. You will make a “cornstarch slurry” and stir this into the cookie dough to help bind the ingredients together. If you don’t have cornstarch you can also use arrowroot starch.
How To Make These Cookies
Make cookie dough
- Make cornstarch “egg”. Stir together the cornstarch and water in a small mixing bowl.
- Combine dry ingredients. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Cream butter and sugar. In a medium bowl, with an electric mixer cream the softened butter and sugars together until light and fluffy about 2 minutes.
- Add cornstarch and vanilla. Beat in the cornstarch mixture and vanilla extract.
Baking 101: Measure your flour correctly! Too much flour will result in a tough cakey cookie. I recommend using a kitchen scale. If you only have measuring cups, be sure to spoon your flour into the cup and level off.
Finish cookie dough…
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
- Add chocolate. Fold in the chocolate chips with a spatula. Scoop, using a 1-inch scoop (about 2 tablespoons each) and roll the dough into balls. Bake the cookies for 10-12 minutes until the edges are just set but the middles are still soft. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
HEATHER’S BAKING TIP: For that signature soft, chewy center with slightly crispy edges, you can’t bake the cookies too long. The centers should still look slightly soft and puffy when you take them out of the oven. They will continue cooking slightly on the cookie sheet.
- Vegan: Use vegan butter (or replace with solid coconut oil) and vegan (dairy free) chocolate chips
- Gluten Free: Use 1 to 1 gluten free flour in place of the all-purpose flour.
Commonly Asked Cookie Questions
Cookies stay fresh covered at room temperature for up to 1 week.
Yes! You can never have too many cookies on hand in the freezer. 😉
To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
For a complete tutorial, be sure to read my post How To Freeze Cookie Dough.
If your cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem. For this recipe in particular, it is important to start with room temperature butter (not too soft! See the notes in the recipe) and to measure the flour correctly to prevent flat cookies. If they are spreading too much, try chilling the dough for at least 1 hour, up to overnight.
More Cookie Recipes To Try
Eggless Chocolate Chip Cookies
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup (1 stick, 113 g) unsalted butter softened
- ½ cup (107 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- Pre-heat oven to 375°F. Prepare a baking sheet with parchment paper (or silicone baking mat).
- Make cornstarch “egg” by stirring together the cornstarch and water. Set aside.
- Whisk together flours, baking soda, and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
- Add cornstarch mixture, and vanilla. Beat to combine.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and stir in, on low speed, just until combined.
- Scoop cookie dough, using a 1-inch cookie scoop, and place on the prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- Storage: Cookies stay fresh covered at room temperature for up to 1 week. These can also be frozen, baked or unbaked for up to 3 months.
- Vegan: Use vegan butter (or replace with solid coconut oil) and vegan chocolate chips Want to make gluten free?
- Gluten free: Use 1 to 1 gluten free flour in place of all-purpose flour.
- Cornstarch: If you don’t have cornstarch you can also use arrowroot starch.