Eggless Chocolate Chip Cookies
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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.
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
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.
Recipe Ingredients
Ingredient Notes
- 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.
Recipe Variations
- 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.
Bake Up My Most Popular Cookie Recipes!
If you love cookies as much as I do then bake up some of my more popular cookie recipes from the blog, especially when it’s Christmastime!
Like my peanut butter chocolate kiss cookies with a Hershey kiss in the center, or my grandmother’s cookie recipe for Russian Tea Cakes, or these old fashioned peanut butter cookies with criss cross pattern.
For all my Christmas cookie recipes, check out my 25+ Christmas cookie recipes!
More Cookie Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Eggless Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Can I replace the packed brown sugar with more granulated sugar?
Hi Annake, Replacing packed brown sugar with granulated sugar will change the texture and spread of the cookies. I recommend using the same amount of brown sugar for the best results.
Taste incredible!!! So light!! We were so excited we forgot to beat the sugar first. Ever since becoming egg-free I would say these taste just as yummy as Insomnia cookies!!! I didn’t realize starch could be used as a replacement so I loved learning that!!
aw that’s so wonderful Rachel!! I’m so happy you loved these so much 🙂
I don’t have a comment, I have a health question. My grandchild has been diagnosed to be allergic to cows milk, eggs (white and yolk), all dairy products, wheat and oats.
Is this recipe safe for her? Do you have any other recipes that she would be able to eat. Her first birthday is coming up and I would love to have a cake for her. Thank you in advance for your help and assistance.
Hi Mary Anne, I would recommend if making this recipe to use gluten free flour and vegan butter sticks. And as far as other recipes the one cake I have on the blog that would work is this chocolate crazy cake– no milk, eggs or butter. And use gluten free flour. Then vegan butter if making the frosting. Hope that helps! And happy 1st birthday to her!!
Hello Heather,
What is the cornstarch/water slurry equivalent to 1 egg? Thank you much!
Hi AJ, yes it’s equal to 1 egg..happy baking!
These are great cookies. I had to make them gluten, dairy and egg free. I honestly was not sure how they would be, but I am super impressed. Very delicious.
aw thank you Sarah! Glad you liked them!
These make lovely bar cookies. Just cook longer. Nice and chewy. I used a 13″x 9″ lined with parchment paper. Next time we are going to bake for 22 minutes and then check
THank you RC! I love the idea of turning these into bar cookies 🙂 Yes if making bar cookies I would bake for 22-25 minutes…should come out perfect!
Did anyone else’s batter turn out so dry to the point where it was just flour and sugar. We added milk to make it a dough.
HI Court, sorry to hear you had issues with the dough. How did you measure the flour? Sounds like you may have added too much. Be sure to spoon the flour into the cup and not pack it down or for best results use a scale to weigh the flour. Too much flour will make for a very dry dough. Hope that helps!
I love chocolate chip cookies. I think the eggless option would be perfect for me and my husband. We try to limit our egg intake.
I’m glad that you found me Rika
Oh these look like PERFECT cookies… so crumbly and delicious. So good that they are egg-free, thanks for a great recipe.
I promise they are as delicious as they look!
I had my heart set on chocolate chip cookies, but happened to be out of eggs…this was the perfect recipe! Quick, easy and super yummy!
😆 perfect, thank you Jessica
Made these in my toaster oven! So delicious, my family prefers these over any other kind! Great recipe!
that’s awesome Erica! So glad it worked in your toaster oven and that everyone loved them 🙂 – thank you for the kind words!
My best friend is allergic to eggs. I’m going to bake her these cookies next time I’m visiting her. Delicious! And easy to make. Saved the recipe!
I hope they turn out well for you 🙂
These came out so great! I love that you have an eggless option for chocolate chip cookies.
Great to hear Danielle