Eggless chocolate chip cookies are soft, chewy, and packed with rich chocolate. They’re a treat anyone can enjoy, even without the eggs!
No egg chocolate chip cookies — now there’s a treat that’s hard to beat!
Whether you’re someone who can’t have eggs or you’ve simply run out, these eggless cookies come to the rescue.
Easy to whip up (even for those who claim they can’t bake), these cookies bring that warm, homey feel to any table they’re on.
But just because they’re eggless doesn’t mean they lack flavor or texture. In fact, these cookies bring all the same deliciousness and soft chewy dough that you would expect from traditional chocolate chip cookies, but without the eggs.
It’s the kind of cookie that makes you think, “One more won’t hurt, right?”
So, if you’ve never tried chocolate chip cookies without eggs, you’re definitely in for a delightful treat. Perfect for nearly any occasion or just because, they’re a staple in every baker’s kitchen.
How to Make Chocolate Chip Cookies Without Eggs
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Set your oven to 350 degrees F and line your baking sheet with some parchment paper.
STEP TWO: Grab a bowl and mix the flour, baking soda, and a pinch of salt.
STEP THREE: In a bigger bowl, cream the butter, sugar, and brown sugar until nice and smooth. Mix in the sour cream and a dash of vanilla.
STEP FOUR: Add the flour mix into the larger bowl, then gently stir in those chocolate chips. If you want, save a few for the cookie tops.
STEP FIVE: Scoop out the dough and place it on the baking sheet, giving each cookie some space. Pop any extra chocolate chips on top if you like.
STEP SIX: Bake for about 8-10 minutes until they are set and golden around the edges.
STEP SEVEN: Once out of the oven, let them cool for 5 minutes, then shift your eggless cookies onto a wire rack to finish cooling.
Tips for this Chocolate Chip Cookie Recipe Without Eggs
- Don’t overcrowd: Make sure cookies have enough space on the baking sheet, which allows them to spread and bake evenly.
- Keep an eye on color: As ovens may vary, regularly check the cookies after the 8-minute mark. Look for a light golden hue for doneness.
- Softened butter: Butter should be soft but not melted. This ensures a creamy consistency when mixed with sugar.
- Beat well: When creaming butter and sugars, beat until the mixture is pale in color. This incorporates air, making the cookies softer.
- Room temperature ingredients: Ensure that the butter and sour cream are at room temperature. This helps in achieving a smoother mix.
- Fresh baking soda: Always use fresh baking soda to ensure the cookies rise properly. To test its freshness, scoop some into a bowl and pour a little vinegar or lemon juice over the top. If it bubbles and fizzes, it’s good to use!
- Sift dry ingredients: When mixing the flour, baking soda, and salt, consider sifting them to avoid any lumps.
More Chocolate Chip Cookie Recipes
- Chocolate Chip Cookies with No Butter
- Chocolate Chip Pecan Cookies
- Double Chocolate Marshmallow Cookies
- Chocolate Chip Without Baking Soda
- Chocolate Chips Without Brown Sugar
Variations to Chocolate Chip Cookies with No Eggs
- Sea salt flakes: Before baking, sprinkle your no egg chocolate chip cookies with sea salt flakes for a gourmet salty touch.
- Butterscotch chips: Use butterscotch chips as an alternative to chocolate, adding caramelized sweetness.
- Almond extract: Try almond extract over vanilla extract to bring a nutty aroma to your eggless cookies.
- Dark chocolate chunks: Go for dark chocolate chunks in place of chips for bolder chocolate notes.
Why Are My Eggless Chocolate Chip Cookies Not Spreading Out While Baking?
Eggless cookies might not spread if the dough is too cold or if you have over-measured the flour.
Let the dough sit at room temperature for a bit before baking, and make sure you’re measuring flour correctly using the spoon and level method.
The eggless cookies should spread slightly, but still keep their circle shape.
Can I Freeze The Cookie Dough For Later Use?
Yes, you can save your homemade eggless cookie dough!
Just roll the dough into balls and place them on a baking sheet to freeze. Once firm, transfer to a freezer bag and store for up to 3 months.
When ready to bake, you can bake straight from the freezer — just add a couple of extra minutes to the baking time.
How Should I Store These Cookies?
For this chocolate chip cookie recipe without eggs, place cooled treats in an airtight container at room temperature. This will keep them fresh for up to a week.
What to Serve with No Egg Chocolate Chip Cookies
For a chocolatey peanut butter cookie, it’s delicious to top chocolate chip cookies with no eggs with The Best Peanut Butter Cream Cheese Frosting!
More Easy Cookie Recipes
- Oreo Cheesecake Cookies
- Strawberry Jam Cookies
- Fruitcake Cookies
- Cookie Monster Cookies
- Butterscotch Chip Cookies
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips
- Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt
- In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy, then beat in the sour cream and vanilla extract.
- Stir in the flour mixture, then fold in the chocolate chips, reserving some to decorate the top of the cookies if desired.
- Drop the dough by heaping tablespoons onto the prepared baking sheet 2” inches apart and press extra chocolate chips into the top of the cookie if desired.
- Bake in preheated oven for 8-10 minutes or until slightly golden.
- Allow to cool for 5 minutes before carefully transferring to a wire rack to cool completely.
Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 107mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.