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Eggless Chocolate Chip Cookies

Eggless chocolate chip cookies are soft, chewy, and packed with rich chocolate. They’re a treat anyone can enjoy, even without the eggs!

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Chocolate chip cookies without eggs on a platter

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.

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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.

ingredients needed to make eggless cookies

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.

mixing together flour and baking powder in a glass bowl

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.

adding brown sugar, white sugar and butter to a mixing bowl
adding vanilla and sour cream to whipped sugar and butter

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.

adding flour to creamed butter and sugar
gently folding in chocolate chips to cookie batter

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.

adding eggless cookie dough balls to baking sheet

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.

baked eggless chocolate chip cookies on a baking sheet

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

overhead shot of eggless chocolate chip cookies

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.

stacked no egg chocolate chip cookies on a white plate

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

If you’re craving an extra sweet touch, you can serve your eggless chocolate chip cookies with this Chocolate Fruit Dip. Or, for a nostalgic treat, try this Easy Hot Cocoa Dip.

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! 

taking a bite out of chocolate chip cookies with no eggs

More Easy Cookie Recipes 

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Yield: 36 cookies

Eggless Chocolate Chip Cookies

Chocolate chip cookies without eggs on a platter

These eggless chocolate chip cookies are packed full of warm chocolate chips that melt in your mouth with every bite.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt
  3. 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.
  4. Stir in the flour mixture, then fold in the chocolate chips, reserving some to decorate the top of the cookies if desired. 
  5. 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. 
  6. Bake in preheated oven for 8-10 minutes or until slightly golden.
  7. Allow to cool for 5 minutes before carefully transferring to a wire rack to cool completely.

Nutrition Information:

Yield:

36

Serving Size:

1

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.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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