Soft and chewy eggless chocolate chip cookies! These are simple to make (no chilling!) with easy-to-find ingredients and, most importantly, they taste like classic chocolate chip cookies. I also include notes to make this recipe dairy-free/vegan. Recipe includes a how-to video!
An egg-free chocolate chip cookie (that doesn’t taste egg-free)
I don’t normally dabble in eggless baking, but I received so many requests for an eggless chocolate chip cookie recipe that I finally caved (and am so glad that I did!). I’m adding this one to my growing collection of chocolate chip cookie variations, which includes my crispy chocolate chip cookies (also eggless, but not the traditional texture that I’d been asked for), my “worst” chocolate chip cookies, and my oatmeal chocolate chip cookies, to name just a few.
I set out to create this recipe with a very specific goal in mind: I did not want anyone to be able to tell that there was anything missing or substituted from this recipe when they tried it. I wanted the first bite to make you think nothing except: dang, that’s a really good cookie.
Many eggless recipes leave out the eggs then replace them with something that alters both the taste and texture of the cookie, like cream cheese. While cream cheese is pretty fantastic in cookies, it adds a very distinct, slightly tangy flavor (I have recipes for cream cheese cookies and chocolate chip cream cheese cookies if you’re looking for that flavor!). I didn’t think it had a place here where I wanted something neutral, something that if you bit into the cookie you wouldn’t even be able to tell that it was egg-free, and after quite a bit of testing I figured it out…
What You Need for Eggless Chocolate Chip Cookies
Most of the ingredients here are pretty traditional, but let’s talk about a few of them.
- Heavy cream. This is obviously not a traditional ingredient, but it’s my secret weapon and is key for making this recipe eggless. Here it takes the place of the liquid and the fat that we’re losing from the eggs without altering the flavor. It helps the dough to bind together and the cookies to bake up with the proper, classic taste and texture (meaning you’ll never miss the eggs and never know that a swap was even made). For a notes on how to make this recipe dairy-free, please see my FAQ section below.
- Sugar. This recipe can be made with either light or dark brown sugar, but I personally prefer to use a blend of the two. The heavy cream lightens the color of the cookies and using dark brown sugar helps return the finished product to its more traditional golden brown color in addition to adding a richer (but not too rich) flavor.
- Flour. Use all-purpose (plain) flour. Make sure that you measure your flour properly or your cookies may not spread in the oven.
- Corn starch. This is one of my secret weapons, it creates a soft and chewy (and not cakey!) cookie that doesn’t spread too much. It also helps eliminate the need to chill the dough.
- Chocolate chips. You can use your favorite variety, but I recommend semisweet chips. I like to stir some into the batter, then reserve a handful to gently nestle onto the tops of the cookies while they’re still warm from the oven. It’s optional and they’ll taste the same either way, but it makes them look prettier!
Remember, this is just an overview of a few of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Frequently Asked Questions
I have successfully substituted coconut milk for the heavy cream and Earth Balance brand (vegan) butter for the butter with success.
You would have to use vegan chocolate chips, as well.
(Note: I tried the cookies with coconut oil instead of butter as well and was disappointed; they fell apart too easily and were oily.)
Yes! You can make the cookie dough and then refrigerate, tightly covered, for up to 5 days before scooping and baking. If the dough is too firm to easily scoop, just let it sit at room temperature for 15-20 minutes before scooping.
Store in an airtight container at room temperature for up to a week.
More Eggless Recipes You Might Like
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Eggless Chocolate Chip Cookies
- 1 cup unsalted butter softened (227g)
- 1 ¼ cup brown sugar¹, firmly packed (250g)
- ½ cup granulated sugar (100g)
- 6 Tablespoons heavy cream
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (350g)
- 2 teaspoons cornstarch
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup semisweet chocolate chips (255g)
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer (or stand mixer) cream together butter and sugars until well combined.
- Add heavy cream and vanilla extract and stir until completely combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually (in 4 parts) add dry ingredients to wet and mix until completely combined. Don't over-mix, if you over-beat the batter you could make the butter too soft which could make the cookies spread too thin in the oven.
- Stir in chocolate chips. For prettier cookies, stir in only 1 cup (170g) and reserve remaining chips to press on top of cookies after baking.
- Scoop dough by 2-Tablespoon-sized scoops. You can simply drop the dough on prepared baking sheet, spacing cookies 2″ apart), or you can roll them gently to form a smooth ball before placing on baking sheet (I prefer to roll them for prettier, more uniform cookies).
- Bake on 350F (175C) for 10-12 minutes. The centers of the cookies may still seem slightly under-baked — allow them to cool completely on baking sheet where they’ll finish cooking, this will help keep them nice and soft.
- If desired, gently nestle reserved chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.