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    Home ยป Recipes ยป Cookies

    Eggless Chocolate Chip Cookies

    Updated: Jan 18, 2021 โ€ข Published: Jan 18, 2021 by Sam Merritt โ€ข 39 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of eggless chocolate chip cookies, top image of three cookies stacked, bottom image of three cookies, two stacked, one on table with glass of milk

    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!

    stack of three eggless chocolate chip cookies

    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

    ingredients 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!

    cookie dough in glass bowl

    Frequently Asked Questions

    Can I make this vegan/dairy-free?

    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.)

    Can I make this dough in advance?

    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.

    How should I store baked cookies?

    Store in an airtight container at room temperature for up to a week.

    eggless chocolate chip cookie, missing a bite

    More Eggless Recipes You Might Like

    • Edible Cookie Dough
    • Russian Tea Cakes
    • Snowball Cookies
    • Cookie Brittle

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    Two eggless chocolate chip cookies, one with a bite missing

    Eggless Chocolate Chip Cookies

    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.
    Be sure to check out the how-to video!
    4.95 from 19 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 11 minutes minutes
    Total Time: 26 minutes minutes
    Servings: 16 cookies
    Calories: 389kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (227 g) unsalted butter softened
    • 1 ¼ cup (250 g) brown sugar¹, firmly packed
    • ½ cup (100 g) granulated sugar
    • 6 Tablespoons heavy cream
    • 1 ½ teaspoon vanilla extract
    • 2 ¾ cups (350 g) all-purpose flour
    • 2 teaspoons cornstarch
    • ¾ teaspoons baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • 1 ½ cup (255 g) semisweet chocolate chips

    Recommended Equipment

    • Mixing bowls
    • Baking sheet

    Instructions

    • 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.
      1 cup (227 g) unsalted butter, 1 ¼ cup (250 g) brown sugar¹, firmly packed, ½ cup (100 g) granulated sugar
    • Add heavy cream and vanilla extract and stir until completely combined.
      6 Tablespoons heavy cream, 1 ½ teaspoon vanilla extract
    • In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
      2 ¾ cups (350 g) all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoons baking soda, ½ teaspoon baking powder, 1 teaspoon 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.
      1 ½ cup (255 g) semisweet chocolate chips
    • 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.

    Notes

    ¹You can use light brown or dark brown or a mix of the two. I like to use a blend of both.

    Nutrition

    Serving: 1cookie | Calories: 389kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 208mg | Potassium: 162mg | Fiber: 2g | Sugar: 29g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Miriam Rose Blanar

      February 08, 2022 at 12:43 pm

      5 stars
      So delicious! Can’t even tell that they’re eggless!

      Reply
      • Emily @ Sugar Spun Run

        February 08, 2022 at 4:29 pm

        We’re so glad you think so, Miriam! Thanks for trying our recipe and coming back to leave a review โค

        Reply
    2. Heather

      January 19, 2022 at 7:38 pm

      These are the best eggless cookies I have ever baked!!! Seriously!! So good!! My son has an egg allergy, so I have tried SO many and this one is by far the best! My husband thought they were the best cookies I’ve ever baked and totally panicked when I gave one to our son, be sure he though they were too good to not have eggs! ๐Ÿ˜ Thank you for sharing this amazing recipe!

      Reply
      • Emily @ Sugar Spun Run

        January 20, 2022 at 9:14 am

        What a compliment, Heather! We’re so happy everyone enjoyed the cookies, especially your son. Thank you so much for commenting ๐Ÿ˜Š

        Reply
    3. Brian

      November 24, 2021 at 3:45 am

      4 stars
      Hi Sam,
      I tried this recipe and I must have done something wrong, because they didn’t look too good but they tasted amazing. I’m sure after a couple more go’s I’ll get the hang of it. All of your recipes look fantastic.

      Reply
      • Sam

        November 24, 2021 at 9:36 pm

        Hi Brian! What exactly went wrong with the looks? I may be able to help troubleshoot. ๐Ÿ™‚

        Reply
        • Brian

          November 25, 2021 at 12:29 am

          Hi Sam,
          They were loose when I was trying to make a ball out of them, I think I needed more cream maybe.
          Thanks!

    4. Taryn

      June 28, 2021 at 6:11 pm

      This looks like a great recipe for my son who has an egg allergy! Have you tried adding M&M’s to this dough? I’m hoping to bake some eggless M&M cookies and fingers crossed that I could do that with this recipe!

      Reply
      • Sam

        June 28, 2021 at 10:03 pm

        Hi Taryn! I have not added M&Ms to this but you shouldn’t have any issues doing so. ๐Ÿ™‚

        Reply
        • Taryn

          July 02, 2021 at 5:32 pm

          Thanks so much! I used 3/4 cup of chocolate chips and a 1 cup m&ms. They turned out great! I pressed more m&ms on top right after they came out of the oven and it worked like a charm. Thanks for the great recipe!

    5. E. Brown

      May 02, 2021 at 6:25 pm

      5 stars
      Hello,

      Delicious recipe! Do you think it would work if I pressed the dough into a pizza pan to make a cookie cake? If so, do you have ant suggestions for bake time? Thank you !

      Reply
      • Sam

        May 02, 2021 at 9:53 pm

        I think it could work, but honestly I’m not sure how long it would need to bake. If you try it I would love to know how it turns out. ๐Ÿ™‚

        Reply
    6. Amy Wonder

      April 20, 2021 at 10:14 am

      Hey Sam! Did you use heavy cream or heavy whipping cream?

      Reply
      • Sam

        April 20, 2021 at 12:49 pm

        Hi Amy! Either will work perfectly here.

        Reply
    7. Sade

      March 26, 2021 at 9:18 am

      5 stars
      I already know these will be great. Thanks, Sam! Can this dough be frozen? If so, how would you recommend going about that?

      Reply
      • Sam

        March 26, 2021 at 9:22 am

        Hi Sade! I haven’t frozen it myself but I don’t think you would have any issues doing so. I would scoop the dough balls out, wrap them individually and then store in a freezer bag. They can be baked from frozen they will just need an extra minute or two in the oven. ๐Ÿ™‚

        Reply
    8. Brian

      February 26, 2021 at 12:30 am

      5 stars
      Thanks for another great recipe, these were grrreeeaaatt!

      Reply
    9. Renee, she/her

      February 23, 2021 at 1:05 pm

      5 stars
      I am not always fond of targeted ads, but this link came up in one for me, since I am constantly posting about allergy friendly cooking, etc. I was intrigued and happened to have some whipping cream on hand that I wanted to use up, so it was the perfect time to find and try this! I was curious how we would all like them, since none of us regularly avoid eggs, but when we tried them, no one missed them! ๐Ÿ˜€ The recipe was super easy to follow, thankfully. I would say the only negative to this is how much the others liked them too (even the ones that will almost always find something that should be improved), so I can’t hoard all 33 cookies for myself! And will have to make this fairly often now ๐Ÿ˜‰ The only tweaks I made were melting the butter almost completely (a small bit of solid remained) as we don’t have a mixer so I wanted something that wouldn’t be too difficult to mix. (None of us had a problem with the consistency or spreading amount though, thankfully). I also used coconut sugar which we almost always use now while baking and doesn’t alter the texture or taste in anyway.
      I will definitely be back to explore more recipes. And actually watch some of the videos. I don’t usually do that, but the one you did for this recipe was pleasant, informative and realistic! I actually loved seeing the mixer in the beginning making a mess with the butter and sugar. Not in any malicious way, but because we have been through similar in the past!
      So thank you, truly!

      Reply
      • Sam

        February 23, 2021 at 3:23 pm

        I am so glad everyone enjoyed them so much! I love hearing that you enjoy the videos. I hope you love everything you try. Next time you’ll just have to make a double batch. ๐Ÿ˜‰

        Reply
    10. Pat

      January 27, 2021 at 9:20 pm

      5 stars
      Hi Sam! Another awesome recipe. Made them today and they are delicious! I used a 2–tablespoon measure for scooping, then lightly rolled them between my hands and got 28 cookies all equal in size! My husband loved them. Thank you!

      Reply
      • Sam

        January 27, 2021 at 9:32 pm

        I am so glad everyone enjoyed them so much, Pat! ๐Ÿ™‚

        Reply
    11. susan

      January 25, 2021 at 1:34 pm

      5 stars
      I AM SO EXCITED I can eat fresh baked chocolate chip cookies again!!!! I just made these and they are AMAZING. I do not eat eggs and all of the other cookie recipes I have made in the past with egg replacers or flax eggs have tasted horrible. These are so crisp and scrumptious and I will use the base dough to make a lot of other treats Please come up with more egg free ideas for us to love. Thank you !!!!!

      Reply
      • Sam

        January 25, 2021 at 8:58 pm

        I am so glad you enjoyed them so much, Susan! Everyone should be able to have delicious cookies. ๐Ÿ™‚

        Reply
    12. Sangeetha

      January 24, 2021 at 1:23 am

      Wow! Thank you Sam,
      I love your recipes

      Reply
    13. SAndhya Shah

      January 19, 2021 at 4:48 am

      love your stuff and was so excited to see that this was posted!! Im am going eggless and vegan as far as possible and this just makes it easier – many many thanks!!!

      Reply
      • Sam

        January 19, 2021 at 9:15 am

        I hope you love it! ๐Ÿ™‚

        Reply
    14. Amber

      January 18, 2021 at 11:58 am

      YUM! I love these cookies Sam!!

      Reply
    15. Amber

      January 18, 2021 at 11:57 am

      Delicious! They look great!

      Reply
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