Delicious Egg-Free Chocolate Chip Cookies Recipe

The best egg-free chocolate chip cookie recipe—soft, chewy, and very easy to make. A gluten-free option is included below.

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Who doesn’t love chocolate chip cookies? They aren’t my single favorite cookie, but I rarely turn one down. This classic treat is irresistible, and here I share a version made without eggs that still delivers the same soft, chewy texture you expect.

If you’re curious about other variations, try my family’s favorite chocolate chippers or the malted chocolate chip cookies (made with melted butter and no chill time required).

Why you’ll love this eggless cookie recipe

• Texture: soft and chewy.
• Taste: classic chocolate chip cookie flavor.
• No chill time required for immediate baking (though chilling can improve texture and flavor).
• NO EGGS—great for egg allergies or when you simply don’t have eggs on hand.

No-egg baking resource

If you need a dedicated eggless baking guide, Mimi Council’s Effortless Eggless Baking cookbook is a reliable resource filled with cakes, cookies, pies, and more—all without eggs. This cookie recipe is lightly adapted from her book.

Ingredient notes and substitutions

See the recipe card at the end for exact measurements and full baking directions.

• Butter — Use unsalted butter at room temperature. If using salted butter, omit the kosher salt called for in the recipe.
• Sugars — This recipe uses both granulated and brown sugar; dark brown sugar adds extra depth of flavor.
• Vanilla — Pure vanilla extract gives the best flavor.
• Milk — 1% works well; 2% or whole milk are fine substitutes.
• Flour — All-purpose flour is used here. Measure carefully (a kitchen scale is ideal) or use the spoon-and-level method. Too much or too little flour affects the cookie texture. See notes for a gluten-free substitution.
• Baking soda — Provides a light lift without eggs.
• Kosher salt — Balances flavors. If using table salt, reduce the amount by half.
• Chocolate — The recipe calls for semi-sweet chocolate chips and a small amount of chopped milk chocolate. Swap in your preferred chocolates—white or dark work beautifully.

Remember to pin this recipe to Pinterest!

How to make egg-free chocolate chip cookies

Preheat and prepare: Line a baking pan with parchment paper or a silicone mat.

Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, combine room-temperature butter, granulated sugar, brown sugar, and vanilla. Mix on low until there are no butter chunks (about 1 minute), then continue mixing on low for 5 full minutes until the mixture becomes light and fluffy. Scrape the bowl as needed.

Finish the dough: Scrape the bowl, then add milk, flour, baking soda, and kosher salt in that order. Mix on low until a cohesive dough forms and just a few streaks of flour remain. Scrape the bowl and fold in the semi-sweet chocolate chips with a spatula.

Portion and chill: Using a 2-tablespoon scoop, form 20 dough balls and place them on the prepared baking sheet. For a bakery-style finish, press small pieces of chopped chocolate on top of each dough ball. Cover and refrigerate the dough overnight for best flavor and texture. If pressed for time, chilling for 15–20 minutes while you preheat the oven is sufficient.

Bake: Preheat the oven to 375°F. Arrange up to 10 dough balls on a baking sheet, spaced evenly. Bake 11–15 minutes, until the bottoms are lightly browned. Let the cookies rest on the pan 2–5 minutes, then transfer to a wire cooling rack to cool completely.

Does this egg-free dough need to be chilled?

Chilling overnight improves flavor and chewiness, but it’s not required. Chilling for 15–20 minutes while the oven preheats produces a slightly different appearance but still very tasty cookies. Taste testers found little difference in flavor between short and long chill times.

Do you need eggs when baking cookies?

Not always. Some cookie recipes are designed to be egg-free and still deliver excellent texture—this is one of them. Eggs often add structure and moisture, so removing them from recipes that expect them can cause dryness. This recipe, however, was created without eggs and yields soft, chewy cookies.

Expert tips for the best cookies

• Measure flour accurately. A kitchen scale gives the most consistent results. If you don’t have one, fluff the flour, spoon it into the cup, and level with a flat edge.
• Don’t overbake. Cookies continue to set after leaving the oven. Remove them when the edges are set and the centers still look slightly soft.
• Use a cookie scoop for even sizes; a 2-tablespoon scoop is recommended.
• For bakery-style cookies, press chopped chocolate onto the tops of the dough balls before chilling so you get glossy chocolate pools on each cookie.
• For rounder cookies, use a biscuit cutter or glass to gently “scoot” the hot cookie edges into a round shape right after baking.

How to store

Keep cookies in an airtight container at room temperature for up to 7 days. They also freeze well for up to 3 months.

If you make these Egg Free Chocolate Chip Cookies, please share a photo on Instagram and tag @twosugarbugs—I love seeing your bakes!

More dessert recipes without eggs

• Butterscotch Nut Bars
• Berry Crumble Bars
• Sprinkle Rice Krispie Treats
• Homemade Marshmallows
• Carrot Cake Sandwich Cookies

If you make this recipe (or any recipe from Two Sugar Bugs), please come back and leave a review and a five-star rating. I read every comment and love hearing from you!

Yield: 20 cookies

Egg Free Chocolate Chip Cookies

The best egg-free chocolate chip cookie recipe—soft, chewy, and easy to make. A gluten-free option is included.

Prep Time
15 minutes

Bake Time
15 minutes

Chill Time
8 hours

Total Time
8 hours 30 minutes

Ingredients

• ¾ cup unsalted butter, room temperature (170g)
• ½ cup granulated sugar (100g)
• ½ cup dark brown sugar (100g)
• 1 teaspoon pure vanilla extract
• ¼ cup milk (60mL), whole milk preferred
• 2 cups all-purpose flour (250g)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup semi-sweet chocolate chips (135g)
• 1 ounce milk chocolate bar, chopped small (28g)

Instructions

1. Line a baking pan with parchment paper or a silicone baking mat.
2. In a stand mixer with the paddle attachment, combine butter (¾ cup/170g), granulated sugar (½ cup/100g), dark brown sugar (½ cup/100g), and vanilla (1 teaspoon). Mix on low until no butter chunks remain (about 1 minute), then continue mixing on low for 5 full minutes until fluffy. Scrape the bowl as needed.
3. Add milk (¼ cup/60mL), flour (2 cups/250g), baking soda (½ teaspoon), and kosher salt (½ teaspoon) in that order. Mix on low until a cookie dough forms with a few streaks of flour remaining, about 30–60 seconds. Scrape the bowl and fold in the semi-sweet chocolate chips (¾ cup/135g).
4. Use a 2-tablespoon scoop to form 20 dough balls and place them on the prepared pan. Press chopped milk chocolate into the tops of the dough balls. Cover and refrigerate the dough overnight for best results.
5. Once chilled, preheat the oven to 375°F.
6. Place up to 10 dough balls on a prepared baking pan and bake 11–15 minutes, until lightly browned on the bottom. Allow cookies to rest on the pan 2–5 minutes, then transfer to a wire rack to cool completely.

Notes

*If you can’t wait to chill overnight, chill for 15–20 minutes while the oven preheats; the cookies will still be good but may be slightly less chewy. The dough can be stored in an airtight container in the refrigerator for up to one week.

For a gluten-free version, replace the all-purpose flour with 1 ¾ cups (269g) gluten-free flour blend (tested with Namaste Organic Perfect Flour Blend).

Store baked cookies in an airtight container for up to 7 days or freeze for up to 3 months.

Recipe adapted from Mimi Council’s Effortless Eggless Baking cookbook.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:
Calories: 192Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 70mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please pin it to Pinterest and share a photo on Instagram—tag @twosugarbugs. Thank you!