This post may contain affiliate links. Please read my disclosure.
Make the best Eggless Chocolate Chip Cookies in town! This recipe is dairy-free and vegan too so everyone can enjoy it.
Whether your family has food allergies or a picky palate, this recipe will make them very happy! We've been making these firm and chewy chocolate chip cookies without egg for 12 years and counting.
They've been a staple at school parties, cookie exchanges, and holiday celebrations. Nobody ever questions the ingredients or if eggs were used because they are just plain delicious.
You'll find all of the tips we've learned over the years below so you can make the best vegan chocolate chip cookies from scratch the first time you try.
Ingredients and Substitutions
There is nothing unusual about the ingredients in this egg-free chocolate chip cookie recipe. You can buy everything at your local grocery store.
The products you use will make a difference in taste though. We linked to products we love in the recipe card.
Follow these guidelines, to keep this recipe vegan and dairy-free:
- Butter - Use plant-based stick butter, do not use soft, spreadable alternatives.
- Sugar - Use organic brown and white sugar processed without bone char.
- Chocolate Chips - Select a dairy-free version.
- Egg-replacer - You can replace an egg several ways. We've used all of these options:
- Combine 1 teaspoon baking powder, 1 Tablespoon vinegar, and 1 Tablespoon water in a small bowl. Use immediately. We used this option for the cookies pictured.
- Combine 1 Tablespoon flaxseed and 2 ½ Tablespoons water in small bowl and allow it to sit for 5 minutes and gel.
- Combine1 Tablespoon chia seeds and 2 ½ Tablespoons water in small bowl and allow it to sit for 5 minutes and gel.
P.S. Go ahead and use eggs and/or real butter if you want to. The recipe is still awesome and the tips still apply.
See exact quantities in recipe card.
Directions with Pictures
Below are pictures of key steps in this recipe:
- Make the batter.
- Cream dairy-free butter and sugars until the mixture is smooth, preferably using beaters which make the cookies fluffier.
- Make egg-replacer and incorporate it into the creamed butter/sugar mixture immediately after preparation.
- Add flour, salt, baking soda, and baking powder to the bowl and stir to combine. Fold in chocolate chips.
- Refrigerate the dough overnight for the best result. The next day, roll the dough into smooth, tablespoon-sized balls and place on a baking sheet.
- Cook for about 10 minutes or just until the cookies start to brown.
- Remove cookies from the oven, but keep them on the baking sheet for about 5 minutes more. Transfer the chocolate chip cookies to a wire rack to cool completely.
- Bring plant-based butter substitute to room temperature so it's soft to touch. It should not be runny. It takes about an hour and it's best to allow this to occur on its own. That's not possible if you are baking on the spur of the moment. If this happens, here are some options:
- Cut the butter into cubes.
- Place sticks on top of the pre-heating stove.
- Place butter on a plate and cover it with a bowl that has been warmed in the microwave.
- Give the process a very slight boost in the microwave oven (as in only 5-10 seconds on half power.) If you melt the butter too much, you will end up with flat, sad-looking cookies.
- You may also want to consider browning the butter as we did for Brown Butter Chocolate Chip Cookies!
- Spoon, don't scoop, the flour into the measuring cup. We've had some unfortunate results by using too much flour because it was packed.
- Allow the dough to chill in the refrigerator for up to 24 hours. Chilling the cookie dough stops the dough from quickly spreading when the dough balls are placed in the oven. We don't always wait this long to make the first batch. But, later batches do cook more evenly and spread less.
- Roll the dough into smooth, evenly-sized round balls. You don't need to press them down either. All the cookies will turn out the same size and have a nice round shape.
- Play around with various combinations of white and brown sugar and get different results. Brown sugar, which contains molasses, gives eggless chocolate chip cookies a chewier texture.
If you follow these tips, you will have the best vegan chocolate chip cookies every single time!
No! E. coli bacteria can be found in flour. So, cookie dough made without eggs should not be eaten raw if contains flour. You can eat chickpea cookie dough balls without cooking them!
Store cookies in an airtight container to seal in the moisture. You can also add a piece of bread to the container which will introduce more moisture and keep the cookies soft and chewy.
Storage and Make-Ahead Tips
Store cooked chocolate chip cookies made without egg in an airtight container.
- Room temperature: 3-4 days.
- Refrigerator: up to 1 week.
- Freezer: 2-3 months.
Make-ahead - Prepare cookie dough according to the directions.
- If you're planning to cook the entire batch, then shape into a log and wrap in plastic wrap. When you're ready to cook move the log to the refrigerator overnight to defrost.
- If you'd like the option to cook just a few cookies at a time, then shape the dough into balls. Freeze the dough balls flat and then move them to a resealable freezer bag. With this option, cook the dough from frozen, adding a couple of extra minutes to the bake time.
More Eggless Cookie Recipes
All of these recipes can be made vegan and free of dairy and egg:
Did you make this recipe?
Please leave a rating and tell us how you liked it!
Eggless Chocolate Chip Cookies
- 10 Tablespoons vegan butter 1 ¼ sticks
- 10 Tablespoons brown sugar organic; ½ cup plus 2 Tablespoons
- 9 Tablespoons white sugar organic; ½ cup plus 1 Tablespoon
- 1 egg replacer 1 teaspoon baking powder, 1 Tablespoon water, 1 Tablespoon vinegar or equivalent substitution to replace 1 egg.
- 1 teaspoon vanilla extract
- 1 ¾ cup unbleached all purpose flour or all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup mini semi-sweet chocolate chips or regular size; dairy and egg-free.
- Cream butter and sugars together with an electric mixer for about 5 minutes until light and fluffy.
- Add egg replacer and vanilla to creamed butter mixture and stir to combine.
- Add flour, baking soda, baking powder, and salt to butter mixture and stir to combine.
- Fold in chocolate chips.
- Form dough into log, cover with plastic wrap and place in the refrigerator for up to 24 hours.
- When ready to bake, preheat oven to 350 °F.
- Roll dough into smooth, round, Tablespoon-sized balls and place on a parchment-lined baking sheet
- Bake for about 10 minutes or until cookies just begin to brown. They will still be very soft.
- Remove baking sheet from oven and allow the cookies to cool on baking sheet for about 5 minutes.
- Transfer to a cooling rack to cool further and enjoy.
This recipe has been updated to improve the reader experience.