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Eggless Chocolate Chip Cookies on a doily with plate of cookies and glass of milk behind it.

Eggless Chocolate Chip Cookies

Make the best Eggless Chocolate Chip Cookies in town! This recipe is dairy-free and vegan too so everyone can enjoy it.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Resting period 5 minutes
Total Time 25 minutes
Servings 36 cookies
Calories 99kcal


  • 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.



Calories: 99kcal | Carbohydrates: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 19mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 13mg | Iron: 0.4mg