Eggless Chocolate Chip Cookies Recipe: 7 Sweet Reasons to Bake Without Eggs

You ever have those moments where you’re all set to bake — like, emotionally ready for cookies — and then realize you’re missing just one thing? Yep. No eggs. It happens.

This eggless chocolate chip cookies recipe? It came from that exact situation. I figured it wouldn’t work without eggs, but to my surprise… it totally did. And not just “okay” — I mean really, really good. Chewy. Golden edges. Those soft centers that melt a little if you catch them warm. You get it.

So if you’re egg-free for allergy reasons or because you forgot to restock the fridge (me, always), this one’s gonna be your go-to. I promise.

Ingredients & Helpful Tips

You don’t need a huge grocery list. I mean, this is one of those “open the pantry and figure it out” kind of recipes. And it works.

Main Ingredients:

• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) light brown sugar
• 2 tsp vanilla extract
• ¼ cup (60ml) milk (or plant-based milk)
• 2¼ cups (280g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ cups (270g) semi-sweet chocolate chips

Helpful Baking Tips:

• Milk makes a great binder: Honestly, I didn’t expect it to hold the dough together this well. But it does. Oat milk works too.
• Room-temp butter is key: Not melted. Not straight from the fridge. Like — soft enough to press a finger into, that’s the sweet spot.
• Chilling the dough? Worth it: I know it’s hard to wait, but if you can spare the half hour, it helps them bake thicker.
• Measure your flour carefully: I’ve done the whole “scoop straight from the bag” thing. Don’t. Your cookies will thank you.
• Line the baking sheet: I used to skip this. Regret every time. Parchment paper = easy cleanup and better bottoms.

Need more egg swaps? Check this guide. It’s saved me more than once.

Step-by-Step Instructions

There’s no fancy equipment here. Just mix, scoop, bake — maybe nibble the dough if no one’s watching. You do you.

1. Cream the butter and sugars
   Whip them up until the mix is light and fluffy — like, pale and kinda soft-looking. I never time it, but a couple of minutes usually does the trick.
2. Add vanilla and milk
   Stir them in until smooth-ish. The dough might look a little runny right now, but don’t worry — the flour pulls it together.
3. Whisk the dry ingredients
   In another bowl, toss in your flour, baking soda, baking powder, and salt. Give it a quick whisk. Nothing fancy.
4. Mix wet and dry
   Add your dry mix to the wet in parts. Not all at once — just enough that it doesn’t puff flour into your face.
5. Fold in chocolate chips
   This part’s my favorite. Once the dough’s formed, stir in the chocolate chips. Some might fall out while scooping. That’s okay. Eat them.
6. Chill the dough (optional)
   Not required, but if you want cookies that are thick and chewy and not sad and flat? Chill for 30 minutes.
7. Scoop and space
   Preheat your oven to 350°F (175°C). Line your tray and scoop out heaping tablespoons. Leave some space. These spread a bit.
8. Bake for 10–12 minutes
   They’ll look slightly underdone in the middle, and that’s exactly when you want to take them out. Trust your gut here.
9. Cool and (maybe) share
   Five minutes on the tray, then move to a rack. Or just eat one now. Honestly? Still warm is the best way.

Variations to Try

This dough is surprisingly flexible. I’ve thrown in so many random things over the years and they’ve all turned out great.

• Oat flour swap: Sub out ½ cup flour for oat flour for a cozier, nuttier texture.
• Nut butter swirl: Peanut butter? Almond? Whatever you’ve got. It adds richness, even a little chew.
• Coconut oil instead of butter: If you’re out of butter, coconut oil actually works — and gives a hint of coconut that’s pretty great.
• Chocolate chunks: Break up a bar. You’ll get those big melted pockets that look like bakery cookies.
• Add-ins: Nuts, dried cherries, shredded coconut — totally up to you.

A Little Backstory…

This wasn’t planned. I wasn’t testing recipes that day or anything. I was just… craving cookies. But I was out of eggs. Of course.

Still, I started throwing stuff together. Butter, sugars, milk — close enough, right? I didn’t have high hopes. But those first cookies? Warm, buttery, just the right amount of chewy. They were a happy accident.

Now? This is the version I make the most. I’ve passed it along to friends, used it for parties, baked it for my neighbor when she was sick. It’s simple. Reliable. And so, so good.

More Cookies You’ll Love:

• Almond Chocolate Chip Cookies Recipe
• Lemon Blueberry Cookie Recipe

Final Thoughts (and One Last Cookie)

Here’s what I’ll say — this eggless chocolate chip cookies recipe? It’s not second-best. It’s not a backup. It’s the one I reach for all the time now.

The dough is easy. The cookies are cozy. And the results? Soft middles, golden edges, and chocolate that just melts. You’ll make them once, then keep coming back.

Bake them tonight. Share them with someone if you want (or don’t — you deserve the whole batch). Either way, they’ll bring a little joy to your kitchen. I think that’s worth it.

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