Whether you can't eat eggs, can't find them at a reasonable price, or just don't have any to hand, baking without eggs can make the task a bit more difficult. That is, unless you're making these Eggless Chocolate Chip Cookies!
These Eggless Chocolate Chip Cookies are crisp at the edges, soft and chewy in the center, and absolutely delicious! With a little tweak to my go-to recipe, you don't need eggs to make perfect chocolate chip cookies!
Here's everything you need for these cookies and, of course: no eggs! Measurements for each of the ingredients are included in the recipe card, below.
- Flour - Provides structure for the cookies. I used all-purpose flour.
- Baking Powder & Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Sugar - For sweetness and keeping the cookies moist.
- Brown Sugar - For sweetness, a subtle molasses flavor, and keeping the cookies soft and moist.
- Buttermilk - For flavor, richness, and moisture. (Check out the "Substitutions" section below for a quick substitution if you don't have any on-hand!)
- Vanilla Extract - For flavor.
- Chocolate Chips - Can't have chocolate chip cookies without 'em! Use whatever kind of chocolate you like! Dark, milk, semi-sweet, chips or chunks...you can't really go wrong! For the cookies pictured here, I used ¾ cup of dark chocolate chips in the dough and topped the cookies with ¼ cup of chopped dark chocolate (both were 60% cacao).
Just a few simple steps, and you've got yourself a batch of crisp and chewy chocolate chip cookies! More detailed instructions are included in the recipe card, below.
Combine dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
Beat butter, sugar, and brown sugar until light and fluffy.
Add buttermilk and vanilla extract and beat until incorporated.
Gradually add the dry ingredients and mix until just incorporated.
Fold in chocolate chips by hand to avoid overworking the dough.
Scoop dough onto baking sheets, placing more chocolate on top, if desired. Bake until golden at the edges.
Hint: When baking, make sure to take the cookies out when they're just *barely* golden at the edges, so they're not overbaked! To ensure that your cookies stay good as long as possible, make sure you check out the "Storage" section, below!
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Here are a few quick substitutions you can make to this recipe:
- Instead of Buttermilk- If you don't have buttermilk on-hand, you can make a quick substitution! For this recipe, put ¼ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ¼ cup line. Let sit for 5 minutes, then it's ready for use!
- Instead of Chocolate Chips - You can use any kind of chocolate chips that you like, from dark to milk to white chocolate! You could also choose to use chocolate chunks, chopped chocolate, and/or nuts for a slightly different texture.
There's no special equipment necessary for this recipe, but here are a few things that make life a little easier:
- Parchment Paper - I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.
- Cookie Scoop - I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
The cookies will keep, completely cooled, in an airtight container for up to a week. They'll stay soft and moist for longer if you place a slice of bread in the container with the cookies (white bread works best for this so it doesn't lend any flavor to the cookies)!
For longer storage, the cookies will keep in an airtight container in the freezer for up to three months.
More Eggless Recipes
Looking for more recipes that don't use eggs? Here are a few for you to check out:
My best tip for round cookies: When the cookies come out of the oven, immediately use something round (a mug, large round cookie cutter, biscuit cutter, etc.), place it over a cookie, and swirl it in a small circle. The cookie will move around on the cookie sheet a bit, and that's okay. The cookies are still warm and soft, and you'll be able to easily mold them to the rounded shape of the cutter/mug. Repeat with the remaining cookies, and your whole batch will be round!
Other Recipes You May Like
Eggless Chocolate Chip Cookies
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- In a large bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy, scraping down the sides of the bowl as necessary.
- Add buttermilk (see note) and vanilla extract and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated. Fold in chocolate chips.
- With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. If desired, place chopped chocolate pieces on top of the unbaked cookies.
- Bake 12 minutes, turning the baking sheet around halfway through. Make sure that the cookies do not bake any longer than for them to be just barely golden at the edges, to avoid overbaking! Allow cookies to cool on a wire rack.
- The cookies will keep, completely cooled, in an airtight container for up to a week. They'll stay soft and moist for longer if you place a slice of bread in the container with the cookies (white bread works best for this so it doesn't lend any flavor to the cookies)!For longer storage, the cookies will keep in an airtight container in the freezer for up to three months.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.