Are you craving a delicious batch of homemade chocolate chip cookies but need an eggless recipe? Whether you have egg allergies or simply prefer eggless options, this blog post will guide you through creating the best eggless chocolate chip cookie recipe you've ever tasted. With simple ingredients and easy-to-follow steps, you'll achieve the perfect combination of crispy edges and gooey centers in every bite. Get ready to indulge in a classic flavor without compromising on taste!
The Best Vegan Chocolate Chip Cookies
These eggless cookies are perfect for anyone with an egg allergy, or someone who is avoiding eggs for ethical reasons. Personally, I am vegan and I don't eat eggs for animal rights reasons, so I actually made these not only egg-free but dairy free as well, making them entirely vegan / plant-based.
People tend to think that vegan cookies or vegan baked goods, in general, are never going to be as delicious as the classic recipe, but these cookies will prove all of the doubters wrong! They have the perfect crispy golden brown edges and an incredibly soft and chewy center, with the same incredible taste as regular chocolate chip cookies. You do not need the eggs, or even the dairy to have the best chocolate chip cookies of your life!
That being said, if you are not trying to avoid dairy, and you don't want to go out and buy dairy free alternatives for this recipe, you can use their dairy counterparts. For example, I used vegan butter, vegan milk, and vegan chocolate in this recipe. However, they can easily be swapped for regular butter, milk, or chocolate.
A delicious nut-free cookie option
Since I am making these cookies allergy friendly to people who have egg allergies, I thought that I might as well make them nut-free as well, so even more people can enjoy them! These cookies are therefore nut free and are perfect to bring to get-togethers as they can be shared with almost anyone.
The only main allergen that they are not free of is gluten, as they are made with all purpose flour.
What you will need to make the best eggless chocolate chip cookie recipe
- all purpose flour: I highly recommend using all purpose flour that's finely sifted and made for baking. This will give the cookies the perfect texture. Although I have not tried making this recipe with whole wheat flour, I am guessing that the recipe will work this this flour as well, but the texture will be different. I have not tried making this recipe with a gluten free flour, and I am not sure if it will work.
- baking soda & baking powder: you will need both in this recipe.
- cornstarch: the secret ingredient that will act as an egg replacer is cornstarch. Cornstarch helps provide structure to the cookies, which is the purpose that eggs normally serve. Many eggless cookies use flax eggs or applesauce in place of the egg, but I have experimented with both of those options, and I personally love the way the eggless cookies with cornstarch turn out the best.
- sea salt
- vegan unsalted butter: use melted or softened butter.
- white sugar
- dark brown sugar
- dairy-free milk: any plant-based milk will work for this recipe. If you are not making these cookies vegan, you can even use whole milk, but since I myself am vegan, I used soy milk.
- vanilla extract
- vinegar: this might sound weird, but trust me! the vinegar helps activate the baking soda and helps give these cookies their soft centers. I used apple cider vinegar here.
To fold in
- chocolate chips and chopped dark chocolate: chocolate is of course one the most important ingredients in a chocolate chip cookie recipe!
To get the most delicious and gooey results, I used half vegan chocolate chips, and half chopped dark chocolate bar.
The chocolate chips are uniformly shaped and made for baking, so they retain their perfect chip shape in the baking process. The chocolate bar is not made for baking, so it melts and forms perfect pools of chocolate that provide amazing gooey pools of chocolate when eating each cookie. I like to roughly chop the vegan chocolate bar, giving the cookies a variety of both small and large chunks of chocolate.
Other chocolate variations
You can do the above option, which I highly recommend, but you can also do so many more fun chocolate alternatives to make these perfect cookies suit your chocolate taste buds.
An absolutely delicious combo that you can do is to combine white chocolate chips, milk chocolate chips, and dark chocolate chips for an incredible triple chocolate combination. Just remember to measure these and add the correct total amount of chocolate- you will need a total of 1 cup of 170 grams.
Optional: I highly recommend topping the baked cookies with a bit of flakey salt. The salt brings out the sweetness of the cookies and perfectly balances the flavor of the cookies.
The full ratios and nutritional information is all listed at the bottom of the post in the recipe card. If you try and like this recipe, please consider leaving a rating and review, as it really helps out my work 🙂
- large mixing bowl
- cookie scoop: this is optional, but a cookie scoop allows you to evenly scoop out cookie dough. This ensures that you have dough balls that are the same size, therefore ensuring that all of the cookies will be equal in size.
- baking sheet
- parchment paper
- cooling rack
Note: to minimize the need for fancy equipment, I combined all of the cookie ingredients using just a bowl, a whisk, and a spatula. However, you can also use a hand mixer to combine all of the ingredients, or you can even use a stand mixer with a paddle attachment instead. If you don't want to do all of the stirring yourself, these options are great, but either method will work.
How to make the cookies
To a large bowl, add the melted butter, brown sugar, white sugar, dairy free milk, vanilla, and apple cider vinegar. Whisk everything together until combined.
Next, add the flour, cornstarch, baking soda, baking powder, and salt. Combine all of the ingredients until you form a dough.
Finally, fold in the chocolate chips and/or chunks.
Use a cookie scoop to scoop out the cookie dough onto a parchment-lined cookie sheet.
Add more chocolate chips or chocolate chunks on top of the cookies if you wish.
Refrigerate the cookie dough for 30 minutes. Also preheat the oven to 350*F in this time.
Place the cookies in the oven and bake them for 10-12 minutes. I baked mine at exactly 12 minutes, and this is what I recommend, but baking time can vary depending on everyone's oven.
When the cookies are ready, take them out and leave them on the baking tray at room temperature for at least five minutes. This is really important as they are going to continue baking while on the hot cookie sheet. I know it's tempting, but don't eat them just yet!
Once the cookies have set at room temperature, place them on a wire rack to continue cooling, top them with flakey salt and dig in!
Creating eggless chocolate chip cookies doesn't mean sacrificing taste or texture. By following this easy recipe, you can achieve the perfect balance of crispy edges and chewy centers. These homemade chocolate chip cookies are a delicious treat for anyone, regardless of dietary restrictions or preferences. Share them with friends, family, or keep a batch all to yourself - the choice is yours! Enjoy baking and savoring these mouthwatering eggless delights.
Tips for making the best cookies
Chocolate chip cookies are one of those recipes that are just so delicious that you can still get a pretty good result if you roughly follow the instructions, but to get the PERFECT cookie, you have to follow all of the steps exactly.
I know it can be kind of annoying to chill the dough and wait for the cookies to set after baking them, but each step is there for a reason, so I highly recommend following every step. Here are some more steps that will ensure that you end up with a perfect cookie.
Measure the flour properly
One of the most important things you need to make sure to do is to measure the flour correctly. You don't want to pack in the flour into the measuring cup because that will give you way too much flour and completely throws off the consistency.
My favorite way is to use a kitchen scale because that gives perfect results each time, but you can also achieve the correct measurement with a measuring cup.
To measure the flour properly, make sure to start by fluffing up the flour with a fork. Then use a spoon to add flour to the measuring cup until it is overflowing. Do not pack in the flour. Use a butter knife to level off the top of the measuring cup. This video shows you how to properly measure using a measuring cup.
Using both chocolate chips and chopped chocolate
My second tip is to use both chocolate chips and chopped chocolate. The chocolate chips are made for baking so they hold their shape while the cookie is baking, while the chopped chocolate melts in perfect little pools of chocolate.
I like to roughly chop the chocolate bar to get a variety of small and large chunks of chocolate, for a perfect dollop of chocolate in every bite.
Waiting for the dough to chill for 30 minutes when you just want a cookie right now can be a little annoying.
However, chilling the cookies allows for the flavors to absorb into each other, giving the cookie a richer flavor. It also allows the cookie to spread perfectly in the oven so you still get a nice spread, but also a soft and chewy center.
Allow the cookies to chill at room temperature after baking
These cookies bake for exactly 12 minutes at 350*F, but you want to allow them to finish baking in the hot pan for at least five minutes after removing them from the oven.
They need this time to finish setting, and if you don't give them this time, they will crumble.
Other recipes you may enjoy
If you are looking for more delicious cookie recipes, try these eggless and dairy free sugar cookies.
Yes! You can definitely freeze chocolate chip cookies and enjoy them later.
To freeze the chocolate chip cookies, allow them to completely cool after baking. Then, individually wrap them in plastic wrap and then place them in an airtight container and store them in the freezer.
You can store them for weeks or up to two months in the freezer.
To thaw the chocolate chip cookies, leave them at room temperature or place them in the fridge until they thaw.
If you are thawing them in the fridge, keep them wrapped in plastic until they have thawed. If you are thawing them at room temperature, I recommend removing the plastic wrap.
Homemade chocolate chip cookies last a maximum of three days. For best results, store the cookies in an airtight container at room temperature. Storing them in the fridge can dry them out.
To keep the chocolate chip cookies soft and chewy for as long as possible, store them in an airtight container with half a slice of plain bread.
It's better to use bread that doesn't have any flavor to it, so it doesn't transfer that flavor to the cookies. The moisture from the bread will keep the cookies from drying out and keep them fresh and soft.
Eggless Chocolate Chip Cookie Recipe
- large mixing bowl
- baking sheet
- parchment paper
- ⅔ cup vegan butter (150 g) use melted or room temperature butter
- ½ cup white sugar (100 g)
- ½ cup brown sugar (100 g)
- 1 tablespoon cornstarch
- 2 tablespoon dairy-free milk
- 2 teaspoon vanilla extract
- ¼ teaspoon vinegar
- 1 ¼ cups + 2 tablespoon all-purpose flour (215 g)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup vegan chocolate chips (170 g) I used half chocolate chips and half chopped dark chocolate
- Combine all of the ingredients in a large bowl and whisk them up until you form a dough.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop out the cookie dough onto a cookie sheet.
- Add more chocolate chips or chocolate chunks on top of the cookies if you wish.
- Refrigerate the cookie dough for 30 minutes. Also, preheat the oven to 350*F.
- Place the cookies in the oven and bake them for 12 minutes.
- Then take them out and leave them at room temperature for at least five minutes. This is really important as they are going to continue baking while on the hot cookie sheet. I know it's tempting, but don't eat them just yet!
- Once the cookies have set at room temperature, top them with flakey salt and dig in!