Chocolate Chip Cookies without Eggs

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Out of eggs? Skip the apple sauce, flax seed, mashed banana or an egg replacer. This recipe uses a staple ingredient most people already have if they're baking cookies.

One reader said these cookies remind him of Chips Ahoy!

chocolate chip cookies on wire rack. — Egg-less chocolate chip cookies taste just like your grandma's chocolate chip cookies. You'll need a tall glass of milk or hot cocoa to go with it.

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Before You Start
Can You Make Chocolate Chip Cookies Without Eggs?
Ingredients
How to Make Eggless Chocolate Chip Cookies
Cookie Baking Advice
Recipe
Comments

Before You Start

Cookies are slightly more delicate without eggs.
Let them cool a few minutes before moving them.
Use room-temperature butter.
Measure flour carefully.
Don't over bake.

This recipe is a slightly tweaked version of the classic Nestle Tollhouse Cookies Recipe.

Eggs add moisture and help hold cookie dough together. Most egg substitutes use about ¼ cup of ingredients to replace what one egg does in a cookie recipe.

But if you're out of eggs, chances are you don't have flaxseed meal or canned chickpeas sitting around either. Instead, I simply add a couple extra tablespoons of butter, which almost every baker already has.

But, if you’re out of eggs, I’m guessing you might be out of many of these other egg alternatives so what I do is add an extra couple tablespoons of butter to my dough.

If your cookies spread more than you'd like, there are several common causes.

Can You Make Chocolate Chip Cookies Without Eggs?

Lean in close, I'm going to tell you a secret.

You can make a batch of chocolate chip cookies, leave the egg out and nothing bad will happen.

For reals.

The cookies will bake up beautifully as shown above.

These cookies are just a little more delicate than traditional chocolate chip cookies because eggs normally help hold everything together.

Once they've cooled, though, they have a rich texture and plenty of chocolate chips in every bite.

Applesauce, aquafaba (the liquid from canned chickpeas), mashed banana and flax eggs are all popular substitutes.

They're fine but I don't usually keep those around, and I didn't want a grocery run just to bake cookies.

So, I did add a bit more butter, thinking of shortbread, which doesn't have eggs, just butter, sugar and flour and extract. And voila, success.

Here's a comment from a happy reader who tried my recipe when he ran out of eggs.

Ingredients

Butter
Brown sugar
Vanilla extract
All purpose flour
Baking soda
Sea salt
Chocolate chips

See recipe card for ingredient amounts.

How to make soft chocolate chip cookies that stay soft.

How to Make Eggless Chocolate Chip Cookies

Cream the butter and sugars until light and fluffy.
Mix in the vanilla.
Stir together the dry ingredients then gradually add them to the butter mixture.
Fold in the chocolate chips and mix.
Chill the dough for at least four hours, ideally overnight.
Scoop the dough onto a parchment-lined baking sheet and bake until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

You may find these baking posts helpful: from How to Avoid Flat Cookies, How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Do I need Parchment Paper? might also be helpful. This Cuisinart 5-speed is my favorite hand mixer. Why do my hand mixer beaters fall out? Cookie dough freezes great as do already baked cookies but find out what other desserts you can freeze.

What Can I Use in Place of Eggs for Cookies?

Mix 1.5 Tablespoons of vegetable oil with 1.5 tablespoons of water and 1 teaspoon of baking powder. Stir well. That will equal one large egg.

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Recipe

Yield: 1 cookie

Chocolate Chip Cookies Without Eggs Recipe

4.5 Stars (43 Reviews)

These egg-free chocolate chip cookies are buttery, chewy, and surprisingly close to classic chocolate chip cookies. Perfect for those nights when you're craving Tollhouse but are out of eggs.

Prep Time: 15 minutes

Cook Time: 12 minutes

: 10 minutes

Total Time: 37 minutes

Ingredients

1 ½ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt or sea salt
1 ¼ sticks butter, room temperature
1 teaspoon vanilla extract
1 cup brown sugar, packed
1 cup semisweet chips

Instructions

Stir flour, baking soda and salt together in a medium bowl.
Beat butter and brown sugar until light and fluffy, about three to five minutes.
Mix in vanilla extract.
Add flour mixture and mix on low speed until just combined.
Add chocolate chips and stir to combine.
Chill dough overnight or for at least four hours.
Preheat oven to 375°F.
Portion dough, into balls about 1½ tablespoons of dough (a #40 cookie scoop) onto a parchment-lined baking sheet. A #40 cookie scoop makes these cookies almost identical in size, which helps them bake evenly.
Bake for 10 to 12 minutes.
Remove from oven and let cool for a few minutes on the cookie sheet then move to a wire rack.

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Nutrition Information

Yield 24 Serving Size 24 cookies
Amount Per Serving Calories 112Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 142mgCarbohydrates 15gFiber 0gSugar 7gProtein 1g