Egg-less chocolate chip cookies are decadent with just a bit of chew. These are just like your grandmother's chocolate chip cookies only without eggs. One reader said these cookies remind him of Chips Ahoy!
The recipe is also similar to Soft Chocolate Chip Cookies
If eggless cookies are your jam, try these Best Mexican Snowballs.
But first, let's talk about egg substitutes for your next batch of cookies. You have lots of options.
Egg Substitutes for Cookies
Eggs bind the ingredients in your cookie dough together and add moisture. So, your egg substitution should do the same function--all in ¼ cup or 50 grams.
Note--the substitutions are suitable for a batch of cookie dough. If you're making some other treat--a cake or a cheesecake or a pudding perhaps, these substitutes aren't going to give you the results you need so go buy eggs or barter for them with a neighbor.
Eggless cookie recipes are always on my radar because one of the students at my son's school has a serious egg allergy.
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.
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Chocolate Chip Cookies No Eggs?
You can make a batch of chocolate chip cookies and leave the egg out and nothing bad will happen.
The cookies will bake up beautifully as shown above.
Your cookies will be a bit more delicate than usual without the egg, which acts as an emulsifier for your cookie dough, binding ingredients together but they will bake the same and taste delicious anyway.
Apple sauce or chick pea liquid are common egg substitutes but they aren't ingredients I keep on hand and I didn't feel like traipsing out to the store.
So, I did add a bit more butter, thinking of shortbread, which doesn't have eggs, just butter, sugar and flour and extract.
Here's a comment from a happy reader who tried my recipe when he ran out of eggs.
Egg Substitutes in Cookies
- Vegetable oil replacement (1.5 Tablespoon vegetable oil + 1.5 Tablespoon water + 1 teaspoon baking powder, stirred together = one egg).
- Use ¼ cup of milk
- ¼ cup plain yogurt
- Combine 1 Tablespoon of cornstarch with 2 Tablespoons of water
- Flax Seed (1 tablespoon ground flax seed + 3 tablespoon water = one egg. Mix the flax seed and water, let rest five minutes before adding to cookie dough.
- Commercial Egg Replacements (Energy Egg Replacer or Bob’s Red Mill Egg Replacer, which is vegan and gluten-free.)
- Chia Seeds (1 tablespoon chia seed + 3 tablespoon water = one egg. Mix the chia seed and water, let rest for five minutes before adding to cookie dough.)
- Aquafaba (three tablespoon from the liquid from a can of chickpeas = one egg. You need to shake the can vigorously before opening. Whisk the aquafaba in a small bowl until foamy, then add to your dough.)
- Pumpkin (¼ cup of canned pumpkin = one egg)
- Banana (mash ½ of a small, ripe banana or three inches to yield a ¼ cup = one egg. Caution, your cookies are going to have a banana flavor.)
- Applesauce (¼ cup apple sauce = one egg). Stir into cookie dough.
- Silken Tofu (¼ cup = one egg)
Shortbread cookies are another cookie to bake when you're out of eggs or have an egg allergy.
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.
- 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 semi-sweet chips
- Stir flour, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer or a large bowl, beat butter and brown sugar on medium speed until pale and fluffy,, about 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 over to 375 F.
- Scoop one-inch balls of cookie dough onto a parchment lined baking sheet.
- Bake at 375 for 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 InformationYield 24 Serving Size 24 cookies
Amount Per Serving Calories 112Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 142mgCarbohydrates 15gFiber 0gSugar 7gProtein 1g
What's your favorite cookie recipe?