The Best Easy Eggless Chocolate Chip Cookies: Soft, Chewy & Perfectly Sweet (No Egg Substitutes Needed!)

No eggs? No problem! Dive into the delightful world of these eggless chocolate chip cookies that capture all the classic charm and irresistible flavor of your favorite treat, without a single egg. What’s even better? You won’t need any fancy, store-bought egg substitutes. We’re keeping it simple, wholesome, and utterly delicious.

For many home bakers, the thought of making chocolate chip cookies without eggs might seem daunting, perhaps even impossible. But let me assure you, not only is it entirely achievable, but it can also result in a batch of cookies so delicious, you might just prefer them! This recipe proves that you don’t need eggs to achieve that iconic soft, chewy texture with wonderfully crisp edges.

Forget about flax eggs, chia eggs, or expensive commercial egg replacers. The secret to these incredibly satisfying eggless chocolate chip cookies lies in a brilliant, straightforward combination of everyday pantry staples: whole milk and cornstarch. This dynamic duo works wonders, ensuring your cookies are moist and tender on the inside, while still developing that coveted slight crispiness around the edges – a truly perfect balance.

Whether you’re dealing with an egg allergy, accommodating a dietary preference, or simply find yourself fresh out of eggs on a sudden baking whim, this easy-to-follow recipe is your new go-to. It’s designed to deliver fantastic results every time, making it a staple in any baker’s repertoire. Go ahead, bake a batch and enjoy them all now, or get smart and freeze some of the dough for a future craving!

Why Bake Eggless Chocolate Chip Cookies?

There are numerous compelling reasons why someone might choose to bake cookies without eggs, and each reason is perfectly valid. Understanding these motivations can help you appreciate the versatility and ingenuity of eggless baking:

• Egg Allergies: This is arguably the most common and critical reason. For individuals with egg sensitivities or diagnosed allergies, traditional cookie recipes are off-limits. Eggless recipes like this one open up a world of safe, delightful, and inclusive treats, ensuring everyone can enjoy a classic chocolate chip cookie.
• Dietary Choices: Vegans and those following a strict plant-based diet naturally avoid eggs. While this particular recipe typically uses dairy milk and butter, it offers a clear and easy path to dairy-free variations (which we’ll discuss later), making it highly adaptable for a fully vegan lifestyle without sacrificing taste or texture.
• Unexpected Ingredient Shortages: We’ve all been there – you’re half-way through a recipe, only to realize you’re missing a crucial ingredient like eggs. This recipe provides a simple, immediate solution without needing a last-minute grocery run, allowing you to satisfy that cookie craving without interruption.
• Unique Texture Preference: Surprisingly, some bakers and eaters find that eggless cookies offer a distinct texture that they actually prefer. The milk and cornstarch combination in this recipe, for example, creates a wonderfully soft, almost pillowy center with a pleasant chew, which can be a delightful departure from egg-based cookies.
• Experimentation and Culinary Exploration: For adventurous home bakers, exploring how different ingredients impact baked goods is a core part of the culinary journey. Discovering how to achieve classic results with alternative ingredients, especially for a beloved treat like chocolate chip cookies, is a rewarding and educational challenge.

No matter your reason, these eggless chocolate chip cookies are designed to meet your needs without compromising on flavor or that comforting, familiar texture. They are a testament to how creative and accommodating baking can be!

Key Ingredients for Eggless Perfection

My goal with this recipe was to keep it as accessible and straightforward as possible. If you’re missing eggs, the last thing you want is to search for obscure egg substitutes or make a special trip to the store. The beauty of these cookies lies in their reliance on common pantry staples. Here’s a detailed look at the core ingredients that make these no-egg chocolate chip cookies truly special:

• Whole Milk: Since eggs typically provide much-needed moisture and act as a binder in traditional cookie recipes, we need an effective alternative. After extensive testing, whole milk proved to be the ideal choice. It contributes significantly to the dough’s hydration, helps activate the leavening agents (baking soda), and ensures a tender crumb in the final cookie. While whole milk is preferred for its higher fat content, which adds richness and aids in achieving those slightly crispy edges, 2%, skim, or even an unsweetened non-dairy milk (like almond, soy, or oat milk) can be used successfully. Always ensure your milk is at room temperature for optimal mixing and to prevent the butter from seizing.
• Cornstarch: This is the unsung hero and the secret weapon of our eggless cookie recipe. Eggs also play a crucial role in providing structure and maintaining softness. Cornstarch steps in to fill that gap perfectly. Just one tablespoon of cornstarch works wonders, keeping the cookie centers wonderfully pillowy, soft, and delightfully chewy, preventing them from becoming overly crunchy or brittle – a common textural challenge in some eggless baking. It provides a subtle binding effect and tenderizes the dough, mimicking the protein structure that eggs would typically offer. If you don’t have cornstarch, a similar thickening agent like arrowroot powder can often be used as a substitute, though cornstarch yields the most consistent results.
• Sugar Blend (Granulated and Brown Sugar): The precise combination of both granulated sugar and packed light brown sugar is crucial for achieving the optimal flavor and texture profile that defines a great chocolate chip cookie.
  • Packed Light Brown Sugar: This ingredient adds deep, molasses-rich, caramel-like flavor, significant moisture, and contributes directly to the irresistible chewiness of the cookies. Its natural acidity also reacts with the baking soda to help the cookies rise.
  • Granulated Sugar: Provides crispness to the edges of the cookies and helps them spread slightly in the oven, creating that classic chocolate chip cookie silhouette with distinct crinkles.
• Unsalted Butter: Softened unsalted butter is absolutely essential for the creaming process with the sugars. This process incorporates vital air into the dough, which leads to lighter, more tender cookies. Using unsalted butter allows you to precisely control the total salt content in the recipe, ensuring perfect flavor balance.
• Pure Vanilla Extract: Never underestimate the profound impact of high-quality vanilla! Pure vanilla extract deepens and enhances the overall flavor profile of the cookies, complementing the rich chocolate and sweet sugars beautifully. Always opt for pure vanilla over imitation vanilla for the best and most authentic taste.
• Semi-Sweet Chocolate Chips: The undeniable stars of the show! I used semi-sweet chocolate chips for their balanced sweetness and rich, classic chocolate flavor. However, feel free to use your favorite variety – milk chocolate for a sweeter cookie, dark chocolate for a more intense and sophisticated flavor, or even a mix of chocolate chunks and mini chips for varied texture in every bite. Using a good quality chocolate truly makes a noticeable difference in the final product.
• All-Purpose Flour, Baking Soda, and Salt: These foundational baking ingredients complete our list and are vital for the structure and flavor of your cookies.
  • All-Purpose Flour: Provides the main structural framework for the cookies. It’s critical to measure it correctly by using the spoon-and-level method to avoid adding too much flour, which can lead to dry, dense cookies.
  • Baking Soda: Our primary chemical leavening agent, which reacts with the acidic components (like brown sugar and milk) to help the cookies rise and spread, contributing to their signature soft and chewy texture.
  • Salt: A seemingly small but mighty ingredient, salt balances the sweetness of the sugars and enhances all the other flavors in the cookie dough, preventing them from tasting bland. Do not skip it!

How to Master Eggless Chocolate Chip Cookies: A Step-by-Step Guide

One of the many appealing aspects of this particular eggless cookie recipe is its remarkable efficiency. Unlike some cookie doughs that demand hours of chilling, this dough is ready to bake almost immediately, making it incredibly quick and easy to whip up a fresh batch whenever the craving strikes! Follow these simple steps for perfect, bakery-quality results every time:

1. Prepare Your Baking Environment: Begin by preheating your oven to 350°F (180°C). This ensures the oven is at the correct temperature when your dough is ready, promoting even baking and consistent results. Line three large baking sheets with parchment paper or silicone baking mats. This crucial step prevents sticking, ensures easy cleanup, and helps the cookies bake evenly. Set the prepared baking sheets aside.
2. Whisk Together the Dry Ingredients: In a large mixing bowl, combine the accurately measured all-purpose flour, cornstarch, baking soda, and salt. Whisk these dry ingredients together thoroughly for about 30 seconds. This step is vital for distributing the leavening agents (baking soda and cornstarch) evenly throughout the flour, which prevents pockets of unmixed ingredients and ensures a uniform rise and consistent texture in your finished cookies.
3. Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld electric mixer), beat the softened unsalted butter on medium speed until it’s light, smooth, and creamy, typically taking about 1-2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Then, add the packed light brown sugar and granulated sugar. Continue beating for another 1 to 2 minutes, or until the mixture is visibly lightened in color, fluffy, and thoroughly combined. This creaming process incorporates essential air, which contributes significantly to the cookies’ final tender texture.
4. Incorporate Liquids and Flavor: With the mixer running on low speed, slowly add the room-temperature whole milk and pure vanilla extract to the creamed butter and sugar mixture. Mix until these liquids are just combined into the dough. Be careful not to overmix at this stage. Always remember to stop and scrape down the sides and bottom of the bowl as needed to ensure all ingredients are fully incorporated and no unmixed pockets remain. The mixture might appear slightly curdled at this point, but rest assured, it will come together beautifully once the dry ingredients are added.
5. Finish the Dough: Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed only until just combined; it’s crucial to stop mixing as soon as no streaks of dry flour are visible. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. Finally, add your semi-sweet chocolate chips (or any preferred mix-ins). Mix on low speed for just a few seconds more, until the chocolate chips are evenly distributed throughout the cookie dough.
6. Shape the Cookie Dough Balls: For consistent cookie size, even baking, and professional-looking results, I highly recommend using a 1.5-tablespoon cookie scoop. Scoop generous, uniform balls of cookie dough onto your prepared baking sheets. Make sure to leave ample space – at least 2 inches (about 5 cm) – between each ball. This allows sufficient room for the cookies to spread beautifully without touching or merging during the baking process.
7. Bake to Golden Perfection: Place the baking sheets in your preheated 350°F (180°C) oven and bake for approximately 10 to 12 minutes. Baking times can vary slightly depending on your specific oven, so it’s always wise to keep a close eye on them. You’ll know they’re perfectly done when the tops of the cookies are just set, looking slightly puffed and no longer glossy, and the edges are beautifully golden brown. The centers may still appear a little soft, which is absolutely ideal for achieving a wonderfully chewy interior after cooling.
8. Cooling Process: Once baked, carefully remove the cookie sheets from the oven. Allow the cookies to cool on the baking sheets for a crucial 5 to 10 minutes. This initial cooling period on the hot tray allows them to firm up and set properly, preventing them from breaking or crumbling when you attempt to move them. After this initial cooling, carefully transfer the cookies to a wire cooling rack to cool completely. Enjoy warm with a glass of milk, or once fully cooled.

Customizing Your Eggless Cookies: Fun Variations & Mix-Ins

While classic semi-sweet chocolate chip cookies are undeniably delicious and a beloved comfort food, this versatile eggless dough provides a fantastic base for endless customization. Feel free to get creative and tailor your cookies to your personal taste, dietary needs, or specific occasion! Simply swap out or add to the chocolate chips listed in the main recipe. Here are a few exciting variations to inspire your next baking adventure:

• White Chocolate Macadamia Nut: Elevate your cookies with a gourmet touch by adding 1 cup each of creamy white chocolate chips and crunchy, perfectly roasted, chopped macadamia nuts. The rich combination of sweet white chocolate and buttery nuts is simply divine.
• Funfetti Celebration: Turn your cookies into a party in every bite! Incorporate 1 cup of white chocolate chips for extra sweetness and a vibrant 1/4 cup of colorful sprinkles (jimmie or confetti style work best for visual appeal). Perfect for birthdays, holidays, and any festive occasion.
• Rich Butterscotch Bliss: For a different kind of sweet, replace the semi-sweet chocolate chips entirely with an equal amount of rich, buttery butterscotch chips. These offer a unique, warm, and comforting flavor that is truly irresistible.
• M&M Chocolate Chip Extravaganza: Combine the best of both worlds! Use 1 cup of classic semi-sweet chocolate chips and add 1 cup of colorful M&M’s candies for a fun pop of color, a delightful candy crunch, and an extra layer of chocolatey goodness.
• White Chocolate Cranberry: A delightful blend of sweet and tart flavors. Mix in 1 cup of white chocolate chips and 1 cup of sweetened dried cranberries for a sophisticated, fruity, and flavorful cookie that’s especially wonderful during the fall and winter months.
• Triple Chocolate Threat: Can’t get enough chocolate? Add a mix of dark chocolate chunks, milk chocolate chips, and white chocolate chips for a rich, multi-dimensional chocolate experience.
• Nutty Delights: Beyond macadamias, consider adding 1 cup of your favorite chopped nuts like walnuts, pecans, or almonds for extra texture, a satisfying crunch, and earthy flavor. Toasting the nuts lightly beforehand can enhance their flavor even further.
• Tropical Twist: For a taste of the exotic, add 1 cup of shredded coconut and 1 cup of white chocolate chips. You could even include a handful of chopped dried pineapple for an extra tropical punch.
• Spiced Holiday Cookies: Incorporate ½ teaspoon of ground cinnamon or a pinch of nutmeg, or even a blend of pumpkin pie spice, into the dry ingredients for a warm, spiced flavor profile. These are especially delicious with milk chocolate chips or even white chocolate.

The possibilities are truly endless when you start with such a robust and forgiving eggless cookie dough. Don’t be afraid to experiment with your favorite candies, nuts, dried fruits, or spices to create your very own signature eggless cookie blend!

Frequently Asked Questions About Eggless Baking

Can the Cornstarch Be Replaced or Omitted?

The cornstarch, sometimes known as cornflour in other regions, is a relatively small but incredibly key ingredient in this eggless chocolate chip cookie recipe. Its primary and vital role is to ensure the cookies remain wonderfully soft and delightfully chewy in the center, preventing them from becoming overly crisp or hard – a common textural challenge often faced in eggless baking. It contributes to the tender crumb and gives the cookies a pleasingly substantial feel, perfectly mimicking some of the binding and tenderizing qualities that eggs would typically provide.

For the best possible results and the most consistent texture described in this recipe, I highly recommend including the cornstarch. However, if you find yourself without cornstarch and absolutely cannot make a trip to the store, you do have an option to proceed. You can omit it from the recipe entirely, but to compensate for the slight change in dough consistency and spread, I strongly advise reducing the milk quantity. Instead of 1/3 cup, reduce the whole milk to exactly 5 tablespoons. This careful adjustment helps to maintain the proper dough consistency and prevents the cookies from spreading too much in the oven. Be aware that the final texture might be slightly different without the cornstarch, potentially a bit less tender and chewy in the center.

Can This Recipe Be Made Dairy-Free?

Absolutely! This recipe is already deliciously egg-free, making it an excellent and straightforward candidate for a fully dairy-free or vegan adaptation. To achieve dairy-free eggless chocolate chip cookies that are just as scrumptious, you’ll need to make a few simple, yet effective, substitutions:

• Non-Dairy Milk: Swap out the whole milk for your favorite unsweetened non-dairy milk, such as almond milk, oat milk, soy milk, or cashew milk. Ensure it is plain and unsweetened to avoid altering the delicate balance of the cookie flavor.
• Vegan Butter: Replace the unsalted butter with an equal amount of high-quality vegan butter sticks (e.g., Miyoko’s Kitchen, Earth Balance baking sticks, or similar brands designed for baking). Vegan butter sticks often perform significantly better in baking applications than tub margarines due to their higher fat content and similar consistency to dairy butter. Make sure your chosen vegan butter is softened to room temperature, just as you would with regular dairy butter, for proper creaming.
• Dairy-Free Chocolate Chips: Opt for readily available dairy-free chocolate chips. Many brands now offer excellent vegan chocolate chips made with alternative milks (like oat or rice milk) or simply formulated without any dairy ingredients. Look for labels that explicitly specify “dairy-free,” “vegan,” or check the ingredient list for milk products.

It’s important to note that the exact texture, spread, and overall appearance of your dairy-free cookies may vary slightly depending on the specific brands of non-dairy butter and milk you choose, as their fat and water content can differ. However, with these mindful substitutions, you can still expect wonderfully delicious, allergy-friendly, and fully plant-based eggless chocolate chip cookies!

Recipe Video

Eggless Chocolate Chip Cookies

5 from 9 ratings

Prep Time:
25 minutes mins

Cook Time:
12 minutes mins

Total Time:
37 minutes mins

No eggs? No problem! These eggless chocolate chip cookies are similar to the classic cookie recipe, minus the eggs. No special egg substitutes required! Discover how to make soft, chewy, and perfectly delicious cookies with simple ingredients like milk and cornstarch. Perfect for egg allergies or when you’re simply out of eggs.

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Ingredients

Servings: 38 cookies

• ▢ 2 ¾ cups all-purpose flour spooned and leveled (345 grams)
• ▢ 1 tablespoon cornstarch or cornflour (8 grams)
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup unsalted butter softened (230 grams)
• ▢ 1 cup packed light brown sugar (200 grams)
• ▢ ½ cup granulated sugar (100 grams)
• ▢ ⅓ cup whole milk at room temperature (80 ml)
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 ½ cups semi-sweet chocolate chips (270 grams)

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Instructions

 

• Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and continue mixing for another 1 to 2 minutes or until well combined.
• Mix in the milk and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
• Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
• Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
• Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned.
• Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Notes

Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.

Freezing Instructions: To freeze unbaked cookie dough, scoop it onto a parchment paper-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container and store for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the bake time. Baked cookies that have cooled completely also freeze well for up to 3 months; thaw to room temperature before serving for best texture.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

We hope you enjoy baking and sharing these delightful eggless chocolate chip cookies as much as we do! They are a testament to the fact that dietary needs don’t have to mean sacrificing flavor or fun in the kitchen. Happy baking!