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These Eggless Chocolate Chip Cookies are quick, easy, and perfect for anyone with egg allergies or when you’re out of eggs. Soft and buttery with crisp edges and plenty of rich chocolate chips, they bake in just 10 minutes, making them an ideal treat for any occasion!
Looking for more delicious small batch chocolate chip cookie recipes? Try our rich and buttery Chocolate Chip Cookies, our hearty Oatmeal Chocolate Chip Cookies, our Deep Dish Chocolate Chip Cookie, and our unique and flavorful Texas Governor’s Mansion Cookies, also known as Cowboy Cookies.
Why You’ll Love This Recipe
- Great for Egg-Free Baking: Perfect for those with egg allergies or when you simply don’t have eggs on hand.
- Small Batch Convenience: Yields just the right amount of cookies, ideal for one or two people without leftovers.
- Quick to Make: These cookies bake in about 10 minutes—perfect for when you want a fast treat.
- Soft and Buttery: Every cookie has a tender, melt-in-your-mouth texture with slightly crisp edges.
- Loaded with Chocolate: Packed with chocolate chips, ensuring rich, chocolatey goodness in every bite.
Ingredients
If you have any ingredients leftover from this small batch eggless chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Oil (Vegetable, Canola, or Avocado): Oil is key to keeping these cookies moist and tender since there are no eggs in the recipe. It also helps bind everything together and keeps the cookies soft for longer.
- Butter: Use salted butter at room temperature, slightly softened. It gives the cookies a rich flavor and helps create their soft, tender texture.
- Brown Sugar: This adds sweetness and makes the cookies soft and chewy thanks to the molasses in the sugar. Don’t have brown sugar? Try our easy brown sugar recipe.
- Flour: All-purpose flour works best for this recipe, providing the structure needed for the cookies to hold their shape.
- Chocolate Chips: Use your favorite type of chocolate chips—semi-sweet or dark work great. Want to mix it up? Try chopped chocolate or chunks instead of chips. If you have extra chocolate chips, use them in recipes like Mint Chocolate Chip Ice Cream, S’mores Dip, or Microwave Fudge.
Recipe Variations
- Egg-Free Chocolate Chip Cookies with Nuts: Add a few tablespoons of chopped walnuts, pecans, or almonds for a satisfying crunch.
- Spiced Chocolate Chip Cookies: Sprinkle in a pinch of cinnamon or nutmeg to bring a warm and flavorful touch.
- Fruit-Filled Cookies: Mix in a handful of dried cranberries, raisins, or chopped dried apricots for a hint of sweetness and texture.
How To Make Eggless Chocolate Chip Cookies
These step-by-step photos and instructions help you visualize how to make this eggless cookie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cream Butter and Sugars: In a medium mixing bowl, use an electric mixer on medium speed to blend the butter, brown sugar, and granulated sugar. Mix until the mixture is smooth and creamy.
- Add Dry Ingredients: Add the flour and baking soda to the bowl with the butter and sugar mixture. Mix until combined.
- Incorporate Liquids: Add the vanilla extract, water, and oil to the bowl. Mix everything together until the dough is fully combined.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough so they’re evenly distributed.
- Scoop and Shape: Use a medium-sized cookie scoop or a large tablespoon to scoop portions of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave about 2 inches of space between each cookie.
- Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Remove the cookies when the edges are just starting to turn golden brown. Let them rest on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Expert Tips
- Use Properly Softened Butter: Make sure your butter is softened but still slightly cool. It should be soft enough to press your finger into, leaving an indentation, but not so soft that it’s greasy or melted.
- Measure Flour Accurately: Don’t scoop flour directly from the container with your measuring cup—it can pack it down and add too much. Instead, spoon the flour into the dry measuring cup until slightly heaping, then level it off with the back of a knife. This helps ensure your cookies turn out with the right texture.
- Avoid Overbaking: Keep an eye on the cookies while they bake. Take them out of the oven as soon as the edges begin to turn golden, usually after 10-12 minutes. This will give you cookies with soft, chewy centers and perfectly crisp edges.
Serving Suggestions
Enjoy these eggless cookies in various delightful ways:
- Ice Cream Sandwiches: Turn these cookies into a fun dessert by placing a scoop of vanilla, chocolate, or mint chocolate chip ice cream between two cookies. Perfect for summer or anytime you want a cool treat.
- Cookie Parfaits: Crumble the cookies and layer them with yogurt and fresh fruit for an easy parfait. Add a drizzle of chocolate or caramel for extra indulgence.
- Pair with Hot Drinks: These cookies are perfect with a cup of coffee, tea, or hot chocolate. Dip them to let the warm flavors soak into the cookie for a truly comforting bite.
- Create a Dessert Platter: Include these cookies on a dessert board alongside Shortbread Bites, Chocolate Truffles, or Peanut Butter Fudge. Add fresh fruit, nuts, and small candies for a variety of flavors and textures.
Frequently Asked Questions
The combination of butter, brown sugar, and oil adds moisture and richness, creating a soft, chewy texture without the need for eggs.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Yes, scoop the dough into portions, place them on a baking sheet, and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag and bake straight from frozen, adding 1-2 extra minutes to the baking time.
Dry cookies might mean the dough had too much flour. Double-check your measuring technique (spoon and level method) and consider adding a splash of milk or water to moisten the dough if needed.
More Single Serving Eggless Desserts
If you love these eggless chocolate chip cookies, be sure to try these other easy and delicious eggless desserts:
- Eggless Tiramisu: A creamy Italian favorite made with coffee-soaked ladyfingers and a rich mascarpone layer, all without eggs.
- Eggless Panna Cotta: Silky and smooth, this Italian custard is light yet indulgent, perfect for any occasion.
- Peanut Butter Pie: A creamy, nutty dessert that’s quick to make and satisfies every peanut butter lover’s sweet tooth—no eggs required.
- Icebox Cake: A simple no-bake dessert with layers of cookies and cream, chilled to perfection in the fridge.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this eggless chocolate chip cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Eggless Chocolate Chip Cookies
Ingredients
- 4 tablespoons salted butter -softened
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ tablespoon water
- 1 tablespoon vegetable oil , avocado oil or canola oil
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C).
- In a medium mixing bowl, use an electric mixer on medium speed to blend the butter, brown sugar, and granulated sugar. Mix until the mixture is smooth and creamy.
- Add the flour and baking soda to the bowl with the butter and sugar mixture. Mix until combined.
- Add the vanilla extract, water, and oil to the bowl. Mix everything together until the dough is fully combined.
- Gently fold the chocolate chips into the dough so they’re evenly distributed.
- Use a medium-sized cookie scoop or a large tablespoon to scoop portions of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes. Remove the cookies when the edges are just starting to turn golden brown. Let them rest on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Notes
- Use Properly Softened Butter: Make sure your butter is softened but still slightly cool. It should be soft enough to press your finger into, leaving an indentation, but not so soft that it’s greasy or melted.
- Measure Flour Accurately: Don’t scoop flour directly from the container with your measuring cup—it can pack it down and add too much. Instead, spoon the flour into the dry measuring cup until slightly heaping, then level it off with the back of a knife. This helps ensure your cookies turn out with the right texture.
- Avoid Overbaking: Keep an eye on the cookies while they bake. Take them out of the oven as soon as the edges begin to turn golden, usually after 10-12 minutes. This will give you cookies with soft, chewy centers and perfectly crisp edges.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Almost perfect! I scaled the recipe down to make “4” cookies and added a pinch of salt and 1/2tbsp more of butter. Soooooo good!!!
Thanks for the recipe!
Amazing recipe and it worked amazing with gluten free flour. Thank you
I’m a terrible baker and these have been foolproof for me. They hold their shape well and produce a soft, light, and crumbly cookie. I don’t use a mixer, I just cream the butter and sugar really well by hand. This last batch I cut out one tablespoon of white sugar for a less sweet cookie and it worked fabulously.
I’m so happy you enjoyed the cookies, Christine – thank you!
These are the best chocolate chip cookies ever! Made with white chocolate chips due to dark chocolate allergy & fantastic! Love your shortbread cookies as well! Thank you!!