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This small batch Eggless Chocolate Chip Cookies recipe is 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, these eggless cookies bake in just 10 minutes!
Looking for more single serving and small batch eggless dessert recipes? Try a blueberry crisp, shortbread bites, peanut butter bars, or a no-bake cheesecake.
Why You’ll Love This Recipe
- No Eggs Needed: Great for those with egg allergies or when you’re out of eggs.
- Perfectly Portioned: Makes just enough cookies for one or two people to enjoy.
- Quick and Easy: Ready in about 10 minutes, so you can enjoy fresh cookies fast.
- Soft and Buttery: Tender in the center with lightly crisp edges.
- Packed with Chocolate: Every bite is loaded with rich, melty chocolate chips.
Sometimes, you just need a warm, freshly baked cookie without making a full batch—or worrying about having eggs on hand. That’s why I love this cookie recipe made without eggs. It’s soft, chewy, and packed with melty chocolate chips, just like a classic cookie should be. The best part? You don’t have to chill the dough or fuss with special ingredients—just mix, bake, and enjoy. Whether you’re avoiding eggs or simply looking for a quick, single serve cookie recipe, this one is sure to satisfy your sweet tooth.
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 this 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
Try any of these cookie variations:
- With Nuts: Add a few tablespoons of chopped walnuts, pecans, or almonds.
- Spiced Variation: Sprinkle in a pinch of cinnamon or nutmeg.
- Fruit-Filled Cookies: Mix in a handful of dried cranberries, raisins, or chopped dried apricots.
How To Make Eggless Chocolate Chip Cookies
These 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.
- Mix Butter and Sugars – In a medium bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add Dry Ingredients – Mix in the flour and baking soda until just combined.
- Incorporate Liquids – Stir in the vanilla extract, water, and oil until the dough comes together.
- Fold in Chocolate Chips – Gently mix in the chocolate chips, making sure they’re evenly distributed.
- Scoop and Shape – Drop spoonfuls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake and Cool – Bake at 350°F (175°C) for 10-12 minutes, until the edges are lightly golden. Let them sit on the baking sheet for 2 minutes, then transfer to a cooling rack.
Expert Tips
- Use Softened Butter – Butter should be soft but still slightly cool. You should be able to press your finger into it, leaving an indentation, but it shouldn’t be greasy or melted.
- Measure Flour the Right Way – Spoon flour into a dry measuring cup, then level it off with a knife. Scooping directly from the container packs it down, leading to dense cookies.
- Watch the Bake Time – Remove the cookies as soon as the edges turn golden, about 10-12 minutes. This keeps the centers soft and chewy while the edges stay crisp.
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 Eggless Desserts To Try
If you love these eggless chocolate chip cookies, here are a few more delicious egg-free treats:
- Tiramisu: Layers of coffee-soaked ladyfingers and creamy mascarpone, all without eggs.
- Panna Cotta: A smooth, silky Italian custard that’s light yet indulgent.
- Peanut Butter Pie: A creamy, no-bake dessert perfect for peanut butter lovers.
- Icebox Cake: A simple no-bake treat with layers of cookies and cream, chilled to perfection.
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 or avocado oil or canola oil
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C).
- In a medium bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Mix in the flour and baking soda until just combined.
- Stir in the vanilla extract, water, and oil until the dough comes together.
- Gently mix in the chocolate chips, making sure they’re evenly distributed.
- Scoop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden. Let them sit on the baking sheet for 2 minutes, then transfer to a cooling rack.
Notes
- Use Softened Butter – Butter should be soft but still slightly cool. You should be able to press your finger into it, leaving an indentation, but it shouldn’t be greasy or melted.
- Measure Flour the Right Way – Spoon flour into a dry measuring cup, then level it off with a knife. Scooping directly from the container packs it down, leading to dense cookies.
- Watch the Bake Time – Remove the cookies as soon as the edges turn golden, about 10-12 minutes. This keeps the centers soft and chewy while the edges stay crisp.
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.
Does doubling the 2x change anything
No. Double the ingredient amounts, use a larger cookie sheet if necessary, and keep the baking time the same.
Would olive oil work in this recipe? That’s the only kind I have.
Olive oil will work but it may change the flavor of the cookies, especially if using extra virgin olive oil. If possible, I’d recommend a light or mild olive oil to keep the flavor more neutral.
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!!