This soft and buttery eggless chocolate chip cookies recipe is perfect for those with an egg allergy or if you're simply out of eggs. This delicious small batch recipe makes just a few eggless cookies - great for satisfying a cookie craving!
Eggs are a key ingredient in so many dessert recipes, but today we're sharing an eggless chocolate chip cookie recipe. No eggs are necessary here, and they are definitely not missed.
These egg free cookies are soft with buttery crisp edges and are filled with creamy chocolate chips. Our eggless cookies are incredibly tasty and they are some of the best chocolate chip cookies I've ever had! The cookies bake in about 10 minutes which makes them the perfect treat if you've got a cookie craving.
Why This Recipe Works
- These eggless cookies are so easy to make and are made with pantry staples.
- No egg is needed to make these chocolate chip cookies. They're perfect for people with egg allergies and this is a great cookie recipe to use when you're simply out of eggs.
- These egg free cookies are absolutely delicious! They're soft in the center and wonderfully crisp around the edges.
- This cookie recipe makes a small batch of cookies. It's the perfect amount if you're cooking for one and perfect for portion control.
See recipe box below for ingredient amounts and full recipe instructions.
- Butter: I use room temperature, slightly softened salted butter. Butter helps make these egg free cookies tender and it adds flavor.
- Brown sugar: Because brown sugar contains some molasses, when combined with butter the cookies become amazingly soft and chewy.
- Flour: Use all-purpose (plain) flour.
- Chocolate chips: Use your favorite type. I love using semi-sweet chocolate chips or dark chocolate chips best in this eggless cookie recipe. Feel free to use chopped chocolate or chocolate chunks instead of chips, if preferred.
How To Make Eggless Cookies
- Mix the butter and sugars together in a medium sized mixing bowl until creamy.
- Add in the flour and baking soda to the bowl and mix.
- Add in the vanilla, water, and oil and mix until combined.
- Fold in the chocolate chips.
- Portion dough with a medium-sized cookie scoop (or use a large tablespoon) onto a baking sheet lined with parchment paper or silpat about 2-inches apart.
- Bake in a preheated oven for 10-12 minutes. Take the cookies out when they are just starting to turn brown around the edges. Let them rest on a cookie sheet for 2 minutes before removing to a cooling rack.
Follow these easy tips for making the best eggless chocolate chip cookies:
- Use softened butter, not cold butter in this eggless cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
- Measure the flour by using the spoon and level method. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Do not overbake these eggless chocolate chip cookies. Take the cookies out of the oven just as they are beginning to brown along the edges, about 10-12 minutes.
Frequently Asked Questions
Store in an airtight container for up to 7 days at room temperature.
Yes, you can freeze eggless cookie dough to be baked later. Place scooped cookie dough balls onto a cookie sheet, then place in the freezer. When the balls of dough have frozen, transfer them to a freezer safe bag or container. When you are ready to bake cookies, allow the dough to come to room temperature before baking.
Freeze for up to 3 months.
No, the dough does not need to be chilled first.
Ways To Use Leftover Chocolate Chips
If you have any chocolate chips left over from this eggless chocolate chip cookie recipe you might like to use them in these single serving and small batch recipes:
- Deep Dish Chocolate Chip Cookie For One
- Chocolate Chip Muffin For One
- Mint Chocolate Chip Ice Cream For One
- Small Batch Microwave Fudge
- Two Ingredient Chocolate Mousse For One
Other Single Serving Eggless Desserts
If you like these eggless chocolate chip cookies, you might also like to try these eggless dessert recipes:
If you’ve tried these eggless chocolate chip cookies 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Eggless Chocolate Cookie Recipe
- Hand held mixer, mixing bowl, baking sheet
- 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 or canola oil
- ½ cup semi-sweet chocolate chips
- Heat oven to 350° F (177° C).
- Cream butter and sugars together in a medium-sized mixing bowl with a hand mixer until completely mixed.
- Add flour and baking soda and mix until ingredients are just incorporated.
- Add in the vanilla, water, and oil and mix until combined. Fold in the chocolate chips.
- Bake for 10-12 minutes, or until edges are just starting to brown. Let the cookies rest on the cookie sheet for 2 minutes before transferring to a cooling rack.
- Enjoy the cookies warm or after they have cooled completely.
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.