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In search of a simple, egg-free cookie recipe? Our Eggless Chocolate Chip Cookies are perfect for those with egg allergies or when you’re simply out of eggs. These cookies are a treat for everyone, offering a soft, buttery texture with crisp edges, and loaded with creamy chocolate chips. They bake quickly in just about 10 minutes, making them ideal for a quick sweet treat. Experience one of the best egg-free chocolate chip cookies that are as delicious as they are easy to make!
Searching for more delightful small batch chocolate chip cookie recipes? Explore our rich, classic Chocolate Chip Cookies, our hearty Oatmeal Chocolate Chip Cookies, and our unique Texas Governor’s Mansion Cookies, also known as Cowboy Cookies.
Table of Contents
- Why You’ll Love This Eggless Chocolate Chip Cookie Recipe
- Ingredients
- Recipe Variations
- How To Make Eggless Chocolate Chip Cookies
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Explore More Single Serving Eggless Desserts
- Ways To Use Leftover Ingredients
- Small Batch Eggless Chocolate Chip Cookies Recipe
Why You’ll Love This Eggless Chocolate Chip Cookie Recipe
- Perfect for Egg Allergies or Shortages: No eggs needed, making it ideal for those with allergies or when eggs aren’t available.
- Just the Right Size: Makes a small batch of chocolate chip cookies with no egg, perfect for individual enjoyment or smaller gatherings.
- Speedy Baking Time: These cookies are ready in about 10 minutes, great for quick snacking.
- Soft and Rich Texture: Enjoy a buttery, soft bite with a slightly crisp edge.
- Chocolate in Every Bite: Generously filled with chocolate chips for a rich, chocolatey taste.
Ingredients
This section provides a quick rundown of the ingredients used in this small batch egg-free cookies recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Oil (Vegetable, Canola, or Avocado): Essential for adding moisture and richness in the absence of eggs, oil ensures your cookies stay moist and tender. It also helps bind the ingredients together and can extend the shelf life of the cookies, keeping them soft for longer.
- Butter: Room temperature, slightly softened salted butter is ideal. It contributes to the tender texture of these egg-free cookies and adds a rich flavor.
- Brown Sugar: The molasses in brown sugar, when mixed with butter, renders the cookies exceptionally soft and chewy. If you don’t have brown sugar, use our easy small batch brown sugar recipe.
- Flour: Standard all-purpose (plain) flour is perfect for this recipe, providing a good structure to the cookies.
- Chocolate Chips: Pick your favorite type – semi-sweet or dark chocolate chips work wonderfully in this eggless recipe. For a twist, try using chopped chocolate or chocolate chunks instead of chips. If you’ve got leftover chocolate chips, consider using them in Mint Chocolate Chip Ice Cream, S’mores Dip, or Microwave Fudge.
Recipe Variations
Transform these classic cookies with these creative variations for a delightful change.
- Nutty Egg-Free Chocolate Chip Cookies: Add chopped nuts like walnuts or pecans for a crunchy twist.
- Spiced Chocolate Chip Cookies: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Fruity Cookies: Stir in dried cranberries or raisins for a fruity variation.
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.
- 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.
Expert Tips
- Use Properly Softened Butter: Ensure your butter is softened but still cool for this cookie recipe. It should yield to pressure and leave an indentation when pressed, but not be overly soft or melted.
- Accurate Flour Measurement: For precise flour measurement, avoid scooping directly with the measuring cup. Instead, use a spoon to lightly fill the cup, slightly overfilling it. Then level it off with the back of a knife or a straight-edged utensil. This spoon and level method prevents the flour from being overly compacted, ensuring you don’t use more than the recipe requires.
- Avoid Overbaking: Watch the baking time closely. Remove the cookies from the oven as soon as the edges start to turn golden, typically between 10-12 minutes. This timing is crucial to maintain the soft, chewy texture in the center while achieving slightly crisp edges.
Serving Suggestions
Enjoy these cookies in various delightful ways:
- Ice Cream Sandwiches: Place a scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich, perfect for a summer treat.
- Cookie Crumble Parfait: Layer crumbled cookies with yogurt and fresh fruits to create a luxurious parfait, ideal for a brunch or a fancy dessert.
- With Hot Beverages: These cookies are a match made in heaven with hot drinks. Enjoy them with coffee, tea, or hot chocolate, allowing the cookies to slightly soften as they absorb the warm flavors.
- Dessert Charcuterie Board: Assemble a delightful mini dessert board featuring these cookies alongside a selection of cheeses, assorted fruits, Shortbread Bites, and Chocolate Truffles. This elegant and varied spread is perfect for small gatherings or as a sophisticated snack option.
Frequently Asked Questions
Stored in an airtight container, they’ll stay fresh for up to 5 days.
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.
Yes, you can easily double the ingredients to make a larger batch.
Explore More Single Serving Eggless Desserts
For those who enjoy our eggless chocolate chip cookies, we have a selection of other eggless desserts that are sure to delight:
- Tiramisu: A classic Italian dessert, now egg-free, offering layers of coffee-soaked ladyfingers and a rich, creamy mascarpone mixture.
- Panna Cotta: Experience the silky-smooth texture of this Italian custard, made without eggs for a lighter, yet equally indulgent treat.
- Peanut Butter Pie: Indulge in the creamy and nutty flavors of this easy-to-make pie, perfect for peanut butter lovers looking for an egg-free option.
- Icebox Cake: A no-bake cake that’s effortlessly delicious, featuring layers of cookies and cream, all set in the fridge for a cool, egg-free delight.
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 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 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 bowl, use a hand mixer to cream the butter and sugars until they're thoroughly combined.
- Gently mix in the flour and baking soda until just blended.
- Stir in the vanilla extract, water, and oil until everything is evenly mixed. Next, gently fold in the chocolate chips.
- Using a medium cookie scoop or a large tablespoon, drop the dough onto a baking sheet lined with parchment paper or a silpat. Make sure to space them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until you notice the edges beginning to brown slightly.
- After baking, allow the cookies to sit on the baking sheet for 2 minutes before moving them to a cooling rack.
- You can enjoy these delightful cookies either warm or completely cooled. Enjoy!
Notes
- Use Properly Softened Butter: Ensure your butter is softened but still cool for this recipe. It should yield to pressure and leave an indentation when pressed, but not be overly soft or melted.
- Accurate Flour Measurement: For precise flour measurement, avoid scooping directly with the measuring cup. Instead, use a spoon to lightly fill the cup, slightly overfilling it. Then level it off with the back of a knife or a straight-edged utensil. This spoon and level method prevents the flour from being overly compacted, ensuring you don’t use more than the recipe requires.
- Avoid Overbaking: Watch the baking time closely. Remove the cookies from the oven as soon as the edges start to turn golden, typically between 10-12 minutes. This timing is crucial to maintain the soft, chewy texture in the center while achieving slightly 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!!