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Small Batch Eggless Chocolate Chip Cookies

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!

two chocolate chip cookies on a blue plate with a bowl of cookies in the background.

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.

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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.

ingredients for eggless chocolate chip cookies on a brown table

Ingredient Notes

  • 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.
butter and sugar mixed together in a mixing bowl.
  • Add in the flour and baking soda to the bowl and mix.
two photos showing how to add dry ingredients to wet ingredients when making cookies.
  • Add in the vanilla, water, and oil and mix until combined.
  • Fold in the chocolate chips.
two pictures showing cookie dough in a bowl and also dough with 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.
raw chocolate chip cookie dough on a baking sheet
  • 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.
chocolate chip cookies on a silpat lined baking sheet.

Expert Tips

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

How should I store eggless chocolate chip cookies?

Store in an airtight container for up to 7 days at room temperature.

Can I freeze eggless cookie dough?

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.

Do I need to chill the dough before baking the cookies?

No, the dough does not need to be chilled first.

Three chocolate chip cookies on a black cast iron dish.

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:

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!

two chocolate cookies on a blue plate with a bowl of cookies in the background.

Small Batch Eggless Chocolate Cookie Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 2 minutes
Total Time: 22 minutes
Course: Dessert
Cuisine: American
Keywords: egg free cookies, eggless chocolate chip cookies, eggless cookies
Servings: 8 cookies
Calories: 198kcal
Author: Joanie Zisk


  • 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.
  • 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 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.


Serving: 1cookie | Calories: 198kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Calcium: 13mg | Iron: 1mg

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.

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About The Author

12 thoughts on “Small Batch Eggless Chocolate Chip Cookies”

  1. I heard you have a cook book out for cooking for one
    I would like to order one could you please send me the address

    Thank You
    Mary Adkins

  2. Dear JOANIE,im back to apologise,im just learning to use my computer and just found how to get the full recipe,but when i have made some of them i will keep you informed.on my own since my Husband PASSED,so lonely and so hard to cook for one.

  3. I have loved all your small batch cookie recipes. Trying this one today because I have about a cup of c. chips left from another recipe. QUESTIONS: all I have is olive oil. Will that be too strong? And also I have no parchment for baking, should I grease the pan? Thanks Joanie!

    1. Thank you, Cherie. Although I haven’t tested this particular cookie recipe with olive oil, I have tested other cookie recipes with olive oil and they’ve turned out beautifully. I think it should be fine to use olive oil here instead of vegetable oil. If you don’t have parchment paper, you can grease the pan with a little butter or oil spray.

    2. Love your site and your wisdom! I am 68 years old with 50 years of home cooking for a family of hearty eaters. Now that I am alone I find it hard to cook just for myself. I freeze a lot and give a lot away. (Can’t afford to do that anymore) Your site is awesome and I have your cookbook I passed on to a single person too. Keep up the good work honey!

  4. 1 star
    Sorry, Joannie I did not like this recipe at all. The cookies are hard as a rock and I followed the baking time (350 degrees for 10 mins) and let them cool for 2 mins on the cookie sheet.

    1. Hi Carole,

      I’m not sure why your cookies turned out so hard. We’ve made them hundreds of times without any issue at all. In fact, they should be extra soft. It could be that they may have been baked for too long. They need to be removed from the oven as soon as they start to brown around the edges which when tested was between 10-12 minutes otherwise the cookies will become harder than they should be.

  5. Dyna Might Barnes

    5 stars
    Thank-you so much for any and all eggless recipes! I’m not allergic but I am intolerant. I like eggs. Eggs do not like me! I don’t why because I’ve never been mean to an egg in my life! These cookies are very special to me!

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