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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.
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 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.
OMG!! I just made these for my hubby & used white chips because he’s allergic to dark chocolate. These are the BEST chocolate chip cookies! I just love all of your recipes! Your shortbread cookie is also outrageous!! Just call me cookie monster!! lol Thank You!
I downsized this recipe even more to make only 2 cookies. Only took 5 mns and i’m happy to say it was great. Soft and chewy as promised. I did add 1/8th of a tsp of cornstarch because i usually do that with my cookies.
You can order it off Amazon
Absolutely delicious.. did not miss the egg at all. Did take about 20 minutes to bake but came out perfect
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
Hi Mary, you can read more about our cookbook and see where to purchase it on our Cookbook Page – https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/ Thank you so much for your support.
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.
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!
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.
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!
Thank you so much, Cherie. I’m so happy you are finding the recipes helpful.
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.
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.
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!
I’m so glad you are enjoying this recipe, Dyna. Thank you so much for your feedback.
I did not have any eggs so I gave these cookies a try. The cookies were great. Thank you.