This post may contain affiliate links. Please read our disclosure policy.
These Eggless Chocolate Chip Cookies are 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, they bake in just 10 minutes, making them an ideal treat for any occasion!
Looking for more delicious small batch chocolate chip cookie recipes? Try our rich and buttery Chocolate Chip Cookies, our hearty Oatmeal Chocolate Chip Cookies, our Deep Dish Chocolate Chip Cookie, and our unique and flavorful Texas Governor’s Mansion Cookies, also known as Cowboy Cookies.
Why You’ll Love This Recipe
- Great for Egg-Free Baking: Perfect for those with egg allergies or when you simply don’t have eggs on hand.
- Small Batch Convenience: Yields just the right amount of cookies, ideal for one or two people without leftovers.
- Quick to Make: These cookies bake in about 10 minutes—perfect for when you want a fast treat.
- Soft and Buttery: Every cookie has a tender, melt-in-your-mouth texture with slightly crisp edges.
- Loaded with Chocolate: Packed with chocolate chips, ensuring rich, chocolatey goodness in every bite.
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 the 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
- Egg-Free Chocolate Chip Cookies with Nuts: Add a few tablespoons of chopped walnuts, pecans, or almonds for a satisfying crunch.
- Spiced Chocolate Chip Cookies: Sprinkle in a pinch of cinnamon or nutmeg to bring a warm and flavorful touch.
- Fruit-Filled Cookies: Mix in a handful of dried cranberries, raisins, or chopped dried apricots for a hint of sweetness and texture.
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.
- Cream Butter and Sugars: In a medium mixing bowl, use an electric mixer on medium speed to blend the butter, brown sugar, and granulated sugar. Mix until the mixture is smooth and creamy.
- Add Dry Ingredients: Add the flour and baking soda to the bowl with the butter and sugar mixture. Mix until combined.
- Incorporate Liquids: Add the vanilla extract, water, and oil to the bowl. Mix everything together until the dough is fully combined.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough so they’re evenly distributed.
- Scoop and Shape: Use a medium-sized cookie scoop or a large tablespoon to scoop portions of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave about 2 inches of space between each cookie.
- Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. Remove the cookies when the edges are just starting to turn golden brown. Let them rest on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Expert Tips
- Use Properly Softened Butter: Make sure your butter is softened but still slightly cool. It should be soft enough to press your finger into, leaving an indentation, but not so soft that it’s greasy or melted.
- Measure Flour Accurately: Don’t scoop flour directly from the container with your measuring cup—it can pack it down and add too much. Instead, spoon the flour into the dry measuring cup until slightly heaping, then level it off with the back of a knife. This helps ensure your cookies turn out with the right texture.
- Avoid Overbaking: Keep an eye on the cookies while they bake. Take them out of the oven as soon as the edges begin to turn golden, usually after 10-12 minutes. This will give you cookies with soft, chewy centers and perfectly crisp edges.
Serving Suggestions
Enjoy these eggless cookies in various delightful ways:
- Ice Cream Sandwiches: Turn these cookies into a fun dessert by placing a scoop of vanilla, chocolate, or mint chocolate chip ice cream between two cookies. Perfect for summer or anytime you want a cool treat.
- Cookie Parfaits: Crumble the cookies and layer them with yogurt and fresh fruit for an easy parfait. Add a drizzle of chocolate or caramel for extra indulgence.
- Pair with Hot Drinks: These cookies are perfect with a cup of coffee, tea, or hot chocolate. Dip them to let the warm flavors soak into the cookie for a truly comforting bite.
- Create a Dessert Platter: Include these cookies on a dessert board alongside Shortbread Bites, Chocolate Truffles, or Peanut Butter Fudge. Add fresh fruit, nuts, and small candies for a variety of flavors and textures.
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 Single Serving Eggless Desserts
If you love these eggless chocolate chip cookies, be sure to try these other easy and delicious eggless desserts:
- Eggless Tiramisu: A creamy Italian favorite made with coffee-soaked ladyfingers and a rich mascarpone layer, all without eggs.
- Eggless Panna Cotta: Silky and smooth, this Italian custard is light yet indulgent, perfect for any occasion.
- Peanut Butter Pie: A creamy, nutty dessert that’s quick to make and satisfies every peanut butter lover’s sweet tooth—no eggs required.
- Icebox Cake: A simple no-bake dessert with layers of cookies and cream, chilled to perfection in the fridge.
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 , avocado oil or canola oil
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C).
- In a medium mixing bowl, use an electric mixer on medium speed to blend the butter, brown sugar, and granulated sugar. Mix until the mixture is smooth and creamy.
- Add the flour and baking soda to the bowl with the butter and sugar mixture. Mix until combined.
- Add the vanilla extract, water, and oil to the bowl. Mix everything together until the dough is fully combined.
- Gently fold the chocolate chips into the dough so they’re evenly distributed.
- Use a medium-sized cookie scoop or a large tablespoon to scoop portions of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes. Remove the cookies when the edges are just starting to turn golden brown. Let them rest on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Notes
- Use Properly Softened Butter: Make sure your butter is softened but still slightly cool. It should be soft enough to press your finger into, leaving an indentation, but not so soft that it’s greasy or melted.
- Measure Flour Accurately: Don’t scoop flour directly from the container with your measuring cup—it can pack it down and add too much. Instead, spoon the flour into the dry measuring cup until slightly heaping, then level it off with the back of a knife. This helps ensure your cookies turn out with the right texture.
- Avoid Overbaking: Keep an eye on the cookies while they bake. Take them out of the oven as soon as the edges begin to turn golden, usually after 10-12 minutes. This will give you cookies with soft, chewy centers and perfectly 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.
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.