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Cookies without eggs? These eggless chocolate chip cookies are so chewy and full of flavor, no one will miss this ingredient! This recipe is perfect for special diets or if you simply don’t have eggs on hand.
Want to bake without eggs? Alex and I love creating recipes for special diets like dairy-free and vegan: our son recently went dairy-free and we eat vegan recipes on the regular. So we created these cookies to be as a super versatile recipe, whether you need to avoid eggs or just don’t have them.
Turns out, these eggless chocolate chip cookies are so chewy and delicious, you’ll never miss the egg! They’re a spin on our popular vegan chocolate chip cookies and they are so tasty, everyone raves about them. They’re packed with sweet flavor and have a generous sprinkle of rich chocolaty chips. They’ve become a favorite in our house!
Featured reader comments
“Just whipped up these eggless cookies and I have one word: AMAZING. I love using applesauce in baking, it adds this really nice texture to cookies. The dough to chocolate chip ratio here is 2 thumbs up, chocolate pooling when you break a cookie in half? Win!” -Tanvee
Key ingredients in cookies without eggs
Just how do you make cookies without eggs? Egg is a crucial ingredient in most baked goods: it works as a binder to hold the texture together, and it also adds a richness in flavor. We tested this recipe over and over to get just the right texture and flavor: without that magic ingredient! Here are some key ingredients for eggless chocolate chip cookies:
- Neutral oil: You can use grapeseed, canola or vegetable oil. Olive oil also works, it just has a more bold flavor.
- Butter or refined coconut oil: For dairy-free or vegan, coconut oil is important for the dough texture since it’s a fat that is solid at room temperature, similar to butter. Refined coconut oil has a more neutral flavor than unrefined, which has a strong coconut flavor.
- Granulated and light brown sugar: A mix of sugars is key, especially the brown sugar since it has hints of molasses in the flavor.
- Applesauce: Here’s our secret: applesauce works surprisingly well in place of the egg to hold the dough together and add moisture!
- Vanilla extract and almond extract: A hint of almond extract brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
All purpose flour, baking soda, salt and dark chocolate chips round out the list of ingredients!
Tips for baking eggless chocolate chip cookies
Many cookie recipes require the dough to chill, but these eggless chocolate chip cookies require no chilling at all! Because who wants to wait to make chocolate chip cookies? Not us. Here are a few tips for pulling these cookies together:
- Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
- Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two non-stick cookie sheets for the most even bake.
- Bake each tray separately for the most even bake. There’s no need to refrigerate the cookie dough while the first tray bakes: the texture is best when stored at room temp.
- Add a few chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.
Storing leftovers
These eggless chocolate chip cookies are great warm after about 20 minutes of cooling, but they also hold up well over time. Here’s what to note about storage:
- Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
- Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
- Store frozen for up to 3 months.
Dietary notes
These eggless chocolate chip cookies are vegetarian. For dairy-free and vegan, use vegan butter.
Want more recipes without egg? Try our pancakes without eggs, which use peanut butter as a substitute!
Eggless Chocolate Chip Cookies
Cookies without eggs? These eggless chocolate chip cookies are so chewy and full of flavor, no one will miss this ingredient! This recipe is perfect for special diets or if you simply don’t have eggs on hand.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- ⅓ cup neutral oil (grapeseed, canola or vegetable)
- ¼ cup room temperature butter or refined coconut oil (or vegan butter)
- ½ cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- ⅓ cup unsweetened applesauce
- ½ tablespoon vanilla extract
- ⅛ teaspoon almond extract
- 2 ¼ cups [315 g] all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cup dark chocolate chips (we used 63% Guittard)
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these cookie sheets).
- In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
- In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 cup plus 2 T chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
- Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out about 50 grams per cookie). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
- While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
Just whipped up the eggless cookies and I have one word: AMAZING. I love using applesauce in baking, it adds this really nice texture to cookies. And the dough to chocolate chip ratio here is 2 thumbs up, chocolate pooling when you break a cookie in half? Win!
These eggless chocolate chip cookies are a game-changer! So chewy, flavorful, and easy to make, they’re perfect for anyone avoiding eggs or just looking for a delicious treat. The use of applesauce in the dough gives them the perfect texture, and the extra sprinkle of sea salt on top makes them irresistible. A must-try for cookie lovers