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These are the best eggless chocolate chip cookies ever! These vegan chocolate chip cookies are gooey, soft and chewy. You only need 9 ingredients, they’re ready in 20 minutes, and there’s no chill time required!
You would never know that these are chocolate chip cookies without eggs - they taste just like the real deal! Plus, they can be made entirely vegan by using vegan butter and chocolate chips, or you can make them with regular dairy butter!
After making my vegan double chocolate chip cookies, I knew I had to make a classic chocolate chip cookie without eggs.
Whether you’re vegan, vegetarian, short on ingredients, or cutting back on buying eggs due to increasing food prices, there’s no reason to miss out on chocolate chip cookies!
Why You'll Love These Eggless Chocolate Chip Cookies
- These cookies are based off of my popular dairy free chocolate chip cookies
- You only need 9 ingredients to make these eggless cookies!
- This recipe is freezer friendly, so you can always have delicious eggless chocolate chip cookies on hand.
- You can easily make this recipe dairy free and vegan by substituting regular butter for vegan butter and using vegan chocolate.
- Butter - Feel free to use regular butter or vegan butter.
- Flour - this recipe works best with all purpose flour, but if you need these cookies to be gluten free then you can use an equal amount of gluten free 1-1 baking flour.
- Chocolate Chips - if you need these cookies to be vegan then be sure to use vegan semisweet chocolate chips! You can also chop up a chocolate bar instead of chips if you prefer.
- Ground Flaxseed - to make these cookies without eggs, we’re going to make flax eggs. Make sure you are using ground or milled flaxseed and not whole flaxseeds. You can also use a chia egg if you prefer!
How to make a flax egg
Since these are egg free cookies, we need to make a flax egg to replace the egg and act as a binder for the cookies. Add the ground flaxseed to a small bowl with warm water.
Stir it together and then set aside, it should become quite thick with a gel-like consistency. If after 15 minutes it still isn’t gelatinous, place in the fridge for 5 minutes to firm up.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Add 1 tablespoon of ground flaxseed and 2 ½ tablespoons of warm water to a small bowl. Whisk together and set aside for 10-15 minutes until it becomes thick.
Step 2: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 3: In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and white sugar for 2 minutes until light and fluffy. Add the flax egg and vanilla extract and combine.
Step 4: Pour in the flour, salt and baking soda and mix until just combined. Stir in the chocolate chips.
Step 5: Use a medium cookie scoop or use a spoon to make 1 ½ -2 tablespoon sized cookie dough balls and place on the baking sheet, making sure they are 3-4 inches apart.
Step 6: Bake the cookies a tray at a time for 8-11 minutes. Take them out of the oven when the edges are set but the middle looks slightly under-baked. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
FAQs and Expert Tips
No, you can’t leave it out entirely! However, you can use a chia egg or an egg replacement if you don’t have ground flaxseed.
Yes! These taste like the real deal and you won’t even be able to tell that they are eggless.
You can make these cookies vegan, just make sure to use vegan butter and vegan chocolate chips.
Feel free to add chopped nuts, raisins, white chocolate chips - whatever mix-ins you want!
This is most likely because you used too much flour. Be sure to read the tips below on how to properly measure your flour.
- Be sure to properly measure your flour: Measure your flour using either a kitchen scale or the scoop and level method. Using too much flour will make your cookies dry!
- Making the flax egg: make sure you give the flax egg enough time to get the right consistency! You want it to be gelatinous, thick and not watery. If it’s still watery after 15 minutes, place it in the fridge for 5 minutes to firm up.
- Don’t over-mix: stop mixing the dry ingredients as soon as there are no more streaks of flour. Over-mixing the dough can lead to a tougher cookie texture.
- Bakery style cookies: add extra chocolate chips to the top of the cookie dough balls just before baking to get that bakery style finish!
Storage and Freezing Instructions
These eggless chocolate chip cookies can be stored at room temperature in an airtight container for up to 5 days. You can freeze the baked cookies in a freezer bag for up to 2 months. Just thaw them at room temperature before enjoying them!
You can also freeze the unbaked cookie dough balls. Place the cookie dough balls on a lined baking sheet and place in the freezer until frozen.
Transfer the frozen cookie dough balls to a ziploc bag and freeze for up to 2 months. You may have to add an extra minute or two to the baking time when it comes time to bake them.
More Vegan Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Eggless Chocolate Chip Cookies
- 1 handheld mixer or Standing Mixer
- ¾ cup butter, softened (vegan or regular)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 Tablespoon ground/milled flaxseed
- 2½ Tablespoons warm water
- 1 Tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cup + 2 Tablespoons all-purpose flour
- ½ cup semisweet chocolate chips or chopped chocolate (vegan or regular)
- Add 1 tablespoon of ground flaxseed and 2½ tablespoon of warm water to a small bowl. Mix together and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes).*
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the flax egg and vanilla extract.
- Pour in the flour, salt, and baking soda and mix until just combined. Stir in the chocolate.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I have an egg allergy, and I can never find a good recipient, but that’s cookies where genuinely amazing! ? will only be using this from now on! Thank you so much! Definitely recommend! Xx
Hi Maddy! I'm so happy you loved the cookies so much! Thank you for the review!
my boyfriend can eat eggs and i love baking. i saw this recipe on my fyp and made it that night - we coudlnt even tell these were eggfree! so chewy and fluffy
Hi Autumn! I am so happy to hear that you can both enjoy chocolate chip cookies again! Thanks so much for taking the time to come back and leave a review 🙂