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5 from 3 reviews

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!

Sheet of eggless chocolate chip cookies pictured from above with chocolate chips scattered around

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, allergic to eggs, or cutting back on buying eggs due to increasing food prices, there’s no reason to miss out on chocolate chip cookies! You’ll never even know the eggs are missing!

Featured Reader Review

“My boyfriend can eat eggs and i love baking. I saw this recipe on my fyp and made it that night – we couldn’t even tell these were eggfree! So chewy and fluffy!” 

Autumn
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Why You’ll Love My 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.

Ingredients Needed

Eggless chocolate chip cookie ingredients in bowls with labels
  • 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!

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Baking process for eggless chocolate chip cookies in five steps

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 eggless chocolate chip 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.

eggless chocolate chip cookies stacked. Top two cookies broken in half

Expert Tips

  • 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 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 Eggless Recipes You’ll Love

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Eggless Banana Cake (With Optional Spiced Frosting)
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Egg-free Pancakes
spoon full of flax egg over a bowl

Easy Flax Egg Recipe (Vegan Egg Substitute)

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!

Sheet of eggless chocolate chip cookies with chocolate chips scattered around
5 from 3 reviews

Eggless Chocolate Chip Cookies

Gabby Kislanko
These eggless 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! 
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Servings: 23 cookies
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Ingredients
 

  • ¾ cup (158 g) butter, softened, (vegan or regular)
  • ½ cup (100 g) granulated sugar
  • ½ cup (105 g) light brown sugar
  • 1 Tablespoon (7 g) ground/milled flaxseed
  • 2½ Tablespoons (30 g) warm water
  • 1 Tablespoon vanilla extract
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 2 cup + 2 Tablespoons (268 g) all-purpose flour
  • ½ cup semisweet chocolate chips or chopped chocolate, (vegan or regular)

Instructions
 

  • 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.
  • Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
  • 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!

Equipment

Handheld Mixer or Standing Mixer
1 Handheld Mixer or Standing Mixer
Baking Sheets
Baking Sheets

Video

Notes

Measuring Flour: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method). 
If your cookies don’t spread, it is likely due to using too much flour.
Chocolate Chips: I like to use semisweet, but use any that you’d like. You can also use a chopped up chocolate bar or even dairy free white chocolate chips.
Flax egg: You can also replace the flax with chia seeds if necessary.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat them.
Calories: 211kcal, Carbohydrates: 32g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 0.3mg, Sodium: 186mg, Potassium: 66mg, Fiber: 1g, Sugar: 12g, Vitamin A: 326IU, Vitamin C: 0.002mg, Calcium: 12mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.