These eggless chocolate chip cookies have crisp edges and chewy centers with chocolate chips in every bite. They are so delicious no one can tell they don’t contain eggs.

Over the years, I have had lots of requests for an eggless chocolate chip cookie recipe adapted from my famous chocolate chip cookies. So, I tested many different egg substitutes to create the most delicious egg-free chocolate chip cookies ever!

I share my #1 egg substitute for the best classic eggless chocolate chip cookies, as well as a four additional options that also taste amazing.

If you have someone in your life with an egg allergy, or you just aren’t loving the price of eggs these days, this egg free chocolate chip cookie recipe is for you!

Eggless Chocolate Chip Cookies: Ingredients & Substitutions

• Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  for a stronger molasses taste, use dark brown sugar.
• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Egg Substitutes

I wrote this recipe using 3 Tablespoons (#1) heavy cream in place of 1 egg. It is, by far, the most delicious egg substitute I tried (and I tried many). It yields the most authentic chocolate chip cookie taste, so much so that you can’t even tell the difference! Here are some additional egg substitute options in the order we felt yielded the most authentic taste and texture.

• #2 coconut milk – use 3 Tablespoons full-fat coconut milk in place of 1 egg. This is almost exactly the same as using heavy cream!
• #3 applesauce – use 3 Tablespoons of applesauce for 1 egg. Cookies made with applesauce are delicious, but it does impart a very subtle fruity taste and the cookies are flatter.
• #4 chia or flax “egg” – combine 2 ½ Tablespoons of ground chia seeds or flaxseeds with 5 Tablespoons of hot water. Let sit until thickened and use in place of 1 egg.
• #5 – Egg replacer. This is very easy to use yields delicious cookies. Follow the directions on the package.

How to Make Eggless Chocolate Chip Cookies

The only difference in making egg free chocolate chip cookies vs. the classics is using cream instead of egg! We’ll walk through the recipe together, and don’t forget to watch the video.

Begin by preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius) and lining 2 large baking sheets with parchment paper or silicone baking mats.

Next, beat the butter, white and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer for 1 minute.

It’s important to beat the mixture well so the sugar dissolves and you don’t end up with grainy cookies.

Then, add the vanilla and heavy cream and beat until combined.

Note. you can beat this recipe by hand, but using a standing or hand mixer is much preferred!

Next, add the flour, baking soda, baking powder and salt and beat until just incorporated.

Then, stir or beat in the chocolate chips until evenly distributed throughout the dough.

Next, use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place them evenly spaced on 2 the prepared baking sheets. I suggest about 8 per baking sheet!

Bake the eggless chocolate chip cookies for 8-10 minutes, or until they just barely look set and are lightly browned around the edges.

Baking time is key. Just like in my famous chocolate chip cookies. Don’t over bake!

Remove them from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack. Doing this helps the cookies set a little so they don’t fall apart when they’re being transferred to the cooling rack.

Serve

Serve eggless chocolate chip cookies slightly warm or room temperature.

They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.

Store

Once cooled, store eggless chocolate chip cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

• Freeze the dough before baking.  Roll the dough into balls and freeze it in a single layer (or use parchment paper to separate the layers) in an airtight container for up to 2 months.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked egg free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until soft.

Eggless Chocolate Chip Cookies Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

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