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Chocolate chip cookies are a classic for good reason—crispy edges, chewy centers, melty chocolate in every bite. But what if you or someone you love can’t eat eggs? Whether due to allergies, dietary choices, or an empty fridge, these eggless chocolate chip cookies prove you don’t need eggs to bake something amazing.
After dozens of test batches, we’ve landed on a cookie that’s every bit as good as the traditional version—perhaps even better. These cookies are soft, slightly crisp at the edges, and loaded with chocolate. Even better? They use simple ingredients and are ready in under 30 minutes.
Why Make Eggless Chocolate Chip Cookies?
Here’s why these cookies stand out—beyond the fact that they’re completely egg-free:
1. Perfectly Chewy and Soft Texture
Using a combination of milk and cornstarch, these cookies achieve the tenderness that eggs usually provide. Cornstarch helps retain moisture and tenderness, while melted butter and brown sugar give them a rich, chewy crumb.
2. Accessible and Allergy-Friendly
No eggs means this recipe is safe for people with egg allergies and a great choice for plant-based diets (just swap in vegan butter and chocolate). It’s also a convenient recipe when you’re out of eggs but craving cookies.
3. Customizable and Forgiving
You can easily modify the mix-ins or make substitutions without compromising the final result. Whether you prefer oats, nuts, or dairy-free options, this dough welcomes it all.
4. Beginner-Friendly
Even if you’re new to baking, this recipe is easy to follow with no electric mixer required. The melted butter technique makes it super simple—just stir and scoop.
5. Snack Smart with Power-Packed Options
Want to take it a step further? Add flaxseeds, chopped nuts, or dark chocolate chunks for a nutritional upgrade.
And if you’re passionate about smart, nourishing cooking, I highly recommend exploring The Encyclopedia of Power Foods.
Ingredients List
Makes: 20 medium cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes
Dry Ingredients:
2¼ cups (270g) all-purpose flour
Can substitute up to 1 cup with whole wheat flour for more fiber.1 tsp baking soda
Leavening agent for spread and lift.½ tsp salt
Balances sweetness and enhances flavor.1 tbsp cornstarch
Adds tenderness and helps bind without eggs.
Wet Ingredients:
¾ cup (170g) unsalted butter, melted and slightly cooled
Provides flavor, richness, and soft texture. For dairy-free: use vegan butter.¾ cup (150g) packed brown sugar
Adds moisture and chewiness.¼ cup (50g) granulated sugar
Contributes crispiness and balances flavor.¼ cup (60ml) milk (dairy or plant-based)
Replaces eggs by providing moisture and structure.1 tbsp vanilla extract
Adds warm flavor depth.
Add-Ins:
1½ cups (270g) semi-sweet chocolate chips
Or use chunks or dairy-free chips.Optional: ½ cup chopped walnuts or pecans
For crunch and extra healthy fats.
Bonus tip: Add 1 tbsp ground flaxseed for a fiber and omega-3 boost. For more nutrient-dense baking tips, check out The Encyclopedia of Power Foods—it’s packed with wholesome swaps that don’t sacrifice flavor.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and encourages even baking.
2. Whisk the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking soda
Salt
Cornstarch
Mixing these first ensures even distribution so your cookies rise and spread properly.
3. Combine the Wet Ingredients
In a large bowl:
Add melted butter, brown sugar, and granulated sugar.
Stir vigorously until the sugars are dissolved and the mixture is glossy.
Stir in the milk and vanilla extract.
At this stage, the batter will be thick and caramel-like. You’re building the rich foundation that gives these cookies their soft interior.
4. Mix Wet and Dry
Gradually stir the dry ingredients into the wet using a spatula or wooden spoon.
Mix just until no flour streaks remain. The dough should be soft but not sticky.
5. Fold in Chocolate Chips (and Nuts, if using)
Stir in the chocolate chips and nuts (if desired) until evenly distributed.
6. Scoop and Shape
Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough.
Roll gently between your palms for smooth, round balls.
Space them 2 inches apart on the prepared baking sheets.
7. Bake
Bake for 10–12 minutes.
Cookies should be golden at the edges but soft and slightly underdone in the middle—they’ll firm up as they cool.
8. Cool Completely
Let cookies sit on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely for best texture.
Want to batch prep? Freeze pre-scooped dough balls and bake straight from frozen—just add 2 extra minutes. The Encyclopedia of Power Foods offers more batch-prep strategies for healthy homemade meals and treats.
Tips, Tricks & Substitutions
No Cornstarch? Use 1 tbsp of arrowroot powder instead.
Lower Sugar Version? Reduce total sugar by up to ¼ cup without affecting structure. Use coconut sugar for a lower glycemic option.
Flavor Boost: Add ½ tsp cinnamon or espresso powder for a flavor twist.
Vegan Version: Use vegan butter and plant-based milk. Opt for dairy-free chocolate chips.
Recipe Variations
Here’s how to put your own twist on these cookies:
1. Double Chocolate
Add ¼ cup cocoa powder to the dry ingredients and use chocolate chunks for extra decadence.
2. Oatmeal Chocolate Chip
Replace ¾ cup of flour with rolled oats. Adds texture, fiber, and makes the cookies heartier.
3. Peanut Butter Lover’s
Swirl in ¼ cup of peanut butter before baking. Pairs beautifully with chocolate.
4. Chili Chocolate
Add 1/8 tsp cayenne and ½ tsp cinnamon. A subtle kick deepens the chocolate flavor.
The Encyclopedia of Power Foods includes hundreds of delicious variations like these—tailored to specific health goals like brain health, energy, digestion, and more.
Nutrition Information
Based on 1 of 20 cookies using standard ingredients:
Calories: 185
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 24g
Sugar: 15g
Protein: 2g
Fiber: 1g
Sodium: 90mg
You can increase the protein and fiber content by incorporating chopped nuts, chia seeds, or oats. These small additions not only boost nutrition but also help balance blood sugar.
Storage & Serving Suggestions
Storage:
Room Temperature: Store in an airtight container for up to 5 days.
Fridge: Store dough or baked cookies for up to 10 days.
Freezer: Freeze raw dough or baked cookies for up to 3 months. To reheat: microwave for 15–20 seconds or warm in the oven at 300°F for 5 minutes.
Serving:
Pair with a glass of almond or oat milk.
Sandwich between scoops of frozen banana “nice cream” for a clean dessert.
Serve crumbled over Greek yogurt or smoothie bowls for a snack with texture.
Serving your cookies in fun and nutritious ways makes dessert more exciting—and easier to enjoy in moderation. You’ll find more of these tips in The Encyclopedia of Power Foods—a must-have for anyone who wants to cook smarter, not harder.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 2 days or freeze it in scooped balls.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if your blend doesn’t already include it.
Why do my cookies spread too much?
If your butter was too hot or the dough was too soft, they may spread more. Chill the dough for 30 minutes before baking if needed.
Do they taste different without eggs?
Not at all! Thanks to cornstarch and milk, these cookies have a classic taste and texture.
Conclusion
These eggless chocolate chip cookies are more than just a substitute—they’re a celebration of clever baking. With the perfect chewy texture, rich flavor, and customizable ingredients, they prove that you don’t need eggs to bake something truly satisfying.
Whether you’re baking for someone with allergies, eating plant-based, or just in the mood for a homemade cookie, this recipe is reliable, forgiving, and endlessly delicious.
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1. Banana Apple Bread with Walnuts
2. Banana Bread Cinnamon Rolls
