Looking for an eggless chocolate chip cookie recipe that's not dry, cakey or bland? This is my go-to best eggless chocolate chip cookies recipe.
Whether you have egg allergies, are a strict vegetarian or just ran out of eggs and want chocolate chip cookies, this recipe is a winner. You might not even notice that it's eggless!
These eggless cookies are soft and chewy with crispy edges. There's no weird aftertaste or complicated ingredients. You still have a rich buttery cookie loaded with your favorite chocolate chips. (I happen to love Ghirardelli semi-sweet chips)
Ingredients You'll Need for Eggless Chocolate Chip Cookies
The ingredients are similar to most conventional chocolate chip cookie recipes except instead of an egg you need ground flax seeds.
- All purpose flour, baking powder, salt: Pantry basics to give the cookies structure and lift.
- Unsalted butter: For a rich taste and moisture. Use room temperature butter for best mixing.
- Granulated white sugar: adds sweetness
- Dark brown sugar: adds softness and chewiness and a deeper molasses flavor.
- Ground flax seeds: mixed with water this forms a gelatinous mixture that takes the place of the egg as a binding agent.
- Vanilla extract: A must for chocolate chip cookie flavor. Only use pure vanilla extract.
- Chocolate chips: you can use bittersweet or semisweet chocolate chips or even a chopped up chocolate bar.
How to Make Eggless Cookies:
Stir the ground flax seeds and water together and let it sit for about 5 minutes, until thick and gel-like. While it rests, whisk the flour, baking powder, and salt.
Cream the butter and both sugars together for a good 2-3 minutes, until pale and fluffy. This step really matters for proper structure and soft cookies.
Mix in the vanilla and the flax egg, scraping down the bowl, then gently mix in the dry ingredients just until combined. Fold in the chocolate chips.
Cover and chill the dough for at least 30 minutes (overnight is highly recommended for even deeper flavor and a softer, chewier texture).
Scoop portions onto a lined baking sheet and bake at 350°F until the edges are lightly golden and the centers still look soft, about 9 minutes. Let the cookies sit on the pan for a minute before moving to a wire rack.
Why Chilling the Dough Makes These Cookies Better
Chilling cookie dough is often suggested to prevent cookies from spreading too much. In fact it's crucial in cut-out sugar cookies. Overspreading is not an issue with this cookie dough. However, chilling chocolate chip cookie dough, eggless or not, has both flavor and texture benefits.
Chilling the dough gives the flour time to absorb the moisture and promotes browning during baking. Flavors and deepen as the dough rests too. The result is a noticeably softer and chewier cookie. See for yourself in the comparison below.
How Flax Eggs Works in This Recipe
Normally an egg provides the main binding of the cookie. It holds everything together and helps the cookie spread. Egg yolks give the cookie extra richness from the fats and some savory notes.
Not all egg substitutes are equal. Applesauce works well to replace moisture in banana bread and baking soda can be added to pancake batter to create the leavening effect.
But in chocolate chip cookies, the flax egg is the best substitute because it replaces the binding and structure roles of the egg. It also replaces some of the lost moisture. While it does not replace every function of the egg it does replace the important ones for a classic soft cookie.
Don't Want to Buy Flax for Just One Recipe?
Hey, I get it. You don't want a whole bag of ground flax for one recipe. I'm betting though that you may end up making these cookies more frequently! I store my ground flax and flax seeds in the refrigerator so it stays fresh longer.
Flax has a mild nutty taste but tons of nutritional benefits including fiber and Omega-3 fatty acids. You can also use ground flax to sprinkle on oatmeal, smoothies and acai bowls. Add a spoonful or two into pancake batter or waffle batter.
For a Vegan Option
Though this recipe is not vegan as written, you can use a vegan butter substitute to make them. I have not tested this version. For similar fully vegan cookies, you may want to take a look at my Vegan Double Chocolate Cookie recipe.
Key Tips for Recipe Success
- Chill the dough (preferably overnight)
- Start with room-temperature butter
- Do not overmix once the flour is added
- Pull the cookies when the centers still look slightly soft
Storage
Store the baked cookies in an airtight container for 3-5 days. Raw cookie dough balls can be frozen for up to 1 month in an airtight container. For tips on freezing see my post on how to freeze cookie dough.
More Eggless Recipes
Delicious Cookie Recipes
- Seeded Oat Chocolate Chunk Cookies
- Cardamom Cookies
- Christmas Nankhatai Cookies (Indian Shortbread)
- Chocolate Nankhatai Cookies
Other Egg Allergy Friendly Recipes
Soft and Chewy Eggless Chocolate Chip Cookies
Soft, chewy, and packed with chocolate, these are the best eggless chocolate chip cookies for egg allergies or vegetarian baking. Made with a simple flax egg and easy pantry ingredients.
Ingredients
- 2 Tablespoons ground flax seeds (14g)
- 5 Tablespoons water
- 2 ¼ cup all purpose flour (292g)
- 1 teaspoon baking powder (4g)
- 1 teaspoon salt
- ¾ cup unsalted butter, room temperature (170g)
- 1 cup granulated sugar (200g)
- ½ cup dark brown sugar, packed (100g)
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, or more as desired, bittersweet or semisweet (175g)
Instructions
- In a small bowl, stir together the ground flax seeds and water. Set aside for at least 5 minutes, until the mixture thickens and becomes gel-like.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and the thickened flax mixture, incorporating each addition fully before adding the next. Scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until the flour is incorporated. Do not overmix.
- Fold in the chocolate chips using a spatula.
- Cover the dough and chill for at least 30 minutes, or preferably overnight for the best flavor and texture.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop portions of dough (about 2 Tablespoons in size) onto the prepared baking sheet, spacing the cookies at least 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers still look soft.
- Allow the cookies to cool on the baking tray for about 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 11mgSodium: 80mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 1g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
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