These eggless chocolate chip cookies have soft and chewy centers with plenty of chocolate chips in every bite. Made with flax eggs, this tried and tested recipe is easy to make and delivers delicious homemade cookies every time.
The first time I baked these eggless chocolate chip cookies, I could not believe how good they turned out. They instantly became a favorite.
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The recipe is adapted from one of my favorite cookbooks, The Joy of Vegan Baking. The original recipe uses vegan butter and dairy free chocolate chips, but when I first made it, I used regular butter and semi sweet chocolate chips along with Ener G Egg Replacer. The cookies turned out with crisp edges, chewy centers, and plenty of chocolate chips in every bite.
As you can see from the photo below these chocolate chip cookies without egg have slightly crispier edges than the updated flax egg version, which bakes up a little softer and chewier.
Over the years, one question kept coming up: "What can I use instead of Ener G Egg Replacer?" Quite a few readers shared in the comments that they had successfully made the cookies with flax eggs. Since many readers were no longer able to find Ener G Egg Replacer, I wanted to test the recipe myself before recommending it.
For my latest test, I used flax eggs with plant based butter, bringing the recipe closer to the original version from The Joy of Vegan Baking. I am happy to report that the cookies turned out just as delicious. The Ener G version has slightly crispier edges, while the flax egg version is a little softer and chewier. Both are excellent, so you can choose the texture you prefer.
If you prefer baking with a different egg substitute, you can also try my Eggless Chocolate Chip Cookies with Aquafaba recipe. I hope these chocolate chip cookies without eggs become a favorite in your kitchen too.
Why You'll Love This Recipe:
- A reader favorite since 2009 that has been baked and loved for years.
- Soft and chewy cookies with lightly crisp edges and plenty of chocolate chips.
- Retested with flax eggs, so need for special egg substitutes.
- Perfect for anyone looking for dependable chocolate chip cookies without eggs.
Ingredients and Substitutions
Here's a quick look at the key ingredients you'll need to make these eggless chocolate chip cookies. The photo below labels everything you'll need. The complete ingredient list with exact measurements is included in the recipe card below.
- All purpose flour: I have tested this recipe with all purpose flour and with a combination of all purpose flour and whole wheat pastry flour, and both work well. You can also use a gluten free all purpose baking mix for a gluten free version.
- Flax eggs: This updated recipe uses flax eggs instead of a commercial egg replacer. Mix flaxseed meal with water and let it rest until thickened before adding it to the cookie dough. If you are new to baking with flax eggs, check out my How to Make Flax Eggs guide.
- Butter: I have successfully baked these cookies with both regular butter and plant based butter. The original version made with Ener G Egg Replacer bakes up with slightly crispier edges, while the updated flax egg version is a little softer and chewier.
- Chocolate chips: Semi sweet chocolate chips are my favorite for this recipe, but dark chocolate, milk chocolate, or dairy free chocolate chips all work well.
Step-by-Step Instructions
Step 1: Mix the flaxseed meal and water in a small bowl. Let it rest for 5 to 10 minutes until thickened
Step 2: Beat the butter until smooth and creamy.
Step 3: Add the white sugar and brown sugar.
Step 4: Beat until the mixture is light and fluffy.
Step 5: Add the prepared flax eggs and vanilla extract.
Step 6: Beat until everything is well combined.
Step 7: Add the flour, baking soda, and salt.
Step 8: Mix just until a soft cookie dough forms.
Step 9: Semisweet chocolate chips added to the prepared cookie dough.
Step 10: Stir until the chocolate chips are evenly distributed throughout the dough. Chill dough if necessary.
Step 11: Scoop the dough onto a lined baking sheet, leaving about 2 inches of space between each cookie.
Step 12: Bake for about 11 minutes or until the edges are lightly golden.
Recipe FAQs
Yes. I now make these eggless chocolate chip cookies with flax eggs. For this recipe, use 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water. Let the mixture sit for 5 to 10 minutes before using.
Yes. I have made these cookies with a combination of whole wheat pastry flour and all purpose flour with good results.
Yes. A gluten free all purpose baking mix can be used in place of the regular flour. Choose one intended for baking.
Yes. Use plant based butter and dairy free chocolate chips along with the flax eggs. I have tested the flax egg version with plant based butter, and it works well.
Cookie dough that is very soft or sticky can spread more during baking. If you notice that the dough feels very soft or sticky, refrigerate it for about an hour before baking. If the dough is easy to scoop and holds its shape, you can bake the cookies right away.
Yes. Scoop the cookie dough into portions and freeze them on a baking sheet until firm. Transfer the frozen dough balls to a freezer container or bag. You can bake them from frozen, adding a little extra baking time if needed.
More Eggless Chocolate Chip Cookies:
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Recipe
Eggless Chocolate Chip Cookies
Ingredients
- 2 and ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Butter Softened
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar Light, Firmly Packed
- 2 teaspoons Vanilla Extract
- 3 tablespoons Flaxseed meal or commercial egg replacer powder
- 9 tablespoons Water
- 1 and ½ cups Semi Sweet Chocolate Chips
- 1 cup Nuts optional
Instructions
- Preheat the oven to 375°F (190°C). Line the cookie sheets with parchment paper or use ungreased nonstick cookie sheets.
- Mix the flaxseed meal and water in a small bowl. Let it rest for 5 to 10 minutes, or until the mixture thickens.
- In a large bowl, beat the softened butter until creamy. Add the granulated sugar and brown sugar and beat until light and fluffy.
- Add the prepared flax eggs and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
- Fold in the chocolate chips and nuts, if using.
- Scoop tablespoon sized portions of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for about 11-13 minutes, or until the edges are lightly golden. The centers may still look soft when you remove the cookies from the oven.
- Let the cookies cool on the baking sheet for 2 minutes. Transfer them to a wire rack to cool completely before storing.
My Notes
- Do not rely only on color to tell when the cookies are done. In one of my early batches (with Ener-G), the cookies were still pale after 11 minutes, but the bottoms were already quite brown. I found that those cookies were baked through even though the tops did not turn golden brown. Start checking the cookies around 9 minutes and use the baking time as a guide.
- When I tested the flax egg version, the cookies were too soft after 8 minutes. After testing a few batches, I found that about 11 minutes gave me the best texture. Ovens and baking sheets can make a difference, so adjust the baking time based on how your cookies are baking.
- If the cookie dough feels sticky and does not hold its shape when scooped, refrigerate it until it firms up. If you are short on time, test a small portion of the dough with a little extra flour before changing the entire batch.
- For sweeter cookies, add an extra ¼ cup of sugar. You can increase it up to ½ cup if you prefer a much sweeter cookie.
- To freeze the cookie dough, scoop it onto a baking sheet and freeze until firm, about 1 hour. Transfer the frozen dough balls to a freezer bag or container. Bake them straight from the freezer, adding a few extra minutes to the baking time as needed.
Taste & Texture
- These eggless chocolate chip cookies are soft and chewy with lightly crisp edges when freshly baked. They become softer as they cool and sit, and we enjoy them both warm and at room temperature.
- The cookies are not overly sweet, which is perfect for us since we prefer less sweet treats. The chocolate chips add plenty of sweetness to each bite.
- The flax egg version is softer and chewier than the cookies I originally made with Ener G Egg Replacer. The Ener G version had slightly crispier edges, but both versions turned out delicious.
Juhi says
Absolutely loved these. Yummy and super easy to make
Madhuram says
Thank you very much for the feedback, Juhi.
Maria says
Have you tried Bob's Redmill Egg Replacer?
Madhuram says
I tried once and didn't like it much, Maria.
Melanie Adams says
OMG!!! Amazing. I used flaxseed. It’s my husbands birthday. He has Crohn’s disease and highly sensitive to eggs. I was able to deliver with this recipe! Yayayaya
Madhuram says
Thank you very much for the feedback, Melanie. Birthday wishes to your husband.
Tess says
I really want to make this for my son who is allergic to eggs. Can I use Neat Egg Mix instead of Ener-G egg replacer?
Madhuram says
It should work, Tess.
Vapi Sharma says
Hi.
Can we replace egg substitute with
- peanut butter, or
- yogurt,or
-milk
And in hat quantities...
Can the recipe be halved..
Madhuram says
I haven't tried this recipe with other egg substitutes, but you can try it with flax egg or peanut butter probably.
Mary Corbett says
Where do I get Ener-G?
Madhuram says
Where do you live, Mary? In North America, Whole Foods and other major grocery stores stock it up these days. It's not hard to find these days when compared to a decade ago.
Vee says
I used flax meal mixed with water instead of the egg replacer and baked them for a little longer than recommended (about 13 minutes) and they turned out amazing!!!
Madhuram says
Wow! That's great to know, Vee. I will try it too.
Jay says
The cookies turned out perfect , crisp on the out and chewy in the middle in spite of using flax seeds as egg replacer.
Madhuram says
Thanks for the feedback, Jay.
Lora says
I used flax sub for 2 of the eggs. Then a oil/water/ mix for the last egg. No vanilla. 1/4 cup of dairy free butter. 3/4 cup of applesauce. Children ate them so fast and so did I we had to do it again in 2days. Soft and chewy. Baked for 12 min. Live at high altitude. After cooled for 15min the bottom was crispy and the rest was cake like. Wonderful. Thank you.
Madhuram says
Wow! That's great to know Lora. Thanks for sharing your tips here with all of us.