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.
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.
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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
- 4 and ½ teaspoons Ener-G egg replacer or 3 flax eggs
- 6 tablespoons Water
- 1 and ½ cups Semi Sweet Chocolate Chips
- 1 cup Nuts (Optional)
Substitutions
- butter = plant based butter like Becel
- Ener-G = 3 flax eggs 3 tablespoons of flaxseed meal whisked with 9 tablespoons water
- chocolate chips = vegan chocolate chips
- all purpose flour = whole wheat pastry flour or gluten-free baking mix to bake gluten-free cookies
Instructions
- Preheat the oven to 375F/190C for 15 minutes. If using a non stick pan greasing is not necessary, otherwise use parchment paper to line the cookie sheets.
- In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla.
- In a mini food processor/blender or just with a whisk whip together the egg replacer powder and water together, until it's thick and creamy. Add this mixture to the creamed butter and sugar, combine thoroughly. If using flax eggs instead of Ener-G egg replacer that has to be added with the creamed butter and sugar.
- In another bowl, sift together the flour, baking soda and salt.
- Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
- When it is almost thoroughly combined stir in the chocolate chips and nuts, if using. The flax eggs version cookie dough was sticky so I chilled the cookie dough in the fridge for a couple of hours.
- I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
- Bake 8-10 minutes, or until golden brown. Flax eggs version of these chocolate chip cookies had the best texture after baking it for 11 minutes. See My Notes for further details.
- Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
My Notes
- My first batch of cookies did not turn golden brown even after 11 minutes. I removed it anyway and noticed that the bottom was very brown. So from the second batch onwards I removed it from the oven around 9 minutes itself. Even though the cookies had a pale yellow color, they were baked enough and tasted very good. I guess using dark brown sugar instead of light brown sugar would give the golden brown color.
- When I did the flax eggs version recently, the cookies were best after baking for about 11 minutes. I initially tested with 8 minutes like mentioned for the Ener-G version but it was too soft. After test baking few batches, I noticed that 11 minutes gave the best texture. So experiment with baking time.
- If you feel that the cookie dough is sticky you can cool it in the fridge for a few hours. If you are in a hurry to bake the cookies and don't want to wait, you can take a portion of the dough, add flour in small increments and test bake to see if it helps while storing the remaining dough in the fridge for it to firm up.
- Add another ¼ cup to ½ cup of sugar for sweeter cookies.
- The eggless chocolate chip cookie dough can be frozen by scooping out the dough on a cookie sheet, lightly covering it with plastic wrap and placing it in the freezer for an hour. After that removed the frozen scooped dough and quickly store it in an air-tight zip lock bag and freeze the bag to bake the cookies later. Thawing not necessary. The cookies can be baked straight from the freezer but might need extra few minutes.
Taste & Texture
- These eggless chocolate chip cookies taste great both warm and at room temperature. Soon after baking, it's crispy around the edges with a soft center and after a while,it becomes soft throughout. We liked it both ways.
- The cookies aren't much sweet actually, which is perfect for us because we prefer less sweet treats, but others might want to increase the quantity of sugar by another ¼ cup or so.
- Flax eggs make the cookies less crispy and chewier than the cookies made with Ener-G egg replacer.
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.