The BEST Eggless Chocolate Chip Cookies

(from 31 reviews)
Best Eggless Chocolate Chip Cookies

Eureka! Eureka! that's what I screamed once I tasted these eggless chocolate chip cookies. I have baked crispy and chewy variety of chocolate chip cookies without eggs earlier, but hands down this is the BEST.

This eggless chocolate chip cookie recipe is from one of my favorite cookbooks "The Joy of Vegan Baking". I didn't have non dairy butter and non dairy semi sweet chocolate chips, so used regular butter and semi sweet chocolate chips. Other than that I did not make any changes in the recipe. The cookies turned out awesome. Crisp around the edges and chewy in the center. Just perfect. If you want to bake eggless chocolate chip cookies, then this is the recipe you must have.

Since chocolate chip cookie recipes are the most favorite cookies among kids and grown ups, getting it right especially egg free is definitely a very big deal. I have a lot of chocolate chip cookie recipe without eggs in the blog but this version has become my all time favorite. The taste and texture cannot get any perfect than these. Recently I tried the vegan version of these cookies too and it's not a surprise that it turned out awesome!

This eggless chocolate chip cookie recipe is definitely a keeper.


The BEST Eggless Chocolate Chip Cookies Recipe

Prep time
15 Mins
Cook time
10 Mins + Cooling Time
3 and 1/2 Dozen Cookies
The BEST Eggless Chocolate Chip Cookies
4.9 from 31 reviews
The best eggless chocolate chip cookies ever. These cookies are crisp around the edges and chewy inside, with an addictive taste. Fir a chocolate chip cookie recipe without eggs this recipe is definitely gets an A plus.
  • 2 and 1/4 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup/2 sticks Softened Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Firmly Packed Brown Sugar, (I used light)
  • 2 teaspoons Vanilla Extract
  • 4 and 1/2 teaspoons Ener-G in place of 3 eggs
  • 6 tablespoons Water
  • 1 and 1/2 cups Semi Sweet Chocolate Chips
  • 1 cup Nuts (Optional)
  1. 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.
  2. In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla.
  3. In a food processor/blender 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.
  4. In another bowl, sift together the flour, baking soda and salt.
  5. Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
  6. When it is almost thoroughly combined stir in the chocolate chips and nuts, if using.
  7. I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
  8. Bake 8-10 minutes, or until golden brown.
  9. Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
My Notes:
  1. 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.
  2. For vegan chocolate chip cookies use non-hydrogenated, non dairy butter and nondairy semisweet chocolate chips.
Tried this recipe? Give your feedback below

This is my 3rd entry for the Egg Replacement Event - Egg Replacer Powder hosted by me.


  1. Thank you! These truly are the best! Been searching for such a receipe for some time now… But this ended the search!

  2. Hello Madhurum
    I have tried lot of your recipes. They are excellent. I am having problem with my cookies. They become hard after couple of days but they are delicious. What am I doing wrong?

    • Hmm…never came across such an issue. Even if you don’t store it properly in an air-tight container chances are that it won’t remain crispy and will become soft, but getting hard, I have never heard or experienced.

  3. I’m new to eggless cooking. My son is allergic to eggs so I’m trying to find some treats I can make. I tried this one, but they just came out flat. I used the ener-g, but I’m not quite sure what went wrong. They taste good, but look horrible.

    • The very first time I baked, chocolate chip cookies was the recipe I tried. I knew nothing about baking. The cookies spread so much that it looked thinner than crepes. Didn’t know what went wrong. Then after a couple of days realized that I had placed the cookie sheet on the oven while it was preheating and the sheet was hot to begin with and when I had placed the dough on a hot sheet it spread too much. Sometimes you can feel for yourself that the batter doesn’t have a thick consistency…in such cases put the dough in the fridge for a couple of minutes and then proceed as usual.


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