The BEST Eggless Chocolate Chip Cookies

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(from 38 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.

This eggless chocolate chip cookie recipe is definitely a keeper!

PS: Bake these pumpkin chocolate chip cookies if you are looking for a different variety of chocolate chip cookies.


The BEST Eggless Chocolate Chip Cookies Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins + Cooling Time3 and 1/2 Dozen Cookies
The BEST Eggless Chocolate Chip Cookies
4.9 from 38 reviews
The BEST eggless chocolate chip cookies ever. These cookies are crisp around the edges and chewy inside, with an addictive taste. This chocolate chip cookie without eggs recipe is definitely gets an A+.
  • 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.
  1. 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.
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.
Nutrition Facts
Eggless Chocolate Chip Cookies
Amount Per Serving
Calories 73Servings 42
% Daily Value*
Total Fat 4.5g6%
Saturated Fat 2.9g14%
Cholesterol 12mg4%
Sodium 78mg3%
Potassium 5mg0%
Total Carbohydrates 7.7g3%
Dietary Fiber 0.1g0%
Sugars 6.5g
Protein 0.3g
Vitamin D 3mcg15%
Calcium 3mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Vapi Sharma

    Can we replace egg substitute with
    – peanut butter, or
    – yogurt,or
    And in hat quantities…
    Can the recipe be halved..

    • Madhuram

      I haven’t tried this recipe with other egg substitutes, but you can try it with flax egg or peanut butter probably.

  2. Mary Corbett

    Where do I get Ener-G?

    • Madhuram

      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.

  3. Vee

    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

      Wow! That’s great to know, Vee. I will try it too.

  4. Jay

    The cookies turned out perfect , crisp on the out and chewy in the middle in spite of using flax seeds as egg replacer.

    • Madhuram

      Thanks for the feedback, Jay.

  5. Lora

    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

      Wow! That’s great to know Lora. Thanks for sharing your tips here with all of us.