The BEST Eggless Chocolate Chip Cookies

(from 34 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.

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 34 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.

Nutrition Facts (w/o the nuts)
Servings: 42
Per Serving% Daily Value*
Calories 88
Total Fat 5.4g8%
Saturated Fat 3.4g17%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 78mg3%
Potassium 5mg0%
Total Carb 9.7g3%
Dietary Fiber 0.1g0%
Sugars 8.2g
Protein 0.5g
Vitamin A 3% – Vitamin C 0%
Calcium 0% – Iron 0%
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This is my 3rd entry for the Egg Replacement Event – Egg Replacer Powder hosted by me.

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    • Sometimes you would have to chill the batter for a while before baking. That’s why I suggest baking 1 or 2 cookies initially see how it spreads and decide accordingly.

  1. Hi, I love this recipe. However, when I bake them and store them, cookies get soft the next day of baking. Can you please help me on this.
    Thanks a lot.

    • This happens mostly in all home made cookie recipes and especially the ones which uses butter because of the water content in the butter. Stores use shortening and that’s why they stay crispy for an extended period of time, but we all know that shortening is not healthy. I have tried another chocolate chip cookie recipe with oil and that one stayed crispy a bit longer.

  2. I will definitely try this recipe! How would you evaluate the taste? Do these cookies resemble those made with eggs? Thanks!

    • It’s been a long time since I made this recipe, but I’m pretty sure that it tasted very much like the chocolate chips cookies made with eggs.


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