Eggless Chocolate Chip Cookies are thick, chewy cookies made without eggs. If you have an egg allergy or simply don’t have eggs on hand but need cookies now, this is the recipe for you.
Cookie season is upon us. As the holidays approach, baking cookies becomes even more comforting and rewarding. There’s something about this time of year that makes a warm batch of cookies feel extra special.
Sometimes you really want cookies but you’re missing a key ingredient. I’ve been there too — it’s annoying to head out for one or two items when you could be baking at home. On one of those days I discovered I was out of eggs. That led me to test whether a soft, chewy chocolate chip cookie could be made without eggs. The answer: yes — absolutely!
These eggless cookies are rich, soft, and full of chocolate chips. They turn out thick and chewy — the ideal texture for those who love a satisfying, indulgent cookie without eggs.
If you’re short on time or ingredients, this recipe is a great fallback. It’s simple, forgiving, and delivers great results even for beginner bakers. I recommend making a batch today — you’ll be glad you did.
I’ll be traveling soon, but I’ll keep sharing recipes and tips. I hope you try these Eggless Chocolate Chip Cookies — they’re a reliable and delicious option when eggs aren’t available.
I love reading your feedback, so if you make this recipe please rate it and leave a comment with how it turned out. Share your photos with the hashtag #lightscamerabake on Instagram for a chance to be featured and check out the YouTube channel for baking videos.
Print Recipe
Eggless Chocolate Chip Cookies
Ingredients
- ½ Cup Butter, Softened (110g)
- ½ Cup Brown Sugar (90g)
- ¼ Cup Sugar (50g)
- 3 Tbsp. Milk
- 1 teaspoon Vanilla Extract
- 1 and ½ Cups All Purpose Flour (180g)
- 1 teaspoon Baking Soda
- ¾ Cups Chocolate Chips (135g)
Instructions
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Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
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Cream the butter, brown sugar and sugar together until smooth.
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Add the milk and vanilla, then beat until the mixture is smooth and combined.
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Beat in the flour and baking soda until a soft dough forms. If the dough is too stiff or crumbly, add another tablespoon of milk.
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Stir in the chocolate chips until evenly distributed.
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Roll the dough into balls and place on the trays, leaving at least 1½ inches between each cookie to allow for spreading.
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Bake for 10–12 minutes. The cookies may look slightly underdone when you remove them, but they will firm up as they cool.
Nutrition
