Looking for the best eggless chocolate chip cookies recipe?! Scratch that…the best chocolate chip cookies recipe eggless or not. Look no further, these cookies require simple ingredients, just one bowl, and are perfectly chewy (with an option for crispy cookies as well).
Chocolate chip cookies are a staple for well, pretty much everyone. Have you ever gone to a bakery, ordered a cookie and wondered how they are able to make it taste SO good? Because same…until now! These bakery-style cookies are hands down the best cookies of all time!
I did some serious studying on cookie science for this recipe to achieve the perfect texture and golden brown appearance without including any weird ingredients.
The best part? There’s an option for both crispy and chewy chocolate chip cookies – so you can make some of each or just whichever you prefer (and don’t worry it just requires altering the baking time and size of the dough – easy peasy!).
INGREDIENTS NEEDED (WITH SUBSTITUTIONS)
To make this egg-free chocolate chip cookie recipe you will need the following ingredients:
All-Purpose Flour – Changing the flour in this recipe will lead to pretty significant changes (i.e. oat flour will yield a much denser cookie that requires more liquid). However, you should be able to use a 1:1 GF substitute without major changes but I have not tested it! If you do, definitely let me know how it worked!
Additionally, you should be able to sub up to 50% of the all-purpose flour with whole wheat flour without noticing any substantial differences.
White Sugar – Regular granulated sugar adds a nice sweetness to these cookies, that when combined with brown sugar and molasses creates a complex, deeper flavor.
Brown Sugar – The addition of brown sugar gives these cookies a deeper taste. Either light or dark brown sugar is fine! In a pinch, you can substitute coconut sugar.
Salt – A bit of salt in the dough and flaky sea salt on top is my recommendation. But, you can always skip the extra salt on top.
Baking Soda – Only baking soda is used in this recipe as it helps increase the length of time it takes the cookies to firm up! This makes it easier for the liquids to help spread the cookie – which if you’ve had vegan cookies you know it can be difficult to get them to spread. Baking soda also helps with the browning process, giving these cookies a darker appearance.
Chocolate Chips – And, of course, chocolate chip cookies need chocolate chips. You can use chocolate chips or chopped chocolate bars. If I don’t have a chocolate bar on hand, I like to chop my chocolate chips more finely to give the appearance of cookies with chopped chocolate!
Molasses – Adding molasses brings out the brown sugar flavor while also making these cookies moist. If you don’t have molasses, you should be able to sub equal amounts maple syrup.
Melted Vegan Butter – Melted vegan butter produces a richer and fudgier cookie then room temperature butter. Why? When you cream together the butter and sugar it incorporates air into the dough and results in a cakier, puffed up cookie. This yields a crispy on the edges, softer on the inside texture that is key! I also found that by using vegan butter instead of coconut oil, you avoid getting a greasy cookie.
Non-dairy milk – This recipe requires just 1-2 tbsp of non-dairy milk to avoid a dry cookie. I use almond milk, but any non-dairy milk is fine (oat milk, soy milk, coconut milk, etc).
Vanilla – Vanilla extract is used to enhance all of the flavors in the cookie.
HOW TO MAKE THESE CHOCOLATE CHIP COOKIES (WITHOUT EGGS!)
Step 1: To start, whisk together the melted butter, brown sugar, and white sugar until combined.
Step 2: Then, add in the rest of the liquid ingredients (molasses, non-dairy milk, and the vanilla extract).
Step 3: Add the dry ingredients to the wet ingredients and mix together until a dough forms. Fold in the chocolate chips until well incorporated.
Step 4: Form into a ball and cover with plastic wrap/aluminum foil, and/or a kitchen towel. Place in the fridge for at least 30 minutes (or up to 24 hours).
Step 5: Preheat oven to 350F and place 1-2 tbsp size scoops of dough on a lined baking sheet. For crispier cookies, I like to flatten the dough to achieve a thinner cookie. You can do this with your hand or the bottom of a cup!
Step 6: Bake for 11-13 minutes, or until golden brown.
Step 7: Let cool for 5-10 minutes before enjoying (unless you love a good underbaked cookie – feel free to enjoy immediately haha).
STORAGE & FREEZING
If you want to make the dough ahead of time and bake later, simply roll the cookie dough into 1-2 tbsp balls, place on a baking sheet (or plate) and freeze for a few hours. Once frozen, place in a freezer safe bag for up to 3 months.
You can also freeze the cookies after you bake them. Let cool completely, then place in an airtight container and enjoy one whenever your heart desires!
FREQUENTLY ASKED QUESTIONS
How do I achieve chewy cookies? What about crispy cookies?
For chewy vegan chocolate chip cookies – the key is a slightly shorter baking time and an extra tablespoon of non-dairy milk (The recipe written below reflects the additional tablespoon). To get a chewy consistency, bake the cookies for closer to 11 minutes. And, of course, let cool before enjoying! This yields crisp edges with a fudgy, chewy center.
For crispy vegan chocolate chip cookies – the key is a slightly longer baking time and flattening out the dough. Place one to two tablespoon size cookie scoops on a baking sheet and bake for closer to 13 minutes. I also recommend flattening out the dough, this helps ensure it spreads and creates a nice, crispy cookie. Make sure to let cool – as the dough cools it will get crispier.
How do I get perfectly round cookies?
The secret to getting perfectly round cookies is SO simple. As soon as you remove them from the oven take a round cookie cutter (or the lid of a mason jar) and move the cookie around until all the edges have been evened out. That’s it!
As they cool, they will stay in that shape and they will look professionally made – it’s a small difference that makes them look so much more aesthetic!
Do I need to chill the dough?
Yes! But the chilling time is only 30 minutes. Simply place a towel or sheet of tinfoil over your mixing bowl and let sit. You can definitely chill the cookie dough for longer, but the minimum I recommend is 30 minutes.
It yields a darker cookie with more flavor. Without refrigeration, you will get a soft and doughy cookie rather than a chewy and crispy cookie.
Is this cookie dough edible?
Technically this is not edible cookie dough as raw flour can lead to food poisoning. If you want to eat the raw cookie dough, simply cook the flour to kill any bacteria.
To cook the flour, preheat the oven to 350F and spread the flour on a lined baking sheet. Bake for 5-10 minutes, then let cool. Once cool you can continue to make the recipe as normal and eat as much of the dough as you please!
Are chocolate chips vegan?
It depends. Some chocolate chips do contain milk or milk fat in them so it’s important to check and make sure that the ones you use are vegan! Most dark chocolate brands are, but not all. Some of my favorite vegan chocolate chips are Enjoy Life, the Costco brand, and Hu chocolate chips.
OTHER VEGAN DESSERT RECIPES YOU’LL LOVE
If you decide to try out this recipe, make sure to leave a review below! I also love being tagged in any recreations on Instagram @nourishedwithnatalie
The Best Eggless Chocolate Chip Cookies
- ½ cup melted butter
- ½ cup sugar
- ¼ cup brown sugar
- 2 tbsp molasses
- 2 tbsp non-dairy milk *for a crispier cookie, just add 1 tbsp
- 1 tsp vanilla
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ cup chocolate chips / chopped chocolate
- Whisk together the melted butter, regular sugar, and brown sugar
- Whisk in the rest of the liquid ingredients (molasses, non-dairy milk, and vanilla)
- Mix in the dry ingredients (flour, salt and baking soda)
- Fold in the chocolate chips/chunks
- Form into a ball and cover with a kitchen towel/tinfoil and place in the fridge for at least 30 minutes.
- Preheat oven to 350F
- Place 1-2 tbsp sized scoops of dough on a parchment lined cookie sheet. For crispier cookies, flatten the dough to achieve a larger, thinner cookie.
- Bake for 11-13 minutes
- For best results let cool on a wire rack for 5-10 minutes and enjoy!