These eggless chocolate chip cookies are crispy, chewy and delicious. This recipe for egg free cookies is perfect for when you are out of eggs or have an egg allergy.
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I have gotten a lot of requests for egg free recipes as egg prices continue to go up. These egg free chocolate chip cookies are just as delicious as chocolate chip cookies.
For more egg free recipes, try my edible sugar cookie dough or edible peanut butter cookie dough. If you’re looking for an egg-free cake recipe, try this delicious Lebanese sfouf cake!
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Why You’ll Love This Recipe
- The recipe is super easy. You only need 9 simple ingredients. You don’t need any special tools or equipment.
- They’re soft, chewy and packed with chocolate chips just like these chocolate chip maple syrup cookies!
- If you have an egg allergy, are out of eggs, or are looking for a more economical recipes, you’ll love this eggless chocolate chip cookies recipe!
Ingredients
Here are some useful notes on the ingredients needed to make this without egg cookies recipe.
- Butter: Use unsalted, room temperature butter. Take the butter out of the refrigerator about 2 hours before making the dough. The amount of salt can vary by brand, so I prefer to use unsalted butter.
- Brown sugar: Brown sugar helps give these cookies their chewy texture. Both light or dark work. I prefer dark brown sugar because it adds slightly more molasses flavor.
- Sour cream: I know sour cream isn’t a common ingredient in chocolate chip cookies, but it makes these cookies super moist. I first tried sour cream in chocolate chip cookies in my Sour Cream Chocolate Chip Cookies recipe.
- Chocolate chips: Use semi-sweet or dark. Mini or regular sized works!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead of chocolate chips, you can use M&Ms.
- Add some chopped nuts for extra crunch and flavor.
- Use chopped chocolate in place of chocolate chips. Chopped chocolate melts better and gives you big pools of chocolate. I like Lindt bars. Look for chocolate bars that are between 55% and 77% dark. For another yummy chocolate cookie recipe, try my orange white chocolate cookies.
- Sprinkle the cookies with a pinch of sea salt when they come out of the oven. Sea salt brings out the flavors of these cookies!
- Buttermilk makes a good substitute for sour cream. Whole milk or plain full fat yogurt would also work in a pinch.
Instructions
Here are the directions on how to make and bake the best eggless chocolate chip cookies.
Step 1: (Photo 1 above) Whisk to combine the flour, baking soda and salt in a small mixing bowl. Set aside.
Step 2: (Photo 2 above) Cream the room temperature butter and sugars with an electric mixer for 2 minutes until well combined.
Step 3: (Photo 3 above) Mix in the vanilla and sour cream. Use a spatula to stir in the dry ingredients followed by the chocolate chips.
Step 4: (Photo 4 above) Form the cookie dough into about balls. Use about 2 tablespoons or 1 ounce of dough per ball. Chill 30 minutes then place 2 inches apart on a baking sheet. Bake 11-13 minutes until edges turn lightly golden brown.
Expert Tips
Scoop the cookie dough before chilling the dough.
Use a two tablespoon cookie scoop, a tablespoon or a scale to get even cookie dough balls. Form cookie dough balls the same size. This makes cookies look more uniform and helps them bake more evenly.
Press extra chocolate in the cookie dough balls for extra chocolatey looking and tasting cookies!
These eggless chocolate cookies need to chill for at least 30 minutes. You can clean up and preheat the oven while the dough chills.
Recipe FAQs
The cookie dough should be in balls. The dough for these cookies has enough
sugar and fat in it to spread while it bakes.
You can, but I recommend baking cookies one sheet at a time. Place the baking sheet on the middle rack. This allows for even heating and air circulation.
Allow cookies to cool on the baking sheet for 5 minutes then transfer them to a rack.
Store eggless choco chip cookies in an airtight container at room temperature for up to 5 days. Freeze the leftover baked cookies in an airtight container for up to 3 months. Freeze unbaked cookie dough balls in the freezer for up to 30 days. Thaw in the fridge before baking.
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Eggless Chocolate Chip Cookies
Ingredients
- 2 ⅓ cups (291.67 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) brown sugar light or dark, packed
- 2 teaspoons vanilla extract
- ⅓ cup (76.67 g) sour cream full fat, room temperature
- 1¼ cup (225 g) semisweet chocolate chips divided
Instructions
- In a small mixing bowl, whisk to combine the flour, baking soda, and salt. Set aside.
- In the bowl of a hand held or stand mixer, cream the butter, granulated sugar and brown sugar until combined and creamy.
- Beat in the vanilla extract and sour cream. Beat until combined.
- Use a spatula to stir in the dry ingredients followed by the chocolate chips.
- Use a medium cookie scoop, a tablespoon measuring spoon or a scale to measure out 2 tablespoons of dough. Stick 1-2 extra chocolate chips in the cookie dough balls. Place cookie dough balls together on a baking sheet lined with cookie dough. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 350 Fahrenheit. Place cookie dough balls about 2 inches apart on a baking sheet lined with parchment paper. Bake for 11-13 minutes until edges have turned golden brown. Remove from oven and leave on baking sheet 5 minutes. Transfer to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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