These eggless chocolate chip cookies are crispy, chewy and delicious. If you are out of eggs or have an egg allergy, these egg free cookies are for you! Bonus: they taste just like classic chocolate chip cookies!
Egg prices keep going up and I have been getting a lot of requests for egg free recipes. These egg free chocolate chip cookies are just as delicious as chocolate chip cookies. They might even be more delicious!
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!
Why You’ll Love This Recipe
- The recipe only uses 9 simple ingredients.
- The flavor and texture of these chocolatey cookies will keep you coming back for more.
- This easy recipe only has a few simple steps. You don’t need any special tools or equipment for this recipe.
- These eggless chocolate cookies need to chill for at least 30 minutes. You can clean up and preheat the oven while the dough chills..
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 for eggless M&M cookies!
- 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 for my cookies. Look for chocolate bars that are between 55% and 77% dark.
- 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.
Step by Step Instructions
Here are the directions on how to make and bake the best eggless chocolate chip cookies.
Step 1: Combine dry ingredients. Whisk to combine the flour, baking soda and salt in a small mixing bowl. Set aside.
Step 2: Cream the butter and sugars. Cream the room temperature butter, granulated sugar and brown sugar with an electric mixer on medium speed for 2 minutes until well combined.
Step 3: Mix in the vanilla and sour cream. Use a spatula to stir in the dry ingredients followed by the chocolate chips.
Step 4: Chill then bake. Form the cookie dough into about 33 balls. Use about 2 tablespoons or 1 ounce of dough per ball. Place dough balls 2 inches apart on a baking sheet. Bake 11-13 minutes until edges turn lightly golden brown.
Hint: Stick a few extra chocolate chips or pieces of chocolate in the cookie dough balls before baking.
Tip #1: Form the dough into balls before chilling. It’s easier to scoop the cookie dough before chilling the dough. Form balls and place them on a baking sheet to chill.
Tip 2: Form cookie dough balls the same size. Having the balls all the same size makes cookies look more uniform. It also helps them bake more evenly. Use a two tablespoon cookie scoop or a tablespoon or a scale to get even cookie dough balls.
Tip #3: Press extra chocolate in the cookie dough balls before baking. Stick 2 or 3 extra chocolate chips or pieces of chocolate in the cookie dough after you form the cookie dough balls and before chilling them. The cookies will look and taste extra chocolatey.
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.
Room Temperature: Store these eggless choco chip cookies in an airtight container at room temperature for up to 5 days.
Freezer: Freeze the unbaked cookie dough balls in the freezer for up to 30 days. Allow to thaw in the refrigerator before baking.
Freeze the leftover baked cookies in an airtight container for up to 3 months. Allow cookies to thaw at room temperature.
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Eggless Chocolate Chip Cookies
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 2 teaspoons vanilla extract
- ⅓ cup sour cream full fat, room temperature
- 1¼ cup semisweet chocolate chips divided
- 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.