How can I make chocolate chip cookies without eggs?

To make eggless chocolate chip cookies, this recipe replaces eggs with water, which helps bind the ingredients while keeping the texture soft and chewy. You can also use alternatives like applesauce, mashed banana, or yogurt, but this recipe uses water for a simple, neutral option that doesn’t affect flavor.

Can I freeze the dough or baked eggless chocolate chip cookies?

Yes, you can freeze both the cookie dough and baked cookies. For dough, scoop it into balls, place on a parchment-lined tray, and freeze until firm. Transfer to an airtight bag or container. Bake frozen dough balls by adding a few extra minutes to the standard baking time. Baked cookies freeze well too—store them in an airtight container with parchment paper between layers.

What is the best baking time for soft versus crispy eggless cookies?

For soft and chewy eggless chocolate chip cookies, bake them for 10-12 minutes until the edges are set but the center looks slightly underbaked. If you prefer crispier edges and a firmer texture, bake for 12-15 minutes. Remember, cookies continue to bake and set as they cool, so don’t overbake.

Why does my eggless cookie dough look curdled after adding water?

When water is added to the dough, it may initially appear curdled or separated because the wet ingredients need time to combine fully. Simply continue mixing for a few more minutes until the dough comes back together into a smooth, creamy consistency. This is normal and doesn’t affect the final cookie quality.

Can I bake eggless chocolate chip cookies in different forms like bars or skillet?

Yes, this eggless cookie dough works well baked as bars or in a skillet. For bars, spread the dough evenly in a greased pan and bake according to the recipe’s time, checking for a soft center. For a skillet cookie, press the dough into a greased 9-inch oven-safe skillet and bake for about 15 minutes, or until the edges are set and the center is slightly underbaked.

Eggless Chocolate Chip Cookies Recipe Soft And Chewy Treats

Ingredients

– ½ cup salted butter, softened (113 grams)

– ¼ cup white granulated sugar (50 grams)

– ¾ cup brown sugar, lightly packed (165 grams)

– ¼ cup water, room temperature (or 2 tablespoons warm water mixed with 2 tablespoons cornstarch for better egg replacement)

– 2 teaspoons vanilla extract

– 1 ¾ to 2 ⅔ cups all-purpose flour, spooned and leveled (220 to 347 grams)

– ¾ to 1 teaspoon baking soda

– ¼ teaspoon baking powder (optional)

– ¼ teaspoon salt (omit if using salted butter)

– 1 cup to 2 cups chocolate chips (½ cup dark and ½ cup semi-sweet recommended; around 150 to 350 grams)

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Instructions

1-Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mats to prevent sticking.

2-Cream together the softened butter, white sugar, and brown sugar for several minutes until light and fluffy, scraping the bowl as needed.

3-Gradually add room temperature water (or cornstarch slurry) and vanilla extract, beating on medium-high speed until smooth and creamy; the mixture may look curdled at first but will come together.

4-In a separate bowl, whisk together the flour, baking soda, baking powder (if using), and salt.

5-Slowly add the dry ingredients to the wet mixture, mixing just until combined; the dough should be sticky and form a ball. It may be slightly crumbly initially but will come together with mixing.

6-Fold in the chocolate chips evenly through the dough.

7-Chill the dough in the refrigerator for at least 30 minutes and up to 2 hours (or longer up to 24 hours for best texture). If chilled more than 2 hours, let the dough rest at room temperature for about 10 minutes before shaping.

8-Scoop dough into balls about 1½ to 2 inches in diameter (approximately 1 to 2 ounces or 28 to 80 grams each). Place dough balls several inches apart on the baking sheet.

9-Bake for 10 to 15 minutes on the center rack, depending on cookie size around 10 to 12 minutes for smaller cookies and up to 15 minutes for larger ones. Edges should be golden and set; centers may appear slightly underbaked but will firm as they cool.

10-Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Notes

💧 Room temperature water or cornstarch mixture replaces eggs, keeping the cookies soft.
❄️ Chilling dough improves the texture, making cookies thicker and chewier.
🍫 Use a mix of chocolate types for varied flavor; avoid overbaking for softer results.

Author: Brandi Oshea
Prep Time: 10 to 15 minutes
Chill Time: 30 minutes to 2 hours
Cook Time: 10 to 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies