The BEST egg free chocolate chip cookies recipe! You'll love the soft, chewy cookies that are super simple to make. A gluten free option is also included.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Can you name a person that doesn't like chocolate chip cookies? I can't think of one person. Yeah, are chocolate chip cookies my favorite? No, but it's a rare moment that I turn one down!
This classic cookie is an icon, but today we are making a cookie dough without eggs. And I'll tell ya, they will disappear just as quickly as the traditional version.
If you want other chocolate chip cookie variations, be sure to try my family's favorite chocolate chippers or malted chocolate chip cookies {made with melted butter and no chill time required}!
why you will love this eggless cookie recipe
- Texture ~ soft and chewy.
- Taste ~ classic chocolate chip cookie flavor.
- The dough does not need to be chilled.
- NO EGGS needed!

no egg dessert resource
Whether you have an egg allergy or just don't have eggs in your refrigerator; Mimi Council's Effortless Eggless Baking cookbook is my go to. This cookbook is filled with cakes, cookies, pies and more. And all of the recipes are made without eggs.
This egg free chocolate chip cookie recipe has been lightly adapted from Mimi's book.
ingredient notes and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

- Butter ~ you'll need unsalted butter at room temperature, so pull it out 1-2 hours prior to starting. If you only have salted butter, just leave out the kosher salt.
- Sugars ~ both granulated sugar and brown sugar are used. My testers preferred the flavor of dark brown sugar in this recipe.
- Vanilla ~ a pure vanilla extract is preferred.
- Milk ~ I use 1% milk, but 2% or whole milk also work.
- Flour ~ all-purpose flour is what I use. Use a kitchen scale to measure the flour or use the spoon and level method. The amount of flour can make or break a cookie recipe! See the recipe card if you need a gluten and egg free cookie recipe.
- Baking soda ~ gives the eggless cookies a little lift.
- Kosher salt ~ just a touch to balance the flavors. If you only have table salt, use half the amount.
- Chocolate ~ the recipe calls for semi-sweet chocolate chips and a chopped milk chocolate bar. But feel free to use your favorites; white chocolate chips with a chopped dark chocolate bar is delicious too!
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make egg free chocolate chip cookies
Start by lining a baking pan with parchment paper or a silicone baking mat.
Then in the bowl of a stand mixer with the paddle attachment add the butter, granulated sugar, dark brown sugar and vanilla. Mix on low until combined with no chunks of butter.
Then continue mixing on low for 5 full minutes {use a timer!}; until the mixture is fluffy.


Then scrape up and down the bowl. Add the milk, flour, baking soda and kosher salt in that order and mix on low until a cookie dough is formed with just a few streaks of flour remaining.
Scrape the bowl and add in the semisweet chocolate chips and mix with a spatula until combined.


Use a 2 tablespoon cookie scoop {this one is my favorite} and create 20 cookie dough balls that you place on the prepared baking pan. For a bakery style cookie with pools of chocolate on top; add small pieces of chopped chocolate to the cookie dough. Cover and refrigerate the dough overnight.

Once the dough has chilled, preheat the oven to 375°F.
Place 10 cookie dough balls on a prepared baking pan, spacing them evenly. Bake until lightly browned on the bottom. Allow the cookies to cool on the pan for 2-5 minutes, then move to a wire cooling rack to cool completely.
does this no egg cookie recipe need to be chilled?
Alright, I know I just told you to chill the dough overnight, but if you are ready for a cookie RIGHT NOW, just pop the dough in the refrigerator while you preheat the oven.
You can see in the two cookies shown below that they have a slight difference in appearance. The cookie on the left was baked after a 15-20 minute chill, while the cookie on the right chilled for about 12 hours.
I would like to tell you that the flavor and texture is much better in the longer chilled cookie dough, but my taste testers couldn't tell a difference.

do you need eggs when baking cookies?
Not all cookie recipes need eggs. Raspberry crumble cookies and dark chocolate cherry shortbread are good examples.
Eggs do add structure and moisture to many recipes though, so leaving them out of a recipe that was created with them can result in a dry and crumbly cookie.
Lucky for you, this chocolate chip cookie recipe was created to be egg free. So you will be rewarded with soft and chewy cookies!

expert tips for the best chocolate chip cookies
- Measure your flour correctly. I know I sound like a broken record, but with years of baking under my belt I know using a kitchen scale is going to give you the best results when baking. If you don't have a kitchen scale; fluff the flour in your container then spoon the flour into the measuring cup and use a flat surface {like the edge of a knife} to level off the measuring cup.
- Do not over bake the cookies! In my experience this is the number one reason why cookies don't turn out. Cookies will continue to bake for several minutes after you take them out of the oven. If you bake them until they look "done" they will be over baked by the time they cool.
- Use a cookie scoop for uniformly sized cookies. The size 30 is my favorite!
- For a bakery style looking cookie, add pieces of a chopped chocolate bar to the top of the cookie dough balls. The chocolate bar will melt into little pools of chocolate on top of the cookies.
- For a nice round finished cookie, do the "cookie scoot" as soon as the cookies come out of the oven. Use a biscuit, cookie cutter or glass with a larger diameter than the cookies and scoot it around the hot cookies to create a more round cookie. You can see this technique in action with the video in my caramel chocolate chip cookies.
how to store
Store egg free chocolate chip cookies in an airtight container at room temperature for up to 7 days.
The cookies also freeze well for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Egg Free Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more dessert recipes without eggs
- Butterscotch Nut Bars
- Berry Crumble Bars
- Sprinkle Rice Krispie Treats
- Homemade Marshmallows
- Carrot Cake Sandwich Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Egg Free Chocolate Chip Cookies

The BEST egg free chocolate chip cookie recipe! You'll love the soft, chewy cookies that are super simple to make. A gluten free option is also included.
Ingredients
- ¾ cup unsalted butter, room temperature (170g)
- ½ cup granulated sugar (100g)
- ½ cup dark brown sugar (100g)
- 1 teaspoon pure vanilla extract
- ¼ cup milk (60mL) whole milk preferred
- 2 cups all-purpose flour (250g)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup semi sweet chocolate chips (135g)
- 1 ounce milk chocolate bar, chopped small (28g)
Instructions
- Start by lining a baking pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer with the paddle attachment add the butter (¾ cup/170g), granulated sugar (½ cup/100g), dark brown sugar (½ cup/100g) and vanilla (1 teaspoon). Mix on low (speed 2 on KitchenAid) until combined with no chunks of butter, about 1 minute. Then continue mixing on low for 5 full minutes (use a timer!); until the mixture is fluffy (you can scrape the bowl one time, if needed). Scrape up and down the bowl.
- Add the milk (¼ cup/60mL), flour (2 cups/250g), baking soda (½ teaspoon) and kosher salt (½ teaspoon) in that order and mix on low until a cookie dough is formed with just a few streaks of flour remaining, about 30-60 seconds. Scrape the bowl and add in the semisweet chocolate chips ( ¾ cup/135g) mix with a spatula until combined.
- Use a 2 tablespoon cookie scoop and create 20 cookie dough balls that you place on the prepared baking pan. Take the chopped milk chocolate pieces and press them into the tops of the cookie dough balls. Cover and refrigerate the dough overnight*.
- Once the dough has chilled, preheat the oven to 375°F.
- Place 10 cookie dough balls on a prepared baking pan, spacing them evenly. Bake for 11-15 minutes, until lightly browned on the bottom. Allow the cookies to cool on the pan for 2-5 minutes, then move to a wire cooling rack to cool completely.
Notes
*If you can't wait for the dough to chill overnight, you can chill the dough for the 15-20 minutes it takes to preheat the oven. Just know they may lose some of their flavor and chewiness without being chilled.
The cookie dough can also stored in an airtight container in the refrigerator for up to one week.
For a gluten free version; replace the all-purpose flour with 1 ¾ cups/269g gluten free flour blend. This recipe was tested with Namaste Organic Perfect Flour Blend.
Store cookies in an airtight container for up to 7 days. The cookies also freeze well for up to 3 months.
Recipe barely adapted from Mimi Council's Effortless Eggless Baking cookbook.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 70mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
The nutrition information is an estimate only and may not be entirely accurate.
Michelle
Never thought you could make cookies without egg, but these look fantastic! Will have to give these a try!
Tasia
Thank you Michelle! I think you'll be pleasantly surprised with how soft and chewy they are!
Kathleen
No kidding, the price of eggs is crazy! Not only that, our stores have had a hard time keeping them in stock -- makes a girl want to get some chickens! Anyway, back to your amazing cookies, I'm not sure anyone in my family would care that they didn't have eggs in them, making them soon!
Tasia
Yay, thank you Kathleen! The thought of having chickens has crossed my mind many times as well.
Jeannie
We were craving cookies and out of eggs. Too impatient to let them chill and they taste amazing! Thank you for the great recipe.
Tasia
Hi Jeannie, thank you for the kind review. I'm so happy to hear you loved this egg free cookie recipe!