These Chocolate Chip Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with mini chocolate chips! Best yet, they're also gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!
These chocolate chip sugar cookies are the best combination! The sweetness of the sugar cookie paired with the chocolate chips; pure bliss! The first day these cookies are soft and chewy in the middle with crisp edges. Once stored in an airtight container, the cookies are soft throughout just like my Dark Chocolate Sugar Cookies.
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are the most perfect texture.
- Covered in Sugar- The sugar coating gives a nice sweetness just like in our Small Batch Sugar Cookies.
- Mini Chocolate Chips- These cookies are loaded and topped with allergy friendly mini chips!
- Quick Chill Time- You only need to chill the dough for 30 minutes!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Unsalted Butter or Vegan Baking Sticks- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together.
- Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this recipe with All Purpose Flour
- Use 1 ¾ cups of packed AP Flour (294 grams).
- Use 1 tablespoon milk of choice
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Sugar Cookies
Here are the step by step instructions to make these cookies!
Step 1: Whisk Together Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 3: Beat the Butter/Vegan Baking Stick and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ½ cups of the light brown sugar until it is soft and creamy. About 2-3 minutes.
Step 4: Mix the Wet Ingredients
Slowly beat the cornstarch water mixture, the vanilla and milk into the creamed butter and sugar. It will look chunky.
Step 5: Beat in the Dry Ingredients
Slowly beat in the dry ingredients until just combined.
Step 6: Add the Mini Chocolate Chips
Pour in ½ cup plus 2 tablespoons of the mini chocolate chips into the dough and use a spatula to mix all through the dough.
Step 7: Chill the Dough
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. You MUST chill the dough.
Step 8: Scoop the Dough
After the 30 minutes of chilling, scoop the dough. I use an ice cream scoop. It makes 12 scoops.
Step 9: Press Dough in Mini Chips and Roll in Sugar
Press the top of each dough ball into the extra ¼ cup mini chocolate chips.
Then roll each dough ball in the ¼ cup of granulated sugar.
It must be in that order or else the mini chocolate chips will not stick to the dough.
Step 10: Bake the Cookies
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13 minutes.
Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.
Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
Expert Baking Tips
- Use Room Temperature Butter- Do NOT use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t chill the dough for at least 30 minutes, the cookies will spread and be flat and thin.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.
If doing this, there is no need to chill it again, prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!
Yes! You can use a small cookie scoop.
Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make around 24 cookies.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Chocolate Chip Sugar Cookies
- 1 ¾ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ½ cups light brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- ¾ cup plus 2 tablespoons mini chocolate chips , keep ¼ cup separate for rolling
- ¼ cup granulated sugar , for rolling
- In a large bowl, whisk together the gluten free flour, the baking powder and the kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the light brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk. The mixture might look slightly chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl using a spatula.
- Pour in ½ cup plus 2 tablespoons of the mini chocolate chips and use a spatula to mix into the dough.
- Shape the dough into a disc, cover with plastic wrap and refrigerate for at least 30 minutes. This is very important. There are no eggs and if you don't do this step, the cookies will spread into a giant mess while baking,
- After 30 minutes, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 12 scoops.
- Push the top of each dough ball into a small bowl of the remaining ¼ cup of mini chocolate chips. The drop the dough ball into the remaining ¼ cup granulated sugar and coat completely.
- Space the cookies 3-4 inches apart on the lined baking sheet. I bake 6 at a time. Put the other 6 dough balls back in the fridge until they're ready to bake.
- Bake the cookies in the middle rack for 13 minutes or until golden brown on the bottoms. Carefully use a cookie spatula to check.
- When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
- Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and cool completely before storing.