Eggless Chocolate Chip Cookies

These are the best Eggless Chocolate Chip Cookies! They are soft, chewy and loaded with chocolate chips. Egg free chocolate chip cookies don't have to be dry. Thanks to our secret ingredient, they're soft even the next day! Not only are they eggless, but they're gluten free, nut free and can easily be dairy free (vegan)!

Reasons To Love These Cookies

• Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
• Chocolate Chips- They are loaded and topped with chocolate chips!

Ingredient Notes

• 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.
• Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
• Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
• Dark Brown Sugar- I use this instead of granulated for added moisture like in my Dark Chocolate Sugar Cookies. 
• Milk-  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.
• Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up the next day. 
• 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

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 Eggless Chocolate Chip Cookies 

Here are the step by step instructions to make these cookies!

Step 1: Whisk Together the Dry Ingredients

In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.

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.

Step 3: Cream the Sugar

In a large bowl of an electric mixer fitted with the paddle attachment, cream the dark brown sugar and softened butter or vegan baking together until soft and creamy. About 2 minutes.

Step 4: Add in the other wet Ingredients 

With the mixer on low speed, beat in the cornstarch water, the milk, molasses and the vanilla until fully combined. It will appear chunky. That’s normal.

Step 5: Add in the Dry Ingredients 

Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides and combine.

Step 6: Fold in the Chocolate Chips

Using a spatula, fold in ¾ cup of chocolate chips.

Step 7: Chill the Dough and Preheat the Oven

Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.

While the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. 

Step 8: Scoop the Dough and Add Additional Chocolate Chips

Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a parchment lined baking sheet. There should be 12 scoops.

Step 9: Bake and Cool

Make sure to space each dough ball 3-4 inches apart. I usually only bake 6 at a time. If you do that as well, pop the rest of the dough balls in the fridge.

Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.

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 Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (294 grams).
• Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking. 
• Chill the Dough- I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t pop the dough in the fridge for 2.5 hours, 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. Use a spatula to push them back into a circle shape.
• Don't Eat Them When They're Super Hot- Wait till the cookies cool a bit before eating otherwise they will have a heavy molasses flavor. Once cooled, that flavor dissipates and just creates a lovely hint versus a strong punch. 

Recipe FAQs

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📖 Recipe

Eggless Chocolate Chip Cookies

Author: Lee

These are the best Eggless Chocolate Chip Cookies! They are soft, chewy and loaded with chocolate chips. Egg free chocolate chip cookies don't have to be dry. Thanks to our secret ingredient, they're soft even the next day! Not only are they eggless, but they're gluten free, nut free and can easily be dairy free (vegan)!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 14 mins

Chill Time 2 hrs 30 mins

Total Time 3 hrs 4 mins

Course Dessert

Cuisine American

Servings 12 Large Cookies

Calories 331 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 ¾ cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter or vegan baking stick, room temperature
• ▢ 1 ¼ cups dark brown sugar , packed
• ▢ 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
• ▢ ¼ cup milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 tablespoon unsulphured molasses
• ▢ 1 ¼ cups semi sweet allergy friendly chocolate chips

Instructions

 

• In a large bowl, combine the gluten free flour, baking soda and salt.
• 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 softened butter or vegan baking stick and the dark 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, molasses and milk of choice. 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 with a spatula and using the spatula, fold in ¾ cup of the chocolate chips. 
• The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place. 
• After the 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
• Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky.
• Pour the additional ½ cup chocolate chips onto a small plate. Press the tops of the dough balls into the chocolate chips.
• Make sure to space each dough ball 3-4 inches apart. I usually only bake 6 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
• Bake the cookies in the middle rack for 13-15 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
• Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

Video

Notes

For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches. 

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and 2 tablespoons of milk. Still chill the dough. 

Eggs: I cannot test this due to egg allergies, but use 13/4 packed cups of flour (294 grams), 2 tablespoons of milk, no cornstarch water and 1 egg. Still chill the dough for at least 1 hour.

Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.

Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 

Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Note: Wait till the cookies cool a bit before eating otherwise they will have a heavy molasses flavor. Once cooled, that flavor dissipates and just creates a lovely hint versus a strong punch.  

Nutrition

Calories: 331kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 22mgSodium: 200mgPotassium: 172mgFiber: 3gSugar: 31gVitamin A: 254IUCalcium: 54mgIron: 2mg

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