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)!
Gluten free and eggless chocolate chip cookies have never been softer! These beauties are delicious even after they cool.
No one would ever know these are easily vegan gluten free chocolate chip 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 & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
- Chocolate Chips- They are loaded and topped with chocolate chips!
- 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 one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
- 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.
- Milk- Use any milk of your choosing for added moisture.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up as soon as they’re cool.
Expert Baking Tips
Use Softened 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.
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.
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.
Step By Step Instructions With Pictures
Here are the steps 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
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: Add additional chocolate chips
Pour the additional ½ cup of chocolate chips onto a small plate.
Press the top of the dough balls into the chocolate chips.
Step 10: Bake
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 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Reshape them immediately if needed.
Step 11: Cool
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off too soon, they will break apart.
After 5 minutes, transfer them to a cooling rack.
How to Make These Vegan
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
Yes. If you don’t chill it for 2.5 hours, the cookies will spread into a giant mess when baking.
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill it again, prior to baking.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Most gluten free baked goods are best made the same day, but these do stay soft a few days after.
If made ahead of time, I would make them no earlier than the night before but they are best the same day.
Yes. Use a small cookie scoop to make 24 cookies. They will bake at the same temperature for 11 minutes.
Storing and Freezing
Keep any extra eggless chocolate chips cookies in an airtight container at room temperature for up to 3 days.
If you want the chocolate gooey, heat the cookie in the microwave for a few seconds prior to serving.
You can freeze the dough of these eggless chocolate chip cookies.
Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag.
You can keep the dough frozen for up to 30 days.
Thaw the dough in the fridge the night prior to using.
Other Cookie Recipes to Try
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Eggless Chocolate Chip Cookies
- 1 ¾ cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter or vegan baking stick, softened
- 1 ¼ cups dark brown sugar
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk of choice
- 1 ¼ cups semi sweet allergy friendly chocolate chips
- 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 minutes until golden on the bottoms. Carefully use a cookie spatula to check.
- Once out of the oven, reshape the cookies with a spatula or round cookie cutter if needed.
- Let cool on the baking sheet for an additional 5 minutes before moving the cookies to a cooling rack. If you move them too soon, they will break apart.