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    Home » Dessert

    Eggless Chocolate Chip Cookies

    Published: Aug 29, 2022 · Modified: Sep 25, 2022 by Lee · This post may contain affiliate links · 16 Comments .

    Jump to Recipe Jump to Video

    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)!

    Cookies with chocolate chips on wax paper.

    Eggless Chocolate Chip Cookies have never been softer! These beauties are delicious even after they cool and stay soft for days like my Mini Chocolate Chip Cookies!

    For more eggless chocolate chip cookie recipes, try super popular Small Batch Chocolate Chip Cookies, Dark Chocolate Chip Cookies and Cookies and Cream Cookies.

    Jump to:
    • Reasons To Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Eggless Chocolate Chip Cookies 
    • Expert Baking Tips
    • Recipe FAQs
    • Other Chocolate Chip Cookie Recipes You'll Love
    • 📖 Recipe
    • Eggless 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!

    Ingredient Notes

    Butter, chocolate chips, GF flour, dark brown sugar, vanilla, baking soda, salt, cornstarch water, molasses and milk in separate containers.
    • 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

    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. I really love to use this brand of allergy friendly chocolate chips.

    For All Purpose Flour 

    • Use 1 ¾ cups packed AP Flour (294 grams).
    • Use 2 tablespoons milk.
    • You still need to chill the dough due to the lack of eggs.

    For Eggs

    • Use 1 ¾ packed cups of flour (294 grams).
    • Use 2 tablespoons milk of choice.
    • Eliminate the cornstarch water mixture and add 1 egg.
    • Eliminate the molasses.
    • Still chill the dough for at least 1 hour.

    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!

    An angled shot of a soft half eaten chocolate chip cookie.

    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.

    Whisking the dry ingredients.
    Step 1
    Cornstarch and water mixed with a spoon.
    Step 2

    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.

    Beaten brown sugar and butter in a bowl.
    Step 3
    Chunky looking brown sugar and butter mixed in a bowl.
    Step 4
    Mixing the dry ingredients with the creamed sugar.
    Step 5

    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.

    Adding hundreds of chocolate chips it the batter.
    Mixing the chocolate chips thoroughly into the batter.

    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.

    Pour the additional ½ cup of chocolate chips onto a small plate. Press the top of the dough balls into the chocolate chips. 

    Cookie dough ball covered in chocolate chips.
    Step 8

    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.

    Chocolate chip cookies on a cooling rack.
    Step 9

    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

    Can I make the dough ahead of time?


    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 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.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most eggless and gluten free cookies, they stay fresh for several days!

    Can I use another sugar instead of dark brown?


    I don’t recommend using a different sugar. 

    Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.

    Can I make these cookies smaller?


    Yes. Use a small cookie scoop to make 24 cookies. They will bake at the same temperature for 11-13 minutes.

    Do I have to add the molasses?


    No you do not. However, the cookies will not be very soft the next day.

    You could always lessen the amount of the molasses by half.

    If you decide to leave it out, I would follow my super popular Small Batch Chocolate Chip recipe instead. It makes the cookies without molasses and makes less, so you don't have to worry about them drying up the next day.

    How do I store these Eggless Chocolate Chip 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.

    Looking down on chocolate chip cookies, one with a bite.

    Other Chocolate Chip Cookie Recipes You'll Love

    • Brookie Cookies
    • Chocolate Marshmallow Cookies
    • Dark Chocolate Sugar Cookies
    • Gluten Free Pumpkin Chocolate Chip Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Cookies with chocolate chips on wax paper.

    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
     
     

    • 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
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Veronica Horigan

      April 06, 2022 at 6:54 pm

      5 stars
      I made these cookies for my family and they devoured them. They are full of chocolate chips and are soft and chewy. A real favorite in my house. I will definitely be making them again

      Reply
      • Lee

        April 06, 2022 at 8:25 pm

        Thank you! So glad they were a hit!

        Reply
    2. Theresa

      April 08, 2022 at 10:29 am

      5 stars
      I do not like store-bought chocolate chip cookies. I am also very particular about home-made ones. Now I have a favorite recipe! (It might be the molasses.)

      Reply
      • Lee

        April 08, 2022 at 11:16 pm

        SO glad! Thanks!

        Reply
    3. Lee Anne

      April 30, 2022 at 5:02 pm

      5 stars
      Another great gluten-free dessert, Lee! Mine came out a bit thin, but most likely a error on my part as it was a hectic day. They were a nice chewy texture though which I loved! I will just have to make another batch...darn it! lol!

      Reply
      • Lee

        May 01, 2022 at 8:20 am

        Thanks so much!

        Reply
        • Ginny

          June 25, 2022 at 3:32 pm

          5 stars
          Chocolate chip cookies have always been my favorite- these are a new classic!

          Reply
          • Lee

            June 27, 2022 at 10:31 am

            Thank you!

            Reply
          • Natasha

            November 01, 2022 at 2:51 pm

            5 stars
            These are my favorite and I don't have to eat gluten free. Would definitely recommend!!

            Reply
            • Lee

              November 02, 2022 at 10:47 am

              Thank you!

    4. Kayln

      July 02, 2022 at 10:52 am

      5 stars
      Easy and delicious! One of my new favorite recipes. A friend just got diagnosed with Celiac and now I'm still able to bake goodies for her that taste great!

      Reply
      • Lee

        July 02, 2022 at 1:56 pm

        I'm so glad!!! Thanks!

        Reply
    5. Bridget Zand

      September 13, 2022 at 3:44 pm

      5 stars
      Loved these cookies! I’m a very traditional chocolate chip cookie kind of girl, but these were an awesome alternative to flour and egg cookies. They went fast! And my kids gobbled them up too.

      Reply
      • Lee

        September 14, 2022 at 11:18 am

        Thanks so much! SO glad they loved them!

        Reply
    6. Morgan

      February 12, 2023 at 8:02 pm

      5 stars
      Loved this eggless recipe so much! Seriously you wouldn’t know the difference they were so delicious. Highly recommend. I did substitute molasses with maple syrup and it was great!

      Reply
      • Lee

        February 12, 2023 at 11:16 pm

        Thanks so much!!! So glad!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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