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)!
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 a super easy chocolate chip cookie recipe with zero mixer, check out my Quick Chocolate Chip Cookies!
For more eggless chocolate chip cookie recipes, try super popular Small Batch Chocolate Chip Cookies, my Heart Shaped Chocolate Chip Cookies, my Dark Chocolate Chip Cookies and Cookies and Cream Cookies.
Reasons To Love These Eggless Chocolate Chip 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 like my Microwave Chocolate Chip Cookie!
- Chocolate Chips- They are loaded and topped with chocolate chips like my No Butter Chocolate Chip Cookies!
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 free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- 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 dairy-free milk of your choosing.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies are drier 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 into Vegan Chocolate Chip Cookies
- 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.
Make these with 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.
With 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.
For Smaller Cookies
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 24 cookies.
- Use a small cookie scoop or roll the dough into 1 inch balls.
This recipe has not been tested with some of 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 this eggless chocolate chip cookie recipe!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda and salt until combined.
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 Butter and Sugar
Beat together the dark brown sugar and unsalted butter until soft and creamy. About 2 minutes.
Step 4: Add in the other Wet Ingredients
Slowly beat in the cornstarch water, milk, molasses and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients, Fold in the Chocolate Chips and Chill
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.
Using a spatula, fold in ¾ cup of chocolate chips.
Refrigerate for 2.5 hours.
Step 6: Scoop the Dough and Add Additional Chocolate Chips
After 2.5 hours, using a large cookie scoop, make 12 scoops with the dough.
Pour the additional chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. Gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 7: Bake and Cool
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 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
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.
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!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
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 or my Quick Chocolate Chip Cookies.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want the cookies warm, heat in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. About 1-2 hours.
Freezing Raw Cookie Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17 minutes instead of 15.
More Chocolate Chip Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Eggless Chocolate Chip Cookies
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk
- 1 ¼ cups semi sweet allergy friendly chocolate chips
Instructions
- In a large bowl, combine the 1 ¾ cups gluten free flour, 1 teaspoon baking soda and ½ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons 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 ½ cup unsalted butter and the 1 ¼ cups 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 1 teaspoon pure vanilla extract, 1 tablespoon unsulphured molasses and the ¼ cup of milk. The mixture might look slightly chunky and that’s normal.
- 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 dough out of the fridge. Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips onto a small plate or bowl. Press the tops of the dough balls into the chocolate chips.With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 15 minutes.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- 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 let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
Rachael Stahl says
My son has multiple food allergies(dairy, egg, peanut, and hazelnut) and gluten sensitivity. For almost 10 years I’ve tried dozens of recipes for chocolate chip cookies but they never quite measure up because of needing to substitute so many different things. UNTIL THESE!!! They are better than regular chocolate chip cookies, with a simple recipe that even my teens are able to follow. Thank you thank you thank you! I know it’s just a cookie, but it’s also not when you live in the world of multiple food allergies!!! Can’t wait to try more!
Lee says
This is the kindest comment ever! Thank you so so much! As a celiac and food allergy mama myself...this means so much. Thank you!
Laura says
I made these cookies and they were delicious. I could not tell they were eggless. I used tapioca flour instead of cornstarch as I have a corn allergy and it worked no issues. Run, don’t walk, to make these 🍪!!!
Lee says
So glad it worked out! Thank you!
Lama says
amazing taste. my son who is anaphlatic to egg, dairy,and gluten loved them so much! they tasted just like regular cookies and even better!
Valerie says
These were the best and fluffiest chocolate chip cookies I've ever made! I cannot have eggs, dairy, wheat, or almonds, so I substituted Oatly full fat oat milk and Trader Joe's vegan butter. I also used Bob's Red Mill 1:1 gluten free flour with Xanthan gum. Also, I didn't have any molasses on hand, so I just mixed honey and brown sugar together as a substitute.
This is my new go-to cookie recipe!
Lee says
Thank you for sharing all the products you used for others to see! So glad you like them!!! Thanks so much!
Morgan says
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!
Lee says
Thanks so much!!! So glad!
Bridget Zand says
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.
Lee says
Thanks so much! SO glad they loved them!
Kayln says
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!
Lee says
I'm so glad!!! Thanks!
Thao says
Could arrowroot work in place of the corn starch?
Lee says
Hi! Yes you should be able to use equal amounts of arrowroot starch. Hope that helps!
Lee Anne says
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!
Lee says
Thanks so much!
Ginny says
Chocolate chip cookies have always been my favorite- these are a new classic!
Lee says
Thank you!
Natasha says
These are my favorite and I don't have to eat gluten free. Would definitely recommend!!
Lee says
Thank you!
Theresa says
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.)
Lee says
SO glad! Thanks!
Lara says
I love this recipe bc it's so easy and bulletproof! Sometimes I replace some chocolate chips with nuts and it always tastes amazing, the recipe is so simple yet can be varied in lots of ways. My fav cookie recipe! <3
Lee says
Thank you so much!
Veronica Horigan says
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
Lee says
Thank you! So glad they were a hit!