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 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 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!
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.
Pour the additional ½ cup of chocolate chips onto a small plate. Press the top of the dough balls into the chocolate chips.
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
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.
Yes. Use a small cookie scoop to make 24 cookies. They will bake at the same temperature for 11-13 minutes.
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.
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.
Other Chocolate Chip Cookie Recipes You'll Love
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
Eggless Chocolate Chip Cookies
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.
Rachael Stahl
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
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
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
So glad it worked out! Thank you!
Lama
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
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
Thank you for sharing all the products you used for others to see! So glad you like them!!! Thanks so much!
Morgan
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
Thanks so much!!! So glad!
Bridget Zand
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
Thanks so much! SO glad they loved them!
Kayln
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
I'm so glad!!! Thanks!
Thao
Could arrowroot work in place of the corn starch?
Lee
Hi! Yes you should be able to use equal amounts of arrowroot starch. Hope that helps!
Lee Anne
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
Thanks so much!
Ginny
Chocolate chip cookies have always been my favorite- these are a new classic!
Lee
Thank you!
Natasha
These are my favorite and I don't have to eat gluten free. Would definitely recommend!!
Lee
Thank you!
Theresa
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
SO glad! Thanks!
Lara
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
Thank you so much!
Veronica Horigan
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
Thank you! So glad they were a hit!