These Eggless Chocolate Cookies are soft and gooey on the inside while being crisp on the outside! They’re rich, decadent and loaded with chocolate chips! If that wasn’t enough, they’re also gluten free chocolate cookies that are nut free and easily dairy free (vegan)!
These Eggless Chocolate Cookies are utter perfection warm right out of the oven; complete fudgey deliciousness! This recipe makes 6 large or 12 small and only requires 15 minutes of chill time! And don't worry, they'll be gone in an hour! Well...at least they were in my house!
For more eggless cookie recipes, try Eggless Chocolate Chip Cookies, Dark Chocolate Chip Cookies and Small Batch Chocolate Chip Cookies.
Reasons To Love These Eggless Chocolate Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crispy Edges- These cookies have crisp edges when right out of the oven.
- Soft & Gooey Inside- The cookies are thick, soft, chewy and oozing with chocolate inside!
- Chocolate Chips- They are fully loaded and topped with chocolate chips!
- Small Batch- This recipe only makes 6 delicious treats just like my Small Batch Brownies!
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 sugar for added moisture.
- 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.
- 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 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.
Make this recipe with All Purpose Flour
- Use ½ packed cup plus 2 tablespoons of regular flour (84 grams plus 2 tablespoons).
- Make sure to also use packed cups of cocoa powder (29 grams).
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 12 cookies.
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 Cookies
Here are the step by step instructions to make these chocolate eggless cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and salt. Set aside.
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. Set aside.
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
Beat in the cornstarch water, milk and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients and Fold in the Chocolate Chips
Beat in the gluten free flour mixture a third at a time until just combined.
Fold in the chocolate chips using a spatula.
Freeze for 15 minutes.
Step 6: Scoop the Dough and Add Additional Chocolate Chips
After 15 minutes, using a large cookie scoop, make 6 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 10: Bake and Cool
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape 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.
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.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cookies too dry and bitter.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t chill the dough in the freezer for 15 minutes, 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 cookie spatula to push them back into a circle shape.
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, and these are no exception.
I recommend making them the same day.
If you want to make cookies ahead of time, I would use the recipe for my Dark Chocolate Chip Cookies since they have added moisture.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want them warm and gooey, heat the cookies 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 cooled 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 them in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17 minutes instead of 15.
More Eggless Cookie Recipes You'll Love
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📖 Recipe
Eggless Chocolate Cookies
Ingredients
- ½ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ cup cocoa powder (I use 2 tablespoons Dutch or Natural Unsweetened and 2 tablespoons Dark)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 4 tablespoons chocolate chips , keep 2 tablespoons separate
Instructions
- In a large bowl, whisk together the ½ cup plus 2 tablespoons gluten free flour, ¼ cup cocoa powder, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
- Using a hand held mixer, in a separate large bowl, beat the ¼ cup unsalted butter or vegan baking stick and the ½ cup plus 2 tablespoons 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 2 tablespoons milk and ½ teaspoon pure vanilla extract. The mixture will look 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 ½ cup plus 2 tablespoons of the chocolate chips.
- Pop the bowl of dough in the freezer for 15 minutes.
- In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the freezer. Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 6 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 2 tablespoons 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 13-15 minutes.
- 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.
Anne says
Fantastic recipe: I have made them. They don’t last long in my house.