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.
Reasons To Love These 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!
- 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 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 non dairy milk of your choosing.
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.
How to 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.
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 Cookies
Here are the step by step instructions to make these cookies!
Step 1: 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 2: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, cocoa powders, baking soda and salt. Whisk to combine. Set aside.
Step 3: Cream the Sugar
Add the dark brown sugar and softened butter or vegan baking stick into a medium bowl and use a hand held mixer to combine.
Step 4: Add in the Other Wet Ingredients
Beat in the cornstarch water, the milk 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
Fold in ½ cup plus 2 tablespoons of chocolate chips using a spatula.
Step 7: Chill the Dough and Preheat the Oven
Pop the entire bowl of dough in the freezer for 15 min.
While the dough is chilling, preheat your oven.
Step 8: Scoop the Dough
For the cookies, use an ice cream scoop to scoop the batter onto the parchment lined baking sheet.
There should be 6 scoops of dough.
Make sure to space each scoop 3-4 inches apart.
Step 9: Add Additional Chocolate Chips
Pour the additional 2 tablespoons of chocolate chips into a small bowl or on a plate.
Press about 10-11 chocolate chips into the tops of all the scoops of dough.
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 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 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 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.
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.
Yes! Use a small cookie scoop or roll the dough into 1 inch balls.
Bake at the same temperature for 11-13 minutes. Reshape as needed. Should make 12 cookies.
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 cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Did you try this recipe? Please leave me a ⭐ review below!
Eggless Chocolate Cookies
- ½ cup gluten free flour plus 2 tablespoons (I use a 1:1 gluten free flour with xanthan gum)
- 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 heaping tablespoon cornstarch mixed with 1.5 tablespoons of water
- ½ teaspoon pure vanilla extract
- 2 tablespoons milk
- ½ cup plus 4 tablespoons chocolate chips , keep 2 tablespoons separate
- 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.
- In a large bowl, whisk together the gluten free flour, cocoa powders, the baking soda and the kosher salt. Set aside.
- Using a hand held mixer, in a separate large bowl, 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 milk and vanilla. The mixture will look 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 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 bowl of dough out of the freezer. Using an ice cream scoop, scoop the dough out into 6 scoops.
- Using the extra 2 tablespoons of chocolate chips, press some extra chocolate chips into the tops of the dough balls. I usually press an extra 10-11 chips per cookie.
- Make sure to space the cookies at least 3 inches apart on the baking sheet.
- Bake the cookies in the middle rack of the oven 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.