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)!
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 one because it’s nut safe but it does contain dairy.
- Butter/ Vegan Baking Stick- Only use softened. If you use melted, the cookies will spread too much.
- 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- Use any milk of your choosing for added moisture.
Step By Step Instructions With Pictures
Here are the steps 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
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes.
Step 10: Cool
Let the cookies cool on the baking sheet for an additional 5 min after removing them from the oven.
If you try to take them off the sheet too soon, they will break apart.
After 5 minutes, transfer the cookies to a cooling rack.
Expert Baking Tips
Use Softened Butter/ Vegan Baking Stick
Do not use melted butter.
Since these cookies have no eggs, if you use melted butter the cookies will spread into a giant mess while baking.
Using Two Types Of Cocoa Powder
People ask how I get my chocolate baked goods to be so dark. The secret is in that bit of dark cocoa powder.
Using two types of cocoa powder creates a richer color and flavor, which I adore.
Keep in mind, cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened; just keep in mind they won’t be as dark as my cookies are.
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 freezer for 15 minutes, the cookies will spread and be flat and thin. They're supposed to be very thick.
Reshape the Cookies
If you want your cookies nice and round, reshape them as soon as they come out of the oven.
Either use a spatula to push them back into a circle shape or use a large circle cookie cutter.
If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
How to Make These Vegan
Follow these simple steps to make sure these cookies are vegan:
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
Yes. If you don’t freeze the dough for 15 minutes, the cookies will spread into a mess.
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 freeze the dough for 15 minutes.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Most gluten free baked goods are best made the same day, and these are no exception.
I recommend making them the same day; not ahead of time.
If you want to make cookies ahead of time, I would use the recipe for my Double Chocolate Chip Cookies. They have added moisture.
Storing and Freezing
I recommended eating all these Eggless Chocolate Cookies the first day. This recipe isn’t meant for the cookies to stay soft for a long period of time because it only makes 6 cookies.
If you want soft cookies that can last a few days, please check out my Double Chocolate Chip Cookies.
Keep any extra cookies in an airtight container at room temperature.
Please reheat them in the microwave for 10 seconds at a time until warm and gooey.
You can freeze the dough of these Eggless Chocolate Cookies.
Simply wrap the dough in a disc in plastic wrap then pop it in a zip top bag.
You can keep the dough frozen for up to 30 days.
Thaw the dough in the fridge the night prior to using.
Other Cookie Recipes to Try
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Eggless Chocolate Cookies
- ½ cup gluten free flour plus 2 tablespoons
- 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 ½ stick unsalted butter or vegan baking stick, softened
- ½ cup plus 2 tablespoons dark brown sugar
- 1 heaping tablespoon of cornstarch mixed with 1.5 tablespoons of water
- ½ teaspoon pure vanilla extract
- 2 tablespoons milk of choice
- 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 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before moving the cookies to a cooling rack. If you don't wait the 5 min, the cookies will break apart.