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Eggless chocolate chip cookies are perfect for vegans, those with egg allergies, or when you’ve run out of eggs and simply need an egg free cookies recipe. It’s easy to make chocolate chip cookies without eggs if your dough has enough moisture. These soft vegan chocolate chip cookies will become your go-to cookies any time you have a sweet tooth.
Eggless chocolate chip cookies are rich and flavorful. Not only that, egg free cookies are perfect for beginners because the recipe is quick and simple. These soft vegan chocolate chip cookies have crispy edges and soft, chewy centers and are loaded with dark chocolate flavor.
If you love eggless cookies, try my Edible Eggless Cookie Dough or Vegan Double Chocolate Cookies.
Why You’ll Love Vegan Chocolate Chip Cookies
- It’s plantbased. Enjoy cookies without having to worry about consuming animal products.
- It’s healthier. Eliminating eggs can reduce the amount of cholesterol and saturated fat.
- It’s perfect when you’re out of eggs. Craving cookies but out of eggs? You can substitute eggs with coconut oil and coconut milk.
Egg Free Cookies Ingredients
- Flour – Use all-purpose flour or substitute with gluten-free flour.
- Sugar – Use white sugar processed without bone char or substitute brown sugar for a richer flavor.
- Leavening – Baking powder and baking soda will help the cookies to rise and be tender.
- Salt – A pinch of kosher salt enhances the flavors of the other ingredients.
- Coconut Oil – Soften coconut oil or substitute it with vegan butter
- Coconut Milk – Bring to room temperature and substitute with other plantbased milk as desired.
- Vanilla Extract – Vanilla adds a subtle sweetness and enhances the other flavors.
- Vegan Chocolate Chips – Choose chocolate chips that do not contain dairy to keep this recipe vegan.
How To Make Eggless Chocolate Chip Cookies
- Prepare the equipment. Preheat the oven to 350F. Prepare a baking tray with parchment paper.
- Mix the wet ingredients. In a large mixing bowl, add coconut oil and sugar. Whisk vigorously until the mixture is glossy. Add in milk and vanilla extract.
- Prepare the cookie dough. In a separate bowl, add flour, baking powder, baking soda, and salt. Mix until combined, then add dry ingredients to the wet mixture. Fold in the chocolate chips.
- Scoop the eggless cookies. Use a cookie scoop to divide the batter into 12 balls and place them on the baking sheet lined with parchment paper, spacing 2” apart.
- Bake and serve. Bake the about 8-10 minutes until lightly golden on the edges. Overbaking will cause the cookies to no longer be soft. Remove from oven and cool completely.
Tips To Make Chocolate Chip Cookies without Eggs
- Preheat the oven before baking.
- Watch the texture. The dough should be firm enough to scoop with a cookie scoop.
- Refrigerate the dough for 30 minutes or so if it doesn’t hold together well.
- Use a cookie scoop to get uniform cookies.
- Don’t overbake the cookies, or they will not be soft.
- Cool for a few minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
The texture may be slightly different from regular chocolate chip cookies, but using the right amount of coconut oil and coconut milk should help maintain the appropriate moisture for a similar taste and texture.
Correctly measure your ingredients to get the appropriate moisture content. If the dough feels soft, refrigerate it for about 30 minutes before scooping and baking.
Store the leftover cookie in an airtight container for up to 5 days.
To freeze the cookie dough, scoop it into individual portions and flash freeze on a baking sheet. Transfer to a freezer safe bag for several months. Bake frozen cookies as directed, adding 2-3 minutes to the baking time.
Serve these cookies with a tall glass of ice cold milk or plantbased milk. They make a delicious snack or treat.
More Healthy Dessert Recipes
- Vegan Double Chocolate Cookies
- Vegan Chocolate Pie
- Vegan Chocolate Cupcakes
- Banana Protein Pancakes
- Flourless Chocolate Torte
I hope you enjoy all the recipes I share with you, including this delicious Eggless Chocolate Chip Cookies recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Eggless Chocolate Chip Cookies
Ingredients
- 1 ¼ cup all-purpose flour, can substitute with gluten-free flour if needed
- ⅔ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup coconut oil, softened, can substitute with vegan butter
- ¼ cup coconut milk, room temperature
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350F. Prepare a baking tray with parchment paper.
- In a large mixing bowl, add coconut oil and sugar. Whisk vigorously until the mixture is glossy. Add in milk and vanilla extract.
- In a separate bowl, add flour, baking powder, baking soda, and salt. Mix until combined, then add dry ingredients to the wet mixture. Fold in the chocolate chips.
- Use a cookie scoop to divide the batter into 12 balls and place them on the baking sheet lined with parchment paper, spacing 2” apart.
- Bake the about 8-10 minutes until lightly golden on the edges. Overbaking will cause the cookies to no longer be soft. Remove from oven and cool completely.
Notes
- Preheat the oven before baking.
- Watch the texture. The dough should be firm enough to scoop with a cookie scoop.
- Refrigerate the dough for 30 minutes or so if it doesn’t hold together well.
- Use a cookie scoop to get uniform cookies.
- Don’t overbake the cookies, or they will not be soft.
- Cool for a few minutes before transferring to a wire rack to cool completely.
