chocolate chip cookie recipe without eggs
The Best chocolate chip cookie recipe without eggs
What I love most is how adaptable they are. You can make a big batch and keep them fresh for days, or freeze extras for later. They’re also a great way to use up chocolate chips, whether you’ve got a bag from a holiday sale or leftovers from a recent baking session. Plus, they’re naturally sweetened with just a little honey or maple syrup, so they’re a little healthier than store-bought options—no refined sugar overload. My family always says these are the kind of cookies that make the house smell like home, and honestly, that’s the best part.
Easy Eggless Chocolate Chip Cookies
Soft, chewy cookies with gooey chocolate chips that don’t require eggs. Perfect for a quick treat with minimal effort.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
- ½ cup semisweet chocolate chips
- ¼ cup chopped walnuts (optional)
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, and salt. Stir in oil and apple cider vinegar until combined. -
3
Fold in chocolate chips and nuts (if using). Scoop dough into 1-tablespoon balls and place 2 inches apart on the baking sheet. -
4
Bake for 10–12 minutes until edges are golden. Let cool on the sheet for 5 minutes before transferring.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Eggless Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Eggless Chocolate Chip Cookies
1. Can I substitute any of the ingredients to make this recipe gluten-free or nut-free?
Yes, you can adapt this recipe for gluten-free or nut-free needs. Replace all-purpose flour with a 1:1 gluten-free baking blend, and swap chocolate chips for dairy-free or nut-free alternatives like vegan chocolate chunks or coconut chips. Keep in mind that texture may vary slightly, so adjust baking time by 2–3 minutes if needed.
2. How do I ensure the cookies stay soft and chewy instead of crispy?
To keep cookies soft, don’t overbake them. Use a baking sheet lined with parchment paper and rotate the pan halfway through baking (about 10 minutes into the process). Let them cool on the pan for 2 minutes before transferring to a wire rack—this helps retain moisture. For extra softness, brush the tops with melted butter after baking.
3. Why do my cookies spread so much, and how can I control the spread?
The dough’s spread depends on the fat content and baking temperature. If your cookies spread excessively, reduce the baking temperature to 350°F (175°C) and bake for 10–12 minutes instead of 12–15. For a firmer cookie, use a slightly lower fat content (like ½ cup butter instead of ¾ cup) or add 1 tablespoon of cornstarch to the flour. Chill the dough for 30 minutes before baking to help shape.
4. What’s the best way to store these cookies so they don’t get soggy?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them: place them on a baking sheet before freezing, then transfer to a bag or container. To reheat, pop them from the freezer and bake at 350°F (175°C) for 5–7 minutes until warmed through. Avoid refrigerating, as it can make them dry.
5. Can I make these cookies ahead of time, and how should I prep them for serving?
Yes, you can prep the dough in advance and refrigerate it for up to 24 hours or freeze it for up to 3 months. When ready to bake, let the dough sit at room temperature for 30 minutes before shaping. For serving, let cookies cool completely on the baking sheet before transferring to a plate—this prevents them from spreading further.
