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Eggless Chocolate Chip Cookies

If you love a good chocolate chip cookie as much as the next person but can’t have the eggs that usually come with it, you’re in the right place! These eggless chocolate chip cookies are just as delicious and satisfying as the original, the only difference is no eggs. 

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A scattered arrangement of eggless chocolate chip cookies on parchment paper.

What are eggless chocolate chip cookies?

Eggless chocolate chip cookies are the exact same as traditional chocolate chip cookies. They deliver on taste, comfort, and joy without question. However, the eggs are replaced in this recipe to give those who can’t have eggs a go-to chocolate chip cookie recipe just like the rest of us egg eaters. If you didn’t know they were eggless, you’d have no idea. 

What replaces the egg? 

In this recipe, we use heavy whipping cream to replace the eggs. Heavy cream has a thickness that is extremely similar to that of a beaten egg, which makes it totally perfect to use as a replacement. It does the job of binding in the recipe, which helps to bring everything together and keeps the cookie solid.  

Why eggless? 

There are tons of reasons why someone wouldn’t be able to consume eggs: allergies, intolerance, religious beliefs, etc. No matter the reason, there are TONS of different ways to prepare foods and desserts without eggs. I am happy to provide an option here for anyone who does not eat eggs for any reason under the sun. I will definitely be experimenting with more eggless recipes in the future! 

A close up of a cookie split in half on a pan with more cookies.

What you need: 

  • dark brown sugar
  • white sugar
  • butter
  • heavy whipping cream
  • vanilla extract 
  • all-purpose flour
  • baking soda, salt
  • semi-sweet chocolate 

How to make eggless chocolate chip cookies 

If you’re familiar with how to make traditional chocolate chip cookies, these will be a breeze for you! The only difference is the whipping cream instead of the eggs. To start, melt your butter on medium-low heat on the stove or in the microwave in 20-30 second increments. Add it to the bowl of a stand mixer with both sugars and mix with the paddle attachment on medium speed until fully combined and smooth. 

Next, add the heavy cream and vanilla. Mix again until well combined. In a separate bowl, gently mix the flour with the baking soda and salt. Add this mixture gradually to the wet mixture and mix until just combined. If you’re using a semi-sweet chocolate bar, chop that up and add to the dough. I chose to use both a chopped bar and chips for this recipe, but you can use any kind of chocolate in any way you’d like! You could also add some fun mix-ins of your choice if you’re wanting something more exciting! Whatever you’re using, you can add it here. Mix gently by hand with a silicone spatula until everything is well combined and distributed. 

Using a medium sized cookie scoop, scoop out the dough into balls onto a lined cookie sheet. Put it in the refrigerator to chill for at least 30 minutes. You can leave it in uncovered for a few hours. If you’d like to leave it longer, I recommend covering it or putting the dough in a storage container for overnight chilling. Any longer than 24 hours, I would keep it in a freezer safe bag or container and pop it in the freezer until you’re ready to use it. 

Preheat the oven to 350℉. When the oven is ready, place your cookies on a lined baking sheet about 2 inches apart. Bake cookies for 8-10 minutes until the edges are golden brown. When they come out of the oven, let them cool on the baking sheet for a few more minutes to set up completely. After that, you are ready to enjoy your eggless chocolate chip cookies!    

Dough balls on a pan.

How to store eggless chocolate chip cookies 

I love making cookies so much because they are so easy to store and you don’t have to bake them all at once. If you’d like to bake them all, you can keep as many as you know you’ll eat in a few days in an airtight container at room temperature. If you have extras that you know you won’t be able to eat, make sure they’re cooled, and then add them to a freezer safe bag or container. You can keep them in the freezer this way for around 3 months. 

If you’d like to save the dough instead, add your dough balls to a freezer safe bag or container and keep frozen for as long as 3-6 months. This way, you can make fresh cookies whenever you’re feeling them! You just have to thaw your dough to room temperature and then bake the way you normally would. This is personally my favourite method because you get that fresh cookie experience but all you had to do was pull the dough out of the freezer!

An overhead image full of eggless chocolate chip cookies.
A scattered arrangement of eggless chocolate chip cookies on parchment paper.
Print Recipe
5 from 1 vote

Eggless Chocolate Chip Cookies

If you love a good chocolate chip cookie as much as the next person but can’t have the eggs that usually come with it, you’re in the right place! These eggless chocolate chip cookies are just as good and satisfying as the original, the only difference is no eggs.
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie, chocolate chip cookies, chocolate dipped ice cream sandwich, eggless chocolate chip cookies, eggless desserts
Servings: 24 cookies
Author: Gianna

Ingredients

  • ¾ cup dark brown sugar
  • ¾ cup white sugar
  • 1 cup unsalted butter melted
  • ½ cup heavy cream
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips or 1 chopped semi-sweet chocolate bar and 1 cup of semi-sweet chocolate chips

Instructions

  • Melt butter and add to the bowl of a stand mixer. Add brown and white sugars, mix with the paddle attachment until smooth and combined.
  • Add in heavy cream and vanilla, mix until combined.
  • In a large bowl add flour, baking soda, and salt. Mix until combined, then gradually add to the wet dough mixture.
  • Add chocolate chips or chopped chocolate bar and mix by hand until just combined. Scoop onto a prepared cookie sheet with a medium cookie scoop and let chill for 30 minutes minimum or up to 24 hours.
  • Preheat the oven to 350℉. Bake for 8-10 minutes or until edges are golden brown. Let cool before serving.

Check out these other eggless desserts:

Cinnamon Toast Crunch Bars with Cinnamon Roll Drizzle

Edible Sugar Cookie Dough

Edible Pumpkin Cookie Dough

Cocoa Pebbles Treats

Peach Teddy Graham Icebox Cake

2 Comments

  1. 5 stars
    so amazing! taste great too, my son has an egg allergy and he is sad he doesn’t get to enjoy all the sweets other kids can. thank you!

    1. thank you so much!!! I hope these cookies make him feel included, you are very welcome!

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