No Egg Chocolate Chip Cookies Recipe

These no egg chocolate chip cookies are perfect when you have run out of eggs or don’t want eggs in your cookies. The cookies are delicious & easy to make. This recipe is great for anyone who is missing eggs ($@&%! No more eggs in the fridge. What do I do now?) and can’t get to the store to buy more eggs (due to snow, rainstorms or pandemics). These eggless chocolate chip cookies are also a good cookie “alternative” for anyone who doesn’t want eggs in their diet for healthy reasons.

No Egg Chocolate Chip Cookies

My professional taste testers (my kids) thought these chocolate chip cookies were “Excellent!” and didn’t realize that the cookies were missing eggs. I thought they might be even better than traditional chocolate chip cookies made with eggs.

My recipe uses milk and a little more baking soda to replace the eggs used in most chocolate chip cookie recipes. While there are many alternatives that you can use to replace eggs in recipes, I used milk as an egg substitute because it creates great tasting chocolate chip cookies. My recipe uses a 1/2 cup of milk in order to replace the egg moisture. The recipe also adds an extra 1/4 teaspoon of baking soda in order to replace the modest “lift” (rise to the cookie) provided by the eggs. In my opinion, the milk flavor also seems to enhance the overall taste of these cookies. Hmm… kids like to eat chocolate chip cookies with a glass of milk… so that implies that milk might be the ideal egg substitute for chocolate chip cookies!!!!

There is also an added advantage to using milk – You don’t get the “extra” (perhaps questionable) flavor of other potential egg substitutes such as applesauce, arrowroot, leftover chickpea water, carbonated water, vinegar & baking powder, soft tofu, ground chia seeds, etc.!! Not sure if I would want to use many of these “interesting” egg substitutes for my chocolate chip cookies! My eggless chocolate chip cookies made with milk taste just like delicious regular homemade chocolate chip cookies… and perhaps taste even a little better due to the extra milk flavor.

“Cream” the Cookie Dough with an Electric Mixer

If you liked this eggless chocolate chip cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” cookie recipe at the bottom of this page.

Ingredients – No Egg Chocolate Chip Cookie Recipe 

• 12 Tablespoons – Unsalted Butter (softened) – 170 grams
• 1/2  Cup – Milk – 115 milliliters
• 3/4 Cup – Light Brown Sugar (packed cup) – 161 grams
• 3/4 Cup – White Granulated Sugar – 150 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 2 1/4 Cups – Flour (all purpose flour) – 270 grams
• 1 1/4 Teaspoons – Baking Soda – 6 grams
• 1/2 Teaspoon – Salt – 3 grams
• 1 1/2 Cups – Semi-Sweet Chocolate Chips (morsels) – 255 grams – Use milk chocolate chips if you prefer a sweeter type of chocolate.

Servings – Roughly 24-30 chocolate chip cookies (amount depends on the size of the cookie that you create)

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.

Stir in the Chocolate Chips into the Cookie Dough

Instructions – No Egg Chocolate Chip Cookie Recipe 

• Soften the butter in a microwave. FYI – I like to semi-melt the butter for better “mixability”.
• Mix the milk, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
• Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand. However, don’t overmix. Only mix for 1-2 minutes with an electric mixer.
• Add the chocolate chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.
• Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
• Preheat oven to 375 degrees F. FYI – Preheat your oven about 15-20 minutes before you place the cookies in the oven. Make sure your oven is fully preheated before baking.
• Scoop the dough with a tablespoon and place this dough “ball” onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
• Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
• Bake for 8-10 minutes at 375 F or until golden brown.
• Remove baking sheet from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, the cookies might break when removed from the baking sheet.
• Use a spatula to remove the chocolate chip cookies and place the cookies on cooling racks in order to cool down completely.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.

If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who have enjoyed our recipes!! Jump to comment section

Other Bread Dad Sections

• Bread Machine Cookbooks
• Bread Machines – My favorites!
• Bread Mixes – Buttermilk, rye, sourdough, French, etc.
• Bread Tools – Bread slicers, etc.

Subscribe to Bread Dad’s Recipe Newsletter

Tips – Eggless Chocolate Chip Cookies

• The tips below are designed to help cookie “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on Easy Cookie Recipes such as no butter chocolate chip cookies and no butter oatmeal cookies.

• Tips to prevent “spreading” (i.e. OVERLY THIN cookies) – Chill the dough (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much liquid or butter will result in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), do not overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), do not eliminate the brown sugar from the recipe (as its slight acidity is needed to activate the baking soda), etc.
• Tips on how to avoid making HARD cookies – Do not use old baking soda (expired baking soda impacts the rise/fluffiness of the cookie), measure the ingredients correctly & don’t eyeball things (too much flour or too little liquid will result in drier & harder cookies), do not overmix the cookie dough (only mix the cookie dough for 1-2 minutes with an electric mixer), do not overbake the cookies (bake the cookies at the low end of the 8-10 minutes), use a portable oven thermometer to check if your oven temperature is off (some ovens run hotter than the temp set on the dial), do not remove the brown sugar (helps activate the baking soda & adds a little moisture), chill the dough (helps to retain the height of the cookie as flatter/spreading cookies bake faster & come out harder), do not make overly flat thin cookies (thin cookies bake quicker and become hard faster), store freshly made cookies in airtight containers (after they have cooled down), etc.

• Visitors – What do you like to add to your chocolate chip cookies? Raisins, chopped walnuts, M&Ms, dried cranberries, unique spices, chopped up Halloween candy, etc. Please post your no egg cookie tips & recipe variations in the comment section below. Help beginning cookie makers make even better no egg chocolate chip cookies & desserts.
• Optional – If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!
• Optional – If you want a “nuttier” no egg cookie, you can replace 1/2 of the chocolate chips with chopped walnuts.
• Optional – Is your family bored with regular chocolate chip cookies? Then try some of these easy eggless chocolate chip cookie variations – 50% chocolate chips & 50% dried cranberries, 50% chocolate chips & 50% butterscotch chips, 50% chocolate chips & 50% golden raisins, etc. Let your imagination run wild & have fun with your no egg cookie making! Your kids will love these tasty variations.

• My recipe uses milk as an egg substitute. Milk replaces the moisture provided by eggs in “traditional” chocolate chip cookie recipes. However, as I said at the top of the page, other egg substitutes include applesauce, arrowroot, leftover chickpea water, carbonated water, vinegar & baking powder, soft tofu, ground chia seeds, etc. What the heck?? Ground up chia seeds? Leftover chickpea water? Hmmm… I think that I will stick with milk as an egg substitute for my chocolate chip cookies!
• Eggs act as a modest leavening agent in most baking recipes. Therefore, I added an extra 1/4 teaspoon of baking soda in order to replace the missing rise/lift provided by eggs in a standard chocolate chip cookie recipe. The total baking soda used in this recipe equals 1 1/4 teaspoons (versus the 1 teaspoon of baking soda used in many of Bread Dad’s other cookie recipes that contain eggs).

• A key advantage of homemade cookies (versus packaged cookies) is that you can screen out unwanted ingredients (i.e. eggs) and strange preservatives & chemicals.
• Do NOT overbake!!! Overbaked cookies come out hard & dry. Don’t leave the cookies in the oven longer than recommended & don’t use a higher than recommended baking temperature.
• Do NOT substantially reduce the sugar in this recipe. For the best results, always use the ingredient amounts called for by a recipe. Reducing sugar can affect a cookie’s texture and taste. If you make a significant reduction to the sugar quantity then you will get much drier & blander cookies. Sugar helps to retain moisture. For more on this issue, you might like to read this King Arthur Baking article.
• Do not eliminate the brown sugar from the recipe because it helps to activate the baking soda. If the baking soda is not activated properly, the cookie dough will not rise properly and/or you might find some of the baking soda (which is a little bitter) leftover in the cookies.

• Our no egg cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients will be blended in better if you use an electric mixer.
• Completely mix the milk, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
• Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
• However, do not use the electric mixer on the chocolate chips… as this will just grind & chop them into tiny bits! Hand stir the chocolate chips into the cookie dough with a large spoon.
• Many bakers like to chill the cookie dough in their refrigerator for 30-60 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading. Others like to chill the dough for at least 2 hours because they think it improves the taste of the dough. Moreover, chilling the dough for 2+ hours helps even more to prevent any potential spreading during the baking process.
• Chilling the dough also makes it easier to shape the cookie dough. The dough is less sticky/runny. It is easier to make round cookies with smooth edges.

• Use FRESH ingredients (i.e. baking soda and flour) for the best results. For example, if you use stale baking soda, your cookies will not rise properly. The cookies will be flat and dense. Baking soda & powder is best if used within 6 months of opening the container. In addition, old & hard baking soda/powder can leave small bitter clumps in your eggless chocolate chip cookies.
• Try to keep your ingredients (i.e. flour) in airtight food containers in order to extend their shelf life and avoid contamination by moisture (absorbed via the air), pests, dust, etc. Excess moisture in flour & sugar can also throw off recipes (as it can distort the liquid-to-dry ingredient ratio in recipes).
• To prevent cookies from drying out & becoming hard, they should be stored in an airtight container. This should only be done after the freshly baked cookies have completely cooled down. Of course, the easiest & tastiest solution to prevent cookies from drying out is to eat them the same day that they are baked!
• For long-term storage, cookies should be wrapped in plastic wrap or aluminum foil, placed in an airtight bag or container and then placed in the freezer.

• You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
• The use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
• For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
• For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your chocolate chip cookies will taste great and just have a few more natural edges and bumps.

• Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want a more chocolaty “appearance”.
• Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
• If you are looking for additional no egg desserts & snacks, you might like to try our Eggless Banana Bread, Vegan Banana Bread & Vegan Chocolate Chip Banana Bread recipes.
• If you run out of butter (instead of eggs), you might like to try our No Butter Oatmeal Cookies (with chocolate chips & cranberries) and No Butter Chocolate Chip Cookies recipes.

• Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie” and “Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate”.
• FYI – Many chocolate chip cookie recipes are some type of variation of this original Toll House chocolate chip cookie recipe. For more information, you should read the Wikipedia article on Chocolate Chip Cookies.

• Make sure your oven is fully preheated before baking. This helps to prevent your cookies from being underbaked and helps to reduce spreading problems.
• Consider using an oven thermometer as your expected oven temperature may be different than reality. Some ovens can be 25-50 degrees F hotter or colder than the number you set with your oven dial. Oven temperature problems can throw off many recipes (i.e. lead to over or undercooked baked goods). An oven thermometer (which usually costs less than $10) is an easy way to measure the actual temperature inside your oven.
• If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.

• My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with hot ovens, baking trays, etc.
• For more cookie recipes (i.e. chocolate chip, butterscotch or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!! Jump to comment section

Popular Bread Dad Recipes

• Bread Machine Cinnamon Raisin Bread
• Bread Machine French Bread
• Bread Machine White Bread – Soft & buttery
• No Butter Banana Bread
• No Butter Chocolate Chip Cookies

New Bread Dad Recipes

• Bread Machine Hamburger Buns
• Mini Banana Bread – Small loaf
• Espresso Banana Bread

Subscribe to Bread Dad’s Recipe Newsletter

Reference Sources

• Wikipedia, Chocolate
• Wikipedia, Cookie
• Wikipedia, Egg Substitutes

Related Recipes

• M&M Chocolate Cookies
• No Butter Chocolate Chip Cookies
• No Butter Oatmeal Cookies
• No Egg Banana Bread
• Vegan Banana Bread
• Vegan Chocolate Chip Banana Bread

I want to thank everyone who shares their baking knowledge below. Visitor suggestions, recipe variations & baking tips are a great help to beginning bakers.

Please leave a comment & recipe rating in the comment box below. Thanks!