No Egg Chocolate Chip Cookies Recipe

No Egg Chocolate Chip Cookies

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) 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. 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 1/2 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.

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. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.

“Cream” The Cookie Dough With A Hand Mixer

Stir In The Chocolate Chips

Scoop The Cookie Dough Onto Baking Sheets

Straight From The Oven – Delicious No Egg Chocolate Chip Cookies

No Egg Chocolate Chip Cookies

Ingredients – No Egg Chocolate Chip Cookie Recipe 

  • 12 Tablespoons – Unsalted Butter (softened)
  • 1/2  Cup – Milk
  • 3/4 Cup – Brown Sugar (packed cup)
  • 3/4 Cup – Granulated White Sugar
  • 1 Teaspoon – Vanilla Extract
  • 2 1/4 Cups – Flour (all purpose flour)
  • 1 1/2 Teaspoons – Baking Soda
  • 1 Teaspoon – Salt (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
  • 1 1/2 Cups – Semi-Sweet Chocolate Chips (morsels)

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

  • Equipment required for this recipe – 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.

Instructions – No Egg Chocolate Chip Cookie Recipe 

  • Preheat oven to 375 degrees F.
  • Soften the butter in a microwave.
  • 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.
  • Add the chocolate chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.
  • 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 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.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Tips – Eggless Chocolate Chip Cookies

  • The tips below are designed to help cookie “novices” and/or people with limited baking experience.
  • 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” cookie, you can replace 1/2 of the chocolate chips with chopped walnuts.
  • 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 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 1/2 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 1/2 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.
  • 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.
  • 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.
  • 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, you might like our Eggless Banana Bread and Vegan Banana Bread recipes.
  • 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.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your eggless chocolate chip cookies.
  • You can visit our Cookie Instructional Videos section if you want to watch videos that discuss common cookie problems & solutions, how to make chewy or crunchy cookies, 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. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Related Recipes

No Egg Chocolate Chip Cookies
Print Recipe Pin Recipe
5 from 12 votes

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. Visit BreadDad.com for more easy cookie & bread recipes.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: chocolate chip cookies recipe, eggless chocolate chip cookies, eggless cookies, no egg chocolate chip cookies, no egg cookies
Servings: 30 Cookies
Calories: 170kcal
Author: Bread Dad

Ingredients

  • 12 Tablespoons Unsalted Butter (softened)
  • 1/2 Cup Milk
  • 3/4 Cup Brown Sugar (packed cup)
  • 3/4 Cup Granulated White Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 1/4 Cups Flour (all purpose flour)
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Salt (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
  • 1 1/2 Cups Semi-Sweet Chocolate Chips (morsels)

Instructions

  • Preheat oven to 375 degrees F.
  • Soften the butter in a microwave.
  • 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.
  • Add the chocolate chips chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.
  • 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 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.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
Legal Disclaimer
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Cookie | Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 137mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 151IU | Calcium: 18mg | Iron: 1mg

 

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions.

Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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