These Eggless Chocolate Chip Cookies are pillowy soft and chewy and stay that way for days. They're dairy free, no eggs and completely vegan! You'll never need another chocolate chip cookie recipe.
Jump to:
Ok, maybe your egg free or maybe your vegan or maybe you just don't like the price of eggs now days, either way I've got you covered. I promise these Eggless Chocolate Chip Cookies will fulfill any craving you have for a classic soft and chewy stay fresh for days chocolate chip cookie.
Why you will love this eggless cookie recipe
- So soft and perfectly chewy: This Eggless Chocolate Chip Cookie recipe is going to rock your world. They stay soft for about 5-7 days when kept in a sealed container on the counter, of course if they last that long.
- No eggs: There are no eggs in this Eggless Chocolate Chip Cookies recipe. We use a "vegan egg" which in this chocolate chip eggless cookie was vegan yogurt. It keeps these vegan dairy free cookies moist and soft.
- No fridge time: There is no fridge time required for these Eggless Chocolate Chip Cookies. You literally just make the cookie dough and then you can scoop/roll them into balls and bake right away. Of course you can freeze them also so you always have some on hand, see the expert tips below!
I love making these on a weekend afternoon, it's such a nice treat.
Other vegan cookie recipes you will love:
- Eggless Double Chocolate Chip Cookies (like these but more chocolate).
- Raspberry and White Chocolate Cookies
- Chocolate Chipless Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
Ingredients to make Eggless Chocolate Chip Cookies:
For the full list of ingredients and quantities for Eggless Chocolate Chip Cookies check the recipe card below.
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional. The flour gives the structure to these vegan cookies. Be sure to read the recipe notes carefully and measure the flour correctly, it's very important to ensure you get a soft chewy cookie.
- Melted Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan Chocolate Chips: I like Hu chocolate, Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch: This helps the texture of the cookie keeping it tender, soft and chewy.
- Vegan Yogurt: This is our egg replacer, it gives the vegan cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week. I like So Delicious unsweetened coconut yogurt and SILK plain almond milk yogurt.
- Vanilla: Do not skip this.
Variations
- Ice Cream Cookie Treat: These vegan chocolate chip cookies are the perfect dessert, snack or treat anytime of the day, but you can take it to the next fun level by adding some dairy free ice cream in the center of two fully cooled cookies and roll the sides in mini vegan chocolate chips. Make one at a time and tightly wrap with parchment paper or plastic wrap, than freeze separately for a few hours to let it set a little.
- Add nuts: You can absolutely add nuts to these Eggless Chocolate Chip Cookies if you want, chopped walnuts or macadamia nuts would be incredible.
- White Chocolate: You can absolutely use white chocolate chips instead if you want. I like the Enjoy Life brand or Pascha brand for dairy free options.
How to make these Eggless Chocolate Chip Cookies:
Prep: Pre-heat the oven to 360°F and line a baking sheet with parchment paper.
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Vegan yogurt being added in.
Step 2: Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Fold in the vegan chocolate chips.
Step 4: Scoop about 1 ounce (2 tablespoons) size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12 minutes.
Step 5: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Don't over bake: Every oven is slightly different, 12 minutes exactly is what I consider perfect. You want to take them out before they start to brown, the center should just barely look done, once you pull them out, let them sit for 15 minutes to cool and finish baking. Over baking them will make them more firm and that's not what we want.
- Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
- Kitchen scale: I strongly recommend using a kitchen scale to make sure everything is precisely measured. Improper measurements are the number one reason cookies (and a lot of other recipes) often fail. Cookies are very precise and not usually forgiving when measure measurements are slightly off.
- Storing: These Eggless Chocolate Chip Cookies can be stored in a sealed container on the counter for about 1 week.
- Freezing: If you'd like to freeze some vegan chipless cookies you can for up to 3 months. If freezing the dough, pre scoop them and line them up on a parchment paper lined baking sheet and freeze for about 1 hour until solid before storing them in a freezer bag. When you go to bake them, let them thaw fully on the counter for about 30 minutes or on the stove while pre-heating for 10-15 minutes (while sitting on parchment paper lined baking sheet), then before baking as normal. If you choose to freeze the cookies pre baked, place a piece or parchment paper between each cookie to avoid them sticking to each other.
- Cool the Cookies: Be sure to let these Eggless Chocolate Chip Cookies cool a little first to help them firm up a little and also to let the vegan chocolate chips cool a little.
- Double the Recipe: I'll let you know, these chocolate chip cookies disappear quickly at my house, I usually double the recipe so I don't run out of these tasty cookies.
Below is an image of how I like to store them in the freezer, I zip it almost all the way shut, slide a straw in there and suck the air out then zip it closed quickly.
Recipe FAQs
How long to refrigerate chocolate chip cookie dough?
You need to follow what the recipe says that you picked. For these Eggless Chocolate Chip Cookies it's a 30 minute chill time, but each recipe will let you know specifically how long to refrigerate the dough. Chilling the dough generally helps the cookies to spread less in the oven while being baked.
What does brown sugar do in cookies?
One way to keep the cookies soft and chewy after baking is grabbing a fresh white piece of bread placing it in the container, the white slice of bread's moisture will transfer to the cookies. Make sure to use plain white bread so your cookies don't take in the flavor of the bread you put in with them.
What temperature do you bake cookies at?
Generally the most common temperature is 350°-360° Fahrenheit, but I'd follow the directions the recipe says that it should be baked at.
More Vegan Cookie Recipes
Eggless Chocolate Chip Cookies
These Eggless Chocolate Chip Cookies are pillowy soft and chewy and stay that way for days. They're dairy free, no eggs and completely vegan! You'll never need another chocolate chip cookie recipe.
Print
Pin
Rate
Ingredients
- ½ cup vegan butter melted and cooled (113 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (80 grams)
- 2 cups unbleached all purpose flour (250 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 cup vegan chocolate chips (add a little more for it to be extra chocolaty)
- flaky sea salt optional
Instructions
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper.
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
- Fold in the vegan chocolate chips. scoop about 1 ounce (2 tablespoons) size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12-14 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Video
Notes
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
Yogurt: I like the So Delicious brand or SILK almond.
Chocolate: I like Enjoy Life, Hu Chocolate and Just Date brands.
Measuring the butter: I recommend a kitchen scale for bets results, a little bit too much or too little will really affect the cookies. If you do not have a scale or a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. Butter gets measured before melting it.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Storing the dough: Store the cookies in a sealed container at room temperature for 3-5 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works).
Freezing: You can also freeze the dough by scooping them out using a cookie scoop and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 91mg | Potassium: 26mg | Fiber: 1g | Sugar: 15g | Vitamin A: 0.3IU | Calcium: 27mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @TwoRaspberries or tag #tworaspberries!
Jeff
Awesome cookies made a batch and the whole batch was gone in a hurry from our family!!!
Michele Elizabeth
They go super fast at our house too! I'm glad you all liked them, thanks for the comment and rating!
Brittany
So delicious! I couldn't wait til they were baked and ate the dough. The dough is yummy too. Good thing it's egg free!!
Michele Elizabeth
I know it's SO hard to wait for them to bake! I am so happy you liked them!!!