These Eggless Chocolate Chip Cookies are the best vegan cookies ever. Super soft and chewy, studded with chocolate chips and best of all completely vegan, no eggs, dairy free and the sure to be your new favorite eggless chocolate chip cookie.
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Why you will love this recipe
- Perfect Texture: These easy vegan chocolate chip cookies are deliciously soft, chewy and have that extra sweet taste from the melted vegan chocolate chips, creating one of the tastiest vegan cookies around.
- Easy-to-Make: These homemade Eggless Chocolate Chip Cookies are quick and easy to mix together and only takes about 1 hour maybe a tiny bit longer, from start to finish including chill time. Plus the clean up is a breeze with very few items needing to be cleaned up. (Less dishes if you use a scale to weigh your ingredients).
- Eggless: If you are dairy free these eggless chocolate chip cookies are a winner for you, they are dairy free and delicious. These chocolate chip cookies are made without eggs and they have the most perfect taste and texture, gooey with a slight chew and super soft they literally melt in your mouth.
- Vegan: These are one of my favorite vegan chocolate chip cookies and the taste is so perfect, non-vegans wouldn’t even know it’s a vegan cookie.
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.
- Melted Butter: For this recipe I used Miyokos butter and it needs to be 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 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 tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
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.
- Chopped nuts: If you’d like you can add a little crunch to these tasty, chewy Eggless Chocolate Chip Cookies feel free to grab any of your favorite nuts or try a handful of walnuts, pecans, almonds, macadamia nuts, I would chop them up a little before adding into this eggless cookies mixture.
- More Chocolate: These vegan cookies are made without eggs and taste absolutely perfect the way they are, but if you love chocolate and you’d like an extra chocolaty taste throughout the cookie, feel free to add additional sweet chocolate chips into the mixture or you can sprinkle chips right on top of the cookies.
- Plant Milk: Feel free to use any kind of plant milk you like for this chocolate chip cookies recipe. I like oat milk the best because of the neutral taste.
How to make these Eggless Chocolate Chip Cookies:
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. Place in the Fridge for 30 minutes to chill.
Step 4: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce 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
- 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.
- Storing: Storage for this eggless cookie recipe is easy, for the counter use a sealed container for about 1 week. You can also put some in the freezer before baking (rolled balls) or fully baked cookies, just pop them in an airtight container for up to 3 months.
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 the best vegan cookies ever. Super soft and chewy, studded with chocolate chips and best of all completely vegan, no eggs, dairy free and the sure to be your new favorite eggless chocolate chip cookie.
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Ingredients
- ¾ cup vegan butter melted and cooled (170 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. (85 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
- 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.
- Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce 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
Butter: I like to use Miyokos.
Yogurt: I like the So Delicious brand.
Chocolate: I like Enjoy Life, Pascha, Toll House plant based and Endangered Species chocolate bars.
Measuring the butter: If you do not have 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. I also recommend using a kitchen scale if you have one. 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 cup 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 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works). You can also freeze the dough by scooping them out into cookie balls 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 an hour or in the fridge overnight, then bake according to directions.
Nutrition
Calories: 225kcal | Carbohydrates: 44g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 93mg | Potassium: 42mg | Fiber: 2g | Sugar: 25g | Vitamin A: 0.4IU | Calcium: 45mg | Iron: 2mg
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