GUYS. Guys guys GUYS. These cookies. They’re just so PERFECT. And did I mention? They’re completely egg-free!
Eggless chocolate chip cookies are the perfect thing to make when the cookie craving hits and you don’t have any eggs in the house. Perhaps you are vegan or pure vegetarian, in which case you don’t eat eggs. If so, this chocolate chip cookie recipe is the one for you!
And I haven’t mentioned the best part of this eggless cookie recipe yet. No eggs = no salmonella risk which means WE CAN EAT THE COOKIE DOUGH. Yay!
Why you’ll love this recipe
I just know you’ll love this recipe! It:
- Satisfies your cookie craving in minutes
- Simple to prepare with store-cupboard ingredients
- Egg-free AND vegan friendly
- The PERFECT vessel for your favourite mix-ins!
How to make vegan chocolate chip cookies step-by-step:
Cream together the butter, white sugar and soft light brown sugar in a bowl until fluffy (photo 1). Add the remaining ingredients to form a cookie dough (photo 2). Add in the mix-ins of choice – I like chopped dark chocolate and macadamia nuts (photo 3).
Stir in the mix-ins until combined (photo 4). Then scoop out tablespoonfuls of the dough onto a tray lined with greaseproof paper and top with more chocolate (photo 5). Bake for 8-10 minutes at 180°C/ 350°F until slightly golden at the edges (photo 6). Enjoy warm!
Oh, and don’t forget to lick the bowl 🙂
How to make perfect cookies every time:
- Use both white and soft light brown sugar. This will give the cookies a perfectly chewy interior!
- Cook no more than 6 cookies on one tray. If you put the cookies too close together on the tray, they will melt into a giant (but still delicious) cookie. To avoid this, cook no more than 6 cookies on one tray.
- Slightly underbake the cookies. For perfectly gooey chocolate chip cookies, you’ll want to underbake them slightly. Once the edges are just golden, the cookies are done. And remember, they’re egg-free, so no salmonella risk here!
- Make extras! Because if your house is anything like mine, they’ll be gone in an instant.
If you love chewy cookies like these, you’ll love my fudgy vegan brownie cookies too!
FAQ
I highly recommend adding the espresso powder to your cookies. You won’t be able to taste the coffee – it just give the cookies a rich flavour. However, if you prefer to omit it, you can.
Yes! To make these cookies vegan, simply swap the milk for dairy-free milk and use a chocolate which is vegan friendly.
If you have leftover cookies (in which case I admire your self-control), you can store them in an airtight container at room temperature for 2-3 days. You can also reheat them in a low-heat oven for 5 minutes or in the microwave for 10-20 seconds.
Yes! The best way to freeze cookies is to portion out the dough into balls and store them in a plastic bag in the freezer. When the cookie craving hits, simply heat up as many cookies as you’d like! Note that as the dough is frozen, the cookies will take 2-3 minutes longer to cook.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
More chocolate recipes:
Eggless Chocolate Chip Cookies
Leave a Review Print RecipeIngredients
- ¼ cup/ 50 grams Margarine
- ¼ cup/ 50 grams Soft Light Brown Sugar
- 2 tbsp Caster Sugar
- ½ tsp vanilla Extract
- ¼ tsp Espresso Powder
- ½ cup/ 100 grams Plain Four
- ½ tsp Baking Powder
- 1 tbsp Cornflour aka cornstarch. can sub custard powder
- 1 ½ tbsp Milk
- 1 ½ oz/ 45 grams Dark Chocolate roughly chopped
- 1 oz/ 30 grams Macadamia Nuts optional
Instructions
- Preheat the oven to 180°C/ 350°F.
- Cream together the margarine, brown sugar, and white sugar in a bowl until fluffy.
- Add the vanilla extract and espresso powder and stir together.
- Stir in the flour, baking powder, and cornflour. Add the milk to help form the dough.
- Mix in the chocolate and nuts if using, reserving some to sprinkle on top.
- Portion out tablespoonfuls of the dough onto a baking tray lined with greaseproof paper. Put no more than 6 cookies on one tray.
- Top the cookie dough balls with the remaining chocolate and nuts.
- Bake for 8-10 minutes until the edges are just golden. Enjoy warm!
Notes
- Baked cookies will keep in an airtight container for 2-3 days.
- Reheat the cookies in the microwave for 10-20 seconds or in a low-heat oven for 5 minutes.
- You can freeze the cookies before baking for up to 1 month, and heat up on demand. Note that they will take 2-3 minutes longer to cook this way.
I love a good chocolate chip cookie recipe. Your’s look tasty. I cannot wait to try it. Thanks for sharing.
Thanks Mirlene – hope you enjoy!
These look so amazing. I am looking forward to making these for a friend who has a egg allergy.
I hope you enjoy them as much as I do Krissy! p.s save me
onefive?You had me at ‘you can EAT the cookie dough!’ haha. I also love the suggestion to underbake them slightly – soft and chewy cookies are the best!
Hehe isn’t that REALLY why we make cookies?!
These look oh so delicious!! Love that they are eggless – yum!
Thanks Sapana – hope you have a great week!
These cookies look so delicious and perfect for kids’ summer vacation! Can’t wait to try this recipe!
Hope you enjoy Natalie!
These were great! I removed the espresso powder and add a bit more milk but they tasted amazing! Need to experiment with a few flavours now 🙂
I’m so glad you like them Vishal! Let me know which flavours you try 🙂
Was a really good cookie. Easy to make and just enough to satisfy a craving. I made half with out chocolate and it was good.
Oh I’m so glad you liked them Michelle!
I didn’t have any chocolate I used frozen blueberries, sliced almonds and added a handful of oats. I also left out the espresso, they were absolutely delish!!
Sounds amazing! Glad you liked them 🙂