Best Eggless Chocolate Chip Cookies Recipe in 20 Minutes

Eggless chocolate chip cookies are something that shouldn’t miss from your kitchen because they are an absolute treat. 

The crispy layer outside and the chewy and soft texture inside will simply blow your mind. And since these no egg cookies are so easy to prepare, you will want to make them very often.

Every week maybe.

There are plenty of ways you can enjoy the eggless cookies: as a snack, with your morning coffee, as a dessert accompanied by a scoop of ice cream. Or you may even pack them and tie with a ribbon and offer as a gift to a friend.

Eggless Chocolate Chip Cookies Recipe

Short History of Chocolate Chip Cookies

Treats resembling vanilla cookies date back from 7th century A.D., from Persia. Persia was one of the first countries where sugar was cultivated. 

The Persian Empires was well known for its luxurious cakes and pastries. This type of sweet treats was preferred by many people, especially travelers. They were considered portable food and had an extended storage life.

These qualities made them a perfect “to go” food and you could find them on the board of any ship that left the harbors. The biscuits lasted for months and even years if stored under the right conditions.

You should know that not everyone could be a baker during the 17th and 18th century in Europe. This profession was carefully controlled and managed through several professional associations and guilds. The road to becoming a master baker was long and difficult.

This job required years of apprenticeship and the one who wanted to be a baker had to be apprentice at first, journeyman, and only at the end of these years he could be a master baker with the right to prepare baked goodies.

The good thing about the guilds is that the authorities were able to regulate the quality and quantity of baked products.

After the Industrial Revolution in the 19th century, the technology improved. The result was that the variety of sweet and savory biscuits increased and people could enjoy more types of butter cookies, for example. 

However, the ingredients remained pretty much the same: wheat flour, sugar and fats such as oil or butter.

The cookies were brought to America by the Scotch, English and Dutch immigrants.

The simple American vanilla cookies look a lot like Scotch shortbread or English teacakes. The housewives from Southern America were very proud of their cookies and called them tea cakes. They were made with very fine butter.

The taste was delicious and didn’t need any additional flavor. The cooks only add a few drops of rose water from time to time.

In the first American cookbooks, cookies didn’t get a place of their own. They were only mentioned at the end of each cake chapter by various names, such as Plunkets, Jumbles or Cry Babies which had nothing to do with those simple treats.

Ruth Graves Wakefield invented the first chocolate chip cookie in 1937. She ran the Toll House Restaurant in Whitman, Massachusetts. She used a recipe for “Butter Drop Do” cookies. 

This was an old recipe which dated back to colonial times and was asking for baker’s chocolate. Since one day Ruth was lacking this ingredient, she chopped a chocolate bar and folded the chunks into the cookie dough. She thought that the chocolate would melt and combine with the dough.

But to her surprise, the bites kept their shape. Those cookies became a sensation soon. Ruth gave them a name: Toll House Crunch Cookies

The guests of inn were delighted by the sweet treats and the cookies soon became very popular. Therefore, the recipe was published in a newspaper from Boston, but also other newspapers from England put it out.

Nowadays, we may find hundreds of vanilla cookies recipes all over the United States. Each memorable event can be noticed in some cookie recipe. The cultivation of the oranges in the West brought them in certain recipes. The appearance of corn flakes led to cereal cookies. Coconuts brought from the South made their way into other recipes.

How to Make Cookies without Eggs?

Eggs can be an important ingredient in a cookie recipe

But there are many people who want to reduce the egg consumption due to some health issues. Or other people who are intolerant or allergic to egg whites or egg yolks or both. 

This does not mean that they can’t still enjoy these little goodies. On the contrary. The following recipe will help you bake the best egg free cookies. If you enjoy it, we suggest making other eggless recipes such as eggless banana bread!

Since the eggs have the role of binding ingredients and keeping them all together, you might argue that the dough will be crumbly and not chewy as a perfect cookie should be.

And you are right! 

I had to cook them several times and play a bit with the quantities in order to get what I wanted. But the effort was so worth it.

These are the ingredients you will need for eggless chocolate chip cookies:

white and brown sugar mix
Add milk and vanilla extract
Fold in the chocolate chips
  • Butter – this is one of the most important ingredients for the recipe. It can be substituted with ghee or vegan butter, if you want vegan eggless cookies. When using ghee, you will need to set the dough aside for 10-15 minutes at room temperature. It will soften a bit so you will be able to scoop it.
  • Sugar – I advise you to use both white and brown sugar. Molasses will keep the cookies chewy and will add a lot of flavor.
  • Baking powder – don’t use too much of this because the final purpose is not the make the eggless chocolate chip cookies rise a lot but to be fluffy, light and chewy.
  • Water or milk – in case you don’t have milk, water and cornstarch will give a nice texture to your no egg cookies.
  • Vanilla – I can’t imagine a great cake without vanilla. This aroma accompanied the desserts I ate during my entire life and I can’t give it up in this case either. I prefer using pure vanilla extract for this recipe. Did you know that you can prepare your own extract? You only need some vanilla pods (around 5-6) and good alcohol such as vodka, brandy, bourbon or rum. It is true that it takes at least half a year for the pods to macerate but the result is better than any product you will find in the stores.

Butter Cookies Recipe without Eggs - Useful Tips

  • Use a good mixer because the butter needs to be really creamy so it will give a fluffy texture to the dough.
  • You will need one or more baking trays for the vanilla cookies. Grease with a bit of butter and then flour it well. Place the tray over the sink and pat it well on the bottom to remove the excess flour. Another option is to line it with parchment paper.
  • Place the baking tray on the middle rack of the oven. In case you have more trays you will need to bake one at a time. Baking no egg cookies on the bottom or upper rack of the oven will give them a larger amount of heat and they will spread too much. You may try rotating them during the process but they won’t bake evenly. So the best choice is to repeat the process with each tray. It is easy to do that because it only takes 10-12 minutes to bake a batch of cookies without eggs.
Scoop on the tray
  • Do not overcook these goodies. Check for the top: it just needs to feel set. The edges should be slightly golden. Take the tray out of the oven the moment you notice these signs. Set it aside for about five minutes. The eggless chocolate chip cookies will keep cooking a bit even if they are not over high heat anymore.
  • After removing the tray from the oven and setting aside for five minutes, transfer the cookies to a wire rack. The air that circulates on all sides helps the vanilla cookies remain a bit crisp.
  • Remember to let the cookies without eggs cool completely before serving them. They will set a lot during this cooling process.

Eggless Chocolate Chip Cookies Recipe

Best Eggless Chocolate Chip Cookies Recipe in 20 Minutes

This recipe offers you the best eggless chocolate chip cookies ever. You will be delighted by their soft and chewy inside texture pairing well with the light crisp outer layer.
Prep Time: 10 minutes
Cook Time: 12 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cookies, Cookies, Eggless Cookies
Servings: 12
Calories: 140kcal

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 1 stick butter, soften to room temperature
  • ½ tsp baking powder
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 tbsp cornstarch
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 2 tbsp water or milk
  • ½ cup unsweetened chocolate chips

Instructions

  • Preheat the oven to 350F at least 10 minutes prior to baking the cookies.
  • Grease and flour a baking tray or line it with parchment paper.
  • Mix together the all-purpose flour, baking soda, cornstarch and salt in a bowl. Whisk until well combined and set aside.
  • Place the softened butter in another bowl. Use a standing mixer or wire whisk to beat it until smooth and creamy.
  • Bring in both types of sugar: white and brown. Mix again on medium speed until everything becomes fluffy.
    white and brown sugar mix
  • Add milk and vanilla extract. Whisk again until well incorporated.
    Add milk and vanilla extract
  • Stir in the dry ingredients mixture, mixing continuously until evenly incorporated.
  • Fold in the chocolate chips using a spatula.
    Fold in the chocolate chips
  • If the dough seems soft or sticky or both, don’t worry! Place it in the fridge for about half an hour so the butter inside will harden a bit.
    Mixing chocolate
  • If you don’t have time to wait for the dough to sit in the fridge, just scoop it on the tray, leaving enough space between the butter cookies (about 2 inches) because they will spread while cooking. Otherwise you can make small balls of dough (1-inch size) and also make sure to keep a short distance between them. Flatten them a bit with the back of your hand.
    Scoop on the tray
  • Bake for 10-12 minutes. Check for the top to be set and the edges slightly golden. Remove immediately from the oven so you don’t overcook them.
  • Leave the eggless chocolate chip cookies in the tray for 5 minutes, and then transfer to a wire rack to cool completely. They will set during the cooling process and will reach the desired texture.

Notes

  • If you want to make the cookies vegan, replace the butter with vegan butter. Also use almond milk instead of cow milk.
  • There is also the option of cooking gluten-free vegan egg free cookies. The best news is that they won’t be also taste-free! In fact, they remain as delicious as their non-vegan relatives. Instead of all-purpose flour, use a gluten-free flour mix or even gluten-free oat flour. The required quantity will be about 1 ¼ cups gluten-free flour. Be sure to measure it for accurate results.
  • There is the option of making the dough ahead of time. Make small balls out of the dough and place them on a plate. Take the plate to the freezer. Once the dough balls are frozen, transfer to a ziplock bag and keep them inside. they will last there for about six months. When baking, add a few minutes to the cooking time, there is no need to previously defrost them.
  • After baking the eggless cookies, they can be kept at room temperature for about one week if properly stored in an airtight container.
  • You can also freeze these cookies without eggs for up to three months. This is in case there are some left and you want to enjoy them later.
  • Serve the vanilla cookies near your morning coffee, with just a bit of whipping cream on top. Or enjoy them as a snack or dessert. When accompanied with a scoop of vanilla or chocolate ice cream, they will taste divine. Being so small, you may take the butter cookies on a hike or for a family long drive. I’m pretty sure your kids will thank you for that. Haven’t done that, I know from a friend… Just kidding!
  • Anyway, it doesn’t matter how you serve the egg free cookies, just enjoy them!

Nutrition

Calories: 140kcal | Carbohydrates: 18.4g | Protein: 0.9g | Fat: 7.8g
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