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    Cooking Gorgeous » Recipes » Pastries & Sweets

    Eggless Chocolate Chip Cookies

    Published: Nov 3, 2021 · Modified: Nov 3, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Thick & super crunchy Eggless Chocolate Chip Cookies are extremely addictive with a rich, sweet, and nutty flavor.

    They are very easy to make and ready in a short period of time.

    You definitely will impress everyone with this recipe, including the soft & chewy cookie lovers.

    showing the inside of a Chocolate chip cookie
    Jump to:
    • Difference Between Shortbread and Butter Cookies
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Eggless Chocolate Chip Cookies

    Same as my other eggless cookie recipes Turkish Apple Cookies (Elmali Kurabiye) and Walnut Cookies, these delicious chocolate chip cookies don't contain any eggs and are made with icing sugar instead of brown sugar.

    Eggs and brown sugar are two ingredients that give a dense and chewy texture to a cookie.

    Removing the egg and using icing sugar makes these cookies crumbly and delicious.

    We all have different tastes and not everyone is a big fan of chewy & soft in-the-middle cookies.

    So if you are after a more crumbly - crispy cookie with a dense chocolate taste, that's the perfect recipe for you!

    If you love chewy & soft in-the-middle cookies, check out my Gluten-free Pumpkin Cookies, Key Lime Cookies with Glaze, and Chocolate Chip Cookies without Brown Sugar recipes, the perfect treats that everyone will love!

    freshly baked eggless chocolate chip cookies

    Difference Between Shortbread and Butter Cookies

    The three basic ingredients of all types of cookies are butter, sugar, and flour.

    The proportions and how they are combined with other ingredients and even how they are baked make a difference.

    Shortbread cookies have a higher butter ratio to flour than butter cookies which makes them more crumbly and fragile.

    Why This Recipe Works?

    • Chocolate Chip Cookies without eggs are ready in 45 minutes including the refrigerating time!
    • You only need 6 ingredients that you probably have in your fridge/pantry.
    • It is a great recipe for beginners as it is extremely easy to make them.
    • These extremely delicious and addictive Eggless Chocolate Chip Cookies are suitable for people with egg allergies.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    This simple & straightforward recipe requires only six ingredients.

    Labelled picture of ingredients for eggless chocolate chip cookies
    • Butter - This recipe requires softened unsalted butter. Keep your butter at room temperature for a couple of hours (depending on the room temperature) until it is soft enough to become fluffy when beaten with sugar.
    • Icing Sugar - Using icing sugar instead of brown sugar keeps the cookies soft and tender. It has a tiny bit of cornstarch and a powdery consistency which gives a more crumbly texture to the cookies.
    • Plain white flour - It is also known as all-purpose flour. It is perfect for making cakes, cookies, pastries, and thickening sauces. Sift it before using it in your pastries.
    • Chocolate chips - Use a good quality chocolate chip, dark or milk depending on what you like most. You can also cut the chocolate bar into pieces instead of using chocolate chips.
    • Walnuts - Baking with nuts is a great way to add flavor and texture to your cookies. Use pecan nuts, pistachios, or almonds if you prefer. Lightly toast them for a more intense flavor before adding them to your baked goods.
    • Vanilla paste - I use organic vanilla bean paste or extract for a deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.

    Step-by-Step Instructions

    It is very easy to make these delicious cookies and to achieve the best results, you need to follow a few simple steps:

    Beat on medium speed the softened butter with icing sugar in a bowl of a stand mixer or handheld mixer for 2 to 3 minutes.

    softened butter is mixed with sugar until fluffy

    Add the vanilla extract and beat them for another minute, until all nicely combined.

    beating the softened butter and icing sugar until combined

    Add the flour, chocolate chips (or chopped chocolate pieces), and walnuts into the bowl and beat on low speed just enough to combine and it forms a dough.

    adding the flour, chocolate chips and walnuts into sugar and butter mixture

    Turn the dough into a ball, transfer it to a bowl, and then refrigerate for 15 minutes.

    This step is necessary to avoid the cookies spreading too much while baking them.

    the dough is shaped into a ball

    Preheat the oven to 180° C (360° F) and line 2 baking trays with silicon paper.

    Take a heaping ice cream scoop of cookie dough (approximately 50 grams) and then shape it into a ball.

    shaping the cookies with an ice cream scoop

    Gently press on the cookie ball to flatten it and place it on a baking tray.

    Repeat this process until you use up all the cookie dough. This recipe should yield approximately 20 cookies.

    Bake the cookies for 20-22 minutes until they are slightly browned on the sides.

    Chocolate chip cookies are baked until slightly brown

    Top Tips From the Chef

    • If you forget to soften your butter at room temperature or don't have time for it, there is a quicker way to do it! Fill a big glass jar with boiling water until the jar gets hot and then pour the water out. Place the jar over the butter for a few minutes until it is softened.
    • Cookie recipes can be tricky, and measuring ingredients by weight using a kitchen scale is best to ensure perfect results.
    • Don't overmix the flour and wet ingredients, fold everything together until just combined and no flour pockets remain. 
    • Refrigerate the dough for a minimum of 15 minutes before shaping it to avoid spreading too much while baking. It also helps develop the flavor!
    • Don't overcook the cookies, keep an eye on them while they are baking. They need to be cooked just until the edges begin to turn golden brown. It is okay if the centers look pale as they will continue to bake as they cool. 

    Recipe FAQs

    How to store eggless chocolate chip cookies?

    You can store these eggless cookies in a cookie jar or a sealed container for up to 5 days at room temperature. If you want to keep them longer, you can refrigerate them for up to a week in a sealed container.

    Can I freeze these cookies?

    Yes, you can freeze both before and after baking.
    To freeze the cookie dough, simply shape it into balls, place them on a parchment-lined baking sheet, and put them in the freezer.
    Once frozen, put them in an airtight container and keep them in the freezer for up to 6 months.
    You can also freeze the leftover baked cookies in an airtight container for up to 6 months.

    What if my eggless cookie dough is too soft?

    If your cookie dough feels too soft to shape, chill your dough for another 10-15 minutes before scooping it into balls.

    Can I make these cookies vegan?

    Yes, to make these cookies vegan-friendly, simply replace the butter with vegan butter and use vegan chocolate chips.

    Related Recipes

    For more delicious chocolatey delicious recipes why not try:

    • Chocolate &strawberry mini tarts
      Chocolate Strawberry Tartlets
    • Golden and crispy chocolate and tahini filled pastries
      Chocolate Pastry Rolls
    • moist banana bread with chocolate slices
      Banana Bread With Chocolate Chips
    • vegan double chocolate chip muffins with walnuts and bananas
      Vegan Chocolate Chip Muffins

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these crumbly and delicious Eggless Chocolate Chip Cookies as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    chocolate chip cookies without egg

    Eggless Chocolate Chip Cookies

    Ayla Clulee
    Thick & super crunchy Eggless Chocolate Chip Cookies are extremely addictive with a rich, sweet, and nutty flavor. 
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Refrigerating time 15 minutes mins
    Total Time 45 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American, british
    Servings 20 Cookies
    Calories 231 kcal

    Equipment

    • 1 Cuisinart mixer
    • 1 kitchen scale
    • 1 large baking sheet
    • 1 sifter
    • 1 measuring spoons

    Ingredients
     
     

    • 250 g unsalted butter (softened)
    • 100 g icing sugar
    • 1 tablespoon vanilla extract
    • 400 g plain white flour / all-purpose flour (sifted)
    • 125 g chocolate chips or pieces (milk or dark)
    • 100 g walnuts (chopped)

    Instructions
     

    • Beat on medium speed the softened butter with icing sugar in a bowl of a stand mixer or handheld mixer for 2 to 3 minutes.
    • Add the vanilla extract and beat them for another minute, until all nicely combined.
    • Add the flour, chocolate chips, or pieces and chopped walnuts into the bowl and beat on low speed just enough to combine and it forms a dough.
    • Turn the dough into a ball, transfer it to a bowl and refrigerate for 15 minutes.
    • Preheat the oven to 180° C (360° F) and line 2 baking trays with silicon paper.
    • Take a heaping ice cream scoop of cookie dough (approximately 50 grams) and shape it into a ball.
    • Gently press on the cookie ball to flatten it and place it on a baking tray.
    • Repeat this process until you use up all the cookie dough. This recipe should yield approximately 20 cookies.
    • Bake the cookies for 20-22 minutes until they are slightly browned on the sides.

    Notes

    • If you forget to soften your butter at room temperature or don't have time for it, there is a quicker way to do it! Fill a big glass jar with boiling water until the jar gets hot and then pour the water out. Place the jar over the butter for a few minutes until it is softened.
    • Cookie recipes can be tricky, and measuring ingredients by weight using a kitchen scale is best to ensure perfect results.
    • Don't overmix the flour and wet ingredients, fold everything together until just combined and no flour pockets remain. 
    • Refrigerate the dough for a minimum of 15 minutes before shaping them to avoid them spreading too much while baking. It also helps develop the flavor!
    • Don't overcook the cookies, keep an eye on them while they are baking. They need to be cooked just until the edges begin to turn golden brown. It is ok if the centers look pale as they will continue to bake as they cool. 
    • You can store these eggless cookies in a cookie jar or a sealed container for up to 5 days at room temperature. If you want to keep them longer, you can refrigerate them for up to a week in a sealed container.

    Nutrition

    Calories: 231kcalCarbohydrates: 22gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 3mgPotassium: 46mgFiber: 1gSugar: 7gVitamin A: 314IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Natalie

      January 04, 2022 at 4:06 pm

      5 stars
      The cookies were really good and turned out perfect.

      Reply
    5 from 2 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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