Name: Eggless Chocolate Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/4 cup milk; 1 teaspoon vanilla extract; 1/2 cup chocolate chips

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If you’ve ever needed a tried-and-true treat that everyone can enjoy—whether you’re baking for a friend with allergies, aiming for a lighter dessert, or simply craving something delightfully chocolaty—look no further than these Eggless Chocolate Cookies. They deliver a lusciously fudgy bite, brimming with rich cocoa and melty chocolate, without a single egg in sight. Perfectly crisp at the edges and irresistibly soft in the center, these cookies will become your new go-to, no matter the occasion!

Eggless Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

Part of the charm of Eggless Chocolate Cookies is how approachable and familiar the ingredients are—nothing fancy, just classic pantry staples that combine to make chocolate magic. Each element works together, creating cookies that are as decadent in flavor as they are simple in method.

Unsalted butter (1/2 cup, softened): Softened butter creates that dreamy melt-in-your-mouth texture and helps give the cookies their tender crumb.
Granulated sugar (1/2 cup): Essential for sweetness and just the right amount of crispness at the edges.
Brown sugar (1/4 cup): Adds a hint of caramel flavor and helps keep the cookies moist and chewy.
Milk (1/4 cup): Since there are no eggs, milk keeps the dough cohesive and luscious—use regular or non-dairy for a vegan twist!
Vanilla extract (1 teaspoon): Brings warmth and depth that pairs beautifully with chocolate.
All-purpose flour (1 cup): An essential base that gives structure to the cookies without making them dense.
Unsweetened cocoa powder (1/4 cup): Provides that rich, chocolatey punch that makes these cookies downright irresistible.
Baking soda (1/2 teaspoon): Helps the dough spread and rise a touch, giving them their signature texture.
Salt (1/4 teaspoon): Just a pinch enhances all the flavors and prevents the cookies from being flat or overly sweet.
Chocolate chips (1/2 cup): The perfect finishing touch for gooey chocolate pockets in each bite—choose semi-sweet, dark, or even vegan chips if you like.

How to Make Eggless Chocolate Cookies

Step 1: Preheat and Prepare

Start by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures even baking and guarantees that your Eggless Chocolate Cookies will lift right off the tray—no sticking, no crumbling!

Step 2: Cream Together Butter and Sugars

In a large mixing bowl, cream the softened unsalted butter with the granulated and brown sugars until the mixture turns light and fluffy. Don’t rush this process, as this step is the secret to tender cookies with a lovely texture—it usually takes 2–3 minutes with a sturdy spatula or hand mixer.

Step 3: Add Milk and Vanilla

Stir in your milk and vanilla extract, mixing until everything is perfectly integrated. The milk works to bind the dough together in place of eggs, while vanilla infuses every bite with a comforting, aromatic note.

Step 4: Combine Dry Ingredients

Whisk together your flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl. This extra step ensures that all the dry elements are evenly distributed, preventing any pesky lumps of cocoa or flour in your finished cookies.

Step 5: Bring the Dough Together

Gradually add the dry ingredients to your wet mixture, stirring gently after each addition. You want a soft, uniform dough—don’t overmix, or you risk tough cookies. When you can’t see any more streaks of flour, you’re ready for the best part.

Step 6: Stir in Chocolate Chips

Fold in the chocolate chips for added pockets of melty richness. This is the touch that sets Eggless Chocolate Cookies apart—every bite is punctuated by gooey chocolate, elevating the texture and flavor.

Step 7: Portion the Dough

Scoop out tablespoon-sized portions and arrange them on your prepared baking sheet, leaving about 2 inches between cookies. This gives them space to spread without colliding, ensuring beautifully uniform cookies.

Step 8: Bake to Perfection

Bake for 10–12 minutes, or until the edges are set but the centers still look just a bit soft. The heavenly aroma of chocolate will tell you you’re on the right track! Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely and set their chewy texture.

How to Serve Eggless Chocolate Cookies

Garnishes

A light sprinkle of flaky sea salt or a dusting of powdered sugar takes Eggless Chocolate Cookies from wonderful to show-stopping! If you’re feeling festive, drizzle with extra melted chocolate or add a few colorful sprinkles while they’re still warm.

Side Dishes

Pair these cookies with a tall glass of cold milk (dairy or oat milk both work wonders), or serve alongside a scoop of your favorite ice cream for a classic dessert combo. Coffee or hot cocoa also turns these cookies into a cozy treat for any time of day.

Creative Ways to Present

Stack Eggless Chocolate Cookies in a glass jar and tie with ribbon for a simple homemade gift. For parties, sandwich a scoop of ice cream between two cookies for instant ice cream sandwiches, or crumble them on top of yogurt or mousse for a crunchy, chocolaty topping.

Make Ahead and Storage

Storing Leftovers

Keep your Eggless Chocolate Cookies extra fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days—if they last that long! If you notice them starting to dry out, pop a slice of bread in the container to help retain moisture.

Freezing

Eggless Chocolate Cookies freeze beautifully. Once baked and cooled, stack them in a zip-top freezer bag (with parchment between layers) and freeze for up to 2 months. You can also freeze the unbaked dough as pre-scooped balls to bake off a few at a time whenever a chocolate craving strikes.

Reheating

To revive that just-baked goodness, simply warm cookies in a 300°F (150°C) oven for 4–5 minutes, or microwave for about 10 seconds. Warm cookies will regain their soft, melty centers, making them taste like they came fresh from the oven.

FAQs

Can I make these Eggless Chocolate Cookies vegan?

Absolutely! Substitute plant-based butter and your favorite non-dairy milk to make them completely vegan. Double-check that your chocolate chips are dairy-free as well, and you’ll have scrumptious vegan treats in no time.

What if I don’t have brown sugar?

You can use all granulated sugar in a pinch, but brown sugar adds moisture and depth. If you want to mimic the flavor, try adding a teaspoon of molasses to your granulated sugar before creaming with butter.

Will these cookies spread a lot during baking?

They spread moderately—just enough to achieve that classic cookie shape. Be sure not to crowd your baking sheet, as giving the dough space results in prettier, evenly baked cookies.

Can I add nuts or dried fruit?

Definitely! Chopped walnuts, pecans, or even dried cherries are all fantastic in Eggless Chocolate Cookies. Just fold in up to half a cup with the chocolate chips for extra texture and flavor.

How can I make extra chewy Eggless Chocolate Cookies?

For an extra chewy texture, slightly underbake the cookies and let them finish setting on the baking sheet. You can also use more brown sugar than granulated sugar for that signature chewiness.

Final Thoughts

There’s nothing quite as comforting and crowd-pleasing as a batch of homemade Eggless Chocolate Cookies. Whether you’re baking for loved ones or just want a sweet pick-me-up, give these a try and share the chocolatey joy—they might just become your new house favorite!

Eggless Chocolate Cookies Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 22 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Eggless Chocolate Cookies that are perfect for those who love the taste of chocolate but prefer a recipe without eggs. These cookies are easy to make and satisfy all your chocolate cravings!

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup milk
1 teaspoon vanilla extract

Additional:

1/2 cup chocolate chips

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Stir in the milk and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix the Dough: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until edges are set.
Cool and Serve: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.