Eggless Chocolate Chip Cookies
This is the best recipe for Eggless Chocolate Chip Cookies! All you need is one bowl, some baking staples, and some Flax Seed.
Easy, delicious, and you’d never know there was anything missing! These are the best chewy chocolate chip cookies!
First thing you probably want to know: How do you make cookies without any eggs? In this recipe, I substituted in a “Flax Egg” instead. It works as a binder to keep the cookies together instead of an egg; they come out perfectly. These cookies have a truly incredible soft and chewy texture.
What is a Flax Egg?
Its a mixture of ground flax seed and water that forms into a gel. It works as a binder in baking, similar to an egg. It doesn’t work in every recipe that calls for eggs, but happy to report it works wonderfully here!
How to make a Flax Egg
To make a Flax Egg, simply mix your ground flax seed and warm water together in a small bowl. Set in the fridge for at least 5 minutes, or up to a few hours. You will notice it thickens as it sits – give it a good stir again before you use it!
By the way, if you don’t have Flax Seed or Eggs, you could also try these No Egg Chocolate Chip Muffin Recipe from Plant Based Fork! Very minimal vegan ingredients, and they turn out so fluffy and delicious!
How to Make your Chocolate Chip Cookies without Eggs
Now that you’ve made your egg replacement, time to make these egg-free cookies!
There are no real tricks beyond having the right egg substitution. Now you just make your cookies as you would any regular chocolate chip cookie recipe. For this recipe, I got my inspiration from the Perfect Chocolate Chip Cookie recipe from Pinch of Yum, which is linked in the recipe card below.
First things, melt your butter. You can use your oven, but I love to use my microwave for this step to keep things easy.
Mix well with your sugars and vanilla. Then, add in your gelled flax egg and mix that in as well.
You could use a lot of elbow grease for this step, or use a Hand Mixer for 30 seconds – 1 minute. I use this Hand Mixer that I bought off Amazon for less than $20 (affiliate link).
Gently fold in your chocolate chips and walnuts, if you are using them. You could also use chopped pecans or almonds.
To keep it nut free, simply leave out walnuts and just add more chocolate chips!
Pro tip: Use a mix of mini chocolate chips and regular size ones. This will create an amazing texture in every bite!
Another cookie baking tip: Use a cookie scoop to measure and scoop your dough. This ensures evenly sized cookies and help you shape them. You want to make sure your dough is formed into balls too, because they will spread A LOT (as you can see in the before and after photo below).
I recommend this cookie scoop.
And there you have it, the best, easiest, most delicious chocolate chip cookies made without any eggs!
I might even say these are the best Chocolate Chip Cookies anyways, whether you have eggs on hand or not.
So try them out and let me know: Are you Team Regular Egg or Team Flax Egg?
FAQ About Eggless Chocolate Chip Cookies
You can substitute a Flax Egg in the eggs place, depending on the recipe!
They may not stick together, and they will probably not rise as much. If you use an alternative binder like flaxseed, you will get a flatter cookie, but it will be in tact and delicious.
Sure can! You can sub in 3 tablespoons of maple syrup, or use coconut sugar in its place. Or, add 3 tablespoons of regular sugar.
Yes! Even its just for a couple hours. If you bake these straight from mixing them, the butter will be too warm and the cookies will spread too much. Also, the longer they sit, the more the flavors all come together to produce a really delicious cookie.
For a lot of reasons! You could be making them for someone with an allergy, or you may have used up all your eggs in a Kale Strata. Also, maybe you just want to make these cookies because they are seriously amazing, even if you have eggs on hand!
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More Delicious Recipes with No Eggs
If you make this recipe, kindly rate it and leave a review for other visitors! Tag me in your creations on Instagram @thegranoladiaries and I will repost!
- 2 tablespoon flaxseed meal + 5.5 tablespoon water
- 16 tablespoons unsalted butter (2 sticks)
- 1 1/2 cup white sugar
- 3 tablespoon brown sugar
- 2 teaspoons vanilla
- 2 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped walnuts, optional
- Make yout Flax Egg: Mix ground fllax seed and water in a small bowl. Set in the fridge for at least 5 minutes.
- Melt your butter in the microwave or oven until it is just over half melted. If microwaving. use 30 second increments and check on it. Allow it to cool back to room temperature.
- Add the white sugar, brown sugar, and vanilla extract. Cream with a hand mixer for about 1 minute, until a pale cream forms.
- Add in your flax egg and mix on low for about 1 minute.
- Add in your flour, baking soda, and salt. Beat on low for about 1 minute, until incorporated. Use a silicone spatula to scrape down the sides.
- Lastly, fold in your chocolate chips and walnuts (if using). Cover bowl with plastic wrap and put in the fridge for at least 1 hour, up to 48 hours.
- When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper and roll about 2 tablespoons of dough into a ball. Place them a few inches apart since they will spread - you can use multiple baking sheets or bake in batches. Bake for 8 - 10 minutes, remove when the edges start to gain some color. The cookies will look a little puffy and not quite down, but TRUST ME. Let them cool for 2 - 5 minutes and they will finish caramelizing and solidifying outside the oven.
This recipe is inspired by These Chocolate Chip Cookies from POY
If you don't like walnuts in your chocolate chip cookies, leave them out!
For a delicious finishing touch, sprinke some Maldon Sea Salt on top of the cookies
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Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 108mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
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