Easy Eggless Chocolate Chip Cookies

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These simple eggless chocolate chip cookies are soft, chewy and perfectly fudgy! I like my cookies nice and thick and gooey, and these are no exception! Plus, they’re super easy to make with no weird or wonderful ingredients. After all, the best cookies are ones that don’t take too long to make!

Now, it’s no secret that I’m a cookie-lover, so once quarantine started and it became difficult to get eggs I started working on this recipe. After all, I think the whole world was stress-baking! 

Lockdown might be over now, or at least close to ending depending on where you are, but I still thought it was best to share these cookies. After all, some people are allergic to eggs – and even for people who do usually use them, it’s easy to run out and then baking can be a bit of a struggle!

The base of this recipe is my chewy triple chunk cookies which are thick, chewy and fudgy, but do contain an egg. After all, eggs are typically important in baking – they help to bind the ingredients together and make the cookies taste richer. Many people even add an extra yolk to their cookie dough, although I find that those cookies are plenty good enough without that!

What do I need to make these chocolate chip cookies?

For these eggless cookies, you don’t need any rare, weird or expensive ingredients. After all, there comes a point when making your own cookies starts to sound like too much work when recipes do have rare ingredients! 

So, I decided to keep things simple:

• Butter to add the integral fat and moisture to the cookies. The butter should be unsalted so that you can control the salt content of the cookies.
• Granulated sugar for a lighter sweetness
• Light brown sugar for a fudgy, caramel-type flavour and to keep the cookies moist
• Plain, natural yogurt which works as an egg substitute by adding moisture and helping to bind the ingredients together
• Vanilla extract to add flavour to the cookies
• Plain flour to help give the cookies structure so that they don’t just form gooey puddles when they go in the oven
• Salt – I used flaked sea salt. Try to avoid table salt, but sea salt or kosher salt work well.
• Bicarbonate of soda (baking soda) to help the cookies to rise just a little so that they aren’t too dense
• Cornstarch (cornflour), which helps to thicken the cookie dough and make sure that you end up with lovely chewy cookies
• Chocolate chips – because they aren’t real cookies otherwise!

See? Nothing rare or expensive – for the most part, they’re just fairly standard baking ingredients. 

However, the yogurt is the main one to note. As it’s the egg substitute, I wouldn’t recommend using Greek yogurt or any flavoured yogurt – and definitely not low-fat or fat-free yogurt. This is because the water and sugar contents in each of these vary and so while you shouldn’t have a problem using plain, natural yogurt, I wouldn’t recommend using anything else.

How do I make eggless chocolate chip cookies?

The method for these easy chocolate chip cookies is very simple. Really, it’s very similar (almost identical, in fact) to my chewy triple chunk cookies.

1. In a stand mixer, beat the butter until light and fluffy, then add the sugars and beat again until light and fluffy. This is best done at fairly high speed as the goal is to incorporate air into the dough.
2. Add the yogurt and vanilla and mix on low speed until they’re fully incorporated. The mix may look a little gritty at this point, which is entirely normal. In a separate bowl, mix the flour with the bicarbonate of soda, salt and cornstarch.
3. With the mixer on low speed, gradually begin to add the flour at a steady pace so that it is mixed in gradually. Once just combined, add the chocolate chips and mix on low speed until they’re just evenly distributed in the dough. Cover the bowl with cling film and chill for 2 hours.
4. Preheat the oven to 160°C (320°F) and line 2 sheet trays with parchment paper. Uncover the bowl and use a 1 tbsp cookie scoop to form balls of dough spread well apart on the trays.
5. Bake for 15-18 minutes or until just cooked but still soft in the middle. Remove from the oven and allow to cool on the tray for 5 minutes before placing them on a wire rack.

Really, these cookies are super easy to make and you shouldn’t have any issues. 

 The key thing to remember is that the cookies bake at 160°C/320°F rather than 180°C/350°F like most other cookies. This is because when I baked them at the higher temperature, I found that they burned on the outside before they were cooked in the middle. Luckily, the lower temperature was an easy fix for that!

What equipment do I need to make these easy chocolate chip cookies?

None of the equipment is too unusual, but it’s worth making sure that you have all of it before you start!

• weighing scales for measuring the ingredients. I highly recommend buying yourself some of these cheap scales instead of using cups if you possibly can as scales are far more accurate!
• measuring spoons to measure the smaller quantities for things like salt and yogurt.
• a stand mixer – this is the only thing that you might not already have, and if you don’t then it’s well worth investing in one!
• sheet trays for baking the cookies on
• a cookie scoop for making sure that your cookies are all the same size. You can just use a tablespoon, but the cookies are more likely to end up irregularly shaped and in a variety of sizes!
• an oven thermometer, which is a very useful piece of kit since it lets you make sure that your oven is actually at the right temperature as not all ovens are very accurate. This can really throw off the end result, which is supposed to be delicious cookies in this case!
• a cooling rack to let your cookies cool on after you remove them from the sheet trays.

See? nothing bizarre! The only things that you might not have are the stand mixer and oven thermometer – you should already have the rest!

Can I use different flavour combinations?

Yes, absolutely! You can try adding spices like cinnamon and ginger, different types of chocolate chip, dried fruit, nuts or even chopped candy bars! These eggless chocolate chip cookies are the perfect vehicle for all your delicious cookie combo creations!

Personally, I do have a handful of favourite flavour combinations:

• Lemon zest with white chocolate and almonds
• Cranberry, macadamia and white chocolate chips
• Orange zest and chopped chocolate orange (yum!)
• Hazelnuts, milk chocolate chips and dark chocolate chips
• Chocolate chunks, fudge chunks and chopped walnuts or pecans
• Chocolate chips, rolled oats (old fashioned oats) and raisins (maybe a touch of cinnamon too)
• Cinnamon and white chocolate chips

… or really anything else that you care to dream up! Really, the sky’s the limit when it comes to cookie flavour combinations!

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Easy Eggless Chocolate Chip Cookies

Yield: 12

Prep Time: 30 minutes

Chill Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 45 minutes

These simple eggless chocolate chip cookies are soft, chewy and perfectly fudgy! I like my cookies nice and thick and gooey, and these are no exception!

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Ingredients

• 170 grams (1 1/2 sticks) butter, softened
• 50 grams (1/4 cup) granulated sugar
• 150 grams (3/4 cup, packed) light brown sugar
• 1 tbsp vanilla extract
• 4 tbsp plain, natural yogurt
• 250 grams (1 1/2 cup) plain flour
• 1 tsp baking soda (bicarbonate of soda)
• 1 tbsp cornstarch/cornflour
• 300 grams (1 1/2 cups) chocolate chips

Instructions

1. In a stand mixer, beat the butter on high speed until light and fluffy (approximately 2 minutes). Add the sugars and beat again until light and fluffy.
2. Add the yogurt and vanilla and mix on low speed until evenly combined, scraping down the sides of the bowl as necessary.
3. In a separate bowl, mix the flour with the salt, baking soda and cornstarch.
4. On low speed, slowly add the flour mixture at a steady pace, allowing it to be mixed in gradually. Once just combined, add the chocolate chips and mix on low speed until just evenly mixed through the dough.
5. Cover the dough and chill for 2 hours in the fridge.
6. Preheat the oven to 160°C (320°F) and line 2 sheet pans with parchment paper.
7. Scoop 1 tbsp sized balls of cookie dough onto the parchment paper with plenty of space between them.
8. Bake for 15-18 minutes or until golden and just cooked in the middle. Allow to cool on the tray for 5 minutes before removing to a wire rack.

Notes

Cookies are best stored in an airtight container at room temperature and will last for 3-5 days.

Nutrition Information:

Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 370Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 206mgCarbohydrates: 49gFiber: 2gSugar: 30gProtein: 4g

All nutrition information is an estimate and may vary.

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What other cookie recipes should I try?

I have a few other cookie recipes by now, but I must say that I have 3 particular favourites:

What other eggless dessert recipes should I try?