Eggless Chocolate Chip Cookies Recipe

Eggless Chocolate Chip Cookies Recipe

Your favorite chocolate chip cookies without eggs! For people with egg allergies, this is a great cookie recipe! Yes-this means that the cookie dough does not contain eggs. 😉

It’s still very moist and delicious, with the right amount of chocolate. Whether you just finished eating eggs, allergic or vegetarian, these soft biscuits will be just right. You might also like eggless cookie dough, 3-ingredient sugar cookie or chocolate cookie.

No eggs? ! Or allergies? Do not worry!

We have all had moments when we wanted to bake snacks, only to find the ingredients were missing. Or maybe you have food allergies and you still want to indulge? Well, this simple recipe is quick and easy, and only requires a small amount of ingredients!

Uses of eggs in biscuits: Eggs are used in baking to help increase the structure, flavor and moisture of the recipe. You can simply make your favorite cookie recipes without egg, but you will find that they are flatter and crispier than other cookies (for some people this is their dream cookie.) We want to share A modified cookie recipe that uses ingredients, in-situ eggs, to maintain the structure, moisture and flavor that we associate with chocolate cookies.

Eat dough: Even if the dough no longer contains raw eggs, you still need to be careful about eating raw flour. If you want to make sure that the dough is safe to eat, bake the flour in an oven at 350°F for 5-10 minutes. Cool the flour and mix the recipe. You can now sneak a bite of the dough without worry.

How to make eggless biscuits

You will love how easy this cookie recipe is!

Put the butter and brown sugar in a bowl and stir until smooth. Add milk and vanilla. Mix well until combined. Add flour and sugar and mix. Fold the chocolate chips. Bake at 350 degrees for 11-14 minutes. Let cool for one minute, then move to a metal rack.

How to make this gluten free? Use 1:1 gluten-free baking flour instead of all-purpose flour.

Storage tips + more classic recipes

Store: Store in a closed container at room temperature for up to 7 days or in the refrigerator for up to 3 months.

Frozen dough: You can also freeze the dough and bake it later. Place the scooped dough ball on the cookie sheet and put it in the refrigerator. Once the balls harden, transfer them to a freezer-safe container. Freeze for up to 3 months. When you are ready to bake, place them on the baking sheet and let them sit for about 15 minutes before putting them in the oven. You may need to adjust the baking time to take into account the colder dough.

More alternatives to classic recipes:

For more egg-free recipes, please check:

Course dessert

American cuisine

Preparation time 8 minutes

Cooking time 12 minutes

18 servings

Calories 139 kcal

Author Little Luna

  • 1/4 c butter softened
  • 1 c light brown sugar
  • 1/4 c milk
  • 1 teaspoon vanilla extract
  • 1 1/4 c flour
  • 1/4 c sugar
  • 1/2 teaspoon baking powder
  • 1/2 c mini chocolate chips or regular chocolate chips
  • Put the butter and brown sugar in a bowl and stir until smooth.

  • Add milk and vanilla. Mix well until combined. Add flour, sugar and baking powder and mix, then add chocolate chips.

  • Bake at 350 degrees for 11-14 minutes. Make about 18 biscuits.

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