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Eggless Chocolate Chip Cookies Recipe

Irresistible Eggless Chocolate Chip Cookies

Soft, chewy, and delightfully easy eggless chocolate chip cookies that are perfect for vegans, those with egg allergies, or anyone looking for a plant-friendly twist. Crispy edges, gooey centers, and packed with chocolate — pure cookie happiness in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Dessert, Snack
Cuisine: American, Vegan-friendly
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Amount Unit Name Notes
  • 1 cup Unsalted butter softened or vegan substitute
  • 3/4 cup Brown sugar packed
  • 1/4 cup Granulated sugar
  • 1/4 cup Yogurt or unsweetened applesauce acts as egg replacement
  • 2 tsp Vanilla extract
  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 cups Chocolate chips semi-sweet or dark

Equipment

  • Baking tray
  • Parchment paper
  • Mixing bowls
  • Wooden Spoon
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. Cream butter with brown sugar and granulated sugar until light and fluffy.
  3. Mix in yogurt (or applesauce) and vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into wet ingredients.
  5. Stir in chocolate chips evenly.
  6. Scoop tablespoons of dough onto the tray, leaving space for spreading.
  7. Bake for 10–12 minutes until edges turn golden but centers remain soft.
  8. Cool on the tray for 5 minutes, then transfer to a wire rack. Cookies firm up as they cool; a little gooey center is perfect.

Notes

  • Cookies stay fresh in an airtight container at room temperature for up to a week.
  • Dough can be frozen for future baking.
  • Optional: add nuts, dried fruit, or a pinch of cinnamon for extra flavor.
  • Perfect with coffee, milk, or hot chocolate.