With the cost of eggs at an all-time high, eggless chocolate chip cookies are the perfect solution to feed your cookie cravings! This recipe makes 2 dozen, HUGE, bakery-style chewy chocolate chip cookies. They’re made without eggs, but nobody except you will know. They really are amazing!
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Is the cost for eggs and butter expensive where you live? If so, maybe you’ve been baking less because of it. Or, maybe you or someone you know has an egg allergy and can’t enjoy regular cookies.
We feel your frustration, which is exactly why we came up with this cookie recipe without eggs!!
The recipe is nearly identical to our Costco Chocolate Chip Cookies. The only difference is, this recipe uses unsweetened applesauce as a substitute for eggs. Although they don’t rise as much as the Costco cookies, the flavor of these treats is exactly the same!
Trust us, you will NOT taste the applesauce. The flavor is exactly the same as cookies made with eggs.
Reasons to Make Eggless Chocolate Chip Cookies
- Budget-friendly and allergen-friendly.
It isn’t necessary to blow your grocery budget making these baked goods, and friends who are allergic to eggs will thank you!
- Bakery sized treats, with BIG flavor!
There are 3 tablespoons of cookie dough in each scoopful!!
- The perfect chip to dough ratio.
With 2 cups of chocolate chips in a batch of 24 cookies, you will find enough chocolate to satisfy even the biggest sweet tooth.
Ingredient Notes and Substitutions
When you need an egg substitute for cooking or baking, unsweetened applesauce is a great option. It’s healthy, low in calories, and fat-free.
Some people like to use flax as an egg substitute. A “flax egg” is a combination of ground flaxseed and water. The problem is, flax is high in fiber, and while it *is* healthy, that fiber can give cookies a crispy, hard consistency. We’re going for chewy and soft, so we need to use a different egg substitute.
Using applesauce to replace egg in baked goods like muffins, cakes, and cookie recipes works really well. This is because apple sauce adds moisture, which is what you need for SOFT cookies. Also, it binds the ingredients together, just like eggs do.
Egg Substitute for Chocolate Chip Cookies
For this cookie recipe, the applesauce egg substitution ratio is ¼ cup of applesauce for every 1 egg.
- All-Purpose Flour
If you need a gluten-free option, any brand of 1:1 gluten free flour blend should work. **Keep in mind that we have never used gluten-free flour in a cookie recipe without eggs, so you may need to do some test batches.
We use both white and light brown sugar. Brown sugar gives the cookies moisture and also makes them a little more golden in color.
No brown sugar in your pantry? No worries!
Instead of running out to the store for brown sugar, you can make your own! For instructions, see our recipe for chocolate chip cookies without brown sugar.
If you like to bake, you may already have unsalted butter on hand. Using salted butter for baked goods does work, but the amount of salt varies by brand. So, if you have to use salted butter, we recommend leaving out any additional salt from this cookie recipe.
- Chocolate chips
To keep the sweetness down, we use semi-sweet chips. Feel free to use milk chocolate for sweeter cookies, or bittersweet/dark chocolate for less sweetness.
Tips for Making Our Cookie Recipe without Eggs
Making an egg-free cookie isn’t any more difficult than making traditional cookie recipes. The key to making soft chewy chocolate chip cookies all lies in mixing the dough properly.
- Use an electric mixer.
We recommend using either an electric stand mixer (like a KitchenAid) or an electric hand mixer. There are two big reasons for this.
First, to help eggless cookies rise, you want to whip air into the butter. Also, the dough itself is heavy and thick, While it *is* possible to combine the ingredients together using a large wooden spoon, your wrist will get a workout.
- Be sure to combine the ingredients well.
Depending on how powerful your mixer is, little bits of butter may fly up onto the sides of the bowl. Just use a spatula to scrape them down.
TFN Pro Tip
It’s okay if there are a few streaks of flour in the eggless chocolate chip cookie dough. To prevent tough and dry cookies, do not over mix the dough.
- Mix the chips in with a spoon.
Yes, this does go against what we just mentioned, but there’s an important reason for our suggestion. If you use an electric mixer to stir the chocolate chips into the cookie dough, you’ll risk overmixing the dough.
- Bake in batches.
This recipe makes bakery-style eggless chocolate chip cookies. If you aren’t familiar with them, bakery style cookies are HUGE – about 3 inches wide! That’s almost twice the size of the average cookies from the grocery store.
So, it’s important to leave at least 1 1/2 inches between each scoop of cookie dough on the baking sheet.
- Allow them to cool on the pan for 5 minutes.
To prevent the cookie bottoms from burning, you will need to remove the baking sheet from the oven before the insides of the cookies are finished baking.
As the chocolate chip cookies sit on the pan, the insides will finish baking. As you can tell, this step is very important, so please do not skip it!
Storing and Freezing Eggless Chocolate Chip Cookies
Freshly baked, the eggless cookies will keep at room temperature for up to a week. Just be sure to store them in an airtight container.
If you want to freeze baked cookies, keep them in a freezer-safe container. They usually keep for 3-4 months.
This being said, you will have a large batch of cookie dough. So, you may want to bake off half right away and freeze the rest of the dough for later.
This is also a great idea if you struggle with portion control, because you can bake off as many as you want at a time. Plus, it’s a helpful solution when you need a quick dessert or treat for friends who stop by without calling first.
To Freeze Cookie Dough:
- Make the cookie recipe without eggs as written below, up to the point where you portion scoops of dough onto the baking sheets.
- Next, flash freeze the chocolate chip cookie dough, by placing the sheet(s) into a freezer for 1 hour.
- Once frozen, place the dough balls in a freezer-safe Ziploc or other container, and return it to the freezer. Frozen cookie dough will keep for up to 3 months.
To Bake Frozen Cookie Dough:
- Place frozen cookie dough on prepared pans. Allow it to thaw at room temperature for 30 minutes.
- Bake according to recipe instructions shown in the recipe card, below.
TFN Pro Tip – Thaw frozen cookie dough
We recommend thawing eggless chocolate chip cookie dough first, rather than baking cookies using frozen dough.
This is because the scoops of dough are very large, so it takes a while for the frozen dough to warm up in the oven.
What ultimately happens is, the insides of the cookie will still be raw when the exterior is perfectly golden brown.
Need some other sweet treat ideas?
If classic cookies are your favorite, we have an easy oatmeal cookie recipe and one for original M&M cookies, too!
On special occasions like Easter, Mother’s Day or a graduation, cinnamon streusel coffee cake muffins are a huge hit!
Renae Recommends These Cookie-Baking Essentials
Eggless Chocolate Chip Cookies
- 2 Baking Sheets
- Stand Mixer - OR
- Hand Mixer
- 1 cup (8 ounces) unsalted butter softened, but still cool
- 1 cup granulated cane sugar
- 1 cup packed brown sugar
- ½ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups all purpose flour
- 2 cups semi sweet chocolate chips or substitute with dark or milk chocolate chips
- Prepare two cookie sheets by lining with parchment paper or silicone baking mats. Set aside.Preheat oven to 375º F.
- To the bowl of a stand mixer fitted with the paddle attachment (or use electric hand mixer and a large mixing bowl), add softened butter and both sugars. Mix at high speed for 2 minutes, then stop the mixer. Use a mixing spatula to scrape down the sides of bowl. Add applesauce and vanilla extract to the bowl and mix at medium-high speed for 30 seconds. Use the spatula to scrape down the sides of the bowl again.
- With mixer running on low speed, add baking soda, salt, and flour, one cup at a time. Continue mixing on medium-low speed for 1-2 minutes, until ingredients are just combined. ** It's okay if there are a few streaks of flour in the dough. Do not over mix or your cookies will be tough and dry.Add chocolate chips and mix on low speed for 15 seconds to incorporate. Alternatively, use a wooden spoon to stir chips in by hand.
- Using a medium-sized cookie scoop (3-tablespoon size), portion dough onto prepared cookie sheets, leaving 2 inches of space between each scoop of dough.
- Bake in preheated oven for 12 minutes, or until edges of cookies look slightly dry and tops are very light golden. Remove pan from oven and let cookies cool on the pan for 5 minutes. Then, use a spatula to transfer them to a cooling rack.
- Store cool cookies in an airtight container at room temperature for up to 4 days.
- After portioning the dough on the pans, place baking sheets in the freezer for 1 hour, to flash freeze the scoops of dough.
- Once frozen, place the dough in an airtight container, and return it to the freezer.
- Frozen cookie dough will keep for up to 3 months.
- Place frozen cookie dough on prepared pans. Allow it to thaw at room temperature for 30 minutes.
- Bake according to recipe instructions shown above. **NOTE: We recommend baking the cookie dough after thawing rather than straight from the freezer. This is because the scoops of dough are very large, so the inside of the cookie will undercooked when the exterior of the cookies are golden brown.