Eggless Chocolate Chip Cookies

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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!

Four eggless chocolate chip cookies on a small white plate next to a glass of milk, with remaining batch of cookies on a platter.

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 who can’t enjoy regular cookies.

We feel your frustration, which is exactly why we came up with this eggless cookie recipe!!

This 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.

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Why We Love This Recipe

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.

Serving platter full of cookies with egg replacement.

Ingredient Notes and Substitutions

Applesauce

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 meal 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 homemade applesauce to replace egg in baked goods like Bisquick muffins blueberry, 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 to egg ratio is ¼ cup of applesauce for every 1 egg.

Bottle of vanilla extract next to measuring cup with unsweetened applesauce.

All-purpose flour
This type of flour gives chocolate chip cookies a chewy consistency. For softer, cake-like cookies, use one half all-purpose flour and one half cake 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.
Sweeteners
We use both white and light brown sugar. Brown sugar gives the cookies moisture and also makes them a little more golden in color.

🎯 TFN Pro Tip

Instead of running out to the store for brown sugar, you can make your own! For instructions, see our recipe for chocolate chip cookies recipe without brown sugar.

Unsalted butter
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
We prefer semi-sweet chips, to keep the sweetness of the eggless cookies down a bit. For sweeter chocolate chip cookies without eggs, feel free to substitute milk chocolate, and for less sweetness, use bittersweet or dark chocolate.

Bowls of ingredients for eggless cookies.

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.

Tips for Making Our Cookie Recipe without Eggs

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.

Mixing bowl of chocolate chip cookie dough.

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

Having a few streaks of flour in the eggless chocolate chip cookie dough is okay. But, to prevent tough and dry cookies, do not over mix the dough.

Mixing dough for a cookie recipe without eggs.

Stir the chips in by hand.
Yes, this tip does go against what we just mentioned above, 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 to avoid overcrowding the baking sheet.
This recipe makes bakery-style 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.

Raw scoops of cookie dough on a cookie sheet.

Let the eggless cookies cool on the baking sheet 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!

Allergy-friendly chocolate dessert on a baking sheet and cooling rack.

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 eggless 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 – Thawing frozen cookie dough

We recommend thawing chocolate chip cookie dough before baking. 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.

If the dough is still frozen, what ultimately happens is, the insides of the cookie will still be raw when the exterior is perfectly golden brown.

Recipe FAQs

What is the best egg substitute for chocolate chip cookies?

Our recommendation and preference is to use unsweetened applesauce as an egg replacement. It adds moisture, flavor, and helps the dry ingredients to bind together.

What happens if you don’t add eggs to cookie dough?

There are plenty of cookie recipes that don’t require eggs, such as almond crescents and snowball cookies. However, if you don’t use a substitute for eggs in chocolate chip cookies, they will bake up dense and crumbly.

What makes cookies chewy or crispy?

Adding various amounts of white or brown sugar to the cookie dough will change the texture of the baked treats. More white sugar results in crispy cookies, while more brown sugar makes for chewy cookies.

Need some other sweet treat ideas?
If cookies are your favorite, make some old fashioned oatmeal cookies (like your mom used to bake)! If you like raisins, go for this oatmeal raisin cookie dough, or maybe some classic easy m&m cookie recipe.
On special occasions like Easter, Mother’s Day or a graduation, cinnamon coffee cake muffin are a huge hit!

Woman's hand holding a chocolate chip cookie without eggs

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If you tried this eggless chocolate chip cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!