These soft Eggless Chocolate Chip Cookies taste so great, you'll never know anything is missing! Made without egg replacers, this recipe is simple, frugal, and fabulous.
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We have a few eggless recipes on this site including our famous Eggless Banana Bread and Eggless Blueberry Muffins, but these cookies are a fantastic sweet-tooth fix when you want something chocolatey and irresistible.
From the chewy edges to the soft centers, these cookies are perfect. Studded with semi-sweet chocolate chips throughout, you'll fall in love at first bite.
If you love soft cookies, these Eggless Chocolate Chip Cookies are for you. The most incredible chocolate chip cookie ever made, no eggs needed. This is saying a lot considering how much we love chocolate chip cookies around here.
Adapted from my Valentines M&M Cookies, this recipe holds true to what makes a cookie truly delicious- the boxed pudding mix and sugar ratio.
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💛 Why You'll Love This Recipe
- It's frugal. Made for about $5 worth of ingredients, nothing beats homemade! Not only that, but you can make larger cookies like I did, or you can reduce them in size and make twice as many cookies. Perfect for sharing!
- There is no dough chilling required. Needing patience is a thing of the past because you can be preheating your oven while blending up the dough and have warm cookies ready to eat in even less time.
- Easy to follow steps. There's nothing too complicated in this recipe. Just blend some butter and sugar in a bowl, whisk some dry stuff in another, and combine. Pretty standard and simple for novice bakers and experienced bakers too! (Also great for having kids help!)
🛒 Ingredients
Pudding Mix: Use dry instant pudding mix for flavor and soft, chewy texture, it also helps bind the dough.
We use pudding mix in a lot of cookie recipes like Butterscotch Chocolate Chip Cookies and Captain Crunch Cookies. The results are always fantastic.
Leavening Agents: A combination of baking powder and baking soda helps the cookies rise and spread properly.
Sugars: Using both granulated and brown sugar creates the right balance of sweetness and rich cookie flavor.
Chocolate Chips: Use milk or semi-sweet chips, plus a few extra for topping warm cookies.
Have a couple chocolate chips left over? Try our Single Chocolate Chip Cookie Recipe!
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Pudding Mix: Swap in any instant pudding flavor. Cheesecake, chocolate, vanilla, or banana cream all work well.
Mix-Ins: Add up to 1 cup of extras like M&Ms, assorted chocolate chips, butterscotch chips, pretzel pieces, candies, or nuts. For something fun and salty-sweet, try add-ins similar to our Pretzel Potato Chip Cookies.
💰 Budget-Friendly Tips
Use store-brand basics. Flour, sugar, and chocolate chips are often much cheaper when purchased as store-brand without affecting flavor.
Swap some chips for add-ins you already have. Oats, crushed cereal, or leftover candy pieces can stretch the dough without buying extra ingredients.
Watch for butter sales. Butter freezes well for months, so stock up when it's marked down to lower the cost of all your baking recipes.
🥄 Instructions for Eggless Chocolate Chip Cookies
Step 1: Preheat the oven to 350℉. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
Step 2: Add the flour, dry pudding mix, cornstarch, baking powder, baking soda, and salt in a mixing bowl (Image 1). Whisk together to combine. Set aside.
Step 3: Add your granulated sugar and brown sugar to a large mixing bowl with your softened butter. (Image 2).
Step 4: Cream together with an electric mixer until light and fluffy. Add vanilla. (Image 3).
Step 5: Add the dry ingredients to the butter mixture (Image 4).
Step 6: Mix together until fully incorporated, while slowly adding in the water to make it easier to mix.
Step 7: Add the chocolate chips (Image 5).
Step 8: Mix together to combine and evenly distribute (Image 6).
Step 9: Scoop the dough into 1-2 Tablespoon-sized balls of dough. Place onto the prepared baking sheet 2-3 inches apart (Image 7).
Step 10: Bake for 10-12 minutes or until the edges look set and the tops are not glossy (Image 8).
Step 11: Immediately after removing the cookies from the oven, top the cookies with some remaining chocolate chips.
Step 12: Let rest on the baking sheet for 5 minutes before transferring them to the cooling rack.
Step 13: Continue until all cookies have been cooked and cooled. Enjoy!
👩🏻🍳 Expert Tips
- Use a Larger Bowl: This Eggless Chocolate Chip Cookie dough makes a big batch, so grab a large or extra-large mixing bowl to avoid overflow.
- Let Cookies Rest: Allow baked cookies to sit on the hot sheet for at least 2 minutes before moving them. This helps them firm up and prevents crumbling, especially important for larger cookies like our Honey Chocolate Chip Cookies.
- Mini Cookies: For smaller treats, scoop 2-tablespoon portions and bake about 10 minutes at 350°F. They'll be slightly chewy with soft edges and yield around 4 dozen.
- Large Cookies: For quarter-cup-sized cookies, let them cool completely on the baking sheet for the best structure and texture.
❄️ Storage and Make Ahead
Storage: Keep Eggless Chocolate Chip Cookies in an airtight container at room temperature for 4-5 days.
Chill the Dough: For better texture and flavor, chill the dough. Freeze briefly for a quick chill or refrigerate longer if you have time.
Make-Ahead Dough Balls: Shape all the dough into balls, place them on a baking sheet, and freeze. Bake only what you need and return the rest to the freezer.
Freezing: Freeze dough balls or fully cooled cookies in an airtight container for up to 3 months.
🥗 Side Dishes or Pairing Ideas
Enjoy these Eggless Chocolate Chip Cookies with a cold glass of milk, hot cocoa, or coffee. They're also great served alongside vanilla ice cream, crumbled over yogurt parfaits, or paired with fresh fruit like strawberries or blueberries for a simple, satisfying treat.
- Milkshakes Without Ice CreamRecipe $2.35 / Serving $1.17
- Peanut Butter Mason Jar Ice CreamRecipe $0.83
- Chocolate Mason Jar Ice CreamRecipe $0.88
- Ice Cream Cone BrowniesRecipe $4.16 / Serving $0.35
❓ Recipe FAQs
Without eggs, the cookies can become dense, crumbly, or even dry. Eggs are a binding agent and provide moisture to the dough. We replace the binder with pudding mix and the moisture with water in our recipe to avoid these issues.
The different types of sugars used will change the texture, flavor, and color of the cookies. Brown sugar gives you a chewier cookie with a darker color, whereas granulated sugar keeps the cookies looking more pale and crunchy. A combination of both is best for optimal results.
Letting your cookies cool on the pan will help the cookies to finish the baking process and shrink down after all of that baking time. The cookies fresh from the oven will look puffy and underdone, but as they rest on the pan, they will decompress and begin to look ready. Allow the cookies to cool enough that they don't fall apart when being lifted and transferred to a cooling rack.
🍽️ More Recipes You'll Love
- Chocolate Chip Pecan CookiesRecipe $2.73 / Serving $0.09
- Brownie Mix CookiesRecipe $2.34 / Serving $0.16
- Caramel Apple Cider CookiesRecipe $5.34 / Serving $0.22
- Pumpkin White Chocolate Chip CookiesRecipe $3.64 / Serving $0.20
🐝 If you tried these Eggless Chocolate Chip Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Eggless Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour - ($0.39)
- 1 box (3.4 ounces) instant vanilla pudding mix, dry mix only - ($0.98)
- 2 teaspoons cornstarch - ($0.01)
- 1 teaspoon baking powder - ($0.10)
- 1 teaspoon baking soda - ($0.01)
- 1 teaspoon salt - ($0.01)
- 1½ cup brown sugar - ($0.44)
- ½ cup granulated sugar - ($0.36)
- 1 cup unsalted butter, softened - ($1.98)
- 1 tablespoon vanilla extract - ($0.06)
- ½ cup water - ($0.00)
- 2 cups chocolate chips - ($1.07)
Instructions
- Prep the oven and pan. Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, dry pudding mix, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars. In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Beat with an electric mixer until light and fluffy. Add the vanilla extract and mix again.
- Combine the dough. Add the dry ingredients to the butter mixture. Mix until combined, slowly adding the water to help the dough come together smoothly.
- Add the chocolate chips. Stir in the chocolate chips until evenly distributed throughout the dough.
- Scoop and bake. Scoop the dough into 1-2 tablespoon-sized balls and place them on the prepared baking sheet, spacing them 2-3 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops no longer look glossy.
- Finish and cool. Immediately after removing the cookies from the oven, press a few additional chocolate chips on top. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat and enjoy. Continue baking until all the dough is used.
Notes
- Recipe Tips. These cookies require a large mixing bowl. Letting them rest on the baking sheet for at least 2-5 minutes helps them set properly before moving.
- Make Ahead & Freezing. Chill dough in the fridge or freezer if preparing in advance. Dough balls or fully baked cookies can be frozen in an airtight container for up to 3 months.
- Substitutions. Swap the vanilla pudding mix for cheesecake, chocolate, or banana cream pudding for a fun flavor variation.
Nutritional Information
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