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.
Recipe: $5.29 | Per Serving: $0.11 | Yields: 48 cookies
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 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 This Recipe Works
- 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- You will want to use the dry mix from the inside of a box of instant pudding. This is going to give us a lot of flavor and help to bind the dough together. 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- To help the cookies puff up and spread as they bake, you'll want to use both baking powder as well as baking soda.
Sugars- Use a combination of granulated sugar and brown sugar for the perfect depth of flavor and texture in these cookies.
Chocolate chips- You can use milk chocolate chips or semi-sweet chocolate chips, depending on what you have on hand, but make sure to have a few extra to place on top of the cookies when they're done baking.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Pudding mix. Cheesecake flavored, chocolate, vanilla, or even banana cream flavored pudding would all taste pretty amazing in this recipe.
🥣 Recipe Add-Ins
Feel free to add in up to 1 cup of M&Ms or add-ins like different chocolate chips, butterscotch chips, pretzel pieces, candies, or nuts. We've even gone so far as to make Pretzel Potato Chip Cookies.
🔪 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!
🍴 Recipe Tips
- Larger bowl may be needed. For these chocolate chip cookies, grab a big mixing bowl (or even an extra-large one) since the dough can be quite a lot.
- Let the cookies rest. Once out of the oven, let the cookies chill on the baking sheet for at least 2 minutes, or even longer if possible. This step is crucial to ensure they firm up properly and don't crumble when you move them to a cooling rack.
- We swear by this trick, especially for bigger cookies like our Honey Chocolate Chip Cookies. Giving them a little time to settle completes the baking process just right.
- Mini Cookies. If you prefer smaller treats, go for 2-tablespoon-sized cookies baked for around 10 minutes at 350°F. They'll be a tad chewier with soft edges. Expect to yield about 4 dozen cookies from one batch of dough.
- Bigger cookies. For quarter-cup-sized cookies, let them cool entirely on the baking sheet for optimal texture and taste.
⏲️ Make Ahead Instructions
- Chilling the Dough: For better cookie results, consider chilling the dough in the freezer for a short time or in the fridge for a longer duration.
- Batch Preparation: To manage your cookie output, adjust the dough placement based on the desired number of cookies. A helpful strategy involves shaping all dough into balls on one baking sheet, then freezing while baking another batch.
- Freezing Options: To preserve freshness, freeze the dough balls before baking or freeze the cooled cookies in an airtight container for storage up to 3 months.
👩🏻🍳 Storage
Store the cookies in an airtight container at room temperature for freshness, lasting up to 4 or 5 days.
💭 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 Delicious Cookie Recipes
If you tried Eggless Chocolate Chip Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Eggless Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour ($0.39)
- 2 teaspoons cornstarch ($0.01)
- 1 teaspoon baking powder ($0.10)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.01)
- ½ cup granulated sugar ($0.36)
- 1½ cup brown sugar ($0.44)
- 1 cup salted butter, softened ($1.98)
- 1 Tablespoon vanilla extract ($0.06)
- ½ cup water ($0.00)
- 2 cups chocolate chips ($1.07)
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
- Add the flour, dry pudding mix, cornstarch, baking powder, baking soda, and salt in a mixing bowl. Whisk together to combine. Set aside.
- Add your granulated sugar and brown sugar to a large mixing bowl with your softened butter.
- Cream together with an electric mixer until light and fluffy. Add vanilla.
- Add the dry ingredients to the butter mixture.
- Mix together until fully incorporated, while slowly adding in the water to make it easier to mix.
- Add the chocolate chips.
- Mix together to combine and evenly distribute.
- Scoop the dough into 1-2 Tablespoon-sized balls of dough. Place onto the prepared baking sheet 2-3 inches apart.
- Bake for 10-12 minutes or until the edges look set and the tops are not glossy.
- Immediately after removing the cookies from the oven, top the cookies with some remaining chocolate chips.
- Let rest on the baking sheet for 5 minutes before transferring them to the cooling rack.
- Continue until all cookies have been cooked and cooled. Enjoy!
Notes
- These chocolate chip cookies are easy to make but require a large mixing bowl. Allow the baked cookies to sit on the sheet for at least 2 minutes for proper setting.
- When preparing in advance, chill the dough in the freezer or fridge, adjusting based on baking needs. Freeze dough balls or cooled cookies in an airtight container for up to 3 months.
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