These soft chocolate chip cookies are made without eggs and taste so great you'll never know anything is missing! Made without egg replacers, this recipe is simple, frugal, and fabulous.
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 recipes like Valentine's Chocolate Chip M&M Cookies and Santa's Favorite Cookies, this recipe holds true to what makes a cookie truly delicious- the boxed pudding mix and sugar ratio.
Why This Recipe Works
- It's frugal. Made for less than $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 much. 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!)
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🥘 Ingredients
Flour- You will need to use some all-purpose flour for the gluten structure and base of this recipe.
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 flavors and help to bind the dough together.
Cornstarch- For lighter and fluffier cookies.
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.
Salt- This is a natural flavor enhancer and will help the other flavors in the dough to stand out.
Butter- You can use salted or unsalted butter for this recipe. I like to use salted butter, but whichever one you have on hand is fine.
Sugars- Use a combination of granualted sugar and brown sugar for the perfect depth of flavor and texture in these cookies.
Vanilla- This is another flavor enhancer.
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.
Water- To help hydrate our dough, you'll need to use a little water.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make chocolate chip cookies without eggs with these simple step-by-step instructions:
Preheat the oven to 350 degrees F. 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 and vanilla.
Cream together with an electric mixer until light and fluffy.
Add the dry ingredients to the butter mixture.
Mix together until fully incorporated. The dough will be dry and look like crumbs.
Add the water to the cookie dough.
Mix together with a wooden spoon until the crumbs come together to form cookie dough. You may need to press the dough together with your hands.
Add the chocolate chips.
Mix together to combine and evenly distribute.
Scoop the dough into ¼ cup 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 2 minutes before transferring them to the cooling rack.
Continue until all cookies have been cooked and cooled.
🧾 Substitutions
Pudding mix. Cheesecake flavored, chocolate, vanilla, or even banana cream flavored pudding would all taste pretty amazing in this recipe.
🍴 Recipe Tips
These chocolate chip cookies are super simple and easy to make but will require a large (or extra-large) sized mixing bowl as it can be a lot to handle.
When the cookies come out of the oven, it's important to let them sit on the baking sheet for AT LEAST 2 minutes (preferably longer). This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.
Smaller Sized Cookies
You can make these cookies 2 tablespoons in size and bake them for about 10 minutes at 350F if desired. This will give you cookies that are a little chewier but still soft around the edges. Note this means you will have about 4 dozen cookies from one batch of dough.
If making the cookies at ¼ cup size, I recommend allowing to cool completely on the baking sheet for the best results.
⏲️ Make Ahead Instructions
You can chill the dough in the freezer for a short time or chill it in the fridge for longer. Depending on how many cookies you want to bake, it might be wise to shuffle the dough around. I like to ball out all of my dough on one baking sheet and place it in the freezer while cooking another sheet pan full.
If it's taking a while between batches and I feel the cookie dough is getting too hard in the freezer I just move it to the fridge and finish up since the dough will be well chilled by that point.
Freeze the dough balls before baking, or freeze the cookies after they've cooled down. The cookies can be frozen in an airtight container for up to 3 months.
👩🏻🍳 Storage
You can keep these cookies stored in an airtight container at room temperature for up to 4 or 5 days.
🥣 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.
💭 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 great cookie recipes to check out soon
- Marbled Chocolate Chip Cookies
- Butterscotch Chocolate Chip Cookies
- Caramel Apple Cider Cookies
- Chocolate Halloween Cookies
📖 Recipe
Chocolate Chip Cookies Without Eggs
Ingredients
- 3 cups All-purpose flour ($0.24)
- 1 box (3.4ounce) Vanilla Instant Jell-o Pudding (dry mix only) ($0.98)
- 2 teaspoons Cornstarch ($0.01)
- 1 teaspoon Baking powder ($0.02)
- 1 teaspoon Baking soda ($0.01)
- 1 teaspoon Salt ($0.10)
- 1 cup Unsalted butter, softened ($1.50)
- 1 cup Brown sugar ($0.35)
- 1 cup White sugar ($0.22)
- 2 teaspoons Vanilla extract ($0.04)
- 1 cup Chocolate chips ($0.99)
- 6 Tablespoons Water ($0.00)
Instructions
- Preheat the oven to 350 degrees F. 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, and vanilla.
- Cream together with an electric mixer until light and fluffy.
- Add the dry ingredients to the butter mixture.
- Mix together until fully incorporated. The dough will be dry and look like crumbs.
- Add the water to the cookie dough.
- Mix together with a wooden spoon until the crumbs come together to form cookie dough. You may need to press the dough together with your hands.
- Add the chocolate chips.
- Mix together to combine and evenly distribute.
- Scoop the dough into ¼ cup 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 2 minutes before transferring to the cooling rack.
- Continue until all cookies have been cooked and cooled.
Notes
Recipe Tips
- These chocolate chip cookies are super simple and easy to make but will require a large (or extra-large) sized mixing bowl as it can be a lot to handle.
- When the cookies come out of the oven, it's important to let them sit on the baking sheet for AT LEAST 2 minutes (preferably longer). This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.
Making in Advance
- You can chill the dough in the freezer for a short time or chill it in the fridge for longer depending on how many cookies you want to bake it might be wise to shuffle the dough around. I like to ball out all of my dough on one baking sheet and place it in the freezer while cooking another sheet pan full.
- If it's taking a while between batches and I feel the cookie dough is getting too hard in the freezer I just move it to the fridge and finish up since the dough will be well chilled by that point.
- Freeze the dough balls before baking or freeze cookies after they've cooled down. The cookies can be frozen in an airtight container for up to 3 months.
Substitutions
- Cheesecake flavored, chocolate, vanilla, or even banana cream flavored pudding would all taste pretty amazing in this recipe.
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