Eggless Chocolate Chip Cookies
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.
Servings: 48 cookies
Calories: 135kcal
Cost: Recipe $5.41 / Cookie $0.11
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.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 113mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 118IU | Calcium: 18mg | Iron: 0.4mg
