If you’ve ever wanted a classic treat that captures all the rich flavor of chocolate chip cookies but without eggs, you’re in for a real delight with this Eggless Chocolate Chip Cookies Recipe. These cookies boast a perfect balance of chewy and crisp textures, with browned butter and a hint of espresso powder deepening the flavor profile in a way you’ll love. Whether you’re avoiding eggs or simply curious about a new twist on a favorite, this recipe is sure to become your go-to for irresistible, crowd-pleasing cookies.
Ingredients You’ll Need
The magic of this Eggless Chocolate Chip Cookies Recipe lies in how simple, well-chosen ingredients come together to create rich, flavorful, and perfectly textured cookies. Each one plays a vital role in transforming humble pantry staples into a treat that’s anything but ordinary.
- 1 cup unsalted butter (2 sticks): Browning the butter adds a nutty depth that elevates the cookie’s flavor dramatically.
- ¾ cup packed brown sugar: Brings moisture and a subtle caramel note to the dough.
- ½ cup granulated sugar: Balances sweetness and helps achieve that coveted cookie crispness on the edges.
- 1 tablespoon ground flaxseed meal: Acts as a plant-based egg substitute, binding the dough beautifully.
- 3 tablespoons water: Combined with flaxseed to create the flax “egg” for moisture and structure.
- ⅓ cup whole milk: Adds richness and softness to the cookie crumb.
- 1 teaspoon apple cider vinegar: Mixed with milk to create a tangy buttermilk substitute that tenderizes the dough.
- 1 teaspoon vanilla extract: Infuses the dough with a warm, inviting aroma.
- 1 teaspoon instant espresso powder: Enhances chocolate flavor without adding coffee taste.
- 2¼ cups all-purpose flour: The main structure-builder for the cookies.
- 2 teaspoons cornstarch: Helps create a tender, melt-in-your-mouth texture.
- ¾ teaspoon baking soda: Leavens the cookies, encouraging them to rise slightly and stay soft.
- ½ teaspoon baking powder: Works alongside baking soda for just the right lift.
- 1 teaspoon fine salt: Balances sweetness and brings out all the other flavors.
- 1½ cups semi-sweet chocolate chips: The star of the show, providing gooey pockets of chocolate in every bite.
- Flaked sea salt for sprinkling: The perfect finishing touch that adds a delightful burst of flavor.
How to Make Eggless Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting your unsalted butter in a light-colored skillet over medium heat. This visual cue is crucial because watching the butter foam, then transform to a golden brown with a nutty aroma signals perfect browning. This step takes around 5 to 7 minutes and adds a rich, deep flavor that really sets these cookies apart. Once browned, let the butter cool to lukewarm before moving on.
Step 2: Prepare the Flax “Egg”
In a small bowl, whisk together ground flaxseed meal and water. This mixture needs about 5 minutes to thicken into a gel-like consistency, acting as your egg substitute. This simple plant-based binder ensures that the cookies hold together beautifully without sacrificing texture.
Step 3: Make the Buttermilk Substitute
Combine whole milk and apple cider vinegar in a measuring cup and let the mixture rest for about 5 minutes. This homemade buttermilk is an easy way to add moisture and a slight acidity, which tenderizes the dough and helps create that melt-in-your-mouth feel.
Step 4: Mix Wet Ingredients
In a mixing bowl with cooled browned butter, add packed brown sugar and granulated sugar. Beat on medium speed for about one minute until fully incorporated. Then gradually mix in the flax “egg,” vanilla extract, espresso powder, and your homemade buttermilk. Keep the mixer on low and blend just until everything is combined to avoid overmixing.
Step 5: Combine Dry Ingredients
Whisk together all-purpose flour, cornstarch, baking soda, baking powder, and fine salt. This ensures your dry ingredients are evenly blended, which means consistent texture and flavor in every cookie.
Step 6: Blend Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture on low speed until no flour streaks remain. Next, gently fold in the semi-sweet chocolate chips by hand. This method helps keep the chocolate chips intact and evenly distributed, so every bite has that sweet melty goodness.
Step 7: Chill the Dough
Cover your cookie dough and refrigerate for at least one hour. This chilling step is essential because it solidifies fats, controlling the spread of cookies during baking while deepening the flavors for an all-around better bite.
Step 8: Bake Your Cookies
Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats. Scoop 2-tablespoon portions of dough, spaced about 2 inches apart. Lightly flatten each cookie and sprinkle with flaked sea salt. Bake for 10 to 12 minutes until the edges turn golden and the centers look set yet slightly underbaked. After baking, cool the cookies on the pan for 5 minutes before transferring to a wire rack.
How to Serve Eggless Chocolate Chip Cookies Recipe
Garnishes
Sprinkling flaked sea salt before baking adds a wonderful burst of savory contrast that makes the chocolate flavor shine even more. For an extra touch, dust with a little powdered sugar once cooled or drizzle melted vegan white chocolate for a beautiful presentation twist.
Side Dishes
These eggless chocolate chip cookies pair wonderfully with a cold glass of almond or oat milk, especially if you want to keep the snack dairy-free. Hot beverages like chai tea or a rich cup of espresso also complement the subtle coffee notes from the espresso powder beautifully.
Creative Ways to Present
Turn these treats into cookie sandwiches filled with your favorite dairy-free ice cream for an irresistible dessert. Another fun idea is crumbling them over bowls of vanilla or chocolate pudding to add texture and chocolate bursts throughout.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to one week, making them a perfect make-ahead option for satisfying cookie cravings anytime.
Freezing
You can freeze the cookie dough balls before baking or freeze baked cookies. For dough, freeze portions on a baking sheet, then transfer to a ziplock bag for up to 3 months. For baked cookies, layer them between parchment paper in an airtight container and store in the freezer for up to 2 months.
Reheating
Warm your baked cookies in the oven at 300°F for about 5 minutes to revive that just-baked, gooey texture. For frozen dough, bake directly from the freezer by adding a few extra minutes to the regular baking time.
FAQs
Can I substitute flaxseed meal with chia seeds in this Eggless Chocolate Chip Cookies Recipe?
Absolutely! Ground chia seeds can be used in the same ratio as flaxseed meal to create a similar gel-like “egg” binder. Just mix with water and let it thicken before adding it to the recipe.
What makes browning the butter so important in this recipe?
Browned butter develops a nutty, complex flavor that regular melted butter can’t match. It adds depth and richness to your cookies, elevating them from everyday to extraordinary.
Is this Eggless Chocolate Chip Cookies Recipe suitable for vegans?
It’s almost vegan-friendly except for the butter and milk. You could swap those for vegan butter and a plant-based milk, ensuring your eggless cookies also fit a vegan diet perfectly.
Why do you use both baking soda and baking powder?
The combination helps achieve the perfect rise and texture. Baking soda reacts with acidic ingredients for lift, while baking powder provides additional leavening to create that tender crumb with a slight chewiness.
Can I use cold butter instead of browned butter?
Technically yes, but you will miss out on the rich, nutty flavor that browned butter imparts. For the best-tasting cookies, it’s worth taking the extra few minutes to brown your butter.
Final Thoughts
This Eggless Chocolate Chip Cookies Recipe truly proves you don’t need eggs to bake a batch of unforgettable cookies. The combination of browned butter, flax “egg,” and a few thoughtful ingredients come together to create a treat that’s rich, tender, and filled with gooey chocolate goodness. I can’t wait for you to try it and fall in love with these cookies just as much as I have!
Print
Eggless Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Eggless Chocolate Chip Cookies feature a rich, nutty flavor from browned butter and a perfect chewy texture without using eggs. Made with a flaxseed meal ‘egg’ substitute and homemade buttermilk, these cookies are delightfully soft with a crisp edge, studded with semi-sweet chocolate chips and finished with a sprinkle of flaky sea salt for an irresistible balance of sweet and savory.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- ⅓ cup whole milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
Dry Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
Add-ins
- 1½ cups semi-sweet chocolate chips
- Flaked sea salt for sprinkling
Instructions
- Browning Butter: Melt the unsalted butter in a light-colored skillet over medium heat, stirring constantly until it foams and then turns golden brown with a nutty aroma, about 5 to 7 minutes. Transfer to a heatproof bowl and allow to cool to lukewarm.
- Make Flax ‘Egg’: Whisk ground flaxseed meal with water in a small bowl. Let sit for 5 minutes until it thickens into a gel-like consistency, acting as an egg substitute.
- Prepare Buttermilk Substitute: Combine whole milk and apple cider vinegar in a cup and let stand for about 5 minutes to thicken slightly and provide acidity.
- Combine Wet Ingredients: In a mixing bowl, beat cooled browned butter with brown and granulated sugar on medium speed until combined, about 1 minute. Add the flax ‘egg,’ vanilla extract, espresso powder, and homemade buttermilk. Mix on low speed until just combined to avoid overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder, and salt for even distribution.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients on low speed until the flour is fully incorporated with no streaks remaining. Gently fold in the chocolate chips by hand.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour to solidify the fats and improve texture and flavor.
- Preheat and Prepare to Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop 2-tablespoon portions of dough onto sheets, spacing 2 inches apart. Lightly flatten each mound and sprinkle with flaked sea salt.
- Bake: Bake for 10 to 12 minutes until edges are golden and centers appear set but slightly underbaked. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using a light pan helps visually gauge the butter browning process for better flavor development.
- Don’t skip chilling the dough; it prevents excess spreading and enhances cookie texture.
- Instant espresso powder is optional but intensifies chocolate flavor without adding a coffee taste.
- You can substitute dairy milk with a plant-based milk if desired, but the acidity from vinegar is important to mimic buttermilk.
- Flaked sea salt adds a wonderful contrast and finish—feel free to omit if you prefer less saltiness.
