These eggless chocolate chip cookies are thick, chewy, and loaded with chocolate chips. This recipe is a family favorite, and for good reason! With a perfect texture and flavor, you’ll never guess these treats are egg free and vegan.
There’s nothing like a thick, chewy chocolate chip cookie and a cold glass of milk, is there?
Of all the cookies, chocolate chip is definitely the favorite in this household. If I try to make something a little different, like chocolate chip oatmeal cookies, or chocolate chip coconut cookies, the response is, “Okay, these are good, but could you please make regular chocolate chip cookies?
You just can’t beat the original, I guess!
I’ve had an easy gluten free vegan chocolate chip cookie recipe in my repertoire for a while, and although it’s really good, I wanted to see if I could improve upon it and make a thicker cookie with a ton of chocolate chips. Kind of like what you would find in a bakery.
But it’s much nicer to make these eggless chocolate chip cookies at home and be able to enjoy them as soon as they come out of the oven all warm and delicious.
Do you need egg to make cookies?
Nope! Did you know that it’s possible to make a delicious and thick chocolate chip cookie without eggs? It’s true! With just a few substitutions, you can make these eggless chocolate chip cookies, and no one will ever guess that they don’t contain dairy, eggs, or wheat. They’re that good.
What’s the best egg substitute to use for baking?
There are many egg substitutes that will work in a chocolate chip cookie recipe. Applesauce, mashed banana, mashed pear, or flax seed egg replacers all work well! I used applesauce in this recipe – it’s pretty neutral tasting and holds the cookies together really well.
For more information on egg replacers or dairy replacers, take a look at my guide to vegan and gluten free baking.
Can this cookie dough be made ahead of time?
Yes, you could make this dough the day before you’d like to bake it. Just store it in the refrigerator until you are ready to bake!
If you’d like to freeze it, you can scoop the dough onto a cookie sheet and freeze until firm. Then place the cookie dough balls into a freezer bag and freeze for up to three months. It may take slightly longer for these cookies to bake from frozen. Just keep an eye on them and add a couple more minutes to the bake time if needed.
What does the cornstarch do in this recipe?
The cornstarch added to the dough makes these cookies a little chewier. If you can’t have corn, try using tapioca starch.
I’ve used three types of sugar here for a richer flavor, and two types of chocolate chips so that every bite is loaded with chocolate. If you are not vegan, go ahead and use regular butter, and if you are not gluten free, all-purpose flour will work just fine in this recipe.
For variety, you could add:
- white chocolate chips
- dried cranberries
- pumpkin seeds or sunflower seeds
If you make these, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re baking!
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Thick and Chewy Eggless Chocolate Chip Cookies.
- ⅔ cup vegan buttery spread
- ⅜ cup light brown sugar
- ⅜ cup dark brown sugar
- ¼ cup granulated sugar
- ½ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 2 cups gluten free flour blend Namaste, Bob's Red Mill, or Enjoy Life all work well
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1 cup dairy free mini chocolate chips
- 1 ½ cups dairy free dark chocolate chips or chocolate chunks
- Place the vegan buttery spread and sugars in a mixing bowl and beat on medium speed until fluffy. Add the applesauce and vanilla extract and mix until combined.
- Put the gluten free flour blend, salt, baking soda, and cornstarch in a large bowl and whisk together.
- Add the dry ingredients to the wet ingredients and mix until combined. Turn mixer off and stir in the mini chocolate chips and the dark chocolate chunks or chips.
- Place the dough in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Scoop the dough into balls about 2" in diameter. Place the balls on the cookie sheet and flatten slightly with your hand.
- Bake at 350 degrees for about 15-17 minutes. They make look slightly underdone in the middle, and that's okay.
- Let cool on the baking sheet for a few minutes before moving to wire rack to cool completely.
This post was originally published in August 2015. It has been updated with more tips.