Ooey gooey chocolate chip cookies with no eggs! If you’re looking for a delicious chocolate chip cookie with no eggs inside, this is the recipe for you. These are simple cookies with no difficult ingredients added and no chill time required either!
These are simple cookies with no difficult ingredients added and no chill time required either! The best part is that they taste exactly like your classic chocolate chip cookies and you'd never be able to tell they contain no eggs!
Many eggless recipes use cream cheese instead. I personally don't enjoy that hint of cream cheese flavour in cookies, so my goal in this recipe was to use something simple and delicious!
Instead of eggs, we are using maple syrup and cream. The cream replaces the liquid, while also adding fats into the cookies. The maple syrup helps bind the dough together, and give those crisp edges. It also gives a slightly sweeter taste the cookies.
For more cookie recipes, try Classic Chocolate Chip Cookies, Salted Pistachio Dark Chocolate Chip Cookies, and Caramel Chocolate Chip Cookies.
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Why this recipe works
Easy to make - No electric mixer or chill time required.
Eggless but delicious - No eggs in this recipe with the same classic cookie taste!
Simple ingredients - All the ingredients used in this recipe you most likely already have in your pantry!
Ingredients Notes
Here are a list of a couple key ingredients in these cookies. Full measurements are available in the recipe card below!
Butter – I always use unsalted. This will be melted.
Brown sugar – I used Dark brown sugar. Light brown sugar works as well.
Chocolate chips – Semi-sweet chocolate chips are used in this recipe. They are added both into the cookie dough and on top of the cookies after baking. You can also use milk or dark chocolate chips, or a chopped up chocolate bar.
Cream - I used 18% whipping cream. You can also use half and half or heavy whipping cream. It's important to use cream and not milk because cream carries the fats that are replacing the egg.
Maple syrup - I used a regular maple syrup, you can also use syrup like Pearl Milling Company or something similar. This helps bind the dough together and gives a hint of sweet maple flavour.
Sea salt – I like sprinkling the cookies with a bit of maldon sea salt after they’re out of them oven. It really balances the sweetness and brings them to that next level bakery style cookie!
Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!
White sugar – Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Step by step instructions
Here is how to make and bake these classic chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Line your baking tray with parchment paper and set aside.
Step 2 – Mix butter and sugars. Whisk the cooled melted butter, white sugar, vanilla, and brown sugar in a large bowl. Then whisk in cream and maple syrup until smooth.
Step 3 – Add in dry ingredients. Fold in flour, baking soda, baking pwoder, cornstarch, and salt.
Step 4 – Add in chocolate chips. Next, add in the semi-sweet chocolate chips. Use a rubber spatula to fold them in.
Step 5 – Scoop the dough. I used a large cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray.
Step 6 – Bake the cookies. Bake the cookies for 12-17 minutes. Please make sure not to overbake! Even if they look soft and underbaked, they will continue to bake as they cool on the hot baking tray! Mine took 15 minutes exactly. Sprinkle with flakey sea salt and enjoy!
Expert baking tips
Here are a few expert baking tips from my kitchen to yours
- Be sure to bring both the cream, butter, and maple syrup to room temperature before beginning this recipe.
- Use good quality chocolate chips. This will make a huge difference in how your cookies look and taste!
- All ovens distribute heat differently than others, so your cookies are not flattening, take a flat bottom (like the bottom of a glass) and gently press each cookie down halfway through baking. Then continue baking as normal.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
- Make sure to use cream and not milk. Cream has fat contents that need to be used in this recipe.
FAQ
Can the cornstarch be replaced?
No. The cornstarch helps keep these cookies soft.
Can I use milk instead of cream?
No, you have to use cream.
How do I make this dairy-free?
Use coconut milk for the heavy cream and vegan butter instead of regular butter! You will also have to use dairy-free chocolate chips, these are my favourite kind.
Storing & Freezing
Once the cookies have cooled completely, these eggless chocolate chip cookies can be kept in an airtight container for up to one week at room temperature or in the refrigerator.
To freeze, roll the cookie dough balls and gently flatten them. Then place on parchment paper, and into a ziplock freezer-safe bag. The cookie dough can stay frozen for up to 2 months.
When ready to use, preheat the oven and place frozen ovals on paper. Since they are baking from frozen, they will have to bake for an additional few minutes.
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Eggless Chocolate Chip Cookies
Ingredients
- 1 cup butter melted and cooled
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 3 tbsp cream room temperature
- 3 tbsp maple syrup room temperature
- 1 tbsp vanilla
- 1 tsp baking soda
- 3/4 tsps baking powder
- 1 tbsp cornstarch
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter in the microwave or using a double boiler method and set aside to cool for at least 10 minutes while you prep the rest of your ingredients.
- Into a large bowl, whisk the brown sugar, white sugar, vanilla, and melted butter.1 cup butter, 1/2 cup granulated sugar, 1 cup brown sugar, 1 tbsp vanilla
- Add in cream and maple syrup and continue whisking.3 tbsp cream, 3 tbsp maple syrup
- Add in flour, baking soda, baking powder, cornstarch, and salt. Fold until a soft dough forms.1 tsp baking soda, 3/4 tsps baking powder, 1 tbsp cornstarch, 1 tsp salt, 2 1/2 cups all-purpose flour
- Mix in chocolate chips.3/4 cups semi-sweet chocolate chips
- Scoop 6 cookie dough balls and place on the prepared cookie sheet.
- Bake for 12-17 minutes. Mine took 15 minutes. The cookies will be ready when the edges are a light brown, but the inside will look very soft. Remember not to over-bake! They continue to bake as they cool on the hot tray. Remove from oven and add a few more chocolate on top if desired. Sprinkle flakey sea salt (optional but recommended).
- Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
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