Eggless Chocolate Chip Cookies

These cookies are seriously the best. Think Subway cookies but crispier and with a homemade taste.

Did you know you can make cookies without eggs? Yep, totally possible. We’re just going to use vegetable oil as the binding agent in the recipe and you’ll never know the difference.

I found this recipe when I desperately wanted cookies and had everything on hand to make them except eggs. Seriously, who has chocolate chips on hand at any given time but no eggs? #howdoesthathappen

Even though these cookies don’t have eggs in them, you still can’t eat them raw, sorry. Eating raw flour is also bad for your health. Trust me, these cookies taste better baked fresh.

Let’s get into it.

Eggless Chocolate Chip Cookies

Recipe credit to Keeping Life Sane

Time commitment:

Prep - 10-15 minutes

Cooking time - 10-12 minutes

Ready in less than 30-40 minutes!

Equipment list:

• Cookie sheet (this is a great one)

• Cooking spray or parchment paper if not using a nonstick pan

• Silicone spatula OR wooden spoon

• Cooling rack (like these)

• Mixing bowl and spatula OR mixer

• Cookie scoop OR spoon OR your hands

• Teaspoon

• Tablespoon

• 1/4 cup measuring cup (or just use half of 1/2 cup)

• 1/2 cup measuring cup (or just use half of 1 cup)

• 1 cup measuring cup

Ingredients:

• 1/2 cup butter, salted or unsalted (1 stick), softened to room temperature

• 1/4 cup white sugar

• 1/2 cup packed brown sugar

• 1 1/2 cups flour (regular all-purpose)

• 1 teaspoon baking soda

• 1 teaspoon vanilla

• 1 tablespoon water

• 2 tablespoons vegetable oil

• 1 cup chocolate chips (or more if you want extra chocolate-y cookies)

Steps to get amazing cookies:

1. Gather all your equipment and ingredients. Preheat the oven to 350F and let your butter sit at room temperature until you can squeeze it and it’s completely soft and pliable.

   • TIP: You might be able to make these cookies in the air fryer, though I haven’t tried.

   • TIP 2: I often leave my butter unwrapped in my mixing bowl near or on top of the stove while it preheats. Helps speed up the softening process if I forget to leave the butter out earlier in the day.

   2. When the butter is soft, beat it with 1/4 cup white sugar and 1/2 cup packed brown sugar in a mixing bowl. The mixture should be creamed together completely, with no lumps.

   • TIP: Eyeball your butter mix - does it have any lumps? If so, pull those out if they’re hard. It’s probably dried brown sugar. If they’re soft lumps, beat the mix some more until it’s smooth.

   • TIP 2: I often prep the flour and baking soda mix in 1 bowl and the vanilla, water, and veg oil mix in another bowl for steps 3 and 4 while waiting for the butter and sugar to mix. You could also measure everything out as you gather your ingredients.

   3. Add 1 1/2 cups flour and 1 teaspoon baking soda. Mix.

   • TIP: You’ll end up with a crumbly, non-cookie-looking mix at this point. That’s normal.

2. Next, add 1 teaspoon vanilla, 1 tablespoon water, and 2 tablespoons vegetable oil to the bowl and mix.

   • TIP: If the mix is very dry, add in a bit of water until you reach a consistency where the mix is sticking together without falling apart in big clumps. Since there are no eggs, the mix will be a bit looser than what you’re used to. It’s normal, I promise!

3. Fold the chocolate chips in with a spoon, being careful not to overmix.

4. Make dough balls 1-2 tablespoons in size using a cookie scoop, a spoon, or a tablespoon, or use your hands to form balls in whatever size you want. This makes about a dozen “normal” sized cookies, but if you make smaller balls you can get up to 16.

   • TIP: Leave some space around each cookie on the baking sheet so they can bake up properly.

5. Bake at 350F for 10-12 minutes. If you like a softer cookie, stick closer to 10 minutes. Pull these out closer to 12-13 minutes if you want to get them a little crispier.

   • TIP: These will be slightly crunchier the longer you cook them because of the vegetable oil.

   • TIP 2: I set a timer for 6 minutes and flip the sheet halfway through to make sure the cookies are baking evenly.

6. Let the cookies cool completely on wire racks or the cookie sheet, and then enjoy.

   • TIP: It’s totally okay to snag a few while they’re still cooling! It’s hard to resist when they smell so good.

   • TIP 2: If these last more than a few days, they keep at room temperature for up to 5 days. Anything longer than that and you should refrigerate or freeze them for longer storage.