There's chocolate in every bite of these eggless double chocolate cookies! They're crispy on the outside and soft and chewy on the inside, loaded with chocolate chips and no eggs. They're a breeze to whip up!
There's nothing better than a gooey, fudgy, delicious cookie filled with chocolate. However, this can be difficult to achieve for those with egg allergies. You won't even notice that there are no eggs in these cookies- they hold their shape, have the best chewy texture, and are perfect served warm out of the oven!
These eggless chocolate cookies are also perfect to whip up if you forgot to buy eggs! Eggs usually function as a binding ingredient and give cookies more moisture and rise, but it's surprisingly easy to make cookies without them.
If you want to try more recipes without eggs, check out my vegan shortbread cookies with lemon curd, lemon mug cake, eggless lemon curd, and no bake vegan Oreo pie.
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Why This Recipe Works
- Soft, fudgy, and gooey- Eggless double chocolate chip cookies are thick, soft, chewy, and oozing with melted chocolate.
- Crisp edges- The cookies have crisp edges right out of the oven and hold their shape, even without egg!
- Loaded with chocolate- The cookies have cocoa powder and tons of melty chocolate chips.
- Allergy friendly- This recipe is great for those with egg allergies and can easily be made gluten free, dairy free, and vegan.
Ingredients & Substitutions
Here are some notes about the ingredients used. For the full ingredient list, see the recipe card below.
- Unsalted butter- Use high quality butter, such as Kerrygold. The butter does not have to at room temperature since we'll be melting it.
- Oil- Using a little oil adds more moisture and fat. I used avocado oil. Canola oil, grapeseed oil, or any mild vegetable oil works.
- Coconut sugar- This has a lower glycemic index than white table sugar and gives the cookies a deep flavor like brown sugar without adding extra moisture.
- Flax egg- This replaces the egg in this recipe. A flax egg is 1 tablespoon ground flax seeds (or flax meal) mixed with 3 tablespoons of water. There are tons of other egg replacements (cream cheese, applesauce, aquafaba, etc) but a flax egg is my tried and true favorite.
- Unsweetened cocoa powder- For best results, use dutch processed cocoa powder for a richer chocolate flavor. Natural cocoa powder works in a pinch.
- Chocolate chips- Use high quality semisweet or dark chocolate chips. Don't use milk chocolate chips because they will be too sweet.
Dutch Processed vs Natural Cocoa Powder
Cocoa powder is one of the most important ingredients in this recipe. I used dutch processed cocoa powder because of its deep, rich flavor. Dutch processed cocoa powder is treated with alkali to reduce its acidity. This also darkens the color to a deep brown instead of red-brown and deepens the flavor.
Natural cocoa powder will not have the same deep flavor and color as dutch processed, but it will work in this recipe if needed! When looking for cocoa powder to buy, look for ones that mention alkali or say dutch processed on the container. My favorites are Rodelle, Guittard, and Ghirardelli.
Substitutions
- All purpose flour: To make the cookies gluten free, use a measure-for-measure gluten free flour blend like Bob's Red Mill or King Arthur.
- Butter: To make this recipe vegan or dairy free, use vegan butter. I recommend Miyoko's European-Style Cultured Vegan Butter and Earth Balance Vegan Buttery Sticks. You can also use salted butter.
- Chocolate chips: To make the cookies dairy free, use dairy free chocolate chips.
Helpful Equipment and Tools
- Mixing bowls- I love my Duralex glass mixing bowl set. The bowls come in 10 different sizes and are heat-proof and dishwasher safe.
- Cookie sheets- I love my cookie sheets from Nordic Ware. They're high quality and will last a lifetime.
- Parchment paper- I love these pre-cut parchment paper sheets. They're so easy to use compared to traditional parchment!
- Cookie scoop- Using a cookie scoop to portion the dough helps each eggless cookie bake up the same.
How to Make Eggless Double Chocolate Cookies
You'll need a small bowl, medium bowl, large mixing bowl, measuring cups, measuring spoons, whisk, rubber spatula, 2 cookie sheets, and parchment paper to make the eggless chocolate cookies.
Quick Overview
- Make the flax egg.
- Melt the butter.
- Mix in the wet ingredients.
- Add the dry ingredients.
- Fold in the chocolate chips.
- Chill the dough.
- Bake the cookies.
Step by Step Instructions
STEP 1: Make the flax egg. First, combine flax meal with water in a small bowl. Mix and set in the refrigerator for 15 minutes to thicken.
TIP - If you're allergic to flax, you can use a chia egg. Follow the same instructions but use ground chia seeds instead of ground flax.
STEP 2: Melt the butter. After making the flax egg, add butter to a large mixing bowl and melt it in the microwave for about 30 seconds. Then, set the bowl aside to cool slightly.
STEP 3: Add the wet ingredients. Add the oil, coconut sugar, vanilla, and flax egg to the melted butter and stir until well combined. It's ok if the melted butter and oil gather around the sugar.
STEP 4: Add the dry ingredients. In a separate mixing bowl, whisk the flour, baking soda, and cocoa powder together. Then, mix the dry into the wet ingredients ⅓ at a time until just combined.
TIP - Sift the cocoa powder and flour to remove any lumps if desired.
STEP 5: Fold in the chocolate chips. Fold the chocolate chips into the dough with a rubber spatula, scraping around the bowl.
STEP 6: Chill the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 15 minutes. Preheat the oven to 350F and prepare 2 cookie sheets with parchment paper while it's chilling.
STEP 7: Bake. With a medium (2 tbsp) spring-loaded cookie or ice cream scoop, scoop the cookie dough onto the baking pan. Place 8 scoops on each pan about 2 inches apart. Then, press more chocolate chips into each ball and bake one pan at a time for 11-13 minutes.
The cookies are done when the edges are set and the middles look slightly underbaked. Bake longer for crispier cookies.
TIP - Let the cookies cool for about 10 minutes before transferring off the baking sheet to a wire cooling rack. They'll fall apart if moved too soon.
TIP - If the cookies haven't spread when taken out of the oven, bang the tray against the counter a couple times to encourage spreading.
Expert Tips
- Read all instructions and recipe notes before you start to make sure you don't miss any important steps!
- Measure the ingredients with a kitchen scale for the most accurate bake. If you don't have a kitchen scale, measure your flour correctly with the spoon and level method.
- Make sure your melted butter has cooled slightly before making the cookies. The temperature of the butter directly impacts the texture of the cookie.
- Don't overmix. This will result in a tough cookie.
- Chilling the dough helps prevent the cookies from spreading too much. This is important because cookies without eggs spread more.
- If you have issues with the eggless cookies spreading too much, try using a silicone baking mat.
Make Ahead and Storage
- Counter- Store the baked cookies in an airtight container or Ziplock bag on the counter for up to 4 days. Make sure they've cooled completely before storing. The cookies will be chewiest for 2 days. Then, reheat for 10 seconds in the microwave for a fresh-baked taste.
- Refrigerator- Keep cookie dough covered (portioned or in a bowl) in the refrigerator for up to 2 days. This helpful for making cookies ahead of time. Let the cookie dough warm a bit on the counter before baking.
- Freezer- Cookie dough can be made ahead and stored in the freezer for up to 30 days. First, form the dough into a ball/disc and wrap in plastic wrap before freezing. Thaw the dough in the refrigerator the night before using.
- Cookie dough can also be portioned and frozen. Bake following the instructions, adding a few minutes on to the bake time.
- Baked cookies can be stored in an airtight container or Ziplock bag in the freezer for up to 2 months. Reheat in the oven at 300F for 5-10 minutes.
Additions and Variations
There are lots of different things you can add to these cookies:
- Add peanut butter chips to the batter for double chocolate peanut butter cookies.
- Throw in some chopped walnuts or pecans.
- Add chopped pretzels for a sweet and salty flavor.
- Chop up your favorite candy bars and substitute them in for the chocolate chips.
- Swap the chocolate chips with sprinkles for chocolate birthday cake or "funfetti" cookies.
Frequently Asked Questions
Yes, the cookies can be made vegan by using a vegan butter sticks and vegan chocolate chips.
There are a few different things that could cause this including the butter being too warm, expired leavening agents, under-measuring the flour, overmixing the dough, and oven being too hot. Chilling the dough helps prevent spreading!
It's possible that too much flour soaked up the wet ingredients. Make sure to measure the flour with a kitchen scale or with the spoon and level method.
I don't recommend eating raw cookie dough. Even though it doesn't have eggs, raw flour could contain harmful bacteria. Bacteria is killed when the cookie dough is baked.
More Cookies to Try
📖 Recipe
Eggless Double Chocolate Cookies
Equipment
- 1 medium cookie scoop 2 tbsp
Ingredients
- ½ cup unsalted butter melted
- 2 tablespoon avocado oil or mild oil
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- 1 cup all purpose flour
- ⅔ cup dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ cup chocolate chips semi-sweet or dark
Instructions
- Make the flax egg by combining flax meal with water in a small bowl. Mix and set in the refrigerator for 15 minutes to thicken.1 flax egg
- Melt the butter in a large mixing bowl in the microwave and let it cool slightly. Whisk in the avocado oil, coconut sugar, vanilla, and flax egg.½ cup unsalted butter, 2 tablespoon avocado oil, 1 cup coconut sugar, 1 teaspoon vanilla extract, 1 flax egg
- In a separate mixing bowl, whisk the flour, cocoa powder, and baking soda together. Then add the dry ingredients to the wet ⅓ at a time, mixing with a rubber spatula until just combined.1 cup all purpose flour, ⅔ cup dutch-processed cocoa powder, 1 teaspoon baking soda
- Fold in the chocolate chips with a rubber spatula, scraping the sides of the bowl.½ cup chocolate chips
- Cover and chill for 15 minutes. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- With a medium cookie scoop, scoop 8 cookie dough balls on each pan about 2 inches apart. Press a few more chocolate chips into each ball if desired.
- Bake one pan at a time for 11-13 minutes. Let the cookies cool for 10 minutes before transferring to a wire cooling rack. Enjoy.
Video
Notes
- Counter- Store baked cookies in an airtight container or Ziplock bag on the counter for up to 4 days. Make sure they've cooled completely before storing. The cookies will be chewiest for 2 days. Reheat for 10 seconds in the microwave for a fresh-baked taste.
- Refrigerator- Keep cookie dough covered (portioned or in a bowl) in the refrigerator for up to 2 days. Let the cookie dough warm a bit on the counter before baking.
- Freezer- The eggless cookie dough can be made ahead and stored in the freezer for up to 30 days. Form the dough into a ball or disc and wrap in plastic wrap or place in a Ziplock bag before freezing. Thaw in the refrigerator the night before using.
- Cookie dough can also be portioned and frozen. Bake following the instructions, adding a few minutes on to the bake time.
- Baked cookies can be stored in an airtight container or Ziplock bag in the freezer for up to 2 months. Reheat in the oven at 300F for 5-10 minutes.
Hello World! https://pmjgrs.com?hs=33acb1de456ab52c0338cfb03928180d&
These cookies were incredible. They were so rich and decadent. Loved them.
aditi
can u substitute the coconut sugar for granulated sugar
Megan Weimer
Yes!