These are the BEST Eggless Chocolate Chip Cookies! Chewy on the inside, crispy on the outside & gluten free! Easily made vegan, too!
Cause, liike, THEY RLY RLY ARE.
I am usually so sketchy about saying something is “the best.”
I mean, everyone has their own taste buds, and sometimes our little taste buds are NOT buddies in the sense that they don’t agree on what is the yummiest AND BEST.
But these babies? They truly are the best.
I know I shouldn’t pick favorites between my gluten free chocolate chip cookies recipes or my avocado centric healthy chocolate chip avocado cookies OR the paleo coconut flour chocolate chip cookies…
But I am. It’s these. They are my favorite…and I am predicting they will be yours too.
Why you will LOVE This Recipe
Who doesn’t love cookies?! I know that in my house, we’re all about cookies and after a long day, relaxing on the couch and enjoying some chocolate chip cookies with Mr. FFF is my kind of night. Here on the blog, we have NO shortage of the classic cookie recipe; from pumpkin low carb sugar free chocolate chip cookies alllll the way over to deep dish paleo chocolate chip cookies and BEYOND, we’ve got you covered. Today’s recipe is an eggless chocolate chip cookies recipe and let me tell you, you won’t miss the eggs! These are chewy, chocolatey, rich and indulgent and are everything you need in a chocolate chip cookie!
Ingredients Needed
Pulling together the ingredients to make some eggless chocolate chip cookie dough is much like any other cookie recipe- minus the eggs! Here are the ingredients you will need to round up or pick up from the store before getting started on this recipe:
- Oat Flour (GF if needed)
- Non GMO Cornstarch
- Baking Soda
- Salt
- Unsalted Butter
- Raw Organic Cane Sugar
- Coconut Sugar
- Water
- Avocado Oil
- Baking Powder
- Vanilla Extract
- Dairy-free Chocolate Chips
You might be wondering what is going to be the binding agent in these cookies, as eggs are often a vital ingredient when making cookie dough! For this recipe, a combination of water, avocado and baking powder works together to hold these cookies together and make them the BEST eggless chocolate chip cookies!
In these eggless chocolate chip cookies, you could also use all purpose flour or a gluten free 1:1 flour blend!
Usually, the cookies will be more delicate if you forget the eggs. Since this recipe is formulated to be an eggless cookie recipe, they are perfectly crispy and chewy!
Yes! The cookies will just have a small coconut taste!
How to make Eggless Chocolate Chip Cookies
Mix
In a medium bowl, add the oat flour , cornstarch, baking soda and salt and stir to combine. In a larger bowl, add the butter and both sugars and beat with an electric hand mixer until smooth.
Combine
In a small bowl, add the oil, water and baking powder and whisk until frothy. Add it to the butter mixture, along with the vanilla, and beat once again until fluffy. Add the dry ingredients to the wet, stirring to combine. Once the dough has formed, stir in the chocolate chips.
Chill
Cover the bowl of dough with plastic wrap and pop it in the fridge to chill for about 2 hours or up to overnight.
Bake
Preheat your oven and line a baking sheet with parchment paper. Drop by heaping tablespoons onto the prepared cookie sheet, slightly pushing down each ball. Bake until the top just feels set and the edges just begin to turn light golden brown.
Enjoy
Cool a bit on the pan, then transfer to a wire rack to continue cooling. Serve and DEVOUR!
Top Tips for making Eggless Chocolate Chip Cookies
- Chill the Dough: Do not skip this VERY important step. Chilling the dough will allow the binding agent (baking powder, water and oil) to work its magic. The cookies’ texture will be perfectly chewy and will hold together best if the dough has chilled to set.
- Don’t overbake: These cookies tend to set up A LOT after you have pulled them from the oven, so keep that in mind when baking them! I recommend pulling them from the oven JUST when you start to see some golden brown edges on them.
- Want to make them a little more wholesome? You can add oatmeal and follow my vegan oatmeal chocolate chip cookies recipe!
Storage
These cookies last up to a week in the fridge when stored in an airtight container. They will last even longer-up to 3 months- in the freezer when kept in an airtight container or a freezer style ziploc bag.
You’ll be making up for lost cookie eating time too.
Other Recipes You Might Like:
Gluten Free Vegan Snickerdoodles
Pumpkin Spice Eggless Chocolate Chip Cookies
Whipped Gluten Free Shortbread Cookies
Ingredients
- 1 1/2 Cups Oat flour (163g *) GF if needed
- 1 tsp Non GMO Cornstarch
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1/3 Cup Unsalted butter, softened (OR Ghee or vegan butter)
- 6 Tbsp Raw organic cane sugar
- 3 Tbsp Coconut sugar (or brown sugar)
- 2 Tbsp Water
- 1 Tbsp Avocado oil (or any neutral flavored oil)
- 2 tsp Baking powder
- 3/4 tsp Vanilla extract
- 1/3 Cup Dairy-free chocolate chips
Instructions
- In a medium bowl, stir together the oat flour, cornstarch, baking soda and salt.
- In a large bowl, using an electric hand mixer, beat the butter and both sugars on high speed until fluffy.
- In a separate, small bowl, whisk together the water, oil and baking powder until frothy and combined. Add it into the butter mixture, along with the vanilla, and beat until fluffy and combined, about 1-2 minutes on high-speed.
- Add the dry ingredients into the wet and stir until combined, and a sticky dough forms. Stir in the chocolate chips.
- Cover and refrigerate for at least 2 hours, up to overnight. DO NOT SKIP THIS STEP.
- Once chilled, heat your oven to 325 degrees and line a baking sheet with parchment paper.
- Scoop the dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls, press out very slightly – you want the balls higher than they are round. **
- Bake until the tops JUST feel set and the edges are very slightly golden, about 13-15 minutes. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. ***
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Ingredients
- 1 1/2 Cups Oat flour (163g *) GF if needed
- 1 tsp Non GMO Cornstarch
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1/3 Cup Unsalted butter, softened (OR Ghee or vegan butter)
- 6 Tbsp Raw organic cane sugar
- 3 Tbsp Coconut sugar (or brown sugar)
- 2 Tbsp Water
- 1 Tbsp Avocado oil (or any neutral flavored oil)
- 2 tsp Baking powder
- 3/4 tsp Vanilla extract
- 1/3 Cup Dairy-free chocolate chips
Instructions
- In a medium bowl, stir together the oat flour, cornstarch, baking soda and salt.
- In a large bowl, using an electric hand mixer, beat the butter and both sugars on high speed until fluffy.
- In a separate, small bowl, whisk together the water, oil and baking powder until frothy and combined. Add it into the butter mixture, along with the vanilla, and beat until fluffy and combined, about 1-2 minutes on high-speed.
- Add the dry ingredients into the wet and stir until combined, and a sticky dough forms. Stir in the chocolate chips.
- Cover and refrigerate for at least 2 hours, up to overnight. DO NOT SKIP THIS STEP.
- Once chilled, heat your oven to 325 degrees and line a baking sheet with parchment paper.
- Scoop the dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls, press out very slightly - you want the balls higher than they are round. **
- Bake until the tops JUST feel set and the edges are very slightly golden, about 13-15 minutes. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. ***
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
==
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+:4 . OLD POINTS:3
(per 1 cookie)
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Wendy Hildebrand says
Hi! Your recipe instructions #7 are a little unclear. What do you mean?
Taylor Kiser says
Thanks for the heads up! Typo! It should say “you want the balls higher than they are round. **” Hope that helps!
Aimee says
I’ve never met a chocolate chip cookie I didn’t like and with these being pillowy soft, you had me at hello!
Taylor says
Hello! Thanks Aimee.
Cassie Autumn Tran says
I kind of throw the term “the best” all around here and there when it comes to food! Sweet potatoes are the best, but so is the combination of chocolate and peanut butter, chocolate, peanut butter, kale, spinach, cookies, curry, UGH, there’s WAY too much to choose from! Anyways, I definitely think these eggless chocolate chip cookies would be the best indeed! This batch looks so easy to whip up too!
Taylor says
Thanks Cassie! These chocolate chip cookies are definitely one of the best 😉
Natalie says
These chocolate chip cookies look amazing!
Taylor says
Natalie – They are!
Sara D says
I have tried a lot of vegan chocolate chip cookie recipes; with gluten, with coconut flour, with shortening, with coconut oil… you name it. And I can say that this are the best cookies so far. They aren’t to soft, not chewy, more on the crunchy side.
I made a little variation adding ¾ cup of chocolate chips and just a hint of maple and coconut milk.
Thank you Taylor for sharing this recipe.
Taylor says
Glad to hear, thanks Sarah!
Deb says
These are very good. Thanks. I added walnuts and I keep in refrigerator. They are really crispy that way.
Taylor Kiser says
Yum! Love the addition of walnuts and the refrigerator tip! So glad you like!
Janis says
Made these yesterday and we love love love them. Not easy to find dairy free,egg free, gluten-free recipes that turn out. Not to mention my family that eats what ever they want ? loved them!! My oldest grandson who has tried some of my stuff usually says Grandma I don’t like that! He asked if he could take them home for dessert for the family!!
Taylor Kiser says
YAYYYYYYYYYYY! This made my WHOLE day! Thank you Janis!
Becca Jorgensen says
If you want to use almond flour or coconut flour instead of oat flour would you still use the corn starch? Is there anything else you would need to change about it?
Taylor Kiser says
Yes – almond flour and coconut flour are NOT at all one to one subs and I cannot tell you how to sub them as it will be different for every recipe and recipes are only tested as it. Sorry!
Teresa Rainone says
These sound wonderful! I do have a question, would it be possible to make these with very little sugar? My grandkids are gluten and egg free and very little sugar. Thank you!
Foodfaithfitness says
Hi Teresa, it is surely possible but it will impact the taste. Did you think of using sugar free sweeteners like monkfruit?