No eggs? No problem! These eggless chocolate chip cookies are similar to the classic cookie recipe, minus the eggs. No special egg substitutes required! 

An overhead view of eggless chocolate cookies on parchment paper.

Making chocolate chip cookies without eggs may not seem easy, but I assure you it can be done — and with great success! 

These eggless chocolate chip cookies don’t require any special ingredients, such as flax seeds or a store-bought egg replacer. Instead, I replaced the eggs with a simple combination of whole milk and cornstarch. 

The milk makes the cookies slightly crispy around the edges, while the cornstarch keeps the center pillowy soft. 

It’s an easy recipe that’s perfect for anyone with an egg allergy, or any time you’ve run out of eggs. Eat the entire batch now, or freeze some of the cookie dough for later! 

An overhead view of the ingredients to make chocolate chip cookies without eggs.

What You Will Need

I tried to keep this recipe as simple as possible. If you’re not able to go to the store to fetch a carton of eggs, I’m assuming you don’t want to make a grocery run for another ingredient either!

Here’s an overview of the key ingredients needed to make no-egg chocolate chip cookies: 

  • Milk: Since there are no eggs in this cookie dough, you need something to add moisture. After quite a bit of recipe testing, I found that milk was the best and easiest option. I prefer to use whole milk, but 2%, skim, or even a non-dairy milk would be fine.
  • Cornstarch: The milk gives these cookies a slightly crunchier texture than my regular chocolate chip cookies. In order to keep the cookies soft, there’s one tablespoon of cornstarch in the cookie dough.
  • Sugar: I prefer using a blend of granulated and brown sugar in my chocolate chip cookies. The brown sugar adds moisture and more flavor to the cookie dough. 
  • Vanilla extract: Pure vanilla extract will impart the strongest flavor. 
  • Chocolate chips: I used semi-sweet chocolate chips, but you may use any variety you like. 

How to Make Eggless Chocolate Chip Cookies

One great thing about this cookie recipe is that the dough doesn’t have to be chilled before being baked, so it’s incredibly quick and easy to make a batch of these cookies! 

Let’s quickly go over how the chocolate chip cookies are made: 

  1. Combine the dry ingredients: Whisk together the flour, cornstarch, baking soda, and salt in a large mixing bowl. 
  2. Combine the wet ingredients: Beat the butter until smooth. I like to use a stand mixer fitted with a paddle attachment for this. Then, add the sugars and beat until combined. Add the milk and vanilla extract last. 
  3. Finish the dough: Mix the dry ingredients into the wet. Add the chocolate chips last, mixing until the cookie dough is just combined. 
  4. Shape the cookie dough balls: I like to use a 1.5 tablespoon cookie scoop for this recipe. Scoop the cookie dough onto three parchment paper-lined baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread some in the oven.
  5. Bake the cookies: They’ll need to bake in a 350ºF oven for approximately 10 to 12 minutes. You’ll know they’re done when the tops are just set and the edges are lightly browned. 
  6. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack. 
Unbaked cookie dough balls lined up on a baking sheet.

Recipe Variations

To keep this recipe as classic as possible, I made these cookies with just semisweet chocolate chips. However, you can easily swap out the chocolate chips to create several different kinds of cookies!

Here are a few variations to try next:

  • White Chocolate Macadamia Nut: Add 1 cup each of white chocolate chips and chopped macadamia nuts
  • Funfetti: Add 1 cup of white chocolate chips and 1/4 cup of sprinkles
  • Butterscotch: Use an equal amount of butterscotch chips
  • M&M Chocolate Chip: Add 1 cup of semisweet chocolate chips and 1 cup of M&M’s
  • White Chocolate Cranberry: Add 1 cup each of white chocolate chips and sweetened dried cranberries
An overhead view of egg-free chocolate chip cookies stacked on a wire cooling rack.

Can the Cornstarch Be Replaced? 

The cornstarch (or cornflour) is what keeps the cookies soft rather than crunchy. I highly recommend using it in these cookies for best results.

If you don’t have any cornstarch on hand, you may omit it from the recipe and reduce the milk slightly from 1/3 cup to 5 tablespoons.

Can This Recipe Be Made Dairy-Free? 

If you need to make this chocolate chip cookie recipe egg-free and dairy-free, you may swap out the whole milk for non-dairy milk, the butter for vegan butter, and the chocolate chips for a non-dairy version.

Keep in mind that your cookies may look slightly different, depending on the butter and milk substitutes that you use.

Eggless chocolate chip cookies surrounding a glass of milk. The center cookie has a bite missing.

Baking Tips

  • Be sure to bring both the milk and butter to room temperature before beginning this recipe. This will help the cookie dough bind together better and ensure the cookies bake evenly in the oven. 
  • You don’t have to chill the cookie dough, but you may if you’d like to wait to bake the cookies for a special occasion. The cookie dough can be refrigerated for up to two days or frozen for up to three months. 
  • The cookies will look puffy when they come out of the oven, but deflate some as they cool. This is normal, so don’t worry!

Recipe Video

A pile of chocolate chip cookies in a round wire cooling rack.

Eggless Chocolate Chip Cookies

5 from 5 ratings
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
No eggs? No problem! These eggless chocolate chip cookies are similar to the classic cookie recipe, minus the eggs. No special egg substitutes required! 


Servings: 38 cookies
  • 2 ¾ cups all-purpose flour spooned and leveled (345 grams)
  • 1 tablespoon cornstarch or cornflour (8 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened (230 grams)
  • 1 cup packed light brown sugar (200 grams)
  • ½ cup granulated sugar (100 grams)
  • cup whole milk at room temperature (80 ml)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups semi-sweet chocolate chips (270 grams)


  • Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and continue mixing for another 1 to 2 minutes or until well combined.
  • Mix in the milk and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
  • Mix in the dry ingredients until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
  • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
  • Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned.
  • Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.


Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Scoop the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen solid, transfer it to a freezer bag or container and freeze for up to 3 months. Bake the cookie dough from frozen for an additional 1 to 2 minutes.
Baked cookies that have cooled completely will freeze well for up to 3 months. Thaw to room temperature before serving.
Cuisine: American
Course: Dessert
Author: Danielle
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