You’ll Never Need Eggs Again After Trying These No Egg Cookies
Ever been halfway through mixing cookie dough and suddenly realized – no eggs?
Maybe you’re dealing with an allergy, maybe you’re vegan, or maybe you just forgot to grab a carton.
Either way, you’re not alone.
That moment of “oh no” can turn a sweet craving into a kitchen crisis real fast.
Eggs show up in almost every traditional cookie recipe, like they’re some magical ingredient that can’t be skipped. And once you Google no egg cookies, you’re hit with half-baked answers (pun intended) or recipes that taste like drywall.
Here’s the truth: you can make cookies without eggs.
They can be chewy, golden, and packed with flavor.
You just need the right combo of ingredients that work together like a good playlist. Let’s fix the cookie panic and show you how to bake no egg cookies you’ll actually be proud to share.
Want more egg-free options that still feel like a treat? Try our recipe for waffles without eggs for a fluffy, golden breakfast everyone can enjoy.
Why Bake Cookies Without Eggs?
Sometimes it’s a dietary thing.
Eggs are one of the top food allergens in kids and adults.
Other times, people skip them for ethical reasons. Or the fridge is just… empty.
Whatever your reason, removing eggs doesn’t mean giving up texture or taste.
It just means you have to work a little differently.
Eggs usually help bind everything and hold moisture. But good news? There are easy swaps that do the job just fine – sometimes better.
People are also baking without eggs to cut down on cholesterol or go fully plant-based. And if we’re being real, it’s also fun to eat the dough when you know it’s egg-free.
If you love baking with pantry basics, don’t miss this simple banana bread recipe—it’s moist, flavorful, and no eggs required.
Ingredients That Make It Work Without Eggs
We tested a bunch of batches to get this right. Here’s what makes the difference:
Butter (or vegan butter)
Keeps cookies soft and rich. If you want to go dairy-free, plant-based butter holds up well. Just pick one with a high fat content so it acts like real butter in the oven.
Sugar (white + brown)
You need both. White sugar helps the cookies spread and crisp at the edges. Brown sugar keeps them chewy and deepens the flavor. The mix? Cookie gold.
Milk (any kind)
A little liquid is needed to replace the moisture eggs would’ve brought. Almond milk, oat milk, dairy—go with what works for your vibe.
Maple syrup
Here’s the twist. A spoonful of maple syrup gives these cookies a richer flavor and helps bind the dough just a little more. It’s not common in the classic eggless recipes, but it makes a big difference.
Flour, baking soda, salt
The usual crew. Stick with all-purpose unless you’re going gluten-free.
Cornstarch
This adds softness. Not a must, but if you want your cookies to be pillowy with that bend-in-the-middle texture, don’t skip it.
Chocolate chips
Because what’s a cookie without them? Use whatever kind you love.
Once your cookies are in the oven, plan your next treat with our easy oatmeal cookie recipe—another timeless favorite without the fuss.
How to Bake No Egg Cookies Like a Pro
Let’s walk it out step by step.
- Cream the butter and sugars until it looks light and fluffy. This gives structure and makes the cookies tender. Don’t rush it.
- Mix in the milk, maple syrup, and vanilla. The mixture may look a little weird at this point. It’s fine. Trust it.
- Add your dry ingredients—flour, baking soda, salt, and cornstarch. Don’t overmix. You want everything just combined.
- Fold in the chocolate chips. Try not to snack on the dough (but no judgment if you do).
- Scoop and space them out on a lined baking sheet. Use a tablespoon or a cookie scoop.
- Bake at 350°F for 10–12 minutes. They’ll look slightly underbaked in the middle. That’s good. They keep cooking as they cool.
- Cool on the tray for 5 minutes, then transfer to a wire rack. Or just eat them warm and live your best life.
Dial up your cookie skills by learning the basics behind our simple butter cookies recipe, which follows the same soft-bake principles.
Ingredient Alternatives That Still Taste Amazing
Don’t have something on hand? Here’s how to sub smart:
- Butter: Use coconut oil (solid) or plant-based margarine.
- Milk: Any plant milk works. Just avoid flavored ones unless you want that twist.
- Maple syrup: Agave syrup or honey (if not vegan) can work in a pinch.
- Flour: Gluten-free 1:1 baking flour is your best bet.
- Cornstarch: Try arrowroot or tapioca starch.
Tips for Better Egg-Free Baking
- Chill the dough if it’s too sticky. 15 minutes in the fridge helps a lot.
- Don’t flatten the dough balls. They spread naturally.
- Use parchment paper. It keeps bottoms from overbaking.
- Want thick cookies? Add 2 extra tablespoons of flour.
Storing Your Cookies
Once baked, let ’em cool all the way. Then toss them in an airtight container. They stay soft for 4–5 days. Want them warm again? Microwave for 8 seconds.
You can also freeze the dough. Scoop it into balls and freeze flat. When you’re ready, bake straight from the freezer—just add 1–2 extra minutes.
No Egg Cookies Recipe Card
Print
No Egg Cookies – Soft, Chewy, and Irresistible!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These no egg cookies are soft, chewy, and loaded with chocolate chips—everything you love about a classic cookie, but made without eggs. Perfect for anyone with allergies or when you’re simply out of eggs, this recipe delivers rich, buttery flavor and the ideal cookie texture. We added a special twist—a splash of maple syrup—to bring extra depth and a natural hint of sweetness.
Equipment:
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Stand mixer or hand mixer
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Mixing bowls (large and medium)
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Measuring cups and spoons
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Rubber spatula
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Baking sheet
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Parchment paper or silicone baking mat
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Wire cooling rack
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (161g) packed light brown sugar
- 1/4 cup (60ml) milk (dairy or unsweetened plant-based)
- 1 tablespoon pure maple syrup (original twist)
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch (optional, for extra softness)
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a stand mixer or hand mixer until light and fluffy (about 2–3 minutes).
- Add the milk, maple syrup, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated. The mixture might look slightly separated—that’s okay.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch if using.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Fold in the chocolate chips using a rubber spatula or wooden spoon.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- The addition of maple syrup gives these cookies a unique richness and subtle depth that sets them apart from other no egg cookie recipes. Maple syrup not only enhances flavor, but it also improves the chewiness and moisture retention.
- For a dairy-free version, use plant-based butter and non-dairy milk.
- If you want a crispier cookie, reduce the milk to 2 tablespoons and flatten the dough balls slightly before baking.
- To make the cookies gluten-free, substitute a 1:1 gluten-free baking flour.
- These cookies keep well in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months
Nutrition
- Serving Size: Per Cookie
- Calories: ~185
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 0mg if dairy-free
Nutritional Info (Per Cookie Estimate):
Calories: ~185
Carbs: 25g
Fat: 9g
Protein: 1.5g
Sugar: 14g
Cholesterol: 0mg if dairy-free
Fiber: 0.5g
FAQs About No Egg Cookies
Nope. When done right, you won’t notice a difference. The texture is soft and chewy, just like the real deal.
Milk + a touch of syrup works great in this recipe. Other options include mashed banana, applesauce, or flaxseed if you’re feeling earthy.
Too much liquid, warm dough, or not enough flour. Chill the dough next time and measure carefully.
Yes! Just swap the flour with a gluten-free baking mix that says it’s a 1:1 substitute.
Sure is. No eggs = no salmonella risk. Just keep in mind there’s raw flour, which some folks like to toast first.
Totally. Add ½ cup chopped walnuts or ⅓ cup oats. Go wild.
It helps, but you can mix by hand. Just make sure your butter is soft enough to cream with a spoon.
The Final Bite
Cookies without eggs? Totally doable. And honestly, they might just be your new go-to. This recipe delivers the chewy texture, golden edges, and rich flavor we all love—no eggs needed, no compromise.
If you’re into recipes that actually work, don’t miss the Simply Delicious Newsletter by Edible Exposure Media. It’s quick, tasty inspiration straight to your inbox.
Written by Ryan Yates—Executive Chef with 20 years in the kitchen trenches, still cooking, still learning, and always sharing the good stuff.
Still hungry for more? Explore all of our latest recipes for seasonal bakes, weeknight dinners, and kitchen-tested favorites.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.