Do eggless cookies taste different?

Nope. When done right, you won’t notice a difference. The texture is soft and chewy, just like the real deal.

What can I use instead of eggs in cookies?

Milk + a touch of syrup works great in this recipe. Other options include mashed banana, applesauce, or flaxseed if you’re feeling earthy.

Why did my cookies turn out flat?

Too much liquid, warm dough, or not enough flour. Chill the dough next time and measure carefully.

Can I make these gluten-free too?

Yes! Just swap the flour with a gluten-free baking mix that says it’s a 1:1 substitute.

Is this recipe safe to eat raw?

Sure is. No eggs = no salmonella risk. Just keep in mind there’s raw flour, which some folks like to toast first.

Can I add nuts or oats?

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.

These No Egg Cookies Are So Good You’ll Never Go Back

Name: No Egg Cookies – Soft, Chewy, and Irresistible!
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; ¾ cup (150g) granulated sugar; ¾ cup (161g) packed light brown sugar; ¼ cup (60ml) milk (dairy or unsweetened plant-based); 1 tablespoon pure maple syrup (original twist); 1 teaspoon vanilla extract; 2¼ cups (281g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon cornstarch (optional, for extra softness); 1 cup (170g) semi-sweet chocolate chips

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:

Stand mixer or hand mixer
Mixing bowls (large and medium)
Measuring cups and spoons
Rubber spatula
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack

Ingredients

Units Scale

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

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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