This Eggless Chocolate Chip Cookie recipe is perfect for when you’re craving cookies, but can’t have eggs for one reason or another. The best part is that these still taste just as good as regular cookies!

Cookies on a cooling rack with text on the photo that reads "Soft + Chewy | Egg Free Chocolate Chip Cookies."

Eggless Chocolate Chip Cookies Recipe

If you’re just looking for a regular chocolate chip cookie recipe, here and here are two of my favorites. This recipe specifically is for my egg-free friends. Unfortunately, you can’t just skip the eggs in a recipe and expect them to still turn out the same. However, I’ve figured out the trick, so keep reading for you new favorite eggless cookie recipe!

Small bowls of each ingredient on the counter including butter, brown sugar, apple sauce, baking soda, chocolate chips, flour, sugar, and vanilla.

Ingredients for Eggless Cookie Recipe

Softened Butter – I always used salted butter in my recipes. If you only have unsalted, just add an extra pinch of salt to the dough.
Granulated Sugar – By using equal parts granulated sugar and brown sugar, these cookies will be super soft & chewy, but also have a nice slightly crispy edge.
Brown Sugar
Applesauce – This is what we’re using in place of the eggs for these cookies. You can use either sweetened or unsweetened, but I would avoid other flavored applesauce, like cinnamon for example, unless you want that flavor profile to come through in your cookies. I like to keep the small kids cups of applesauce on hand specifically for eggless cookies so that I don’t have to open a large jar for only 1/4 cup.
Vanilla – Yes, there is a lot of vanilla in this recipe, but just trust me on this one.
All Purpose Flour
Baking Soda – Baking soda also helps create a slightly crisp edge on cookies.
Salt
Chocolate Chips – You can use your favorite kind of chocolate chips including milk, dark, white chocolate, or even peanut butter chips or mini M&Ms. My favorite are Ghiradelli Milk Chocolate Chips.

Balls of chocolate chip cookie dough on a white counter, made without eggs.

How to Make Chocolate Chip Cookies Without Eggs

Begin by preheating your oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the softened butter, granulated sugar, and brown sugar.
Now add in the applesauce and vanilla and continue mixing until the mixture is light in color and creamy in texture.
Add in the flour, baking soda, salt, and continue to mix until a dough forms. The dough should be soft.
Finally, fold in the chocolate chips and stir until evenly distributed throughout the dough.
Using a cookie scoop or small spoon, portion out the dough into evenly sized balls. For smaller cookies, use about 1 1/2 tbsp of dough. For medium-sized cookies, use about 3 tbsp of dough.
Arrange the cookie dough balls on your prepared cookie sheet. Feel free to add a few extra chocolate chips to the top of each ball so the cookies look extra professional.
Place the pan in the preheated oven and bake the cookies. For small cookies, bake about 7-9 minutes. For medium cookies, bake about 9-12 minutes, or until the edges begin to turn golden brown.
Allow the cookies to cool completely on the pan before removing and placing on a cooling rack.
Enjoy!

A cookie broken in half and stacked on top of each other so the gooey, chocolate chips are melting out.

What can I use instead of eggs in chocolate chip cookies?

There are a few different ingredients you can use to replace eggs in a cookie recipe, but I prefer applesauce for two reasons: one, you probably already have it on hand and two, it lends to a super soft and chewy cookie that stays fresh for daaayyyys. Other options include mashed banana, yogurt, flax seed egg, or sometimes even buttermilk. However for this specific recipe, I’ve only ever tested applesauce.

Can you taste the Applesauce in the final Eggless Cookie?

Nope, not one bit! These taste just like regular chocolate chip cookies but are completely egg free.

How should I store leftover cookies?

One of the best parts of using applesauce in these cookies is that they stay super fresh for SO LONG – way longer than regular cookies! I kept mine in an airtight container for a week and they still tasted so soft.

I always recommend storing cookies in an airtight container at room temperature for 3 days, in the fridge for a week, or in the freezer for up to 3 months.