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5.0 from 9 votes

Eggless Chocolate Chip Cookies

Rich, chewy vegan chocolate chip cookies packed with warm melty chocolate chips and a hint of sea salt. No eggs, no fuss—just pure, classic cookie goodness that’s easy to make and even easier to devour!

Prep Time
5 mins
Cook Time
5 mins
Chilling Time
30 mins
Total Time
47 mins
Servings: 22 cookies
Calories: 144 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup vegan butter room temperature
  • 3 tablespoons cornstarch
  • ¼ cup sugar
  • ⅔ cup brown sugar coconut sugar, or palm sugar
  • ¼ cup water room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup semi-sweet chocolate chips
  • 1 teaspoon coarse sea salt optional

Instructions

    Cup of Yum
  1. Cream the room-temperature vegan butter, cornstarch, and both sugars, in a mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beating them together for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
  2. Gradually add the water and vanilla extract to the butter-sugar mixture. Continue to beat the mixture on medium-high speed for a few more minutes, until it no longer appears curdled and becomes smooth.
  3. Sift in the flour, baking soda, and salt and mix just until combined. Do not over mix to prevent gluten development, which might cause to you have lumpy batter which bakes unevenly.
  4. Hold aside a couple of tablespoons of chocolate chips to top the cookies with. Fold in the rest of the chocolate chips until evenly distributed throughout the dough. If you are adding walnuts, macadamia pieces, or other nuts, you can mix them in now. Cover the dough and chill it in the refrigerator for at least thirty minutes to chill the fat.
  5. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Portion the chilled dough into balls approximately 2 tablespoons, using a cookie scoop or spoon. Flatten the dough balls with the palm of your hand onto the prepared baking sheet, leaving space between each to allow for spreading. Distribute the reserved chocolate chips onto the tops of the cookies, pressing them into the surface. If desired, sprinkle a pinch of coarse sea salt on each cookie.
  7. Bake the cookies on the center rack of the oven for 12-14 minutes, or until the edges are golden brown. The centers may still appear puffy and slightly underdone, but they will set as they cool.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

  • 🧊 Chill Out
  • 🧊
  • Chilling the dough for at least thirty minutes is a must. This step helps the cookies hold their shape and allows the flour to hydrate, resulting in a richer, more complex flavor.
  • 🌡️ Keep It Cool
  • 🌡️
  • Ensure your vegan butter and water are at room temperature before mixing. Cold ingredients can cause the dough to seize up, while overly warm ones can make it too runny, leading to inconsistent cookies.
  • 🌀 Mix, Don’t Mess
  • 🌀
  • After adding the flour, mix just until the dough comes together. Over-mixing can develop too much gluten, leaving you with tough, dense cookies instead of the soft, chewy texture you want.
  • 🔄 Spin to Win
  • 🔄
  • Rotate your baking sheet 180 degrees halfway through baking. If your oven has uneven heat, also swap the trays between shelves. This ensures even baking, so every cookie turns out perfectly.
  • ⏳ Patience Pays Off
  • ⏳
  • Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack. They’ll set up better and taste even more delicious. If you sneak one while it’s hot, I won’t blame you—but wait to judge the final result!

Nutrition Information

Calories 144kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.02g Sodium 201mg (8%) Potassium 20mg (1%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 180IU (4%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 22cookies

Amount Per Serving

Calories 144

% Daily Value*

Calories 144kcal 7%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.02g 1%
Sodium 201mg 8%
Potassium 20mg 0%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 180IU 4%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.