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Freshly baked cookies without eggs

Easy Cookies Without Eggs

Soft, chewy, and delicious eggless cookies made with pantry staples. Perfect for allergies, vegan baking, or when you’re out of eggs.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups All-purpose flour
  • 1 cup Butter Softened
  • ¾ cup Brown sugar Packed
  • ½ cup Granulated sugar
  • 2 teaspoon Vanilla extract
  • 2-3 tablespoon Milk Room temperature
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 ½ cups Chocolate chips

Equipment

  • 1 Large mixing bowl
  • 1 Electric mixer Hand or stand
  • 1 set Measuring cups/spoons
  • 2 Baking sheets Lined with parchment
  • 1 Parchment paper
  • 1 Wire cooling rack
  • 1 Cookie scoop Optional

Method
 

  1. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add vanilla extract and milk. Mix well.
  3. In a separate bowl, mix flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture until combined.
  5. Fold in the chocolate chips.
  6. Use a cookie scoop to portion the dough onto lined baking sheets. Optionally chill for 30 minutes.
  7. Bake at 350°F (175°C) for 10–12 minutes or until edges are golden. Cool on a wire rack.

Notes

Feel free to substitute chocolate chips with chopped nuts or dried fruit for variety. Chill the dough for chewier cookies.