Eggless Baking Recipes For Every Oven

At a Glance

Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 18 cookies | Difficulty: Easy.

Introduction

Chewy Chocolate Chip Cookies are built around one goal: a thick, soft center with crisp edges, and that “chew” that comes from the right dough thickness and baking time-not from shortcuts. This eggless version uses the same structure you want in classic cookies, with a simple egg substitute and a mixing order that keeps the dough from getting too thin.

If you follow the steps and use a real doneness cue (set edges, slightly underdone centers), you’ll pull cookies that finish while cooling. Your reward should be cookies that look lightly golden at the edges, feel soft in the middle, and still slice cleanly with a fork after they cool 10 minutes.

Ask yourself as you read: do you want thin, crunchy cookies or thick, chewy ones? This recipe is for chewy-so the portioning, chill time (optional but helpful), and bake time are part of the method.

Ingredients

• All-purpose flour: 2 1/4 cups (270 g)
• Baking soda: 1 tsp
• Fine salt: 1/2 tsp
• Unsalted butter (soft): 1 cup (226 g)
• Brown sugar (packed): 3/4 cup (165 g)
• Granulated sugar: 1/4 cup (50 g)
• Eggless “binder” (choose 1):
• Applesauce: 1/4 cup (60 g)
• (optional option if you prefer: use 2 tbsp cornstarch + 4 tbsp water mixed smooth)
• Vanilla extract: 2 tsp
• Milk (or plant milk): 1-2 tbsp, as needed for consistency
• Chocolate chips (semi-sweet or dark): 2 cups (340 g)
• Optional add-ins (choose up to 2):
• Chopped walnuts: 1/2 cup
• Sea salt flakes (for tops): 1/2 tsp
• Dark chocolate chunks: 1/2 cup
• Cinnamon: 1/2 tsp

Note: If you choose the cornstarch binder option, use it in place of applesauce-don’t combine both.

Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

2. Mix dry ingredients: In a bowl, whisk flour, baking soda, and salt until evenly combined.

3. Cream for chew: In a larger bowl, beat soft butter + brown sugar + granulated sugar for 2-3 minutes until fluffy and lighter in color.

4. Add eggless binder + flavor: Mix in applesauce (or cornstarch binder) and vanilla until the dough looks thick and cohesive. If it seems too stiff to stir, add 1 tbsp milk; if it’s loose, add 1-2 tbsp flour.

5. Combine without overmixing: Add dry ingredients to wet in 2 additions, mixing just until no dry flour remains. Fold in chocolate chips (and walnuts/dark chunks if using).

6. Portion for thick cookies: Scoop 1 1/2 tbsp dough balls (about 30-35 g each) and place 2 inches apart on baking sheets. Press a few extra chips on top for a “loaded” look.

7. Bake by visual cues: Bake 9-11 minutes. Target set edges and soft, slightly underdone centers. The centers should look matte, not wet.

8. Pro Tip: Let cookies cool on the tray for 5 minutes, then move to a rack for 10 more minutes. They finish cooking from residual heat-this is how you get chew instead of crunch.

9. Repeat batches: Keep dough balls uniform. If your kitchen is warm, chill the dough 10 minutes between batches so thickness stays consistent.

Swap It: Want deeper flavor with the same chew? Replace half the chocolate chips with dark chocolate chunks (and keep the bake time the same).

Chef Notes & Variations

For storage, keep cookies in an airtight container at room temperature for 2-3 days. For longer keeping, refrigerate up to 5 days and warm them for 10-15 seconds in the microwave to bring back chew. If you freeze baked cookies, freeze in a single layer, then bag them; thaw at room temp and rewarm briefly for best texture.

Plating-wise, these cookies hold their shape best when you let them cool before stacking. If you want that bakery look, add a tiny pinch of sea salt flakes right after baking-salt sticks better when cookies are still warm.

One practical variation for thick, chewy results is adding 1/2 tsp cinnamon to the dry mix and using more brown sugar in your mind-set (don’t reduce it). The brown sugar helps with softness and chew. If you prefer a slightly more “bready” chew, choose the cornstarch binder option (2 tbsp cornstarch + 4 tbsp water mixed smooth) for a tighter dough that spreads less.

Note: If your cookies spread flat, your butter was likely too warm or your dough balls were larger than the 30-35 g target. Measure once-then you’ll know your dough’s real behavior.

Quick Version

Cream butter + both sugars, mix in eggless binder (applesauce or cornstarch slurry) and vanilla, fold in dry ingredients and chocolate chips, portion to 30-35 g, bake at 350°F (175°C) for 9-11 minutes until edges set and centers look slightly underdone, then cool 5 minutes on the tray and 10 on a rack.