This Eggless Chocolate Chip Cookies recipe is a healthier Vegan cookie that you can make without eggs in just 1 bowl and 3 easy steps. The result are super chewy soft cookies, full of melted chocolate chips inside that have became a readers' favorite.
These Eggless Chocolate Chip Cookies are not only Vegan, but also low in calories, gluten free, dairy free, grain free and Paleo-friendly.
But can a healthier chocolate chip cookie made with almond flour, without eggs, butter and loads of sugar satisfy a cookie lover? If you're wondering read on.
I mean, look at this cookie 🤤. Freshly baked with this much melted chocolate they taste soooo good! These are my favorite!
If you don't believe me, read the reviews below. There are many readers giving feedback that these are the best vegan almond flour chocolate chip cookies they've made after trying several other recipes.
The best chocolate chip cookies I’ve ever tried/made!! And they’re vegan AND gluten free!! Am I dreaming?Abbey
These are crispy on the outside, have a chewy, soft and moist middle full of chocolate giving you that incredible gooey melted chocolate sensation with every bite - all the must haves of any cookie lover.
They're also not overly sweet. In fact, these egg-free cookies are so good and easy to make that this has become a top rated recipe and one of my favorite cookies.
So, do you have a chocolate chip cookie lover in your life? Yes? Then let me show you how to make these Eggless Chocolate Chip Cookies for them.
Ingredients you'll need
Gather the ingredients and preheat oven to 350°F
This eggless cookies recipe uses a handful of healthy ingredients you may already have at home but if not, you can easily find them at your local supermarkets.
Here are the 5 main ingredients you need to make this recipe and why these cookies come together with no eggs added:
- Almond flour
- Almond butter
- Flaxseed meal / water
- Coconut oil
- Coconut sugar
The almond flour and almond butter are the main ingredients that everything else binds to giving the cookies texture and volume.
Coconut flour is added just to control the moisture content and fluffiness of the cookies, but if you want you can omit it.
The flaxseed meal and water act as a sticky egg replacer as well as giving a more wheat-like or all-purpose flour-like taste.
Finally the coconut oil and sugar add moistness and sweetness, while the salt and vanilla extract enhances the flavors.
How to make
You'll basically need just 1 bowl and 3 steps to make your cookie dough, but let me show you the steps in more detail. Also, you can mix the ingredients with your stand mixer, or in a bowl with an electric hand mixer or just a spoon.
Step 1: Add all ingredients (except chocolate) in a bowl
To make this egg free cookie dough add all the ingredients listed (except the chocolate) to a bowl and mix until combined. The dough should be sticky and hold together if you press with your fingers.
Step 2: Fold in the chocolate
Next, fold the chocolate in the dough using a spoon. You can use any Vegan chocolate chips or chunks like I did in the photo above.
Step 3: Scoop the dough onto a cookie sheet
Line a cookie sheet with parchment paper. Scoop 1 to 2 tablespoons of dough onto it, then flatten the tops with the palm of your hand. Bake for 8 to 10 minutes in a preheated oven and let the cookies cool over a cooling rack.
Do I need to flatten the tops? Yes and no because they don't spread like cookies made with all-purpose flour and butter, but domed cookies are fatter, chunkier, taller and amazing!
You can store your baked cookies at room temperature, or in the fridge or freezer and here's how:
- Room Temperature: It's best to place them in an airtight container and keep them in a cool area like your pantry to preserve freshness for up to 1 week (if they last that long 😉).
- Fridge or freezer: If you like to eat your cookies cold or want to keep them fresh longer, store them in the fridge or freezer in an airtight container. You can eat them straight out of the freezer or let them thaw first.
How to freeze the dough
You can make your egg free cookie dough in advance and freeze it too. For this, make it as directed, form your cookie dough balls and store them in an airtight container in the freezer for 3 to 6 months.
When ready to bake, let them come to room temperature. Then place the balls on a baking sheet flattening the tops with the palm of your hands. Then bake as directed in a pre-heated oven.
Can I bake them frozen? Yes you can bake them straight out of the freezer by placing the cookie dough balls on the baking sheet and baking as directed in the recipe. However they won't spread and you'll end up with domed cookies.
- Double the recipe. You'll want to double this recipe because it only makes 13 to 15 small cookies and they'll go fast if you're a fan of freshly baked (and healthier) cookies.
- Add more chocolate! As much as you like. And a good amount here would be to add a full cup of dark chocolate chips or chunks.
- Make bakery style chocolate chip cookies. Make bigger cookie dough balls using at least 2 to 4 tablespoons per cookie. Baking times is the same.
- Add a mix of 60% and 70% dark chocolate to balance out the sweetness and flavors.
Here are some healthy substitutions you can make. Instead of:
Almond flour: use cashew flour, oat flour (1 cup).
Almond butter: use peanut butter, coconut butter, cashew butter, hazelnut butter, sunflower seed butter.
Flaxseed meal: use chia seeds soaked for 5 minutes in 3 tablespoons of water.
Coconut oil: use avocado oil, ghee, butter, palm shortening.
Chocolate chips: use cranberries, raisins, other nuts like walnuts, pecans, etc.
This is a healthy edible cookie dough! It's completely safe to eat because it's made without eggs and raw all-purpose flour. This recipe is made with all natural ingredients that don't require baking. So yes, enjoy eating this Vegan and gluten-free cookie dough raw if you don't want to turn the oven on!
Yes! This recipe is low-carb but you can replace the coconut sugar for a diabetic-friendly sweetener such as allulose or golden monk fruit sweetener. Also substitute the chocolate chips with 80% dark chocolate or Lili's Keto baking chips.
Watch the video below to see how I make this eggless chocolate chips cookies recipe and the original Paleo cookies with eggs. The egg-free version starts at minute 3:06 if you want to skip ahead.
How do the 2 recipes compare?
The Paleo cookies with eggs are soft and chewy, and have a light fluffier cake-like texture on the inside while these egg-free cookies are denser and chewier. It's hard to say which recipe is better and I encourage you to try them both.
P.S. After you try these two recipes let me know which is your favorite in the comments below. I'd love to know! Please also upload a photo of your cookies so I can see them 🙂
Eggless Chocolate Chip Cookies (Vegan, Paleo)
- 1 ⅓ cup (139g) blanched almond flour
- 2 tablespoons (13g) golden flaxseed meal
- 1 tablespoon (8g) coconut flour
- ⅓ cup (48g) unrefined coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon fine himalayan salt
- 3 tablespoons (36g) water
- 2 tablespoons (40g) almond butter
- 2 tablespoons (26g) coconut oil, melted or softened
- 1 teaspoon vanilla extract
- ½ cup semisweet mini chocolate chips,
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix together all the ingredients listed (except the chocolate) using a stand mixer, or in a bowl with an electric hand mixer or just a spoon. The dough should be sticky and hold together if you press with your fingers.
- Using a spatula fold the chocolate in the dough.
- Scoop about 1 to 2 tablespoons of dough per cookie onto the prepared baking sheet, then flatten each slightly with the palm of your hand.
- Bake for 8 minutes or until the bottom and edges start to turn golden brown. Then, set the pan on a wire rack to cool.
- Double or triple the recipe.
- Add more chocolate. As much as you like.
- Make bigger cookies. Use at least 2 to 4 tablespoons per cookie. Baking times is the same.
- Add a mix of 60% and 70% dark chocolate to balance out the sweetness and flavors.
Nutrition per serving
This recipe was originally published in March, 2016 and this post has been updated with new information and photos. No adjustment were made to the recipe except for mixing all ingredients in the bowl all at once.