Eggless Chocolate Chunk Cookies
These eggless chocolate chunk cookies are soft and chewy with crispy edges and gooey chunks of chocolate throughout. They’re perfect for those with egg allergies and you’ll never be able to tell the difference between these and traditional cookies!
If you’re tired of missing out on indulgent baked goods, I’m here to change your life! You HAVE to try a batch of these eggless chocolate chunk cookies. They’re soft-baked with slightly crispy, chewy edges, just like the bakery-style cookies. You will never need another cookie recipe after you try these!
For those who prefer a quick, condensed version of the recipe, you can find it in the recipe card at the end of this post. Feel free to use the jump to recipe button above. If you’re new to vegan baking and prefer in-depth notes and step-by-step instructions, just keep on reading. Enjoy!
Ingredients
- Flax seeds: Flax seeds, when mixed with water, create a gloopy, gelatinous sort of mixture. When added to cookies, it helps the ingredients bind together in a similar way to eggs. Make sure to use ground-up flax seeds so the water can absorb them properly. You can either buy pre-ground flax seeds or put whole ones into a high-power blender.
- Margarine: I used vegan margarine for this recipe. It’s important to use the soft, spreadable type rather than the blocky type (both are technically margarine if dairy-free). This is the main fat in the cookies.
- Caster sugar: Caster sugar is a finer version of granulated sugar and it’s also known as superfine sugar in the USA. Using this helps to improve the cookie texture.
- Brown sugar: Many cookie recipes call only for caster sugar but I like to add a little brown sugar in there too for flavour and texture. I recommend using soft, light brown sugar for best results.
- Vanilla extract: For some additional flavour.
- Flour: I like to use self-raising flour in my cookies because it means you don’t need to add any additional baking soda or baking powder. Using the helps to create light cookies that are slightly crispy at the edges.
- Chocolate: Of course, to make eggless chocolate chunk cookies, we’ll need some chocolate. You can use any type of chocolate for this recipe. Many of the cheaper dark/semi-sweet chocolate bars are dairy-free so this is what I usually use. I recommend cutting your chocolate into large chunks for extra indulgent cookies.
- Sea salt: To sprinkle on top. Optional, but highly recommended!
Equipment
- Baking tray: You’ll need one or two large baking trays for these cookies. I usually bake 5 at a time because they spread out quite a lot while baking.
- Baking paper: To prevent the cookies from sticking to the tray. Of course, you can omit this if you’re using a non-stick tray.
- Small bowl: Or a ramekin, to mix the ingredients for your flax ‘egg’ together. You could also use a mug or similar.
- Mixing bowl: You’ll need quite a large one for this recipe because you’ll have a lot of cookie dough by the time you’re done!
- Utensils: A wooden spoon for mixing the cookie dough, a small spoon to make the flax egg, and a sharp knife for cutting the chocolate into chunks.
How to make eggless chocolate chunk cookies
Step 1: Preheat your oven to 180°C or 350°F. If you’re using a fan or convection oven, set it to 160°C or 325°F instead.
Step 2: Line a large baking tray or two with baking paper. I typically just do one tray at a time and rotate.
Step 3: In a small bowl or mug, mix together 1 tablespoon of ground flax seeds and 2 tablespoons of cold water. Let it sit for 5 minutes or so and it’ll become thick and gloopy. This is what’s known as a flax egg. Set it aside for now.
Step 4: To a large mixing bowl, add 200g of dairy-free margarine, 150g of caster sugar and 100g of soft light brown sugar. Mix well until smooth.
Step 5: Stir in your flax egg, along with 1 teaspoon of vanilla extract.
Step 6: Add 320g of self-raising flour to the bowl and mix it in. When it’s starting to come together, use your hands to press it into a large ball of cookie dough.
If the dough is wet or sticky you can add more flour. If it’s too dry or crumbly, add a small splash of soy milk to help it come together.
Step 7: Chop 150g of your favourite chocolate into large chunks. Add it to the bowl with the dough and gently combine the two using your hands.
Step 8: Divide your eggless chocolate chunk cookie dough into 12 equal-sized pieces. I usually use a food scale to do this for accuracy. Roll each piece into a ball then gently flatten to around 1-inch thick.
Step 9: Place the cookies onto your baking tray. You’ll need to leave 2-3 inches of space in between them because they’ll spread a lot while they’re baking. I recommend 5 or 6 per tray.
Step 10: Bake the cookies for 10-12 minutes until they are JUST slightly golden brown at the edges. They won’t look fully done at first but resist the urge to keep baking them! Cookies will continue baking for another few minutes after you take them out of the oven so they’ll become golden and firm once cooled.
Step 11: Sprinkle each cookie with coarse sea salt, while they’re still warm.
Step 12: Let the cookies cool down completely before removing them from the tray. Then enjoy!
Top tips
- Make your chocolate chunks large for super indulgent cookies. I recommend chopping up your own chocolate bar instead of buying the ready-made chocolate chunks which are usually quite small.
- The key to soft and chewy cookies is to take them out a few minutes before they look done. Cookies actually continue baking for a few minutes after they come out of the oven so although they’ll look a bit underbaked after 10-12 minutes, just trust the process!
- If you’re using a non-stick baking tray without baking paper, the cookies will bake a couple of minutes faster so make sure to keep an eye on them.
FAQ
If you keep them in an airtight container at room temperature, they’ll last for up to 5 days.
You sure can! Keep them in airtight containers or wrap them tightly in clingfilm or tinfoil and freeze for up to 1 month. When you’re ready to eat them, let them thaw at room temperature on a plate or wire rack. Once defrosted, do not refreeze.
More eggless cookie recipes
- White chocolate chip cookies
- Rainbow chip cookies
- Double chocolate cookies
- Peanut butter cookies
- Vegan mint choc chip cookies
I hope you like these eggless chocolate chunk cookies. If you make them at home, please leave a rating down below to let me know how it goes. Happy baking!
Eggless Chocolate Chunk Cookies
Soft and chewy bakery-style chocolate chunk cookies without eggs.
Ingredients
- 1 Tablespoon Ground flax seeds
- 2 Tablespoons Cold water
- 200 g Dairy-free margarine use the soft spread rather than the block (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour (2+½ cups)
- 150 g Chocolate, chopped into large chunks (5.5oz) I used dairy-free chocolate
- Pinch Coarse sea salt
Instructions
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Preheat your oven to 180℃ or 350℉ (160℃ or 325℉ for fan/convection ovens).
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Line a large baking tray or two with baking paper.
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Mix the flax seeds and water together and leave it to sit at room temperature for around 5 minutes until thick and gloopy. Set aside for now- this will be your flax 'egg'.
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In a large bowl, mix together the margarine, caster sugar and brown sugar. Once smooth, add in your flax egg and the vanilla extract. Mix well.
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Now add all of the self-raising flour and stir it in. When the mixture is starting to stick together, use your hands to press it into a ball of dough. If the dough is too wet, add more flour and if it's too dry, add a splash of milk.
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Add in the chocolate chunks and gently knead them into the dough with your hands.
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Divide the dough into 12 equal-sized pieces and roll into balls. Gently flatten them with your fingers until around 1-inch thick.
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Place them on the tray, leaving a few inches of space in between to allow for spreading. I typically bake 5 per tray at a time.
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Bake for 10-12 minutes until the cookies are just turning slightly golden brown at the edges. They'll look a bit underdone when you take them out but will become firm and chewy once cooled. Don't continue baking or they'll end up hard and crispy.
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Sprinkle with sea salt while the cookies are still warm.
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Let the cookies cool completely before taking them off the tray then enjoy!
Recipe Video
Recipe Notes
- Store in an airtight container for up to 5 days.
