Eggless Chocolate Chip Cookies * (Not IC Safe)



If you need to make eggless cookies for someone, such as my husband with an egg allergy, these are the perfect ones.  Honestly, I can eat eggs and I look forward to these!  They’re just perfect to me.  I use a cookie scoop for even proportions, which will give you even baking results.  I put them on parchment paper on top of metal pans; I use AIRBAKE pans.  They freeze well too, but are best fresh. I’ve made a double batch of the recipe below and it works out great for a big crowd.  The mixer works great here to mix the butter/sugars.


  • 1/2 cup butter or margarine, ROOM TEMPERATURE
  • 1/3 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 T. vanilla extract
  • 3 T. vegetable or canola oil
  • 2 T. water (use up to 3 T. if it’s too dry)
  • About 5 oz. semisweet chocolate pieces (regular size chips work best)**
  • 1/4 cup chopped nuts (totally optional)

**Known IC irritants, tread carefully!


  1. Preheat oven to 350° F. (Use convection mode if you have it, it works well for us).
  2. In a large bowl, with a handheld mixer or a stand mixer, set on medium speed, cream butter and BOTH sugars until fluffy, about 2 minutes.
  3. Slowly mix in flour and baking soda.
  4. Add vanilla, oil, and water.  Mix until completely combined.
  5. With a spoon, fold in nuts, if used, and chocolate chips.
  6. Using a cookie scoop, drop on cookie sheets (or parchment paper on top of cookie sheets), spacing the cookies 2″ apart.
  7. Bake for 8-10 minutes, watch closely for when they turn light brown.
  8. Cool on wire racks in pans for 3 minutes (WAIT UNTIL THEY HARDEN UNTIL MOVING THEM!)
  9. Then remove with a spatula and transfer onto wire racks and cool.
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