Tag: chocolate chip

Can’t Choose Between Brownies or Cookies? These Eggless Brookies Give You Both
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These Eggless Brookie Cookies give you chewy chocolate chip cookie edges and a fudgy brownie center using one simple dough. Built with pantry staples and tested until foolproof, they solve the “too many bowls, too many steps” problem. Rich chocolate flavor, soft centers, and zero eggs—so everyone at the table can enjoy them. Cozy, reliable, and made for busy family kitchens. Perfect for busy families, allergy-friendly kitchens, and anyone who can’t choose just one dessert.
Oriana’s Thoughts On The Recipe

This recipe exists because sometimes I don’t want to choose between a brownie and a cookie—and honestly, no one at my table wants to either. After 12+ years of egg-free baking, I’ve learned that texture matters just as much as flavor. These brookies deliver both on purpose: chewy edges, a gooey middle, and that deep chocolate payoff we all crave.

What I love most is that it’s truly one dough, not two recipes pretending to be easy. I know how overwhelming extra steps can feel—especially when baking with kids or squeezing it into a busy day. This one keeps things simple without sacrificing anything.

And yes, this recipe is eggless by design. Not adapted. Not “good for being egg-free.” Just really good cookies that happen to be safe for families like mine—and hopefully make more people feel included at the table.

Why You’ll Want to Try My Recipe

One dough, zero fuss: This is truly one recipe—not two separate recipes.

Reliable results: Tested and retested so it works on busy days.

Easy to make: Simple steps that work even on busy days or when baking with kids.

No mixer needed: Two bowls and a spatula are all you need—no stand mixer, no hand mixer.

Two flavors in one bite: Chocolate chip cookie flavor on the edges with rich brownie flavor in the center.

Pantry staples: Simple ingredients you likely already have on hand.

Eggless by design: Built to work without eggs, so results are consistent every time.

Easy to Adapt for More Allergies: With a few smart swaps, these can be dairy-free or gluten-free too.

Family-approved: Kid-friendly to make and even better to eat.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Unsalted Butter: Melted butter gives these cookies their chewy texture. Dairy-free butter works just as well — choose one that melts smoothly.

Granulated & Light Brown Sugar: The combination creates the perfect balance of crisp edges and soft centers.

Salt: Essential for balancing all that chocolate and sweetness.

Milk: Helps replace the moisture normally provided by eggs. Any dairy-free milk works here.

Vanilla Extract: Adds warmth and depth — don’t skip it.

All-Purpose Flour: Provides structure. See allergy swaps below for gluten-free options.

Baking Soda & Baking Powder: Using both helps create lift without eggs.

Cornstarch: This is key for softness and that bakery-style chew.

Chocolate Chunks or Chips: Use dairy-free if needed. Chunks give bigger pockets of chocolate, which I love here.

Cocoa Powder (for chocolate dough): Natural unsweetened cocoa gives that brownie-like richness.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Base Egg-Free Cookie Dough
Whisk the melted butter, brown sugar, granulated sugar, and salt until smooth and lump-free. Stir in the flour, baking soda, baking powder, and cornstarch until a thick, soft dough forms.
Divide the Dough into Two
Transfer half of the dough to a separate bowl. 480 g approximately each portion.
Make The Chocolate Chip Dough
Gently mix in 1 cup of chocolate chunks or chips to one half, making sure the dough isn’t too warm; mix until evenly distributed.
Make The Brownie Cookie Dough
To the other half of the dough, add cocoa powder and extra milk; mix until fully combined. Then, mix in 1 cup of chocolate chunks or chips; mix until evenly distributed.
Portion Out The Doughs
Portion each dough into 2 tablespoons (50 g approx.) Tip: You can make smaller cookies is you prefer.
Form the Brookies
Take one portion of chocolate chip dough and one portion of chocolate dough, press them together, and roll them into one taller dough ball. Repeat until you shape all the cookies. Refrigerate the dough balls for at least 2 hours so they bake up thick and chewy, or up to 3 days.
Get Ready to Bake
When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats. Place the chilled dough balls on the prepared baking sheet, spacing them about 3 inches apart.
Bake
Bake for 8–10 minutes, until the edges are lightly golden and the centers look soft and puffy. Do not overbake; the cookies will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Tip:

Right after baking, you can bang the baking sheet firmly on the counter 2–3 times for a crinkly, rippled look. If desired, reshape the cookies into neat rounds using a spoon or round cookie cutter while they are still hot, and press extra chocolate chips on top for a bakery-style finish.
Recipe Tips For Success

➤ Troubleshooting Tips:

Cookies Spread Too Much: This usually means the dough wasn’t chilled long enough. Pro Tip: Chill the dough balls for at least 2 hours so the butter firms up properly.

Chocolate Chips Melt Into the Dough: Warm dough can cause streaking instead of chunks. Pro Tip: Let the dough cool slightly before folding in the chocolate.

Centers Seem Underbaked: Brookies are meant to look soft in the middle. Pro Tip: Pull them out when the edges are set and trust the cooling time.

Cookies Don’t Look “Brookie Enough”: If the two doughs blend too much, the contrast gets lost. Pro Tip: Press the two dough balls together gently — don’t over-roll.

Measure the ingredients properly! A kitchen scale is always the best option, in my experience.

Let the butter-sugar mixture rest for a few minutes before adding flour — this helps prevent greasy cookies.

Don’t overmix once you add the flour—just stir until combined.

Shape the dough balls taller than wide to encourage thick, chewy cookies.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Don’t overcrowd the baking sheet; these cookies need space to spread properly.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.

For picture-perfect cookies, press a few extra chocolate chips on top before baking.
Variations & Additions
- Swirl in white chocolate chips for contrast
- Sprinkle flaky sea salt on top before baking
- Use dark chocolate chunks for a richer flavor
Storage and Freezing Instructions

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

Frequently Asked Questions

Try These Egg-Free Cookie Recipes Next!

Recipe Card
Eggless Brookie Cookies

Oriana Romero

These Eggless Brookie Cookies combine chewy chocolate chip cookie edges and a fudgy brownie center using one easy dough. Rich chocolate flavor, soft gooey centers, and simple steps make them perfect for allergy-friendly baking and busy family days.

Prep Time 20 minutes

Cook Time 10 minutes

Chilling Time: 2 hours

Total Time 2 hours 30 minutes

Servings 12 cookies

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make The Base Cookie Dough:

Divide the Dough into Two:

Make The Chocolate Chip Dough:

Gently mix in 1 cup of chocolate chunks or chips to one half, making sure the dough isn’t too warm; mix until evenly distributed.Important: Make sure the dough is not too warm before adding the chocolate, or it may melt and streak into the dough instead of staying in chunks. Keep mixing gently until everything comes together and the chocolate is evenly distributed.

Make The Brownie Cookie Dough:

To the other half of the dough, add cocoa powder and extra milk; mix until fully combined. Then, mix in 1 cup of chocolate chunks or chips; mix until evenly distributed and no dry spots remain.

Portion Out The Doughs:

Portion each dough into 2 tablespoons (50 g approx.) Tip: You can make smaller cookies if you prefer.

Form the Brookies:

Take one portion of chocolate chip dough and one portion of chocolate dough, press them together, and roll them into one taller dough ball. Repeat until you shape all the cookies. Refrigerate the dough balls for at least 2 hours so they bake up thick and chewy, or up to 3 days.

Get Ready to Bake:

When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats.

Place the chilled dough balls you wish to bake on the prepared baking sheet, spacing them about 3 inches apart.

Bake:

Bake for 8–10 minutes, until the edges are lightly golden and the centers look soft and puffy. Do not overbake; the cookies will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.Tip: Right after baking, you can bang the baking sheet firmly on the counter 2–3 times for a crinkly, rippled look. If desired, reshape the cookies into neat rounds using a spoon or round cookie cutter while they are still hot, and press extra chocolate chips on top for a bakery-style finish.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Troubleshooting Tips:

Cookies Spread Too Much: This usually means the dough wasn’t chilled long enough. Pro Tip: Chill the dough balls for at least 2 hours so the butter firms up properly.

Chocolate Chips Melt Into the Dough: Warm dough can cause streaking instead of chunks. Pro Tip: Let the dough cool slightly before folding in the chocolate.

Centers Seem Underbaked: Brookies are meant to look soft in the middle. Pro Tip: Pull them out when the edges are set and trust the cooling time.

Cookies Don’t Look “Brookie Enough”: If the two doughs blend too much, the contrast gets lost. Pro Tip: Press the two dough balls together gently — don’t over-roll.

➤ Extra Tips:

Measure the ingredients properly! A kitchen scale is always the best option, in my experience.

Let the butter-sugar mixture rest for a few minutes before adding flour — this helps prevent greasy cookies.

Don’t overmix once you add the flour—just stir until combined.

Shape the dough balls taller than wide to encourage thick, chewy cookies.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Don’t overcrowd the baking sheet; these cookies need space to spread properly.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.

For picture-perfect cookies, press a few extra chocolate chips on top before baking.

➤ Variations & Additions:

Swirl in white chocolate chips for contrast

Sprinkle flaky sea salt on top before baking

Use dark chocolate chunks for a richer flavor

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 521kcalCarbohydrates: 62gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 388mgPotassium: 331mgFiber: 5gSugar: 34gVitamin A: 494IUCalcium: 77mgIron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 521

Keyword chocolate Chocolate Chips cookies Eggless recipe
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Oriana Romero

Source link
February 1, 2026
Thick & Chewy Eggless Chocolate Chip Cookies Made in One Bowl
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These Thick & Chewy Eggless Chocolate Chip Cookies are the kind of treat my family asks for again and again—and with good reason! After more than 12 years of baking without eggs, I’ve tested this recipe until it’s absolutely foolproof: soft in the middle, chewy around the edges, and packed with melty chocolate. The best part? They come together in one bowl with simple, everyday ingredients you already have at home. Perfect for busy families and allergy-friendly too, so everyone can enjoy a classic cookie moment without missing out.
Oriana’s Thoughts On The Recipe

I’ve spent a lot of time testing this recipe to make sure it’s foolproof because I know how important it is to have a reliable egg-free chocolate chip cookie recipe in your back pocket. As an allergy mom, I never want my kids—or yours—to feel like they’re missing out. These cookies prove you don’t need eggs to get that classic chewy texture we all love.

These cookies don’t last long in my house—soft in the center, chewy around the edges, and filled with melty chocolate chunks that make you want to grab just one more (and then another!). And the best part? They’re made in just one bowl, no fancy equipment required. You can whip up a batch with a spoon and a mixing bowl in about 10 minutes.

Why You’ll Want to Try My Recipe

Tested Until Perfect: I didn’t stop until these cookies turned out exactly the way I wanted: thick, chewy, and full of flavor.

Allergy-Friendly: No eggs needed, and I’ll show you how to make them dairy-free or even gluten-free if you need to.

Soft & Chewy: They stay soft in the middle with that irresistible chewy bite around the edges. I can confidently say this is the best chewy chocolate chip cookie recipe you’ll bake—egg-free or not.

No Mixer Needed: Just one bowl, a spoon, and a little bit of cookie love.
How This Recipe Is Different from My Original CC Recipe

If you’ve made my Best Eggless Chocolate Chip Cookies, you know they’re a classic—soft, sturdy, and absolutely delicious. This new recipe, though, takes things in a slightly different (and chewier!) direction. Instead of starting with cool butter in a mixer, these cookies are made in just one bowl with melted butter. No mixer, no fuss! Melting the butter changes the texture in the best way—it gives these cookies that thick, chewy bite that so many of us love. Since the butter is melted, the dough comes together quickly, but unlike my original recipe, it does need a little chill time to keep the cookies from spreading too much in the oven. Both versions are amazing; it just depends on whether you’re in the mood for a sturdier, bakery-style cookie or a super chewy, melt-in-your-mouth one.

Thick & Chewy Eggless Chocolate Chip Cookies vs. The Best Eggless Chocolate Chip Cookies (OG recipe)

Butter Method
- Thick & Chewy: Melted butter, mixed by hand in one bowl.
- The Best: Slightly cool butter, creamed in a mixer.
Texture
- Thick & Chewy: Extra chewy, with a soft, bend-in-the-middle bite.
- The Best: Sturdier, classic bakery-style cookie.
Chill Time
- Thick & Chewy: Needs a short chill so the cookies don’t spread too much.
- The Best: No chill required, thanks to starting with cool butter.
Equipment
- Thick & Chewy: No mixer needed—just a bowl and spoon.
- The Best: Uses a stand or hand mixer for creaming.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Unsalted Butter: Gives flavor and richness. Use dairy-free butter sticks if needed.

Granulated Sugar: Adds sweetness and helps with crisp edges.

Brown Sugar: Brings moisture and chewiness. Light or dark both work.

Milk: Any works! Dairy, oat, soy, almond… use what your family loves.

Pure Vanilla Extract: Don’t skip—it’s what makes cookies taste like cookies.

Kosher Salt: Balances the sweetness.

All-Purpose Flour: The base of the cookie. Use a 1:1 gluten-free blend if you need to.

Baking Soda & Baking Powder: Work together to help the cookies rise and stay chewy.

Cornstarch: The secret to thick, soft cookies.

Chocolate Chunks or Chips: Semi-sweet or dark are my favorites, but use what makes you happy.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix the wet ingredients
In a bowl, whisk the melted butter with both sugars until smooth.

Add the milk, vanilla, and salt, then whisk again. It’ll look a little thin right now—that’s totally fine. Let it sit for 5 minutes to cool down a bit.
Step 2 – Add the dry ingredients
Stir in the flour, baking soda, baking powder, and cornstarch with a spoon or spatula.

The dough will be thick and soft. Fold in the chocolate chunks—keep mixing even if they don’t want to stick right away, they’ll come together.
Step 3 – Scoop and shape the cookies
Scoop the dough—about 3 tablespoons for big cookies or 2 tablespoons for medium ones.

Roll into balls, then make them just a little taller than wide (kind of like a cylinder). This trick helps the cookies stay thick. Place them on your baking sheet.
Step 4 – Chill the cookie dough balls
Chill in the fridge for at least 2 hours (or up to 3 days if you want to make them ahead).
Step 5 – Get the oven ready

When you’re ready to bake, preheat the oven to 350°F (180°C). Line your baking sheets with parchment or a silicone mat.

Step 6 – Bake and enjoy
Place the cookie balls you want to bake on your prepared baking sheet.

Bake for 9–11 minutes, until the edges are golden but the centers still look soft. Don’t worry if they seem underdone—they’ll finish setting as they cool. Leave them on the baking sheet for 10 minutes before moving to a rack. For extra prettiness, press a few more chocolate chips on top while they’re still warm.
The Secret to That Rippled Look

Right after taking them out of the oven, firmly bang the baking sheet on the counter 2–3 times to give the cookies that crinkly, wobbly look. If needed, quickly reshape them into perfect rounds using a spoon or a round cookie cutter.
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Cookies Spread Too Much: Sometimes the dough can spread more than you’d like. Pro Tip: Chill the dough for at least 30 minutes, I recommend 2 hours or even overnight if time allows, before baking, or if you prefer thicker cookies.

Too Dry or Crumbly Dough: Without eggs, it can be tricky to get the right texture. Pro Tip: Measure your flour correctly—use a kitchen scale. Too much flour = dry cookies.

Flat Cookies Without Chew: If they don’t puff up, you might be missing the secret helpers. Pro Tip: Don’t skip the cornstarch! It helps the cookies stay thick and soft.

Measure the ingredients properly! A kitchen scale is always the best option, in my experience.

Don’t overmix once you add the flour—just stir until combined.

For picture-perfect cookies, press a few extra chocolate chips on top before baking.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.
Variations & Additions
- Add Nuts: Walnuts or pecans for crunch (if no nut allergies).
- Fun Twist: Add sprinkles for a birthday cookie vibe.
- Half Milk Half, Dark Chocolate: I love using a mix of milk and dark chocolate. The milk chocolate keeps things sweet and creamy, while the dark chocolate adds a rich, slightly bitter edge that balances every bite. Together, they make these cookies taste extra special.
Storage and Freezing Instructions

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

Frequently Asked Questions

Try These Egg-Free Cookie Recipes Next!

Recipe Card
Thick & Chewy Eggless Chocolate Chip Cookies Made in One Bowl

Oriana Romero

These Thick & Chewy Eggless Chocolate Chip Cookies are a family favorite—soft in the middle, chewy on the edges, and loaded with melty chocolate. Best of all, they’re made in one bowl with simple, everyday ingredients, making them easy, foolproof, and allergy-friendly so everyone can enjoy.

Prep Time 10 minutes

Cook Time 10 minutes

Chilling Time 2 hours

Total Time 2 hours 20 minutes

Servings 18 – 20 cookies

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, and salt until smooth and no lumps remain.

Add the milk, vanilla, and salt, and whisk until well combined. The mixture will look thin at this point—that’s okay. Let it rest for about 5 minutes to cool slightly.

Stir in the flour, baking soda, baking powder, and cornstarch using a large spoon or spatula. The dough will be thick, soft, and a little shiny.

Gently fold in the chocolate chunks or chips. Because the butter is melted, the chocolate may not want to stick to the dough right away, but keep mixing, and it’ll come together.Tip: Make sure the dough isn’t too warm when you stir in the chocolate—otherwise, it can start to melt and streak through the batter instead of staying in nice chunks or chips.

Scoop the dough using a cookie scoop—about 3 tablespoons (2 oz / 60 g) for XL cookies or 2 tablespoons (1.75 oz / 50 g) for medium-large cookies. Roll into balls, then shape them slightly taller than wide, almost like a cylinder. This little trick helps the cookies bake up thicker. Place the cookie balls on a baking sheet or large plate.

Refrigerate the dough balls for at least 2 hours or up to 3 days.

When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats.

Place the cookie dough balls you want to bake on the prepared baking sheet, spacing them about 3 inches apart so they have room to spread.

Bake for 9–11 minutes, until the edges are golden and the centers look soft and puffy. Don’t over-bake—these cookies will continue to set as they cool. Leave them on the baking sheet for 10 minutes before transferring to a rack. If you’d like, press a few extra chocolate chips on top while the cookies are still warm for that bakery-style look.Tip: Right after taking them out of the oven, firmly bang the baking sheet on the counter 2–3 times to give the cookies that crinkly, rippled look. If needed, quickly reshape them into perfect rounds using a spoon or a round cookie cutter while still hot.

How This Recipe Is Different from My Original CC Recipe: If you’ve made my Best Eggless Chocolate Chip Cookies, you know they’re a classic—soft, sturdy, and absolutely delicious. This new recipe, though, takes things in a slightly different (and chewier!) direction. Instead of starting with cool butter in a mixer, these cookies are made in just one bowl with melted butter. No mixer, no fuss! Melting the butter changes the texture in the best way—it gives these cookies that thick, chewy bite that so many of us love. Since the butter is melted, the dough comes together quickly, but unlike my original recipe, it does need a little chill time to keep the cookies from spreading too much in the oven. Both versions are amazing; it just depends on whether you’re in the mood for a sturdier, bakery-style cookie or a super chewy, melt-in-your-mouth one.

Chocolate: For these cookies, I like using chocolate chunks or chopping up a good-quality chocolate bar instead of chips. The bigger pieces melt into pockets of rich, gooey chocolate that make every bite extra indulgent.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.

Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.

Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Cookies Spread Too Much: Sometimes the dough can spread more than you’d like. Pro Tip: Chill the dough for at least 30 minutes, I recommend 2 hours or even overnight if time allows, before baking, or if you prefer thicker cookies.

Too Dry or Crumbly Dough: Without eggs, it can be tricky to get the right texture. Pro Tip: Measure your flour correctly—use a kitchen scale. Too much flour = dry cookies.

Flat Cookies Without Chew: If they don’t puff up, you might be missing the secret helpers. Pro Tip: Don’t skip the cornstarch! It helps the cookies stay thick and soft.

➤ Extra Tips:

Measure the ingredients properly! A kitchen scale is always the best option, in my experience.

Don’t overmix once you add the flour—just stir until combined.

For picture-perfect cookies, press a few extra chocolate chips on top before baking.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.

Variations & Additions:

Add Nuts: Walnuts or pecans for crunch (if no nut allergies).

Fun Twist: Add sprinkles for a birthday cookie vibe.

Half Milk Half, Dark Chocolate: I love using a mix of milk and dark chocolate. The milk chocolate keeps things sweet and creamy, while the dark chocolate adds a rich, slightly bitter edge that balances every bite. Together, they make these cookies taste extra special.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 312kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 28mgSodium: 257mgPotassium: 146mgFiber: 2gSugar: 21gVitamin A: 325IUCalcium: 43mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 312

Keyword Chocolate Chips cookies recipe
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Oriana Romero

Source link
September 9, 2025
Blue Bell issues allergy alert on undeclared nuts in Chocolate Chip Cookie Dough ice cream

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Blue Bell Ice Cream on Friday, Aug. 22, announced it is voluntarily recalling a limited quantity of Moo-llennium Crunch Ice Cream half gallon packaged in a Chocolate Chip Cookie Dough carton produced in its Brenham, Texas, plant because of undeclared almond, walnut, and pecan.

The recalled product was mistakenly packaged in Chocolate Chip Cookie Dough ice cream cartons with a Moo-llennium Crunch lid, according to a news release. People who have an allergy or severe sensitivity to almonds, walnuts, and pecans run the risk of a serious or life-threatening allergic reaction if they consume these products.

Blue Bell Ice Cream on Friday, Aug. 22, announced it is voluntarily recalling a limited quantity of Moo-llennium Crunch Ice Cream half gallon packaged in a Chocolate Chip Cookie Dough carton produced in its Brenham, Texas, plant because of undeclared almond, walnut, and pecan.

A Blue Bell employee discovered the incorrect packaging on two half gallons while restocking a retailer, according to the release. No illnesses or adverse reactions have been reported to date. No other incorrect packaging has been discovered or reported to date.

The half gallons can be identified as Moo-llennium Crunch Ice Cream packaged in a Chocolate Chip Cookie Dough half gallon carton with a Moo-llennium Crunch lid and with the following code located on the top of the half gallon lid: 061027524. An image of the affected product is included below.

The affected ice cream half gallons were distributed through retail outlets in Alabama, Arkansas, Florida Panhandle, Northwest Georgia, Southern Indiana, Southern Illinois, Kansas, Kentucky, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma, Tennessee, Texas, and Southwest Virginia.

Consumers who have purchased these items can return them to the place of purchase for a full refund.

For more information, consumers may call 979-836-7977, Monday – Friday 8 a.m. – 5 p.m. CST or email us at consumerrelations@bluebell.com.

This recall is being made with the knowledge of the U.S. Food and Drug Administration.

This article originally appeared on Lubbock Avalanche-Journal: Blue Bell issues allergy alert on undeclared nuts in select ice cream

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August 22, 2025
Eggless Peanut Butter Chocolate Chip Cookies
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These Eggless Peanut Butter Chocolate Chip Cookies are the perfect mix of two classic favorites—peanut butter and chocolate! Every bite is bursting with rich peanut butter flavor and melty chocolate chips, making them impossible to resist. Plus, they’re super easy to whip up with simple ingredients you probably already have in your pantry, and no chilling time is required. And since they’re egg-free, they’re perfect for anyone with egg allergies or if you’re just out of eggs but still want to bake something delicious. If you love peanut butter, you’ll be making these cookies all the time!

Oriana’s Thoughts On The Recipe

These Eggless Peanut Butter Chocolate Chip Cookies are a dream come true for anyone who can’t decide between a peanut butter cookie and a chocolate chip cookie—why choose when you can have both? Every bite is packed with rich, peanut buttery goodness and melty chocolate chips. Trust me, once you taste them, you’ll be hooked!

What I also love about this recipe is how simple it is. With just a handful of pantry staples, you can whip these cookies up in no time. And because they’re egg-free, they’re perfect if you have egg allergies in your family or just ran out of eggs but still want to bake something delicious.

If you are eating with a peanut allergy as well, like us, to make these cookies peanut-free all you need to do is use a peanut-free peanut butter spread. My favorite to make cookies is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.

The texture is another win. These cookies come out soft and chewy, with just the right amount of crispness around the edges. They stay moist for days—though they rarely last that long around here! It’s seriously one of those recipes you’ll keep coming back to, especially if you’re a peanut butter lover like me!
What I Love About This Recipe

Simple Ingredients, Easy to Make: No fancy ingredients here! Just everyday pantry staples like flour, sugar, and peanut butter.

Egg-Free and Adaptable to be Peanut-Free, too: This recipe is egg-free, so if you have egg allergies or just don’t have eggs on hand, this recipe has you covered. Also, if you are dealing with a peanut allergy as well, like us, to make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.

No chilling time is required: Unlike many cookie recipes that need extra time in the fridge, these cookies are ready to bake right away, meaning you’ll have warm, gooey, peanut buttery goodness in no time.

The Best of Both Worlds: Peanut butter cookies mixed with chocolate chip cookies? Yes, please! These cookies combine two classics into one perfect treat, giving you the nutty richness of peanut butter and the melty sweetness of chocolate chips all in one bite.

Soft and Chewy: These cookies bake up perfectly soft and chewy, with just a hint of crispness at the edges. The combination of peanut butter and chocolate chips makes them practically melt in your mouth.
Potential Recipe Challenges & Pro Tips

Cookies spreading too much during baking: These cookies do not tend to spread a lot; if yours are spreading too much, your butter was probably too soft.
· Pro Tip: Bake a test batch first. If the cookies spread more than you’d like, pop the remaining dough in the fridge for at least 30 minutes before baking the next batch. Chilling the dough will help the cookies hold their shape, keeping them thick and chewy.”

Overbaking: These cookies are meant to be soft and chewy, but leaving them in the oven too long can dry them out.
· Pro Tip: Check the cookies at the 10-12 minute mark. They should be golden on the edges and just set in the middle. They’ll continue to firm up as they cool.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies.
- Baking Soda: This helps the cookies rise and create a light texture. Note: Be sure it’s fresh for the best results.
- Salt: Enhances the sweetness and flavor of the peanut butter and chocolate.
- Butter: Adds richness and moisture to the cookies.
- Granulated Sugar & Brown Sugar: A mix of both sugars creates the perfect balance of sweetness and chewiness.
- Peanut Butter: The star ingredient! Creamy peanut butter works best here, but if you like a little crunch, you can use chunky peanut butter. Note: To make peanut-free cookies use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB.
- Cream Cheese: This helps replace the eggs and adds a bit of richness and softness to the cookies.
- Vanilla: Enhances all the other flavors and gives a warm, sweet aroma to the cookies.
- Semi-Sweet or Dark Chocolate Chips: These add that gooey chocolate goodness! Note: You can use either semi-sweet or dark chocolate, depending on how sweet you like your cookies.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Peanut-Free: To make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads. Please keep in mind that Wowbutter contains soy.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine flour, baking soda, and salt in a bowl. Set aside.

Step 2 – Cream Butter and Sugars

Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 30-45 seconds to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed.

Step 3 – Add Dry Ingredients

Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft.

Step 4 – Scoop Out The Cookies

Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days.

Step 5 – Bake

Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Variations & Additions
- Peanut Butter Cup Cookies: For an extra peanut butter kick, add mini peanut butter cups or peanut butter chips to the dough!
- Nutty Addition: Stir in chopped peanuts or pecans for a little crunch.
Storing and Freezing Instructions

Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, so you can enjoy them all week long!

Freezing: To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time.

Frequently Asked Questions

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds a bit of texture and works just as well in this recipe.

Can I make these cookies dairy-free?

Absolutely! Just swap the butter and cream cheese for dairy-free alternatives.
Read my suggestions above in my “Food Allergy Swaps” section.

Can I freeze the baked cookies?

Definitely! You can freeze baked cookies in an airtight container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.

More Cookie Recipes You’ll Love!

Recipe Card
Eggless Peanut Butter Chocolate Chip Cookies

Oriana Romero

These Eggless Peanut Butter Chocolate Chip Cookies are the perfect mix of two classic favorites—peanut butter and chocolate! Every bite is bursting with rich peanut butter flavor and melty chocolate chips, making them impossible to resist. Plus, they’re super easy to whip up with simple ingredients you probably already have in your pantry, and no chilling time is required. And since they’re egg-free, they’re perfect for anyone with egg allergies or if you’re just out of eggs but still want to bake something delicious. If you love peanut butter, you’ll be making these cookies all the time!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 28 cookies

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Combine flour, baking soda, and salt in a bowl. Set aside.

Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 1 minute to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed.

Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft.

Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days.

Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!

Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, so you can enjoy them all week long!

Freezing: To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.

Peanut-Free: To make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads. Please keep in mind that Wowbutter contains soy.

Potential Recipe Challenges & Pro Tips:

Cookies spreading too much during baking: These cookies do not tend to spread a lot; if yours are spreading too much, your butter was probably too soft.
· Pro Tip: Bake a test batch first. If the cookies spread more than you’d like, pop the remaining dough in the fridge for at least 30 minutes before baking the next batch. Chilling the dough will help the cookies hold their shape, keeping them thick and chewy.”

Overbaking: These cookies are meant to be soft and chewy, but leaving them in the oven too long can dry them out.
· Pro Tip: Check the cookies at the 10-12 minute mark. They should be golden on the edges and just set in the middle. They’ll continue to firm up as they cool.

Extra Recipe Tips For Success:

Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard

Variations & Additions:

Peanut Butter Cup Cookies: For an extra peanut butter kick, add mini peanut butter cups or peanut butter chips to the dough!

Nutty Addition: Stir in chopped peanuts or pecans for a little crunch.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 284kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 21mgSodium: 197mgPotassium: 134mgFiber: 1gSugar: 20gVitamin A: 246IUCalcium: 27mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 284

Keyword chocolate cookies egg-free peanut butter recipe
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Oriana Romero

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October 26, 2024
Eggless Oatmeal Chocolate Chip Cookies
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These Eggless Oatmeal Chocolate Chip Cookies are soft and chewy on the inside and just the right amount of crisp on the outside, making them totally irresistible. Plus, they’re packed with wholesome oats and loaded with chocolate chips, so every bite is a little piece of heaven. Not only are they delicious, but they’re also super easy to make with simple ingredients you probably already have in your pantry. And the fact that they’re egg-free makes them perfect for anyone with egg allergies or intolerance. You can even freeze the dough or baked cookies, so you’re always just a few minutes away from a warm, homemade cookie!

Oriana’s Thoughts On The Recipe

You know when you just need that perfect cookie—something soft, chewy, and filled with chocolatey goodness? These oatmeal chocolate chip cookies are exactly what you’re looking for. They’re such a comfort in every bite, with crisp edges and a perfectly chewy center that makes them so hard to resist. Plus, I love that they’re loaded with oats and chocolate chips, giving them a hearty yet sweet balance.

They’re super easy to make with simple ingredients you probably already have on hand. Even better, they’re egg-free, which is great for anyone with allergies or intolerance or if you just don’t have eggs in the house! The molasses add a lovely depth of flavor, while the brown sugar keeps them extra soft. Honestly, I make these cookies way too often because they disappear so quickly!

I also love that you can freeze them, making it easy to bake a batch whenever the craving strikes. They’re perfect for after-school snacks, dessert, or just when you need a little something sweet with your coffee. Trust me, you’ll be hooked after the first bite!

What I Love About This Recipe

Easy to Make with Simple Ingredients: No complicated steps here! Just a handful of everyday ingredients, and you’re ready to bake.

Egg-Free: No eggs are included in this recipe, making it perfect for those with egg allergies or those who just ran out of eggs. The molasses keeps them moist and gives them great flavor.

Soft, Chewy, and Irresistible: These cookies have that perfect texture—soft and chewy, but not cakey. Every bite is just right!

Crisp on the Outside, Chewy on the Inside: The edges crisp up beautifully while the center stays wonderfully chewy. It’s the best of both worlds!

Loaded with Oats and Chocolate Chips!: These cookies are packed with oats for a heartier bite and, of course, lots of chocolate chips for that rich, sweet flavor in every bite.

Freezer Friendly: You can freeze the dough or baked cookies, so you can always have some on hand for when a cookie craving hits!
Potential Cons Of The Recipe

The cookies can become too hard or dry if baked for too long.

Tips To Mitigate These Cons

Watch your baking time: Bake until the edges are golden but the centers are still soft. They’ll firm up as they cool, giving you that perfect chewy texture. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies. Note: You can substitute with gluten-free flour if needed. Read the details below.
- Baking Powder & Baking Soda: Both leaveners work together to help the cookies rise and spread just the right amount.
- Salt: Enhances the flavor and balances the sweetness.
- Butter adds richness and helps create that crisp outer edge. Note: For a dairy-free option, you can use plant-based butter. Read the details below.
- Granulated Sugar & Brown Sugar: Granulated sugar adds sweetness, while brown sugar keeps the cookies soft and chewy.
- Old-Fashioned Rolled Oats: These give the cookies a hearty texture and pair perfectly with the chocolate chips.
- Semisweet Chocolate Chips: You can use milk chocolate or dark chocolate chips, but semisweet gives the perfect balance of sweetness.
- Milk: Keeps the dough moist and helps bind everything together. Note: Use any type of milk—dairy or non-dairy.
- Unsulphured Molasses: This adds a deep, slightly caramelized flavor and helps keep the cookies soft. Note: I use and recommend unsulphured molasses. Blackstrap molasses will make the cookies bitter. If you don’t have any, simply leave it out. Do not replace it with anything else.
- Vanilla: Rounds out the flavors and adds warmth.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine flour, oats, baking powder, baking soda, and salt in a bowl. Set aside.

Step 2 – Cream Butter and Sugars

Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 – 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and mix until distributed.

Step 3 – Add Dry Ingredients

Add dry ingredients and mix until incorporated. Add milk, molasses, and vanilla; mix until incorporated.

Step 5 – Scoop Out The Cookies

Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days. I recommend at least 30 minutes in the refrigerator, which helps prevent the cookies from overspreading.

Step 6 – Bake

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 8 -10 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, which is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Use Old-Fashioned Oats: Quick oats don’t provide the same hearty texture, so stick with old-fashioned rolled oats for the best result.

Chilling The Dough: Chilling the dough is optional, but it creates a cookie that spreads out less, concentrates the flavor, and improves texture. If you are in a hurry, you can bake the cookies right away. They will spread a bit more, but they will be delicious.

Mix It Up: If you like, swap out the chocolate chips for raisins, nuts, or even dried cranberries!

For evenly sized cookies (better for baking), use a spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.

Variations & Additions
- Add Nuts: You can add 1/2 to 1 cup of chopped walnuts or pecans for a nice crunch.
- Mix in Some Coconut: For a tropical twist, add a handful of shredded coconut to the dough.
- Dried Fruit: Swap the chocolate chips for raisins or dried cranberries for a fruity version of this cookie.
Storing and Freezing Instructions

To Store: Keep the cookies in an airtight container at room temperature for up to 7 days.

To Freeze: Place the cookie dough balls on a baking sheet and transfer them to a freezer bag for up to 3 months. Bake from frozen as instructed, adding a couple of minutes to the baking time. You can also freeze the baked cookies—just thaw before serving.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. The Food Allergy Swaps section above provides more details.

Do I have to chill the dough?

Chilling the dough is optional, but it creates a cookie that spreads out less, concentrates the flavor, and improves texture. If you are in a hurry, you can bake the cookies right away. They will spread a bit more, but they will be delicious.

How do I keep my cookies soft?

Don’t overbake them! Take them out when the edges are just golden and the centers are still soft—they’ll firm up as they cool.

More Egg-Free Cookie Recipes You’ll Love!

Recipe Card 📖
Eggless Oatmeal Chocolate Chip Cookies

Oriana Romero

These Eggless Oatmeal Chocolate Chip Cookies are soft and chewy on the inside and just the right amount of crisp on the outside, making them totally irresistible. Plus, they’re packed with wholesome oats and loaded with chocolate chips, so every bite is a little piece of heaven. Not only are they delicious, but they’re also super easy to make with simple ingredients you probably already have in your pantry. And the fact that they’re egg-free makes them perfect for anyone with egg allergies or intolerance. You can even freeze the dough or baked cookies, so you’re always just a few minutes away from a warm, homemade cookie!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 24 mini muffins

Instructions

Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with mini cupcake liners.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the mini chocolate chips and mix to distribute.

In a medium mixing bowl mix, oil, sugar, milk, vinegar and vanilla; mix until well combined.

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.

Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week. Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds. Full Size Muffins: Use my Eggless Bakery-Style Chocolate Chip Muffins recipe. Food Allergy Swaps:

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.

Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 71kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 92mgPotassium: 14mgFiber: 0.2gSugar: 5gVitamin A: 17IUVitamin C: 0.02mgCalcium: 27mgIron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 71

Keyword chocolate dairy-free egg-free mini muffins recipe
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August 30, 2024
Chocolate Chocolate Chip Zucchini Bread – Simply Scratch
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This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that’s studded with chocolate chips. Baked sprinkled with mini chocolate chips – because there’s no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.

Zucchini season is upon us.

Every few days or so our incredibly kind and generous nice neighbor, Charlie will pop over with a bag of veggies from his garden. In early spring it was bags of rhubarb (even though I have my own plant 🙂 ) and lately it has been peppers, tomatoes and gigantic zucchini’s. And by gigantic I mean as long as a baseball bat. Okay so maybe I’m exaggerating just a bit but trust me they are huge.

Since his last veggie-drop I’ve already made a few loafs of zucchini bread and he keeps coming by with more! So I figured I’d turn my traditional zucchini bread recipe into a chocolaty one. Because who doesn’t like to eat their dessert and a serving of vegetables at the same time? (kidding)

To Make This Chocolate Chocolate Zucchini Bread You Will Need:
- grated zucchini – About 1 large or 2 medium in size.
- unbleached all-purpose flour – The base for the zucchini bread.
- natural unsweetened cocoa powder (do not use dutch processed) – Lends rich chocolaty flavor!
- cinnamon – Adds warmth and distinct flavor to the recipe.
- baking soda – Creates a gas while baking which helps the bread rise.
- fine salt – Can use sea salt or pink himalayan
- baking powder – Will create lightness in the batter, which makes the bread rise and gives it a tender crumb.
- eggs – Besides richness and flavor, they provide structure and help bind all the ingredients together.
- granulated sugar – For sweetening and flavor.
- unsweetened applesauce – My little trick for adding moisture without the extra fat.
- extra light olive oil – Lends moisture. Other flavorless oils (like grapeseed oil) may also be used.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- chocolate chips – For double the chocolate.
- mini chocolate chips – Adds texture (and extra chocolate!) to the top of the zucchini bread.
Preheat your oven to 350°F (180°C).

Line 2 standard loaf pans with parchment and grease with nonstick baking spray with flour. Although you don’t see the parchment paper in the above photo, you will definitely want to use it to avoid the chocolate chips on the bottom of the loaf from sticking.

Next, grate the zucchini on the small holes of your box grater until you have 2 heaping cups and then set it off to the side.

In a large mixing bowl add 2 cups unbleached all purpose flour, 1/4 cup natural cocoa powder (not Dutch process), 1 tablespoon cinnamon, 2 teaspoons of baking soda, 1 teaspoon fine salt and 1/4 teaspoon baking powder. Whisk well to combine.

In a separate mixing bowl, preferably with a spout, measure and add in 2 cups granulated sugar, 3 large eggs, 1/2 cup of unsweetened apple sauce, 1/2 cup of extra light olive oil and 1 tablespoon pure vanilla extract.

And whisk to combine.

Pour the wet ingredients into the bowl with the dry.

Use a rubber spatula to mix until just combined.

Add in the 2 cups of grated zucchini and mix until just about incorporated.

Toss 2 cups of chocolate chips in with 1/2 tablespoon flour.

Then add them into the zucchini bread batter.

Stir until the chocolate chips are throughout.

Divide the batter into each prepared pan – about 2-3/4 cups per pan. Bake on the middle rack for 20 minutes.

Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).

Continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.

NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it’s always best to check periodically for doneness.

Once cool, slice into roughly 1 inch slices.

I love this recipe! It’s perfectly moist yet still has that zucchini bread taste… just with the decadence of chocolate.

How To Store Zucchini Bread:

Once the bread has completely cooled, double wrap in plastic wrap and store at room temperature.

How Long Will Zucchini Bread Last?

If stored properly, this zucchini bread will last 2 to 3 days. If you don’t plan to eat both loaves in that time frame, I recommend freezing.

HOW TO FREEZE ZUCCHINI BREAD:

Once the zucchini bread has completely cooled, double wrap a single loaf in plastic wrap, then wrap tightly with foil and freeze for up to 6 months. I like to use a sharpie and mark the day and the year on the outside as well.

WANT MORE ZUCCHINI BREAD RECIPES? CLICK HERE!

Chocolate chocolate chip zucchini bread is great warm or at room temperature, but I really love it the next day when the chocolate chips have had a chance to harden. I also enjoy it with a cup of coffee… for breakfast.

Enjoy! And if you give this Chocolate Chocolate Chip Zucchini Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 slices

Chocolate Chocolate Chip Zucchini Bread

This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that’s studded with chocolate chips. Baked sprinkled with mini chocolate chips – because there’s no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

2 cups heaping grated zucchini, grate on the small holes of your box grater

2 cups unbleached all-purpose flour, plus a little for tossing with the chocolate chips

1/4 cup natural unsweetened cocoa powder, NOT Dutch processed

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon fine salt

1/4 teaspoon baking powder

2 cups granulated white sugar

3 large eggs

1/2 cup unsweetened applesauce

1/2 cup extra light olive oil, or other flavorless oil

1 tablespoon pure vanilla extract

2 cups chocolate chips, milk chocolate or semi-sweet

1/4 cup mini chocolate chips

Preheat your oven to 350℉ (or 180℃).

Line 2 standard loaf pans (9×5) with parchment (I use metal clips to keep the parchment paper secure) and grease with nonstick baking spray with flour. NOTE: You will definitely want to use parchment paper to avoid the chocolate chips on the bottom of the loaf from sticking to the pan.

In a large mixing bowl add the flour, cocoa powder, cinnamon, baking soda, fine salt and baking powder. Whisk well to combine.

In a separate mixing bowl, preferably with a spout, measure and add in granulated sugar, eggs, apple sauce, extra light olive oil and vanilla extract. whisk to combine.

Pour the wet ingredients into the bowl with the dry and mix until just about incorporated.

Add in the grated zucchini and mix to distribute.

Toss the chocolate chips with a little flour (about 1 to 1½ teaspoons) before adding them into the zucchini bread batter. Stir until the chocolate chips are throughout.

Divide the batter into each prepared pan – about 2¾ cups per pan. Bake on the middle rack of your preheated oven for 20 minutes. Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).

Return to the oven and continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it’s always best to check periodically for doneness.

Allow zucchini bread to cool completely before slicing.

See blog post for storing zucchini bread.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1slice, Calories: 364kcal, Carbohydrates: 56g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 31mg, Sodium: 305mg, Potassium: 163mg, Fiber: 1g, Sugar: 41g, Vitamin A: 86IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 1mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American
This recipe was originally posted on August 15, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 18, 2024
Eggless Banana Bread Chocolate Chip Cookies
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These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies will surely bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!

Oriana’s Thoughts On The Recipe

Do you have a lone ripe banana sitting on your counter? This recipe is a great way to use it up! I’m sharing a recipe that’s close to my heart and perfect for any occasion: Eggless Banana Bread Chocolate Chip Cookies. I love how easy and quick these cookies are to whip up. Seriously, you only need one ripe banana, and the rest of the ingredients are probably already in your pantry!

What’s fantastic about these cookies is how soft and chewy they stay for days. Plus, they’re loaded with chocolate chips, making them a favorite for kids and adults alike.

They’re eggless and can be easily adapted to be dairy-free and gluten-free. So whether you have a food allergy or are just looking to try something new, these cookies are perfect for you. Let’s dive into the recipe and see why these cookies are so special!

What I Love About This Recipe

Effortless Baking Fun: These cookies are incredibly easy to make. You don’t need to be an expert baker to get these right. With just a few simple steps, you’ll have a batch of delightful cookies ready in no time.

Pantry Staples: This recipe uses simple, everyday pantry items, so you won’t need to make any special trips to the grocery store.

Versatile and Adaptable: Because this recipe is eggless, it can easily be tweaked to suit other dietary needs. To make these cookies dairy-free and gluten-free, substitute butter with a plant-based alternative and use gluten-free flour.

Soft and Chewy Goodness: These cookies have the perfect texture. They’re soft and chewy, which is exactly what you want in a chocolate chip cookie. Each bite melts in your mouth!

Chocolate Lovers’ Dream: Loaded with semi-sweet or dark chocolate morsels, these cookies are a treat for any chocolate lover. The chocolate chips are generously sprinkled throughout, ensuring you get a taste of chocolate in every bite.

Long-Lasting Freshness: One of the best things about these cookies is how they stay soft for days. Bake a batch, and enjoy them throughout the week without worrying about them getting hard or stale.
Potential Cons Of The Recipe

While these cookies are fantastic, there are a few potential cons:

Texture Preference: Some people might prefer a crispier cookie rather than a soft and chewy one.

Banana Flavor: If you’re not a fan of banana flavor, this might not be the recipe for you.

Chilling Time: The cookie dough requires some chilling time before baking, which might not be ideal if you’re in a hurry.

Tips To Mitigate These Cons

Adjust Baking Time: For a crispier cookie, simply bake them a bit longer.

Banana Flavor: If banana isn’t your favorite, try my Eggless Chocolate Chip Cookies.

Plan Ahead: If you’re short on time, prepare the dough in advance and chill it until you’re ready to bake. This way, you won’t feel rushed.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: Provides the structure for the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use gluten-free flour as a substitute.
- Baking soda & Baking powder: These leavening agents help the cookies rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavor of the cookies. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cinnamon: Adds a warm, spiced flavor.
- Butter: Adds richness and helps with the chewy texture. Note: Use dairy-free butter if needed.
- Granulated sugar and brown sugar: The combination of sugars gives the cookies their sweetness and helps with their texture.
- Ripe banana: Adds moisture and flavor. Make sure it’s very ripe for the best results.
- Pure vanilla extract: Enhances the overall flavor of the cookies.
- Semi-sweet or dark chocolate morsels: Loads the cookies with chocolatey goodness. Note: Use dairy-free chocolate if needed.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.

Step 2 – Cream Butter and Sugars

Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together at medium speed until smooth, for about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 3 – Add Dry Ingredients

Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 1 hour and up to 3 days.

Step 4 – Form The Cookies

Scoop cookie dough into large balls, about 1 1/2 tablespoons per cookie (about 50 g each). Place the balls of dough on each cookie sheet.

Step 5 – Bake

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired; this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Recipe Tips

Use a ripe banana for the best flavor and moisture.

Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.

Make sure your butter is softened, not melted.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter . Use dairy-free chocolate chips. Check out my favorite dairy-free substitutes here.

Variations & Additions
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Spices: Try adding nutmeg or ginger for a different flavor profile.
- Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.
Storing and Freezing Instructions

Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.

Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.

FreezeUnbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!

Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!

Frequently Asked Questions

How do I make these cookies crispier?

Simply bake them a few minutes longer than the recipe suggests.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage.

Can I skip the chilling time?

Yes, you can skip the chilling time if you’re in a hurry, but there are a few things to consider. Chilling the dough helps solidify the fats (like butter), preventing the cookies from spreading too much during baking. It also allows the flavors to meld together for a richer taste. If you decide to skip the chilling time, you might notice that the cookies spread more and have a slightly different texture, but they will still be delicious.

More Egg-Free Cookie Recipes You’ll Love!

Recipe Card 📖
Eggless Banana Bread Chocolate Chip Cookies

Oriana Romero

These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies are sure to bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!

Prep Time 10 minutes

Cook Time 12 minutes

Chilling Time 1 hour

Total Time 1 hour 22 minutes

Servings 12 cookies

Instructions

Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.

Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. Note: If you chill the dough for longer than a few hours, allow the dough to sit out at room temperature for at least 20 minutes before rolling and baking because it will be quite hard to roll, and the cookies may not spread that much.

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Scoop cookie dough into large balls, about 1 1/2 tablespoons of dough per cookie (about 50 g each). Place on the prepered baking sheet.

Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired, this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days. Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature. Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag! Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first! Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter . Also use dairy-free chocolate chips. Check out my favorite dairy-free substitutes here.

Recipe Tips:

Use a ripe banana for the best flavor and moisture.

Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.

Make sure your butter is softened, not melted.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.

For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.

Variations & Additions:

Nuts: Add chopped walnuts or pecans for extra crunch.

Spices: Try adding nutmeg or ginger for a different flavor profile.

Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 234kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 135mgPotassium: 128mgFiber: 2gSugar: 12gVitamin A: 248IUVitamin C: 1mgCalcium: 23mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 234

Keyword banana chocolate cookies egg-free recipe
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July 2, 2024