Egg-free Soft Chocolate Chip Cookies

Maybe, like me, you don’t keep many eggs around. Or maybe you’re of the vegan persuasion. Or maybe you just want to chow down on a big wad of cookie dough without the thought of raw egg nagging at you. There are a lot of reasons you might want an egg-free cookie recipe.

My reason? Those naggy leftover bananas that never seem to make it into bread. If you have one on your counter that’s looking a bit spotty, start peeling…I see good things in your future.


…and if you have two bananas, make a double batch. You’ll be glad you did. (I made TWO double batches just this week.)


Dense, rich, soft and chewy, with just a faint hint of banana flavor. They’re very accommodating, too. Add nuts, add chunks, add chia, flax or fruit. I have not yet found a way to ruin these. I hope you love them as much as we do.



Egg-Free Soft Chocolate Chip Cookies

*adapted from Daily Garnish

Makes approximately 24 cookies, although I always seem to end up with 22.


  • 1 cup King Arthur all-purpose flour
  • 1 cup King Arthur white whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (or your favorite vegan butter substitute, like Earth Balance)
  • 1/3 cup organic sugar
  • 1/3 cup brown sugar
  • 1 large ripe banana
  • 1 scant tsp almond extract (or vanilla, if desired)
  • scant 1/8 cup almond or coconut milk (or whatever kind of milk you like, really)
  • 1/2 cup chocolate chips (in my photos, the chips are minis.)


Preheat oven to 350˚F.

Combine flours, baking soda and salt in a bowl; set aside.

Using a mixer, cream together butter (or butter substitute) and sugars until light and fluffy. Add banana, vanilla and milk; mix well.

Add dry ingredients into butter mixture, one cup at a time, mixing just until blended. Fold in chips.

On a baking sheet, scoop out 12 balls of dough (approx. 1 rounded Tbsp each) and flatten slightly (these cookies don’t spread much as they cook, so you have to help them along a little.) *Note: I highly recommend a Silpat and baking stone for perfect cookies every single time.

Bake for 11 minutes or until cookies are golden and middles look firm, not wet or gooey, unless you like them that way. (I touch lightly with a finger to test.)

Repeat with 2nd half of cookie dough.

Transfer cookies to a cooling rack while still warm and allow to cool. Enjoy!

*These freeze nicely, too!







  1. says

    I have so many bananas in my freezer right now that somehow never make it into the smoothies. I will have to try this out. They sound great!

  2. says

    These turned out excellent! I just made these for a friend whose daughter has an egg allergy, and you really don’t miss the egg at all! Thank you so much. FYI: I followed the recipe exactly.

  3. Jeffrey says

    Those look great. I frequently make eggless cookies dough to top brownies, cakes and to just eat! When I was a young boy my mom would freeze the dough for later use, I was probably in that freezer a few times a day knocking off chunks!

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