Oriana’s Thoughts On The Recipe
When a chocolate craving hits, few things are better than these soft, massively chocolate-y, Eggless White Chip Chocolate Cookies!
I like to make a batch of the dough, bake half, and freeze the rest for later so I can have on-demand cookies when a chocolate emergency arises. Yes, chocolate emergencies are a thing.
These Eggless White Chip Chocolate Cookies are soft-baked with brownie-like centers. They have a lovely texture that melts in your mouth! The cookie dough is easy to make from simple ingredients.
These Eggless White Chip Chocolate Cookies are pretty amazing and just about perfect with a glass of milk if you ask me! If you love these cookies, you need to try The Best Eggless Chocolate Chip Cookies.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- All-Purpose Flour: This is the base of the cookie dough, providing structure and texture. Note: If needed, you can substitute it with a gluten-free all-purpose flour blend. Read my suggestions above in my “Food Allergy Swaps” section.
- Natural Unsweetened Cocoa Powder: This adds rich chocolate flavor to the cookies. It also contributes to the color and slight acidity, which helps activate the baking soda. Note: I prefer using natural unsweetened cocoa powder over Dutch-processed cocoa because its acidity reacts with baking soda, helping your baked goods rise. This is especially crucial in egg-free baking.
- Baking Powder and Baking Soda: These leavening agents help the cookies rise and become fluffy. Note: Make sure they’re not expired or too old.
- Salt: A small amount of salt enhances the flavors of the other ingredients and balances the sweetness.
- Unsalted Butter: This provides richness and moisture to the cookies, contributing to a soft and chewy texture. Note: You can substitute it with a dairy-free butter.
- Granulated Sugar and Brown Sugar: For this recipe, you will need regular white granulated sugar (or caster sugar) and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
- Milk: Milk adds moisture to the dough and helps achieve a soft texture. I like to use whole milk for baking. Note: You can substitute it with any non-dairy milk (like almond or oat milk) for a dairy-free version. Read my suggestions above in my “Food Allergy Swaps” section.
- Pure Vanilla Extract: This enhances the overall flavor of the cookies, adding a warm, sweet aroma.
- White Chocolate Chips or Chunks (Plus a Few More for Optional Topping): These add sweetness and a creamy texture to the cookies. Note: For a dairy-free option, look for dairy-free white chocolate chips. Read my suggestions above in my “Food Allergy Swaps” section.
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 milk, you can use use non-dairy milk like almond, soy, or oat milk. 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. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- 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.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Make The Egg-Free Cookie Dough
First, mix the dry ingredients in a bowl. Then, cream together the butter and sugars. Add the milk and vanilla. Next, add the dry ingredients mixture. Stir in the white chips.
Step 2 – Roll Dough Into Balls And Refrigerate
Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 3 days.
PRO TIP: If desired, you can add a few more chocolate chips to each dough ball to make them extra chocolatey and delicious.
Step 3 – Bake The Cookies
Preheat oven to 350° F. Line a large baking sheet with parchment paper or silicone baking mat.
Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 10-12 minutes, or until the edges appear set but the middle is still soft.
Storing & Freezing Instructions
Store: Eggless white chip chocolate cookies can be stored in an airtight container at room temperature for up to 5 days. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls and freeze. When ready to bake, pull them out and bake as directed, adding a couple of minutes to the baking time.
Make-Ahead
You can make the dough and chill it in the refrigerator for up to 3 days.
Frequently Asked Questions
More Recipes You’ll Love
- 25 Easy and Delicious Eggless Christmas Cookies
- Eggless White Chocolate Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Funfetti Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Browse more eggless cookie recipes…
Recipe Card
Eggless White Chip Chocolate Cookies
Equipment
Ingredients
- 1 ¼ cup (175 g) all-purpose flour
- 1/3 cup (42 g) natural unsweetened cocoa powder
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 3 tablespoons (45 ml) milk (I used whole milk)
- 1 teaspoon ( 5 ml) pure vanilla extract
- ¾ cup (150 g) white chocolate chips or chunks (plus a few more for optional topping)
Important
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!
Instructions
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, for about 3 -4 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.
- Reduce speed to low and gradually beat in flour mixture until combined. Stir in white chocolate; mix until evenly distributed.
- Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days. NOTE: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.
- Bake for 10-12 minutes or until the edges appear set but 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 5 minutes; remove to wire racks to cool completely.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. 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. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- 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.
- Make sure the butter is softened but not too soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup), and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over-mix your cookie dough, or you will end up with a dense cookie.
- Chill the dough for 1 hour 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.
- Bake the cookies until the edges JUST appear set but still soft in the middle. 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2020, the post content was edited to add more helpful information. The recipe did not change in November 2024.
Love your site for no egg baking. Grandson has egg allergy and I love to bake. All baked goods are as good and many even better than with egg. These cookies were delicious-used M &M’s. Everyone loved them.
Hello Mary! Thank you so much for your kind words! I’m so glad you and your family are enjoying the egg-free recipes! 💕 It’s wonderful to hear that the cookies turned out delicious with M&Ms—what a fun twist! I’m so happy to be a part of your baking journey, and I hope you continue to find lots of tasty treats to enjoy with your grandson! 😊🍪
Hi Oriana! Thank you for all the wonderful recipes. I’ve tried many for my granddaughter and not one of them have disappointed ! We have an event this Sunday coming up where there will be ice cream sandwiches served. I was wondering what recipe you would recommend to turn into an ice cream sandwich? And any helps as to how early would be best to assemble to have on hand? Feel free to add any thoughts you may have to making this ice cream sandwich successful…..Hope this gets to you in time… I just found out about what was being served…Thank you in advance ! Your website has been a life saver many times over!!!!!
Hello Laura! So happy to hear that my recipes are helpful to you and your family. I usually make ice cream sandwiches with my chocolate chip cookies and oatmeal cookies. But you can really use any cookie recipe you like. If you are using store-bought ice cream make sure it’s egg-free. I typically make the cookies the day before we make the ice cream sandwiches, let them cold completely and before assembling the ice cream sandwiches I place the cookies in the freezer for 15 minutes. This way, they’re sturdier and stiffer, so they won’t become a crumbly mess when you press the cookies around the ice cream. Hope this helps!
Made these for a BBQ to accommodate an egg allergy. They were SO delicious. I loved the texture and how chocolate-y they were. I will definitely make these again!
Hello Emily! Great to hear that they were a hit! Thanks a lot for the review and good feedback.
love it!! Best cookies ever. Always use your recipes!
Hello Ela! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know!
can you make pizookie out of this recipe?
Helllo Havir, I would recommend using this recipe > Eggless Chocolate Chip Skillet Cookie
Your website is one of the best for eggless baking. We tried many recipes and we loved them all. Thank you for everything. BTW these cookies are delish.
Hello VB! Wow, what a compliment…I’m so glad you enjoy my recipes. Thank you for taking the time to come back and let me know!
These cookies were great, even with the substitutions I made. I used all white sugar, used heavy cream instead of milk, and used nice dark chocolate instead of white chocolate chips. The baking time seemed accurate for my oven, and the dough was easy to work with. Chewy, chocolaty, and delicious. Will definitely make again!
Hello Emma! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I made this for my birthday and it was delicious. Tasted much better than store bought cake!
Hello Henna! Right? Homemade is always better! I am happy you liked them. Thanks so much for your feedback and for trying my recipe.
These look SUPER yummy. Thank you for sharing.
Hello! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made these cookies and they are yummy. I baked them for End if Term for my sons piano teacher.
I had made the chocolate cake for her birthday and she loved it.
Thank you so much for all your recipes.
I was looking for everyday bread recipe. Please can you share as I could not find it.