Eggless White Chocolate Cookies

These Eggless White Chocolate Cookies are chewy on the inside with slightly crisp edges, and the sweet, melty white chocolate in every bite is just heavenly! They’re super easy to whip up, and you only need simple ingredients that you probably already have in your kitchen. Plus, they’re 100% egg-free, making them a great option for those with allergies or if you’ve just run out of eggs! You can even adapt the recipe to be dairy-free if needed, so it’s a win for everyone.

Oriana’s Thoughts On The Recipe

There’s something so comforting about biting into a chewy, buttery cookie, and these Eggless White Chocolate Cookies really hit the spot! I love how they turn out rich and sweet, with just the right amount of chewiness in every bite. The white chocolate melts into little pockets of deliciousness that make these cookies hard to resist. Even though they’re egg-free, you’d never guess it—they taste just as decadent and indulgent as any classic cookie recipe.

These cookies are super easy to make, even if you’re not a seasoned baker! You don’t need any fancy ingredients—everything is pretty much pantry staples, which is a win in my book. Plus, if you need to, you can easily make them dairy-free with a few swaps. Whether you’re baking with kids or just craving a homemade treat, these cookies are perfect for any occasion.

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: The base of the cookie dough. It gives structure to the cookies.
• Baking powder & baking soda: Help the cookies rise and get that perfect chewy texture. Note: Make sure they’re not expired or too old.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted butter: Adds richness and moisture. Note: Use a dairy-free option if needed. Read more details below.
• White sugar & brown sugar: The combination of these sugars creates a balanced sweetness and a chewy texture.
• Milk: Adds moisture to the dough. Note: Swap for a dairy-free option if necessary. Read more details below.
• Pure vanilla extract: Boosts the flavor with a warm, sweet aroma.
• White chocolate (chips or chunks): The star ingredient! You can use chips or chop up a white chocolate bar for bigger melty chunks.

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, 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. White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
• 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 Dry Ingredients

Combine flour, 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 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add milk and vanilla; mix until incorporated.

Step 3 – Add Dry Ingredients

Reduce speed to low and gradually beat in flour mixture until combined. Then, stir in white chocolate and mix until evenly distributed.

Step 4 – Scoop Out The Cookies

Use a small cookie scoop (1.5 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.

Step 6 – Bake

Place the cooled cookie balls about 3 inches apart evenly 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 2 minutes; remove to wire racks to cool completely.

Variations & Additions

• Add Nuts: Chopped macadamia nuts or almonds would add a nice crunch. Check out my Eggless Macadamia Nut Cookies recipe.
• Mix in Dried Fruits: Cranberries are a great option since they have a little tartness to balance the sweetness.
• Swap the Chips: Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.

Storing and Freezing Instructions

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

Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

More Egg-Free Cookie Recipes You’ll Love!

• Eggless Easy Butter Cookies
• Eggless Cookies & Cream Cookies
• Eggless Funfetti Cookies
• Eggless Oatmeal Chocolate Chip Cookies
• Browse more recipes…

Recipe Card

Eggless White Chocolate Cookies

Oriana Romero

These Eggless White Chocolate Cookies are chewy on the inside with slightly crisp edges, and the sweet, melty white chocolate in every bite is just heavenly! They’re super easy to whip up, and you only need simple ingredients that you probably already have in your kitchen. Plus, they’re 100% egg-free, making them a great option for those with allergies or if you’ve just run out of eggs! You can even adapt the recipe to be dairy-free if needed, so it’s a win for everyone.

4.78 from 18 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

chilling time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings 24 cookies

Equipment

• ▢
  Kitchen Scale
• ▢
  Mixer
• ▢
  Baking Sheet

Ingredients

 

• ▢ 1 1/2 cup (210 g) all-purpose flour
• ▢ ½ teaspoon (2 g) baking powder
• ▢ ½ teaspoon (3 g) baking soda
• ▢ 1/2 teaspoon (2 g) salt
• ▢ ½ cup (115 g) unsalted butter slightly softened
• ▢ ½ cup (100 g) granulated sugar
• ▢ ½ cup (100 g) brown sugar
• ▢ 3 tablespoons (45 ml) milk (dairy or non-dairy. I used whole milk)
• ▢ 1 teaspoon (5 ml) pure vanilla extract
• ▢ 1 cup (200 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, 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, about 5 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. Then, stir in white chocolate and mix until evenly distributed.
• Use a small cookie scoop (1.5 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 cookie balls about 3 inches apart evenly 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 2 minutes; remove to wire racks to cool completely.

Oriana’s Notes

 

IMPORTANT: This cookie dough requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.

 

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

 

Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

 

 

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, 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. White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
• 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.

 

 

Potential Recipe Challenges & Pro Tips: 

• Cookies Spreading Too Much: If your cookies end up too flat, it’s likely due to the butter being too warm.
  •  Pro Tip: Chill your dough for about 60 minutes up to 3 days before baking to prevent excessive spreading.
• Cookies Overbrowning on the Edges: This can happen if your oven runs a little hot.
  • Pro Tip: Check the cookies at the minimum baking time and lower the oven temperature slightly if needed.
• White Chocolate Burning: Sometimes white chocolate can brown too quickly. 
  • Pro Tip: Make sure the white chocolate chunks or chips are fully tucked into the dough to avoid direct exposure to heat. Then, right after they come out of the oven, press in some more chocolate chips on top.

 

 

Extra Recipe Tips For Success:

• For the best flavor, use high-quality white chocolate. It really makes a difference!
• 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.
• 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:

• Add Nuts: Chopped macadamia nuts or almonds would add a nice crunch. Check out my Eggless Macadamia Nut Cookies recipe.
• Mix in Dried Fruits: Cranberries are a great option since they have a little tartness to balance the sweetness.
• Swap the Chips: Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.

 

 

 

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Nutrition

Calories: 138kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gSugar: 13g

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

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Course Dessert

Cuisine American

Calories 138

Keyword chocolate cookies easy eggfree Eggless white chocolate

Originally posted in August 2020, the post content was edited in October 2024 to add more helpful information; there was no change to the recipe.