We’re cookie lovers around here! And these Eggless White Chocolate Cookies are one of our faves.
Our go-to cookies are these Perfect Eggless Chocolate Chip Cookies, which are supreme due to my secret ingredient. When kids want to bake, we rely on our favorite Eggless Chocolate Crinkles Cookies, they love to roll the cookies in powdered sugar. And for gatherings, these party-perfect Eggless Snickerdoodle Cookies are a no-brainer – everybody likes Snickerdoodles.
These eggless cookies are pretty simple to make. They have a great texture and they’re packed with white chocolate.
These Eggless White Chocolate Cookies are seriously delicious! But eggless cookies can be finicky so read all my tips below… so I say let’s get baking!
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- White sugar
- Brown sugar
- Milk
- Pure vanilla extract
- White chocolate (chips or chunks)
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream together butter and sugars.
- Add milk and vanilla.
- Add dry ingredients mixture.
- Stir in white chips.
- Roll dough into balls and refrigerate.
- Bake.
DOES THE DOUGH NEED TO BE REFRIGERATED?
This type of cookie requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
THE RECIPE CALLS FOR UNSALTED BUTTER BUT CAN I USE SALTED BUTTER INSTEAD?
Yes, you can! Just omit the extra salt called in the recipe.
CAN I MAKE THIS RECIPE GLUTEN-FREE?
Yes! Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
CAN I MAKE THIS RECIPE DAIRY-FREE?
Yes! Use your favorite plant-based milk, dairy-free or vegan butter, and dairy-free or vegan chocolate chips.
VARIATIONS YOU CAN APPLY TO THIS RECIPE
- You can substitute ½ cup of white chocolate chips for ½ cup of chopped roasted salted macadamia nuts.
- Substitute white chocolate chips for chopped Oreos.
- Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.
STORING & FREEZING INSTRUCTIONS
STORING
Store cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
FREEZING
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, just add a couple of minutes to the baking time.
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Equipment
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon 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 pure vanilla extract
- 1 cup (200 g) white chocolate chips or chunks (plus a few more for optional topping)
Instructions
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in 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.
- Stir in white chocolate.
- Use a small cookie scoop (1.5 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place 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 350° F. Line a large baking sheet with parchment paper or silicone baking mat.
- Place the cooled cookies balls evenly spaced, about 3 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 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.
- Substitute ½ cup of white chocolate chips for ½ cup of chopped roasted salted macadamia nuts.
- Substitute white chocolate chips for chopped Oreos.
- Substitute white chocolate chips for butterscotch chips, cinnamon chips, or peanut butter chips.
- 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 liquid measuring cup), and 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 them 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.
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- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
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Nutrition
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 August 2020, post content edited to add more helpful information, no change to the recipe in November 2021.
