You’re going to flip over these eggless chocolate chip cookies. It’s the best cookie recipe ever for those with egg allergies.
The secret to making this eggless cookie recipe super moist? Pumpkin puree and organic shortening in place of eggs.
Not only is this snack easy to make, but this chocolate chip cookie recipe tastes great.
Why this recipe works
With the addition of pumpkin puree and whole wheat flour, eggless cookies are a wholesome treat you’ll feel good about serving to your family.
Chewy eggless chocolate chip cookies are a nice treat for those kids with egg allergies, too.
In addition, pumpkin keeps these eggless cookies soft and chewy and allows for crispy edges.
Pumpkin can be used as an egg substitute in your favorite baked goods. It’s not an overpowering taste and lends vitamins, fiber, and minerals to your sweet treats for a more nutritious dessert.
This is the best eggless chocolate chip cookies recipe to use up those leftover cans of pumpkin puree after the Halloween and Thanksgiving holidays, too.
- powdered monk fruit sweetener or Swerve Sweetener
- Spectrum Naturals Organic Shortening instead of regular shortening. I love this product and even use it to make frosting for cupcakes! Nutiva Organic Shortening is another excellent brand.
- pumpkin puree - don’t use pumpkin pie filling
- vanilla extract
- all-purpose flour
- whole wheat flour
- baking soda
- ground cinnamon
- semisweet chocolate chips
How to make Eggless Chocolate Chip Cookies
This will become one of your favorite chocolate chip cookie recipes.
1. Preheat the oven to 375 degrees F.
2. In a large bowl, mix together the sweetener, shortening, pumpkin puree, and vanilla extract until well combined.
Start slowly as the sweetener is very powder-like if you’re using an electric mixer or hand mixer. Go too fast, and you’ll have a sweetener cloud over your head!
3. In a medium bowl, combine the dry ingredients: the flours, baking soda, and ground cinnamon.
4. Stir the flour mixture into the pumpkin and sugar mixture. Stir until thoroughly combined.
5. Stir in the chocolate chips. (You’ll find the cookie batter is very dough-like. That’s OK.)
6. Measure out a tablespoon of the cookie dough. (You can also use a small cookie scoop.
Roll dough into a ball and flatten it into a round disc.
7. Place cookies on an ungreased cookie sheet or one lined with parchment paper. Space cookies 1/2” apart.
8. Bake cookies at 375 degrees F for 12 to 15 minutes or until set and golden brown. Remove from baking sheet and let cookies cool on a wire rack.
9. After cookies have cooled, store in an airtight container or baggie.
Can I make this dairy-free?
This eggless chocolate chip cookie recipe is a great place to start if you’re learning to bake around an egg allergy.
All you need to do is use a dairy-free variety of chocolate chips to make it even more allergy-friendly.
My favorite dairy-free chocolate chips to bake with are mini Enjoy Life Semi-Sweet, Dairy Free, Nut Free Vegan Chocolate Chips.
Are these cookies vegan?
As long as you use vegan chocolate chips, then yes, these cookies are vegan.
Is this recipe sugar-free?
Almost except for the chocolate chips, which do have sugar in them.
If you want to eliminate the sugar altogether, leave out the chocolate chips for sugar-free cookies.
Do I have to use no-calorie sweeteners?
No. You can use white sugar, light brown sugar, dark brown sugar, or coconut sugar if you wish.
Can you make gluten-free cookies?
Can you make gluten-free pumpkin cookies with this recipe? Sure! Just substitute your favorite gluten-free flour for the regular AND whole wheat flour.
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is my favorite, which bakes up just like regular flour.
How to measure flour
Don't scoop the flour directly out of the bag with a measuring cup. It packs down the flour, and you end up over-measuring. Too much flour means your muffins may come out too dry.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way, the flour is given a mini-sift and isn't packed down.
Measure any type of flour this way – regular flour, whole wheat flour, oat flour, gluten-free all-purpose flour, etc.
Is egg-free raw cookie dough safe to eat without baking?
Absolutely not! You shouldn't eat eggless chocolate chip cookie dough right out of the bowl.
I used to think it was just the raw eggs you had to worry about because of Salmonella. But it isn't that simple.
According to the CDC, raw flour (regular, whole wheat, gluten-free, etc.) is considered a raw agricultural product. This means it hasn't been treated to kill germs like E. coli.
Germs can contaminate grain while it's still in the field or at other steps during flour production.
Bacteria like E. coli are killed when food made with flour is cooked. So flour, like other raw foods (meat, eggs, etc.), isn't considered safe to consume until after they're cooked.
So, please don't eat uncooked egg-free cookie dough or use it in your homemade ice cream recipes. I don't want you to get sick!
How many cookies does this recipe make?
This recipe makes roughly 80 small cookies. I like to make them on the smaller side because they bake more evenly.
Keeping any kind of baked good on the small side also makes for better portion control.
Don’t forget to add a few Eggless Chocolate Chip Cookies to everyone’s lunch bags for a sweet treat.
They also make a reasonably guilt-free after-school snack along with some fruit.
Storing and freezing
Store cookies at room temperature in a sealed container. Or keep them in the refrigerator for up to 2 weeks.
Place cookies in a Ziploc baggie.
Press out any extra air, label, and date.
Store in the freezer for 4 to 6 months.
To thaw the cookies, let the cookies sit out on the counter at room temperature.
More eggless recipes
If you’re looking for egg-free dessert recipes, you’ll love Vegan Key Lime Mousse.
If you love pumpkin, check out Keto Pumpkin Mousse. It’s super creamy!
For you chocolate dessert fans, you’ll love Espresso Chocolate No Bake Pie and Easy Eggless Chocolate Mousse Recipe (Made Without Cream).
- 2 cups powdered stevia or Swerve Sweetener
- 1 cup Spectrum Naturals Organic Shortening
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 12 ounces semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- In a large bowl, mix the sweetener, shortening, pumpkin puree, and vanilla extract until well combined.
- In a medium bowl, combine the dry ingredients: the flours, baking soda, and ground cinnamon.
- Stir the flour mixture into the pumpkin mixture until thoroughly combined.
- Stir in the chocolate chips. The cookie batter will be very dough-like.
- Measure out a tablespoon of the cookie dough. Roll into a ball and flatten into a round disc.
- Space cookies 1/2” apart on an ungreased baking sheet.
- Bake cookies at 375 degrees F for 12 to 15 minutes or until set and golden brown. Remove cookies from the baking sheet and cool them on a wire rack.
- Store cookies in an airtight container.
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Serving Size:2 cookies
Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 65mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 2g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on November 26, 2010. Updated with new pictures and information.