Gluten-Free Chocolate Chip Cookies (+ Egg Free)

Looking for a simple gluten-free chocolate chip cookie recipe that just works – even without eggs? These gluten-free, egg-free chocolate chip cookies are chewy in the middle, lightly crisp on the edges, and filled with gooey chocolate. The best part? You don’t need a mixer, you don’t need to chill the dough, and the whole thing comes together in just one bowl.

They’re perfect for quick lunchbox fillers, easy after-school baking, or a no-fuss treat when you’re out of eggs.

Why You’ll Love These Gluten-Free Choc Chip Cookies

• No eggs – great for allergies or just if you’ve happen to run out!
• One bowl + no mixer – just melt, stir, and bake.
• No chilling required – bake them straight away.
• Marbled chocolate pockets – from stirring choc chips into warm butter.
• Kid-friendly – both in taste and ease.
• Bulk cookies – this recipe makes 26 smaller cookier, or 12 enormous cookies

Why No Egg Substitute?

Instead of using a commercial egg replacer, I keep things simple in this recipe by using just a few tablespoons of water. Because the melted butter and sugars already create a rich, binding base, the extra structure typically provided by an egg isn’t needed here. The result? Soft, chewy cookies without any speciality ingredients (or weird tastes) – just pantry staples that work beautifully together.

How to make Gluten-Free Egg-Free Chocolate Chip Cookies

These gluten-free cookies come together quickly in one bowl – no electric mixer required. Here’s a quick overview of how to make them, but full instructions are in the recipe card below.

Step 1: Preheat oven to 180°C (350°F). Line a baking tray with baking paper.

Step 2: Melt the butter and stir in half the chocolate chips, plus the sugars – this gives a lovely marbled, melted chocolate base.

Step 3: Add vanilla, water, baking powder and salt, and mix to combine.

Step 4: Stir in flour and fold in the remaining choc chips until a thick cookie dough forms.

Step 5: Scoop heaped tablespoons of dough onto the tray, spacing well apart. Bake for 14 minutes, until edges are golden and centres just set.

Step 6: Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

These cookies store beautifully!

• Room Temperature: Store in an airtight container for up to 4–5 days. They stay soft and chewy!
• Freezer: You can also freeze the baked cookies. Place in a zip-top bag or airtight container and freeze for up to 2 months. Thaw at room temp or warm in the microwave for a just-baked feel.
• Freezing the Dough: Want fresh cookies on demand? Scoop the dough into balls, freeze on a tray until firm, then transfer to a bag or container. Bake straight from frozen – just add 2–3 minutes to the baking time.

These are perfect for make-ahead lunchbox treats or emergency cookie cravings, like this photo below where I found out the evening before that I needed to supply 24 gluten-free/egg-free cookies for school.

Gluten-Free Cookie Tips

• No egg replacer needed – just a few tablespoons of water works perfectly here for giving structure and softness.
• Don’t skip the marbling step – stirring the choc chips into warm butter gives amazing texture and flavour.
• Bake a little longer (15-16 mins) if you like firmer cookies with golden bottoms.
• Don’t overbake – they will firm up as they cool!
• Cool on the tray first – wait 5 mins before moving to a wire rack.

FAQ

Can I freeze this cookie dough?
Yes! Scoop into balls and freeze on a tray. Once frozen, transfer to a zip-top bag and bake from frozen (add 2–3 minutes to bake time).

Can I make this dairy-free too?
Absolutely – just sub out the butter for a dairy-free block (not spread) and use vegan choc chips.

Why use water instead of egg replacer?
In this case, water works well to bind the dough and keep it soft, thanks to the melted butter and sugars. No specialty ingredients needed!