I’ve had an insatiable craving for chocolate chip cookies lately. I’ve bookmarked half a dozen recipes and am slowly working my way through them.

I was pretty excited when I came across an eggless recipe because I’ve never encountered an eggless chocolate chip cookie until now. Instead of using eggs, the recipe uses condensed milk as the binding agent. I’m already in love with condensed milk as is, so I was definitely all for trying this method out.

The recipe, courtesy of Nestle, turned out great. The cookies bake up just like regular chocolate chip cookies and pretty much taste like regular chocolate chip cookies. You don’t miss the egg. They have a thick center, while the exterior is slightly crunchy, reminiscent of shortbread cookies, which is the only noticeable sign that there’s no eggs in this recipe.

These were simple to make and tasted yummy. They are a little on the sweet side. It’s perfect for those who have egg allergies too.

Print Print Recipe

Condensed Milk Chocolate Chip Cookies


180g butter, softened
1/3 cup granulated sugar
1/2 cup Sweetened Condensed Milk
1 1/2 cups self raising flour
1 1/2 cup semisweet chocolate chips


1. Preheat oven to 350F. Line cookie sheets with silpat mats or parchment paper.

2. Using an electric mixer stand mixer, cream butter and sugar together until creamy; beat in condensed milk.

3. Add flour on low speed and mix until combined. Stir in chocolate chips.

4. Take large chunk of dough, shape into a ball, about 1 1/2 inch in diameter. Place on cookie sheet and slightly flatten. Repeat with remaining dough, spacing about 2 inches apart.

5. Bake for about 15 minutes until golden.

Slightly Adapted From Nestle


40 Responses to “Eggless Condensed Milk Chocolate Chip Cookies”

  1. Piovono Polpette — January 23, 2013 at 1:57 am

    I’ve just bought a can of condensed milk… I think I now know how I want to use it!

    • Kirbie replied: — January 23rd, 2013 @ 2:14 am

      Definitely give these a try! I was really happy with how the cookies turned out.

  2. Max — January 23, 2013 at 2:07 am

    Love this recipe. It’s actually perfect for having the cookie dough by itself too, don’t you think?

    • Kirbie replied: — January 23rd, 2013 @ 2:15 am

      You know I’m always afraid to eat raw cookie dough because of the eggs and I didn’t even think about trying this one while it was raw. But I just realized from your comment that I could have. I will definitely need to make a new batch and maybe do something with the cookie dough without baking it.

  3. Vera Zecevic – Cupcakes Garden — January 23, 2013 at 5:58 am

    I’m a big fan of cookies, and these one look great.

    • Kirbie replied: — January 23rd, 2013 @ 10:27 am

      It’s a little different with the condensed milk and I love trying different twists on the classic

  4. caninecologne — January 23, 2013 at 7:10 am

    Where can you buy caster sugar? Or can I just grind up regular sugar to make it superfine?

    • Kirbie replied: — January 23rd, 2013 @ 10:27 am

      You can grind up regular sugar, but honestly I just used regular granulated sugar and the recipe still worked. I should change that on the recipe.

  5. Kay — January 23, 2013 at 8:20 am

    I’ve luckily never had coworkers with allergies, but if an egg allergy comes up it’ll be good to have this recipe on hand!

    • Kirbie replied: — January 23rd, 2013 @ 10:25 am

      I haven’t either. But I do often get people leaving me comments asking me for an egg free recipe because they or their loved ones have egg allergies.

  6. Danielle — January 23, 2013 at 8:36 am

    5 ingredients?! That’s awesome! I made some chocolate covered cookie dough balls that had condensed milk but it never occurred to me to try to actually bake them. I wonder if the recipe was the same. I’m off to find out!

    • Kirbie replied: — January 23rd, 2013 @ 10:23 am

      Let me know!

  7. Daniela — March 16, 2013 at 2:41 am

    Thank you for this recipe. My four year old son has a severe egg allergy so I am constantly searching for egg-free cake and cookie recipes that we can do together and which don’t use weird or expensive ingredients. If you have any other egg-free recipes, we would really appreciate them. Many thanks.

  8. SS — April 9, 2013 at 1:57 pm

    Should I use salted or unsalted butter?

    • Kirbie replied: — April 9th, 2013 @ 2:26 pm

      unsalted! All my recipes used unsalted unless specified differently.

  9. Ambreen — May 20, 2013 at 3:36 am

    This is really amazing!! I love the result its really yummy as well

    • Kirbie replied: — May 20th, 2013 @ 8:31 am

      I like these too!

  10. Awujo — June 1, 2013 at 12:03 pm

    Recipe sounds good. Am going to try this tonight for my eggless family – stay tuned for reviews. I’m just wondering how can we adjust the recipe to make a slightly gooey consistency? Thanks for your blog!

    • Kirbie replied: — June 1st, 2013 @ 2:53 pm

      Hmm, these cookies are more like biscuit type cookies so I’m not sure you can achieve a gooey consistency that won’t just taste raw and not very good.

  11. Annie — June 10, 2013 at 7:32 am

    Thank you for sharing, I will have to try this.

    @ Danile, who’s son has an egg allergy. Hi, My son is also allergic to eggs and I have tried some awesome recipes from the vegan chef Chloe and every single one I tried was awesome. Check her recipes here: http://chefchloe.com/

    Take care! :)

    • Kirbie replied: — June 10th, 2013 @ 8:58 am

      Thanks for the rec!

  12. uma — June 18, 2013 at 2:11 pm

    Roughly, how many cookies will b made out of this recipe?

    • Kirbie replied: — June 18th, 2013 @ 2:42 pm

      If I remember correctly, it was about 2 dozen, maybe slightly more.

  13. Gi — July 14, 2013 at 1:40 pm

    Hi, i do not have sel rising flour in my pantry, can I use all purpose flour instead?

    • Kirbie replied: — July 15th, 2013 @ 7:45 am

      If you use all purpose you need to add the appropriate amount of baking powder and baking soda to make it like self rising flour. There are websites which will tell you the conversion

  14. RibMtMama — August 8, 2013 at 2:42 pm

    I am so excited to try this recipe! My four year old daughter has an egg allergy and the two other recipes I have tried for chocolate chip cookies were an utter disappointment.

    This may seem like a dumb question, but can you give me a traditional measurement (i.e., tablespoons or cups) for 180 grams of butter? Many thanks!

    • Kirbie replied: — August 8th, 2013 @ 3:52 pm

      try doing a google search, usually there are sites that give you the conversions. I just weigh it out when the recipe calls for it, so I don”t know the conversions off hand.

  15. RibMtMama — August 8, 2013 at 5:26 pm

    I googled the amount and used 3/4 cup of butter. They are delicious, and my daughter was over the moon for her first “real” chocolate chip cookies.

    Thank you so much for this great recipe! It will be one of my new go-to treats for her. Yum!

    • Kirbie replied: — August 8th, 2013 @ 6:23 pm

      I’m so happy that she enjoyed them!

  16. Sheetal — September 10, 2013 at 1:59 pm

    Awesome cookies Kirbie.My daughters(who cannot tolerate the smell/taste of eggs) just loved them. Gonna try with whole wheat flour. Super easy recipe sooo glad i found it.

    • Kirbie replied: — September 10th, 2013 @ 9:02 pm

      glad you like it!

  17. Hannah — September 12, 2013 at 2:25 pm

    Wow! What a great recipe! My two sister-in-laws are allegeric to eggs and I really struggle to find egg free baking recipes. They were so yummy and tasted just like normal cookies! Also if I wanted to make them into chocolate cookies would you recommend adding coco powder or melted chocolate and if so how much? Thank you

    • Kirbie replied: — September 13th, 2013 @ 12:31 am

      I would try unsweetened cocoa powder. Maybe 2 tbsp?

  18. Christie — September 13, 2013 at 4:46 pm

    Recipe looks great and I have no eggs in the house. Can I replace granulated sugar with light brown sugar?

    • Kirbie replied: — September 13th, 2013 @ 5:34 pm

      I think that should work though I haven’t actually tried it.

  19. Anita — September 14, 2013 at 4:28 pm

    These were delicious, I had no eggs and needed a quick afternoon tea for guests, the recipe doubled perfectly and I wasn’t worried about the kids stealing some of the dough as there was no raw egg. The will definitely be my choc chip cookie recipe fron now on :)

    • Kirbie replied: — September 16th, 2013 @ 12:14 am

      I’m glad you like it. And yes it is nice to have an eggless cookie dough!

  20. Anita — September 14, 2013 at 4:31 pm

    Oh BTW you should be proud :) you cookie recipe has made it to “Down Under” in Adelaide, South Australia :) :) and they ate just as Delicious here too :)

    • Kirbie replied: — September 16th, 2013 @ 12:14 am

      Hi to you in South Australia! It’s always fun to see how far my posts reach.

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