Kirbie's Cravings

Eggless Condensed Milk Chocolate Chip Cookies

The cookies bake up just like regular chocolate chip cookies and pretty much taste like regular chocolate chip cookies except they have no egg. They have a thick center, while the exterior is slightly crunchy, reminiscent of shortbread cookies

photo of a plate of chocolate chip cookies

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.
photo of a stack of cookies
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.
photo of cookies on a baking rack
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 of a stack of chocolate chip cookies with a glass of milk

Condensed Milk Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
The cookies bake up just like regular chocolate chip cookies and pretty much taste like regular chocolate chip cookies except they have no egg. They have a thick center, while the exterior is slightly crunchy, reminiscent of shortbread cookies
4 from 1 vote


  • 180 g unsalted 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


  • Preheat oven to 350ยฐF. Line cookie sheets with silpat mats or parchment paper.
  • Using an electric mixer stand mixer, cream butter and sugar together until creamy; beat in condensed milk.
  • Add flour on low speed and mix until combined. Stir in chocolate chips.
  • 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.
  • Bake for about 15 minutes until golden.


Recipe slightly adapted from Nestle

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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44 comments on “Eggless Condensed Milk Chocolate Chip Cookies”

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

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

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

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

    • 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. 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!

    • 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. 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!

  7. 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. Should I use salted or unsalted butter?

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

  10. 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!

    • 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. 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:

    Take care! ๐Ÿ™‚

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

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

    • 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. 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!

    • 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. 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!

  16. 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.

  17. 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

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

  19. 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 ๐Ÿ™‚

  20. Oh BTW you should be proud ๐Ÿ™‚ you cookie recipe has made it to “Down Under” in Adelaide, South Australia ๐Ÿ™‚ ๐Ÿ™‚ and they ate just as Delicious here too ๐Ÿ™‚

  21. The first time I made these they were delicious, totally shortbread-like, and that was with using All Purpose Flour. I bought self-raising flour and the cookies are not at all shortbread-like (which is what I loved about them the first time around). Any idea why?

    • The cookies are actually supposed to be like regular chocolate chip cookies and not shortbread-like. Self raising flour has baking powder added to it which will help the cookies spread, rise, fluff up. Since you used all purpose flour the first time, you had no rising agent which is why the cookies turned out like shortbread. If you enjoyed the shortbread texture, you should stick with using AP flour.

  22. Could I use brown sugar instead of regular sugar for this recipe? I’m excited to try it yeahh ๐Ÿ™‚

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