Chocolate Chip Condensed Milk Cookies (No Eggs, 10 Min Prep)

These Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Chocolate Chip Condensed Milk Cookies

These Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Course: Dessert

Cuisine: American

Servings: 14 cookies

Calories: 181 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 can Coconut Condensed Milk - 11.25 ounces / 325g (note 1)
• ▢ ⅓ cup Peanut Butter - (note 2)
• ▢ 1 ½ cups All-Purpose Flour - (note 3)
• ▢ ½ teaspoon Baking Soda
• ▢ 1 teaspoon Baking Powder
• ▢ ⅓ cup Chocolate Chips
• ▢ 1 teaspoon Vanilla Extract

Optional – for very sweet cookies

• ▢ ½ cup Brown Sugar - (note 4)

Instructions

• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Slightly oil the paper with cooking oil spray.
• In a large mixing bowl, stir the coconut condensed milk, peanut butter, flour, baking soda, baking powder, vanilla extract, and sugar if added.
• Stir until a smooth cookie dough forms – it will be sticky, that's normal.
• Fold in the chocolate chips and stir to incorporate.
• Scoop 1 1/2 tablespoons of batter and drop on the baking sheet, leaving 2 inches of space between each cookie. I bake 7 cookies on a baking sheet. They grow and spread a little.
• Bake on the center rack of the oven at 350°F (180°C), one pan at a time, for 11-12 minutes. Keep the other pan at room temperature while the first one is baking.
• Let the cookies cool down for 5 minutes on the pan at room temperature, then transfer to a cooling rack for 30 minutes.
• Sprinkle salt on top of the cookies, if you like, before serving.

Notes

Note 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk is 11.25oz (325g). You can swap for classic condensed milk using the same amount if you use dairy in your kitchen.

Note 2: You can also use almond butter or cashew butter. For a nut-free option, use sunflower seed butter or tahini.

Note 3: Use my gluten-free conversion guide to make them gluten-free.

Note 4: I usually don’t add more sugar, but it makes the cookies sweeter, closer to the sweetness and chewiness of a classic cookie.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies at room temperature for up to 4 days in a sealed cookie box.

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Nutrition

Serving: 1cookie | Calories: 181kcal | Carbohydrates: 26.9g | Protein: 4.6g | Fat: 6.5g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.1g | Sodium: 124.9mg | Potassium: 146.2mg | Fiber: 0.7g | Sugar: 15.6g | Vitamin A: 60.8IU | Vitamin B12: 0.1µg | Vitamin C: 0.6mg | Vitamin D: 0.05µg | Calcium: 89.6mg | Iron: 0.8mg | Magnesium: 19.4mg | Phosphorus: 99.2mg | Zinc: 0.5mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Coconut Condensed Milk – This is the primary liquid and sweetener in the recipe, and it gives the cookies their unique chewy texture. You can also use canned oat or soy condensed milk.
• Peanut Butter – This adds a creamy, nutty flavor and a rich texture to the dough. It also works as a binder. You can use any nut or seed butter you like, like almond butter, cashew butter, or for a nut-free option, sunflower seed butter or tahini.
• All-Purpose Flour – The flour provides structure to the cookies. I use my gluten-free conversion guide to make them gluten-free.
• Baking Soda – This helps the cookies spread as they bake, creating a softer texture.
• Baking Powder – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Chocolate Chips – These provide classic chocolate flavor and little pockets of melted chocolate throughout the cookie. You can also use chopped walnuts, pecans, or mix both for a different flavor.
• Vanilla Extract – A small amount of vanilla extract enhances all the other flavors in the cookies.

How to Make Them in Pictures

Carine’s Baking Tips

Let me share a few more tips for perfect condensed milk cookies.

• Mind the Temperature – Keep the second pan of unbaked cookie dough at room temperature while the first one is baking. This prevents the cookies from spreading too much.
• Don’t Over-Mix – Stir the ingredients just until a smooth dough forms. Over-mixing can make the cookies tough.
• Chill the Dough – If the cookie dough feels too sticky to handle, you can chill it in the fridge for 20-30 minutes before scooping. This makes it easier to work with.
• Slightly Oil the Parchment – The dough is sticky, so a little cooking oil spray on the parchment paper will make it much easier to transfer the cookies after baking.
• Try Different Chocolate – Swap out the chocolate chips for white chocolate chips, chopped dark chocolate bars, or even butterscotch chips for a twist on the classic flavor.

More Chocolate Chip Cookie Recipes

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Almond Flour Chocolate Chip Cookies