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These soft and chewy Eggless Chocolate Chip Cookies will make you say WOW! You won’t believe there aren’t eggs in this simple and delicious cookie recipe. 10 minutes to prep and no chilling required! One secret ingredient that makes these delicious and chewy!
Table of Contents
l won’t lie, I thought for sure there was no way to make a chocolate chip cookie without eggs that would stand up to a classic chocolate chip cookie.
Let me tell you, I stand corrected.
These eggless chocolate chip cookies are unreal–soft, chewy and the perfect texture. You won’t believe it until you try! No need to chill the dough, just mix and bake.
For more eggless cookies, try these Egg Free Sugar Cookies or Rosemary Orange Almond Cookies as well! These Brown Sugar Shortbread Cookies are another great choice!
Why You Will Love These Eggless Chocolate Chip Cookies:
- Egg allergy friendly. When it comes to egg allergies, baked goods can be challenging. This egg free cookie can be your go to when you want the perfect cookie! My husband said these were the best cookies he ever tasted before finding out they didn’t have eggs. So everyone will love them–not just the cookie eaters with allergies!
- No chilling required. Chill time when baking cookies can be a drag. When you want to have cookies, you want them NOW. So not needing to chill is the best.
- They are freezer friendly. Freeze the dough or freeze the cookies. Either will allow you to have some fresh eggless goodness when you are craving it the most.
- The recipe uses kitchen basics. No need to go out and buy anything fancy, all the simple ingredients in this recipe are in my pantry or fridge on almost any given day.
Ingredients and Swaps:
- butter: salted or unsalted butter will work. I typically use unsalted because it’s what I have on hand. If using salted, lessen the salt in your eggless chocolate chip cookies by about half. I have not made this recipe with a vegan butter as there are other dairy ingredients in this egg-free cookie recipe, but if you do and they work out, let me know!
- sugar: light brown sugar and classic granulated sugar for a classic chocolate chip cookie flavor. You could use dark brown sugar if preferred over the light.
- cream cheese: Cream cheese is what I consider the secret ingredient when it comes to eggless cookies. I have only used full fat cream cheese in this recipe. Reduced fat will likely work, but the texture may be different.
- milk: whole milk is my preference here as well.
- vanilla: use vanilla extract versus imitation for the most flavor.
- baking powder and soda: make sure both are fresh. Stale or old leavening agents can certainly ruin your cookies!
- flour: all purpose flour, spooned and leveled. For tips on measuring flour, check this resource out.
- sea salt: I prefer sea salt in my cookies, regular table salt will work as well.
- chocolate chips: I prefer these large dark chocolate chip morsels in my cookies. Any chocolate chip will work fine as well, milk chocolate or semi-sweet chocolate chips are fine as well!
What is the best egg substitute in cookies?
So there are a lot of options for egg substitutes when making egg free chocolate chip cookies, but not all of them are created equally.
I have used yogurt, chia eggs, applesauce, bananas and more. Flax eggs are one of my favorite in other recipes, but just not in these cookies.
The cream cheese is by far the very best egg replacement I have used when making these egg-free chocolate chip cookies. The texture and flavor pop that these cookies take on with it is just like the classic cookie. And that is what we are aiming for in this recipe!
Step-By-Step Instructions:
- Cream the butter, sugar and brown sugar with an electric hand mixer or standing mixer. Mix for several minutes until fully incorporated and light and fluffy. (Softened butter should still hold its shape pretty well but make a small indent when finger is pressed in. You don’t want the butter to be too warm or soft.) (steps 1 and 2)
- Add in cream cheese, vanilla and milk and mix to incorporate. Don’t over mix, just mix until creamy and all of the ingredients are combined. (steps 3 and 4)
- In a small bowl, whisk together flour, sea salt, baking powder and baking soda. In small increments (I do about 1/3 at a time) add in the dry ingredients and mix to incorporate, again making sure not to over mix. (steps 5, 6 and 7)
- Fold in chocolate chips. (steps 8 and 9)
- Roll eggless chocolate chip cookie dough into balls (I make about 1 1/2 – 2 inch balls) or scoop with a cookies scoop and place on a cookie sheet lined with parchment paper about 2 inches apart. Bake about 10-12 minutes or until the edges are beginning to become golden brown and centers are not quite set. Allow to cool for several minute before transferring to a wire rack to cool completely. (step 10)
Recipe Tips:
- Some of the biggest issues when baking cookies comes from the temperature of the ingredients. Butter that is too warm or softened will make for a thinner cookie and the texture will be off. You need the butter to be at the point where when you press your finger in, a slight indention is made.
- Flour measuring is another tricky one for some. You will want to stir up your flour to aerate it prior to measuring. Too much or too little flour can also have a big impact on a delicious cookie.
- Make sure your baking powder and baking soda are both super fresh. Your eggless chocolate chip cookies will not turn out well if they are stale. You can test that its fresh using this method!
Storing and Freezing Instructions:
Lot of options when storing these eggless chocolate chip cookies!
Storing Baked Cookies:
- To store baked cookies, keep them at room temperature for about 5 days in an airtight container. To keep them soft, add a piece of bread to the container you are storing them in. Crazy but it really does work!
- To freeze baked cookies, wait until they are completely cooled and then lay them on a plate or pan if possible to keep them in one layer to freeze initially. Once they have frozen, transfer them to an air tight container. Grab one and thaw before eating when you want for up to 3 months.
Storing Cookie Dough:
- To freeze cookie dough, mix the dough according to instructions. Scoop with a cookie scoop or roll into balls. Freeze in an even layer on a plate or dish so they don’t initially get stuck together. Once frozen, transfer to a freezer safe container. Dough can freeze for up to 3 months.
- To bake frozen cookie dough, either thaw to room temperature and bake as noted, or bake for 3-4 extra minutes from frozen.
Recipe Variations:
- Add in some crushed Oreos like in these Oreo Chip Cookies
- Add in some peanut butter chips
- Rainbow sprinkles anyone? Stir some in for a pop of color
- Dried cranberries or raisins could be added
- Walnuts or pecans if you love the extra crunch!
Frequently Asked Questions:
There are several things that could cause flat eggless chocolate chip cookies that spread too much:
-your butter and cream cheese were too warm when making the dough
-your leavening agents are expired
-cookie dough was over-mixed
-not enough flour, flour improperly measured
More than likely, one of these items is the cause! You can chill for about 30 minutes first to see if that helps. You can also add a touch more flour to see if that helps.
If you end up with big round balls of cookies, this more than likely means that you have too much flour in your eggless chocolate chip cookie dough. This one is a bit harder to remedy.
The CDC actually warns that raw flour is more risky to eat than raw egg. If you want to take all precautions to be able to safely eat this as cookie dough, you will want to bake your flour before adding it to the cookie dough.
Other cookie recipes:
- Lemon Sugar Cookies
- Almond Flour Oatmeal Chip Cookies
- Cinnamon Roll Breakfast Cookies
- Gluten Free Blondies
- Small Batch Chocolate Chip Cookies
- Birthday Cake Cookies
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Eggless Chocolate Chip Cookies
Ingredients
- 1 c unsalted butter, softened (2 sticks)
- 2 ½ c flour
- 1 c brown sugar
- ½ c sugar
- 2 oz. cream cheese, softened
- 2 T whole milk
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp sea salt
- 2 c chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream the butter, sugar and brown sugar using a hand or standing mixer. This will take about 3-5 minutes. You want it to be nice and fluffy and you don't want to skimp on this step!
- Add in cream cheese, vanilla and milk and mix to fully incorporate.
- Whisk together flour, salt, baking powder and baking soda to combine. Slowly add the dry ingredients into the wet (I add about 1/3 of the mixture at a time) and mix to combine. Don't overmix, just mix to incorporate the ingredients.
- Fold in the chocolate chips. Roll into 1 1/2 inch balls or scoop with a cookie scoop onto a baking sheet. Bake about 10-12 minutes and cookies just start to become light golden brown around the edges. Allow to cool for a few minutes before transferring to a cooling rack where you will have a hard time not shoveling one in before its cool enough to eat!
- Store in an airtight container at room temperature for about 4-5 days.
Video
Notes
- Some of the biggest issues when baking cookies comes from the temperature of the ingredients. Butter that is too warm or softened will make for a thinner cookie and the texture will be off. You need the butter to be at the point where when you press your finger in, a slight indention is made.
- Flour measuring is another tricky one for some. You will want to stir up your flour to aerate it prior to measuring. Too much or too little flour can also have a big impact on a delicious cookie.
- Make sure your baking powder and baking soda are both super fresh.
- You can freeze the dough and bake later. I like to roll into balls and freeze in a freezer safe container. Cook time will be about 2-4 minutes longer than dough that is room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was amazing before, so when I had to go gluten free, I tried it with a gluten free all purpose flour, and it’s still amazing! Thank you so much for such a great recipe!
Britney! This makes me so so happy! My sis is gluten free as well and loved these too. So happy you can still enjoy a great sweet treat even with certain restritions!
My son has an egg allergy and these have given me back cookies and enabled me to make holiday and every day treats! Thank you so much! I use the cream cheese and milk to substitute the egg in other cookie recipes with great results!! I am curious though as my sister in law (newly found out her son has an egg allergy) asked what the ratio is for one egg and I couldn’t tell from this recipe what I should suggest she try. Do you have a good ratio for when you use cream cheese or cream cheese and milk for an egg?
Oh, that is a great question! I have never thought of it as a “per egg” reference. I need to test it a bit and see about this!
If I wanted to make stuffed cookies with these using regular sized Reese’s peanut butter cups or Oreos. Would it be the same baking time and temperature do you think as recipes for chocolate chip cookie dough stuffed cookies or different because the cream cheese?
Any advice would mean a lot!
Hi! So I do not think the time should vary much at all. Here is what I think would be best. For the first round, bake just one cookie to test the time. Check on the cookie after about 7 minutes and then every 2 minutes— an oven light is best versus opening. Then you will have an idea of general time and if you overcook just one, you don’t lose too many cookies!
THE BEST CHEWY EGGLESS COOKIES! First time making them and everyone is enjoying them at my work! Thank you for sharing it!
I am so so excited to hear this! It’s my favorite cookie recipe and I can eat eggs!