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These soft and chewy Eggless Chocolate Chip Cookies with cream cheese will make you say WOW! You won't believe there aren't eggs in this simple and delicious cookie recipe. No need to chill the dough either!
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.
Why these eggless chocolate chip cookies are the best:
- Egg allergy friendly. If you have an allergy to eggs, then 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 ingredients in this recipe are in my pantry or fridge on almost any given day.
If you want another egg free cookie, these Eggless Sugar Cookies and Rosemary Orange Almond Cookies are great options as well!
Ingredients and Swaps:
- butter: salted or unsalted 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.
- sugar: light brown sugar and classic granulated sugar for a classic chocolate chip cookie flavor.
- cream cheese: 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.
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, 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 I have used of all the subs. 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!
How to make the best eggless chocolate chip cookies:
- Cream the butter, sugar and brown sugar with a handheld 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 ⅓ 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 ½ - 2 inch balls) or scoop with a cookies scoop and place on a baking pan about 2 inches apart. Bake about 10-12 minutes. Allow to cool for several minute before transferring to a cooling rack. (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!
- 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.
Egg Free Cookie 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 overmixed
-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 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon 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 ⅓ 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 ½ 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.
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
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SS says
These cookies are absolutely delicious! My son is allergic to eggs and nuts. I did let these bake 13 mins and 30 seconds on my oven they turned out perfect. I also used 1 cup of dark chocolate chips and one cup of milk chocolate chips. I ended up 38 cookies. This recipe is one of the best I’ve ever found. You don’t be disappointed. DELICIOUS 😋
Lorie says
Yay Sheila! So happy to hear this. I developed the recipe for a friend with a son who has an egg allergy but truth be told, this is my personal favorite recipe ever. Thanks so much for sharing!
Cindy says
These are delicious. I used the bigger chocolate chips and I didn’t quite have enough butter so I substituted with 1/4 cup crisco for the remaining butter. My grandson who had an egg allergy approves! Thank you for the helpful tips too!
Lorie says
Yay! Glad it worked out with the crispy o still. And kid approval is my favorite!!!
Sarah says
Do these cookies need to be refrigerated after being baked since they contain milk and cream cheese?
Lorie says
Since it’s a very small amount of cream cheese baked into the cookies you do not need to refrigerate them as you would a cheesecake or something made almost entirely of cream cheese.
Beth says
These are better then the original. I made them exactly as the recipe said to. It was a treat to make these for my egg allergy kid. He was so excited to help mommy make “yummy cookie.” We’ve tried several egg substitutes for cookies that have all ended up hard, brittle rocks. These were even softer the next day. This is a keeper. Thank you for sharing it. Having an egg allergy has been challenge for our family and this recipe gave us a little normal back.
Lorie says
Love hearing this Beth!! I have a friend with a little one with an egg allergy so this recipe was super important to me—had to be GOOD. I actually make these over any other chocolate chip cookie anymore!!