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. 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.
Whether you have an egg allergy or just want to bake up a big batch only to realize you are out of eggs, these cookies are irresistible and perfect for all cookie lovers! (My husband raved about them even before knowing they were eggless!)
What makes these so incredible?? Cream cheese! From my own research, I found that a lot of egg free chocolate chip cookies use cream cheese. I was sold. All things are better with cream cheese, right?!
If you want another egg free cookie, these Rosemary Orange Almond Cookies are a great option as well!
What you need to make this recipe:
- I have only made these egg free cookies using whole milk and full fat cream cheese. I am not sure at this point how a lower fat version of either will turn out.
- I prefer these large dark chocolate chip morsels in my cookies. Any chocolate chip will work fine as well.
How to make this recipe:
- 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 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 into balls (I make about 1 1/2 – 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)
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.
Try these other cookie recipes:
- Lemon Sugar 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.
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.
The cookies came out amazing. Thank you for the lovely recipe!! I have been going insane to find the perfect one, this was my second try as my in-laws do not eat eggs at all. Would love to try more recipes from you .
Yay! So so happy to hear this! Glad you loved them!