These Eggless chocolate chip cookies have NO eggs and NO milk, but are perfectly soft, chewy, and with crisp edges! Ready in just 10 minutes.
It’s no secret that I love a good chocolate chip cookie. I’ve made keto chocolate chip cookies and vegan chocolate chip cookies, and now these eggless cookies.
Why you’ll love this recipe
- No eggs (or substitutes!). As the name suggests, there are NO eggs needed for this recipe. There are also no egg replacements or substitutes needed either, so no flax or chia eggs.
- One bowl. No fancy mixers or kitchen gadgets are needed, just one mixing bowl.
- Pantry staple ingredients. Look at the ingredients- They are all easy to find and probably in your pantry right now!
- Loaded with chocolate chips. Chocolat chips are mixed into the dough AND reserved for the top of them so I will fill every single bite with mouthfuls of chocolate!
Can we lament how incredible the texture is? these cookies are crisp around the edges, and soft and chewy throughout. They are buttery and sweet and bursting with chocolate chips! I made these cookies for a bake sale and everyone begged me for the recipe!
You will love the simple ingredient list for this recipe. You probably have everything in your pantry right now. Here is what you’ll need:
- All purpose flour. Also known as plain flour. Be sure to sift the flour very well, to ensure that no clumps remain throughout.
- Baking soda. Leavening agent to hold the cookies together. Using baking soda also helps the cookies from overspreading.
- Salt. Balances out the sweet ingredients and brings out the overall sweetness of the cookies.
- Butter. Unsalted and softened butter. You can use margarine or vegan butter if preferred.
- White and brown sugar. A combination of the two sugars yields the perfect cookie texture. The white sugar keeps the edges crispy and the brown sugar keeps them soft and chewy.
- Cream cheese.The secret ingredient! This gives the cookies an even more soft and almost gooey middle, without needing any eggs! Like the butter, dairy free cream cheese works.
- Vanilla extract. A must for any good cookie recipe!
- Chocolate chips. Not optional!
Simple is an understatement for this recipe. Besides a few minutes of prep time, there isn’t much else required for them. Ready to bake some cookies?
Step 1- Make the cookie dough
Start by adding the flour, baking soda, and salt into a mixing bowl and set aside. In a separate mixing bowl, add the softened butter, sugars, cream cheese, and vanilla extract and cream everything together until glossy. Gently through the dry ingredients until just combined. Add in the chocolate chips at the end.
Step 2- Chill the dough
Now, using a 2-inch cookie scoop or large spoon, scoop out portions of the cookie dough and place them onto a baking tray lined with parchment paper. Cover the baking tray with plastic wrap (saran wrap) and refrigerate for at least two hours.
Step 3- Bake the cookies
When ready to bake, preheat the oven. Remove the chilled dough from the refrigerator and bake in the oven for 11-13 minutes, or until the edges just begin to go golden brown.
Remove the cookies from the oven and let them cool on the baking tray for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best recipe
I’ve made these cookies countless times and these are my three main takeaways for fail-proof cookies every single time-
- Use butter and cream cheese from a block. For the best desserts, always use butter and cream cheese from a block, not from a tub or spread. The ones that come in tubs/spreads often have added fillers and water in them to make them easier to spread which is counterproductive for the best eggless cookies.
- Do not over-mix. Over-mixing cookie dough will cause a flatter and slightly crisp cookies, which, while delicious, don’t have the soft and chewy centers. Fold everything together until just combined and no flour pockets remain.
- Chill the dough. The most important step! Chilling the dough yields perfectly thick and chewy cookies and with a light and tender exterior. You can bake them straight from the bowl but the results will not be the same!
Dietary swaps and substitutions
Here are some tried and tested variations of these cookies to suit various dietary requirements or flavor options!
- Make them vegan. Use a good quality dairy free butter and dairy free cream cheese.
- Make them gluten free. Replace the all purpose flour with a gluten free flour blend that has added xanthan gum. I’ve used Bob’s Red Mill before successfully, so I can’t vouch for other brands.
- Switch up the mix-ins. Replace the chocolate chips with raisins, nuts, seeds, or even chopped up candy!
Storing and freezing instructions
- To store: If you plan on enjoying the cookies within five days, keep them stored at room temperature, in a sealed container. If you’d like to keep the cookies longer, store them in the refrigerator and they’ll keep well for up to 2 weeks.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
- To thaw: Let the cookies sit at room temperature.
More eggless dessert recipes to try
Frequently asked questions
Traditional cookies tend to use eggs in the dough but eggless cookies don’t need them. Instead, a combination of baking soda and sugar(s) are used to replicate it.
You can freeze the cookie dough (unbaked) for up to one month. When ready to bake, let the dough sit at room temperature for at least 30 minutes.
When using gluten free flour, these cookies are suitable for celiacs.
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Eggless Chocolate Chip Cookies
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened * See notes
- 1/4 cup + 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons brown sugar
- 1/2 cup cream cheese 4 oz, softened ** See notes
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract, and cream together until smooth and glossy. Gently add in the dry ingredients until just combined. Fold in the chocolate chips at the end.
- Line a large baking tray with parchment paper. Scoop out 12 portions of cookie dough and place them on the tray. Cover it and refrigerate for at least two hours.
- Preheat the oven to 185C/375F. Once hot, remove the baking tray from the refrigerator and place it in the oven. Bake the cookies for 10-12 minutes, or until the edges just begin to firm up.
- Remove the cookies from the oven and let them cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.
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Hi, I’m just came upon this recipe as I’ve been trying to find a legitimate eggless cookies recipe, and this recipe seems great.
And I’m just about to make them.
But I do have a question;
Can I refrigerate those cookie dough as it is (in the mixing bowl) instead of making then in 12 ball doughs..
Due to space constraints ..should I be making them in bulk ..which comes to my next question, where can I just double or triple up the recipe at one go ?
Looking forward to your reply 🙂…and also the outcome of these cookies in a bit.
Hi Rene- Yes you can refrigerate the bowl and yes you can triple it.
Great recipe! Friends didn’t even know they were eggless. I was short cream cheese by about 2 tbsp and used some creme fraiche to make up the difference. Added a little bit of quick oats and walnuts, in addition to dark and milk chocolate chips. Left the dough in the fridge for about three days and found my favourite batch was the last batch – super moist! Baked for 10 min. Thank you!
I made these for my niece, who is allergic to eggs. I loved the taste however these are a bit tricky to work with. The dough is very sticky, even after being chilled overnight. I found they baked best when the dough was at room temp, making small cookies (about 1 tbsp each), for 9-10 min. They will be slightly browned on the top, however this made for the most sturdy cookie. When I tried making larger cookies they did not hold up. I also like slightly fewer chips, I used about 1 and 3/4 cups for 24 servings.
Great eggless cookie, thank you so much for sharing this recipe!
EXACTLY the same as any recipe containing egg. We cannot tell the difference! We had a taste test with the Tollhouse recipe. Could not tell which was which!
I made these for the kids I babysit who are allergic to eggs! They came out absolutely delicious!
The cream cheese added this smooth, rich texture that we absolutely LOVED!!!
We just tried this recipe and it’s brilliant! The only changes I made were 1) cut away those 4 tbsp of sugars and 2) roll into a log, refridgerate before cutting them up into 16 cookies. They were perfect!! ❤️
Wow… I’m going to bake these awesome cookies… Just love them…
Love your recipes. Can you give instructions/adjustments for high altitude. Thank you
Can almond flour be used instead of all purpose flour for this recipe?
Not that I’ve tried 🙂
They turned out just as good as the ones my Mom use to make, with eggs. I did though
ad 1 packet of instant oatmeal with apple and it was even better my husband said. Thank you for the recipe.
So good! I made the recipe exactly converting to grams and measuring everything. I just didn’t have brown sugar so I doubled the white sugar. They passed the overnight test and were really chewy and soft and delicious this morning. Will make again.