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.
What do you know when you’ve run out of eggs but had your eyes set on baking? Your answer is these eggless cookies.
They are an absolute game-changing dessert that looks and tastes like any good chocolate chip cookie out there, and they are so easy to whip up. I developed this recipe by complete accident when, you guessed it, I ran out of eggs.
The family requested cookies and instead of running to the shops, I used what I had on hand and let me just say- these taste JUST like any good chocolate chip cookie out there!
Table of Contents
Why this recipe works
- No eggs (or substitutes!). As the name suggests, there are NO eggs needed for this recipe. No egg replacements or substitutes are 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!
- Perfect texture and flavor. The texture of these cookies is crisp around the edges and soft and chewy throughout. They are buttery and sweet and bursting with chocolate chips!
My family who claim to be cookie experts couldn’t even tell these from the usual chocolate chip cookies I make. Winning.
Ingredients needed
These cookies without eggs are so easy and besides cream cheese and butter, there isn’t much else needed to make. Here is what you’ll need:
- All-purpose flour. Also known as plain flour. Be sure to sift the flour well to ensure no clumps remain throughout.
- Baking soda. Leavening agent to hold the cookies together. Using baking soda also helps prevent 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 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 softer and almost gooey middle without needing any eggs!
- Vanilla extract. A must for any good cookie recipe!
- Chocolate chips. Not optional!
How to make eggless chocolate chip cookies
Egg free chocolate chip cookies are so simple: just remember to make room in the fridge to chill.
- 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.
- Chill the dough: 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.
- Bake the cookies: Remove the chilled dough from the refrigerator and bake in the oven for 11-13 minutes, or until the edges begin to golden brown.
- Cool and serve: Let the cookies 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 egg free cookies countless times, and these are my three main takeaways for fail-proof results every single time-
- Use butter and cream cheese from a block: I’ve found that for the best desserts, always use butter and cream cheese from a block, not 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 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 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 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 successfully used Bob’s Red Mill before, 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!
Storage 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.
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.
Eggless Chocolate Chip Cookies
Ingredients
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/4 cup + 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons brown sugar
- 1/2 cup cream cheese 4 oz, softened
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- 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.
Notes
Nutrition
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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.
Can I use a substitute for butter like applesauce? Thank you for your awesome recipes!
These are delicious! They are the right amount of crispy, soft and gooey and the flavor YUMM. I did not get a stomach ache after eating them as I do with most chocolate chip cookies. Minimal ingredients yet fun to make, I added pecans. I am looking forward to making them with my 4 year old granddaughter.
I have more than tripled the batch, left them in the bowl overnight and other times rolled them into balls, frozen them, then put them in a big container. We take out however many cookies we need at a time for entertaining. You will NOT be disappointed!
Hello! Thank u for this recipe. Can’t wait to try it! But I wanted to ask u if using sweetener instead of regular sugar changes anything in the recipe…
Thanks in advance!
I can’t wait to try this recipe! If it works – you’re going to be my favourite! 😅🙌🏼
Could I use sth else than cream cheese? Thick yoghurt or coconut cream? Here in NZ it’s not easy to get vegan cream cheese 🙆🏽♀️
Thank you! Jessi 🌼
Hi Jessi- can you use standard cream cheese?
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!
Dude, you nailed it! I’ve given up dairy and eggs due to high cholesterol. I made these according to your recipe, but I substituted plant based unsalted butter and plant based cream cheese. Since my fridge is packed, I also refrigerated the dough in a bowl for a few hours before forming into cookies. These are easy and amazing!
Delicious! My family loved these! Probably our best cookie recipe we have tried yet. I also missed the step to refrigerate the dough before baking and placed them right into the oven. I did however have to cook a total of 18 min @375. They were perfect.
We made a second batch right away and placed that one in the refrigerator to try the difference. So good.
Thank you!!
I made these for the kids I babysit who are allergic to eggs! They came out absolutely delicious!
I have been making these cookies and I would prefer they don’t spread out too flat but would rise with a nice soft inside and crispy coat. Any advice please.
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.