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.
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!
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
- 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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