Eggless Chocolate Chip Cookies

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5 from 848 votes
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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. 

I have so many delicious eggless recipes, like eggless banana bread, eggless pancakes, eggless brownies, and eggless cake.

eggless chocolate chip cookies

What do you know when you’ve run out of eggs but had your eyes set on baking? Your answer are these eggless chocolate chip cookies.

Like vegan chocolate chip cookies, these 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.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make eggless chocolate chip cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More easy cookie recipes to try
  8. Eggless Chocolate Chip Cookies (Recipe Card)

Why I love this recipe

  • 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!

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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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 (optional): 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: Remove the chilled dough from the refrigerator and bake in the oven for 11-13 minutes, or until the edges begin to golden brown.

Step 4- 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. 

eggless cookies

Recipe tips and variations

  • 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 yet optional 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! 
  • 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.

no egg cookies

Frequently asked questions

What happens if you don’t put eggs in cookies?

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.

Can I freeze the dough?

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

Eggless Chocolate Chip Cookies

5 from 848 votes
These eggless chocolate chip cookies have crisp edges and are soft and chewy middles. They bake in just 10 minutes and use pantry staple ingredients.
Servings: 12 cookies
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes

Ingredients  

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. Alternatively, bake them immediately.
  • 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

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.

Nutrition

Serving: 1cookieCalories: 198kcalCarbohydrates: 25gProtein: 3gFat: 9gSodium: 211mgPotassium: 61mgFiber: 1gVitamin A: 292IUCalcium: 27mgIron: 1mgNET CARBS: 24g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    By far the BEST chocolate chip cookies ever! The cookies are soft, and chocked full of chips. Even better than traditional recipes containing eggs. I make these for my grandson who has en egg allergy and have to double the recipe because everyone else wants to eat them. This is the only chocolate chip recipe I make.

  2. 5 stars
    These are absolutely decadent. I made them gluten free as well..my new favorite chocolate chip cookie. Needed to come up with a dessert for a guest who cannot eat eggs. I, myself, am gluten free. I will be making these often!! Thank you for such a wonderful, easy recipe!

  3. 5 stars
    This is probably one of the best chocolate chip cookies I’ve ever made! It was a hit in my house. They were savory, soft and chewy! This will definitely be my go to recipe!

    1. Would you mind sharing what you used instead of the flour to make them gluten free please? I too need to make them gluten free for myself. Thanks!

  4. 5 stars
    Thank you for taking the time to send me all your awesome recipes that I have asked for. I have signed up for more. They have all been a hit, a never fail with myself and my family. Thank again and keep them coming.

  5. 5 stars
    Very easy to make & he doesn’t mine sharing recipes & responds instantly to your dm when sending a direct msg to his dm just only saying recipe 😀

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