This post may contain affiliate links. See my disclosure policy.
My Eggless chocolate chip cookies have NO eggs and NO milk, but are perfectly soft, chewy, and with crisp edges! Ready in just 10 minutes.
Love eggless recipes? Try my eggless banana bread, eggless pancakes, eggless brownies, and eggless cake next.
What do you know when you’ve run out of eggs but had your eyes set on baking? Your answer are my no egg chocolate chip cookies.
Similar to my 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
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!
★★★★★ REVIEW
“I make these cookies so much that they’re now known as “my” cookies, and my nieces clamor for them. It’s cool that they have no eggs but are still as decadent and chewy as anything with eggs.” – Jay
Ingredients needed
- 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: Add the dry ingredients to a mixing bowl. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract and cream everything together until glossy. Add the flour mixture, then fold it through the chocolate chips.
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 and refrigerate for up to 2 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.
Arman’s recipe tips
- 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!
Variations
- 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.
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.
More easy cookies
Eggless Chocolate Chip Cookies
Video
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. 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.
We make these all the time. Such a simple recipe and it’s sooo soft and oooh yummy. We can’t stop once we start
So easy and so delicious!! I refrigerated the dough for 1.5 hours and they took 9 minutes in my oven.
Came out perfect, however I baked them for 9 minutes,thank you so much
Love to hear that, Ruby!
These cookies are delicious and so easy to make. I brought them to a family gathering and they were devoured very quickly. Perfect for my niece who has an egg allergy.
I loved it! Even doubled up the recipe.
I doubled this too. Best chocolate cookies I’ve ever made! Thank you
Amazing recipes…I already recooked for 2 times, and amazing result. Thank you so much.
So welcome, Ade!
Thanks love
Awsome will make again
Love! Super easy to make and came out very fluffy and delicious