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My Eggless chocolate chip cookies have no eggs and no milk, but are perfectly soft, chewy, and with crisp edges. They are ready in just 10 minutes with zero chill time needed.
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. 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!
Table of Contents
Why I love this recipe
- No eggs (or substitutes!). No egg replacements or substitutes are needed, so no flax or chia eggs.
- One bowl. Just one mixing bowl.
- Pantry staple ingredients. They are all easy to find and probably in your pantry right now!
Love eggless recipes? Try my eggless banana bread, eggless pancakes, eggless brownies, and eggless cake next.
★★★★★ 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
Key Ingredients
- All-purpose flour. Be sure to sift the flour well to ensure no clumps remain throughout.
- Baking soda. This leavening agent holds the cookies together and prevents 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix the dry ingredients in one bowl. In another, cream the butter, sugars, cream cheese, and vanilla until glossy. Add the dry mix, then fold in the chocolate chips.
Step 2- Scoop the dough onto a parchment-lined baking tray using a 2-inch scoop or spoon.
Step 3- Bake in the oven for 10 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 or spreads often have added fillers and water to make them easier to spread, which is counterproductive for the best eggless cookies.
- Do not overmix. Overmixing cookie dough will result in flatter and slightly crisp cookies, which, while delicious, don’t have soft and chewy centers. Fold everything together until just combined and no flour pockets remain.
- Chill the dough for thicker cookies. Chilling the dough yields thicker and chewier cookies with a light and tender exterior.
If you tried this Eggless Chocolate Chip Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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. If you want thicker cookies, 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
- 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!
Nutrition
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.
I look forward to baking with the cooler weather coming. Thank You for your recipes. I plan on using them and sharing the love.
Very good, I loved these! Highly recommended.
These are the best cookies ever!!!! I make them all the time now and everyone freaks out when they have them and thinks I’m an amazing baker. Lol thank you so much for this recipe
My son is allergic to eggs, peanuts, & tree nuts. I am so glad I found this recipe because he loves them!
These turned out sooooooo good. Thank you for a simple easy recipe to follow
It was delicious!! 😋 I had to start again because I accidentally added 1 tbsp of baking soda but I realized that it was 1 tsp lol I have bad eyesight 😆 but it was good! And it came in handy when I did not have any eggs in stock!! Thanks
Best recipe I’ve ever used the cookies were think but so soft on the inside!
Love this recipe so much! Could this be used for a cookie cake?
I don’t see why not 🙂
I’ve been lurking, tagging and reading your recipes for a few weeks and this is the first that I tried! Amazing! Kids loved them. Plan is to make a batch and freeze and have them to hand 😊 looking forward to trying more recipes! Thank you!
heyy, just wanted to ask one quick thing: can i rest the cookies for a day in the refrigerator? would it effect the cookies in a bad way?
That is fine.
Probably the best recipe I’ve ever made. I didn’t refrigerate because I was impatient. Cookies are really soft and delicious, turned out great.
Hands up to the baker and creator of this recipe! I’ve recently found out I’m allergic to eggs and have been struggling with eating desserts. I followed the recipe to the T. The only difference is I left the cookies in the fridge overnight and then ended up baking them for 13 minutes. Hands down the best chocolate chip cookies ever! They are melt in your mouth filled with chocolate yumminess!
If you’re looking for a chewy in the middle and crispy on the outside eggless recipe this is it. The cream cheese makes the perfect texture. I was tasked to make an eggless recipe for a bake sale and was so happy to find this one that worked. The only eggless chocolate chip cookie recipe you’ll need!
Great recipe! I followed the recipe to the “t” the first time to get a feel and the cookies came out great! Actually look and feel better than normal and the taste, wow! I went overboard on the chocolate chips and needed more! Next time, I may cut some of the sugar!
Can these be made gluten free?
You can try and see 🙂