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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 male them all the time, my friends are obsessed
Thanks, Carolina 🙂
It was just like crumbl cookies
I make these cookies so much that they’re now known as “my” cookies and my nieces clamor for them. It’s crazy that they have no eggs but are still as decadent and chewy as anything with eggs.
😀 YES!!!
These are the BEST eggless cookies ever.
Awesome recipe! I have an egg allergy and this recipe tastes better than cookies I remember.
made this at 2 am, replaced the brown sugar with another cup of sugar cause i couldn’t find it, the hand mixer got broken and i couldn’t use it so i had to use a fork and sheer will to mix it all together. Still came out perfect, 10/10.
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.
Thanks for the feedback, Lori!
Thankyou for sharing the recipe
Can I use coconut sugar
These are so good!
I make these weekly!
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!
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!
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!
You can find 1:1 gluten free flour almost anywhere these days…
Absolutely heaven cookies! The best eggless recipe I ever tried. I tried soo many eggless cookies and hands down these are the bestest!
Thank you for such an amazing recipe
One time I was out of eggs so I looked up “eggless chocolate chip cookies” and found this recipe. I had everything else on hand. I have never stopped making them since, this is my regular chocolate chip cookie recipe. They’re the best!
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.
Awesome cookies
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 😀
The best eggless chocolate chip cookies recipe I’ve ever made.