Eggless Chocolate Chip Cookies
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My Eggless chocolate chip cookies have no eggs or milk, but are perfectly soft, chewy, and crisp-edged. They are ready in just 15 minutes, with no chill time required.
I first made these no-egg chocolate chip cookies by complete accident- I had my heart set on baking, realized I was out of eggs, and decided to improvise.
I didn’t just pull it out of a hat, though: I took my vegan chocolate chip cookie recipe and tweaked it with what I had on hand. The result was one of my favorite cookies ever. They bake up crisp around the edges, soft and chewy in the middle, and melty chocolate in every bite.
They taste exactly like classic chocolate chip cookies: buttery, sweet, and rich, with no eggs needed. The ultimate test was getting the seal of approval from my partner and sister, who are very critical of cookies. Let’s just say the cookies didn’t last more than 24 hours.
What readers are saying
★★★★★ – “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
Here are some notes and substitutions for the main ingredients in my eggless cookies. The full list with measurements is in the recipe card.
- All-purpose flour. Be sure to sift the flour well to ensure no clumps remain throughout.
- Butter. Unsalted and softened butter. You can use oil (I tested coconut oil and vegetable oil), but the texture will change: the cookies will be softer instead of rich.
- 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. This is my secret ingredient that keeps the cookies soft and gooey in the middle. Full-fat cream cheese is a must: low-fat cream cheese resulted in slightly gummy cookies (due to excess water).
- Chocolate chips. I like dark or semi-sweet chocolate chips because the cookies are already plenty sweet. If you can find mini chocolate chips, even better, because their size helps them distribute more evenly through the cookie dough.
How to make eggless chocolate chip cookies
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 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 results in flatter, slightly crisp cookies that, while delicious, lack soft, chewy centers. Fold everything together until just combined, leaving no visible flour pockets.
- Decorate towards the end. I like to remove the cookies from the oven before they’re fully baked and top them with extra chocolate chips. This isn’t just for aesthetics, but to make sure each bite has some melty chocolate in it.
Frequently asked questions
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.
You can! Traditionally, chilling dough yields thicker cookies because the fat firms up and melts slowly as it bakes. Saying that, because I’m using cream cheese in the dough and skipping out on the eggs, the cookies naturally turn out thicker than most.
I tested this recipe with two brands of vegan cream cheese (Tofutti and Miyokos) and found that the cookies crumbled after baking. I recommend sticking to the original recipe or making my vegan cookies instead.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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
- Preheat the oven to 375°F.
- 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 about an inch apart to allow the cookies to spread.
- Bake the cookies for 10-12 minutes, or until the edges 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 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.
- 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
More eggless recipes
Originally updated September 2023, updated and republished October 2025
Thank you for the nice and easy recipe, especially eggless!
So glad this was helpful! Cookies can be eggless and still super delicious 🙂
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