Eggless Chocolate Chip Cookies

Your favorite chocolate chip cookie recipe without eggs! These eggless chocolate chip cookies are just as delicious and tender as their eggy counterparts.

This is a great cookie recipe for those with egg allergies! They taste delicious, crispy on the edges, slightly soft in the center. Try these tasty treats with eggless cookies: Cookie Dough Cheesecake Brownies and Salted Caramel Cookie Dough Cups. 

A stack of eggless cookies on a white plate

Egg Free Cookies!

Whether you are allergic to eggs, have an aversion to eggs, or simply ran out of eggs, these delicious chocolate chip cookies sans eggs are a must try!

They are just as tasty and simply the BEST cookie recipe made without eggs. You won’t even realize that they have no eggs in them. The kids are sure to gobble them up.

Is the dough edible? Not using eggs cuts down the risk of salmonella, which makes it safer to eat it raw. However, if your flour is untreated you still risk getting E Coli from the raw dough. Just be careful in terms of how much raw cookie dough you consume, whether or not you use eggs!

Cream cheese used for eggless cookies recipe

How to Make Eggless Cookies

Because we are omitting the eggs, this recipe requires a little bit of extra butter, along with a couple tablespoons of cream cheese to still achieve a cookie that is soft and chewy on the inside with a slightly crisp on the edges.

MIX. In the bowl of a stand mixer fitted with a paddle attachment, add the butter. Mix on medium-low speed for 2 minutes, then add the cream cheese and mix for an additional minute.

CREAM. Add the sugars and vanilla, mix on medium-low until creamy.

WHISK. In a separate mixing bowl whisk together the flour, baking soda, baking powder, and salt. With mixing speed on low, gradually add the flour and mix just until combined. Add chopped chocolate and chocolate chips and mix on low for 15 seconds

CHILL. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.

PREP. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.

SCOOP. Using a standard size cookie scoop, portion dough into balls. Place 12 on prepared baking sheets.

BAKE. Place cookies in the oven and bake for 10-12 minutes or until cookies are golden brown.

COOL & ENJOY. Remove from the oven and allow the cookies to cool on the rack for 5 minutes before transferring to a wire rack to cool completely. Enjoy immediately or store in an airtight container and enjoy the following day(which I highly recommend!)

Eggless chocolate chip cookies on a baking sheet

Variations/Additions

Flour: You should use all purpose flour, however, if you want to make these gluten free, you can swap the all purpose flour with an equivalent amount of gluten free baking flour.

Oatmeal: Use 1.5 cups of old fashioned oats to increase the amount of fiber.

Egg free cookies cooling on a rack

Storage Tips

Store: Store cookies on the counter in an airtight container or ziploc bag. If you want your cookies to stay soft for longer, you should store them with a piece of bread.

Freeze: Freeze baked cookies for 3-4 weeks in a ziploc bag in layers between parchment paper. Freeze cookie dough in rolls or balls for up to 3 months in an airtight bag.

  • When baking from frozen you may have to add a couple of extra minutes when baking. Here’s a tip: let your cookie dough balls thaw at room temperature on the cookie sheet while the oven preheats. This way when you bake your cookies you don’t accidentally burn the outside of the cookies while getting raw insides!

Egg free cookies on a white plate

For more chocolate chip cookie recipes, try:

 

Eggless Chocolate Chip Cookies Recipe

Your favorite chocolate chip cookie recipe without eggs! These eggless chocolate chip cookies are just as delicious and tender as their eggy counterparts.
5 from 4 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 18 mins
Cook Time: 12 mins
Total Time: 30 mins
Servings: 24 cookies
Calories: 136kcal
Print Recipe

Ingredients

  • 12 tbsp unsalted butter - (1 1/2 sticks), softened
  • 2 tbsp cream cheese - softened
  • 1/2 cup brown sugar - packed
  • 1/4 cup + 2 tbsp granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup semisweet chocolate - OR bittersweet chocolate, chopped
  • 1/2 cup milk chocolate chips - OR semisweet chips

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment, add the butter. Mix on medium-low speed for 2 minutes, then add the cream cheese and mix for an additional minute.
  • Add the sugars and vanilla, mix on medium-low until creamy.
  • In a separate mixing bowl whisk together the flour, baking soda, baking powder, and salt. With mixing speed on low, gradually add the flour and mix just until combined. Add chopped chocolate and chocolate chips and mix on low for 15 seconds
  • Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
  • Using a standard size cookie scoop, portion dough into balls. Place 12 on prepared baking sheets.
  • Place cookies in the oven and bake for 10-12 minutes or until cookies are golden brown.
  • Remove from the oven and allow the cookies to cool on the rack for 5 minutes before transferring to a wire rack to cool completely. Enjoy immediately or store in an airtight container and enjoy the following day(which I highly recommend!)

Nutrition

Serving: 24g | Calories: 136kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 59mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 202IU | Calcium: 18mg | Iron: 1mg