Golden edges, tender centers, and plenty of chocolate make these Eggless Chocolate Chip Cookies every bit as delicious as the traditional version.
These Eggless Chocolate Chip Cookies are a simple twist on the classic, with soft, chewy centers, lightly crisp edges, and plenty of melty chocolate in every bite. They are perfect for anyone avoiding eggs, but they are also handy when you want to bake cookies and realize you are out of eggs. With a rich, buttery flavor and an easy-to-make dough, these cookies prove you do not need eggs to make a delicious batch of homemade chocolate chip cookies.
This cookie recipe is perfect for those with egg allergies! For more egg free treats you have to try my Peppermint Shortbread Cookies, Healthy Peanut Butter Cookies, and No Bake Chocolate Oatmeal Cookies.
Table of Contents
Why You’ll Love These Eggless Chocolate Chip Cookies
- The dough uses no eggs, making the cookies useful when eggs are unavailable or intentionally avoided in every finished cookie.
- Crisp edges surround slightly soft centers, preserving familiar chocolate-chip-cookie texture despite the missing egg in every finished cookie.
- Ordinary pantry ingredients keep the recipe accessible without commercial egg replacers or specialty baking products in every finished cookie.
- A mix of chopped chocolate and chocolate chips creates melty, gooey pockets of chocolate in every bite.
Recipe Ingredients
Unsalted Butter – Softened butter gives the cookies a rich, tender texture.
Cream Cheese – Adds moisture, richness, and a subtle tang to enhance the flavor. Full-fat cream cheese works best for a soft and chewy cookie texture.
Milk Chocolate Chips – Adds extra chocolatey goodness with a creamy, sweeter taste. Semisweet chips can be used instead for a slightly more balanced flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Oat Flour instead of All-Purpose Flour – For a heartier, gluten-sensitive option, use oat flour. The cookies will be slightly denser but still soft and chewy.
Espresso Powder – A teaspoon of espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.
How to Make Eggless Chocolate Chip Cookies
Step 1: 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.
Step 2: Add the sugars and vanilla, mix on medium-low until creamy.
Step 3: 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.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Step 5: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats.
Step 6: Using a standard-size cookie scoop, portion dough into balls. Place 12 cookie dough balls on the prepared baking sheets.
Step 7: Place the cookies in the oven and bake for 10–12 minutes or until the cookies are golden brown.
Step 8: Remove from the oven and allow the cookies to cool on the cooling 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!).
Expert Tips
Use a Silicone Baking Mat for Even Browning – A silicone mat helps distribute heat evenly and prevents the cookies from spreading too much, giving them a perfectly chewy texture.
Measure Flour Correctly – Use the spoon-and-level method rather than scooping directly from the bag. Scooping packs in too much flour, which can make the cookies dry and dense. Fluff the flour first, spoon it into the measuring cup, and level it off with a knife for accuracy.
FAQs
Absolutely! A hand mixer works fine for creaming the butter and sugar. You can also mix by hand, though it will take a little more effort.
Use a cookie scoop to portion out the dough. This keeps them uniform in size, which helps them bake evenly.
Storage Information
STORE these cookies in an airtight container or ziplock bag at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Adding a piece of bread helps maintain softness.
To FREEZE, place baked cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to 4 weeks. For unbaked dough, scoop portions onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
When baking from frozen, add 1–2 extra minutes to the bake time. Let dough balls thaw on the baking sheet while the oven preheats to prevent over-baking. To REHEAT, warm a cookie in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste.
More Chocolate Cookie Recipes to Try
Eggless Chocolate Chip Cookies Recipe
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Ingredients
- 12 tbsp unsalted butter - (1 ½ 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 semi-sweet chocolate 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 the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats.
- Using a standard-size cookie scoop, portion dough into balls. Place 12 cookie dough balls on the prepared baking sheets.
- Place the cookies in the oven and bake for 10–12 minutes or until the cookies are golden brown.
- Remove from the oven and allow the cookies to cool on the cooling 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!).
These cookies are Scrumptious!,,, could not tell they were made without eggs !!! Perfect 👌
I am so glad you think so 🙂 Thank you!!