These are THE BEST Eggless Chocolate Chip Cookies Ever!! With a slightly crispy outside and wonderfully soft and chewy inside, these cookies are heaven for any cookie lover.
Although I love to bake so much, it seems I don’t bake cookies often enough. But this week I make THE BEST Eggless Chocolate Chip Cookies!
Okay… I’m a little biased.
But seriously.
These cookies are delicious, chocolatey and perfect. with a Slightly crispy outside and wonderfully soft and chewy inside, these cookies are heaven for any cookie lover.
There’s nothing better than the smell of freshly-baked chocolate chip cookies coming out of the oven, so make a big batch, share with friends, or you just can keep some in the freezer for emergencies. Chocolate chip emergencies around here are a real thing.
They are beautifully uneven and cracked on top. Totally Irresistible. Look ???? ↓↓↓
Just like every baker, cookie maker, and sweet tooth owner I have been on a quest to discover the best ever chocolate chip cookie.
In my case in particular, with an extra challenge. NO EGGS.
I tried several variations: chia egg, plant egg, applesauce, etc…
But this Eggless Chocolate Chip Cookies recipe hands down was/is THE BEST.
TIPS to make eggless chocolate chips cookies:
- Make sure the butter and cream cheese are at (cool) room temperature, but not too soft.
- Chill the dough for 10 – 15 minutes before baking, this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
These Eggless Chocolate Chip Cookies are the bomb while fresh and warm, but they are still irresistible later.
We certainly enjoyed this recipe, and I hope you do too!
Happy Baking!!!
These are THE BEST Eggless Chocolate Chip Cookies Ever!! With a slightly crispy outside and wonderfully soft and chewy inside, these cookies are heaven for any cookie lover.
- 2 1/4 cups (315 gr) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (227 gr) unsalted butter softened (2 sticks)
- 3/4 cup (150 gr) granulated sugar
- 3/4 cup (150 gr) packed brown sugar
- 1 teaspoon pure vanilla extract
- 6 oz (170 gr) cream cheese softened
- 2 cups (300 gr) semi-sweet chocolate morsels
-
Preheat oven to 375° F. Line 2 large baking sheets with parchment paper or silicone baking mats.
-
Combine flour, baking soda, baking powder and salt in a bowl. Set aside.
-
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. Add cream cheese; mix until well. Reduce speed to low and gradually beat in flour mixture until combined. Stir in morsels until evenly distributed.
-
Drop by rounded tablespoon onto ungreased baking sheets.
-
Bake for 10-11 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Store cookies covered at room temperature for up to 1 week.
You can make the cookie dough and chill it in the refrigerator for up to 1 week. Allow coming to room temperature then continue with step 4.
Baked cookies freeze well for up to 8 weeks. Unbaked cookie dough freezes well for up to 8 weeks.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
-
- Baking Sheet
-
- Electric Mixer
-
- Measuring Spoons
-
- Measuring Cups
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Thank you for the recipe! My son has an egg allergy and so it can be challenging to find dessert recipes that are tasty. I made this cookie for him and he loves it. Thank you!
Hello Kathleen! I am very happy your son loves them. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi I am going to try the eggless vanilla cake. Also when you say all purpose flour, what flour are you referring to?
Hello Jas, Fine white wheat flour. In the United States, it’s known as all-purpose flour. If you are in Europe is known as type 45 (French) or 405 (German) or 00 (Italian). Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
These cookies are amazing! I teach Sunday school, and one sweet little girl is allergic to peanuts and eggs. I made a batch of these cookies for refreshments, and will definitely keep the recipe. Thank you so much for sharing this!!
Hello Candyce! Thanks so much for your feedback and for trying my recipe.