Name: Eggless Chocolate Chips Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 24 cookies
Ingredients: 2 1/2 cups (350 gr) all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon 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; 4 oz (113 gr) cream cheese, (softened); 2 cups (300 gr) semi-sweet chocolate morsels

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.

Eggless Chocolate Chip Cookies Recipe

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 ↓↓↓

How to make chocolate chip cookies with eggs

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?

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!!!

4.3 from 10 votes

THE BEST Eggless Chocolate Chip Cookies | Mommy's Home Cooking

Eggless Chocolate Chips Cookies

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

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.

Course: Dessert

Cuisine: American

Keyword: cookies, Eggless

Servings: 24 cookies

Calories per serving: 272 kcal

Author: Oriana Romero

Ingredients

2 1/2 cups (350 gr) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon 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
4 oz (113 gr) cream cheese, softened
2 cups (300 gr) semi-sweet chocolate morsels

Instructions

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.

Recipe Notes

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?

★ 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.

Nutrition Facts

Eggless Chocolate Chips Cookies

Amount Per Serving

Calories 272 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 9g 45%

Cholesterol 29mg 10%

Sodium 170mg 7%

Potassium 152mg 4%

Total Carbohydrates 30g 10%

Dietary Fiber 1g 4%

Sugars 18g

Protein 2g 4%

Vitamin A 6.8%

Calcium 4%

Iron 8.9%

* Percent Daily Values are based on a 2000 calorie diet.

: Baking Sheet

: Electric Mixer

: Measuring Spoons

: Measuring Cups

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Comments

Nada says
June 9, 2019 at 6:09 am
Can I make this in a tart pan to make a giant cookie cake instead of shaping into individual cookies??or the dough will need to be different in consistency?
- Oriana Romero says
  June 13, 2019 at 5:29 am
  Hello Nada! Yes, you can. I have done and it works great. Thanks for your interest in my recipe. Please come back and let me know how you like it.
Alex says
May 7, 2019 at 9:35 am
Hi! I want to do this eggless cookies. But the thing is cream cheese in the Philippines is a bit on the expensive side. I am wondering if I can use the “fake eggs” like in the crinkles? Btw, I did the crinkles just now. I haven’t baked it yet. I leave it at the freezer for now as it’s a bit late here. 😅 But I tasted the dough and yum!! 😍
- Oriana Romero says
  May 8, 2019 at 5:03 am
  Hello ALex! I haven’t tested this recipe with this alternative ingredient but some readers had told me that they used 3 tablespoons of oil instead of the cream cheese and it worked very well. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Kathleen Vo says
March 30, 2019 at 1:53 am

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!
- Oriana Romero says
  April 3, 2019 at 10:42 am
  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!
Jas says
March 8, 2019 at 3:26 am
Hi I am going to try the eggless vanilla cake. Also when you say all purpose flour, what flour are you referring to?
- Oriana says
  March 8, 2019 at 4:22 am
  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. 🙂
Candyce says
February 22, 2019 at 11:03 am

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!!
- Oriana says
  March 4, 2019 at 2:39 pm
  Hello Candyce! Thanks so much for your feedback and for trying my recipe.