Why I Love This Recipe
These Egg-Free Chocolate Chip 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 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. These Eggless Chocolate Chip Cookies are the bomb while fresh and warm, but they are still irresistible later.
- They’re soft and chewy inside and slightly crispy outside.
- Beautifully uneven and cracked on top.
- Easy to make with simple ingredients.
- You can make them Bakery-style BIG or small. Either way, they’re delicious.
- Make-Ahead and Freezer-friendly.
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: commercial egg replacer, chia egg, plant egg, applesauce, etc…But I finally got it! My secret ingredient makes this Eggless Chocolate Chip cookie recipe hands down THE BEST.
Let’s get started!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking soda and Baking powder: Make sure they are not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, reduce the salt in the cookie dough to 1/4 teaspoon.
- Chocolate: Semi-sweet or dark chocolate chips will work well; it’s up to you!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the Oven And Prepare the Baking Sheets
Preheat the oven to 350º F (180º C). Line 2 large baking sheets with parchment paper or silicone baking mats.
2 – Combine Dry Ingredients
Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
3 – Cream Butter and Sugars
Beat butter, granulated sugar, brown sugar, and vanilla extract in a 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.
4 – Stir in Chocolate Chips
Stir in morsels until evenly distributed.
5 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined.
6 – Form the Cookies
Drop by rounded tablespoon onto ungreased baking sheets. If time allows, refrigerate for 30 minutes for up to 2 days.
7 – Bake
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.
Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker.
Do not overwork the cookie dough while forming; the balls should look kind of lumpy.
Chill the dough for at least 2–3 hours and even up to 2 days for a thicker cookie. This gives the dough a chance to firm up a little and allows them to bake much better.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original.
Dairy-Free Chocolate Chips: Pure Food Chocolate Chips or Enjoy Life Baking Chocolate
Make sure the butter and cream cheese are at (cool) room temperature but not too soft.
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.
Storing & Freezing Instructions
Store
- Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
- Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze
I ALWAYS have frozen cookie dough in my freezer. To do so,
- Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
- Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour.
- Remove the balls of cookie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks.
- When ready to bake them, pull them out and bake them frozen as directed; just add a couple of minutes to the baking time.
Frequently Asked Questions
The secret to gooey chocolate chip cookies is to not over-bake them. Bake JUST until golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
The secret to making chunky chocolate chip cookies is to refrigerate the cookie dough for at least 24 hours up to 48 hours. Also, make sure you measure the ingredients properly, that the butter is not too soft (warm), and for any reason, do not over-mix the dough or overbake the cookies.
Yes, you can! Just pull them out of the freezer and bake frozen as directed in the recipe, just add a couple of minutes to the baking time.
There are several things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
*Butter may have been too warm.
*Under-measuring the flour.
*Over-mix the cookie dough.
*Expired leavening agents.
*The oven temperature was too hot.
PRO TIP: Chilling cookie dough in the refrigerator firms it up, which decreases the possibility of over-spreading.
If your cookies did not spread, there’s probably too much dry ingredient (flour) soaking up all the liquid. Make sure you properly measure your flour.
Yes, in that case omit the salt called in the recipe.
I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- Easy Eggless Vanilla Cookies
- Eggless White Chocolate Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- more eggless cookie recipes
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Recipe Card 📖
Eggless Chocolate Chip Cookies
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened (2 sticks)
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 2 oz (56 g) cream cheese, softened
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (400 g) semi-sweet or dark chocolate morsels
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Line two large baking sheet with parchment paper or a silicone baking mat. NOTE: if you decide to chill the cookie dough, you don't need to preheat the oven until you are ready to bake the cookie.
- Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, brown sugar in a large mixer bowl over medium speed until smooth and creamy. Add cream cheese; mix until well combined. Scrape down the sides and bottom of the bowl as needed. Add vanilla; mix to incorporate.
- Stir in chocolate morsels until evenly distributed.
- Reduce speed to low and add the dry ingredients; mix until just combined. DO nor overmix.
- Scoop the dough with an ice cream scoop onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart. TIP: Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Do not overwork the cookie dough while forming, the balls should look kind of lumpy. NOTE: If time allows, it's highly recommended to chill the cookie balls for at least 30 minutes up to 2 days.
- 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.
Video
- Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
- Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
- Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
- Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour
- Remove the balls of cook
- ie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks.
- When ready to bake them, pull them out and bake frozen as directed; just add a couple of minutes to the baking time.
- Make sure the butter and cream cheese are at (cool) room temperature but not too soft.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Do not overwork the cookie dough while forming, the balls should look kind of lumpy.
- If time allows it, chill the dough for at least 2–3 hours and even up to 2 days for thicker cookies. This gives the dough a chance to firm up a little and allows them to bake much better.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool. 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in August 2017, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
I wanted to rate it 5star,but the fifth star isn’t responding:)
Thanks Moninder! I appreciate the review =)
your recipes are amazing, this one is one of the favorites to my boys :)))
Hello Hiba! Thank you so much for your kind words! I’m so happy to hear that the recipe is a favorite with your boys! That makes my day! 😊
I found I had a great deal of dough…. if you suggest two baking sheets and three inches apart…it suggests 12 cookies.
I was careful not to over mix…. perhaps too careful… the dough kept powdering…. I kept it together by the warmth of my hand. baked the cone shaped balls..as close to cylinder as I could…..for 11 minutes but I had to ad two minutes more.. still not perfect.
your video starts off showing the two scenes of ingredients …..one to put aside and the next to be put in the mixer…
but then goes to another recipe.
obviously others have been successful with this recipe….and I have not….. any suggestions…my grandson has an egg allergy so I am really interested.
Hi Elaine! Thank you for sharing your experience with the recipe! I’m sorry to hear that it didn’t turn out as expected. It sounds like you were very careful with the mixing, which is great, but if the dough was powdery, it might have needed a bit more moisture. Sometimes, adding a tablespoon of milk can help bring it together. For the baking, ensuring that your oven is properly preheated can make a big difference, as can checking the cookies a minute or two earlier than the suggested time, since oven temperatures can vary. I appreciate your feedback about the video—it sounds like there might have been some confusion, and I’ll look into that to make it clearer. If you have any other questions or need more assistance, please let me know. I’m here to help, especially since you’re making these for your grandson! Happy baking, and I hope your next batch turns out perfectly!