These soft, chewy Eggless Chocolate Chip Cookies will make you say WOW. You won’t believe there aren’t eggs in this simple, delicious cookie recipe — just 10 minutes to prep and no chilling required. One secret ingredient gives them perfect chewiness.
I’ll be honest: I didn’t expect a chocolate chip cookie made without eggs to measure up to the classic. I was wrong.
These eggless chocolate chip cookies are unreal — soft and chewy with the perfect texture. No chilling required: just mix, scoop and bake.
Why You Will Love This Eggless Chocolate Chip Cookie Recipe:
- Egg allergy friendly. This egg-free cookie is a great option for anyone avoiding eggs. The flavor and texture are so close to the classic that most people won’t even realize there’s no egg.
- No chilling required. Skip the wait. This dough goes straight from bowl to oven, so you can have warm cookies quickly.
- Freezer friendly. Freeze dough balls or baked cookies to enjoy fresh-baked flavor later.
- Simple pantry ingredients. No specialty items needed — most ingredients are staples you likely have on hand.
Ingredients and swaps
- Butter: Salted or unsalted works. If using salted butter, reduce added salt slightly.
- Sugars: Light brown sugar plus granulated sugar for the classic cookie flavor. Dark brown sugar can be used for a deeper molasses note.
- Cream cheese: The secret to these eggless cookies — it replaces eggs to give structure and chew. Use full-fat for best results.
- Milk: Whole milk is preferred for richness, but other milks can be used.
- Vanilla: Pure vanilla extract gives the best flavor.
- Baking powder and baking soda: Make sure leavening agents are fresh for proper rise.
- Flour: All-purpose flour, spooned and leveled for accurate measurement.
- Salt: Sea salt or table salt.
- Chocolate chips: Large dark chocolate morsels are my favorite, but semi-sweet or milk chips work too.
Best egg substitute for cookies
There are many egg substitutes — yogurt, applesauce, mashed banana, chia or flax “eggs” — but for these cookies cream cheese gives the most classic cookie texture and flavor. It provides moisture and binding without altering the taste, which is why it’s the preferred replacement here.
Step-by-step instructions
- Cream the butter, brown sugar and granulated sugar with a hand or stand mixer until light and fluffy (about 3–5 minutes). Properly creamed butter and sugar helps give the cookies lift and texture.
- Add softened cream cheese, vanilla and milk and mix until incorporated — avoid overmixing.
- Whisk together flour, salt, baking powder and baking soda. Gradually add the dry ingredients to the wet in thirds, mixing just until combined.
- Fold in the chocolate chips.
- Scoop or roll dough into 1½–2 inch balls and place on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 10–12 minutes, until edges are light golden and centers are just set. Let cool on the sheet for a few minutes, then transfer to a rack to cool completely.
Recipe tips
- Ingredient temperatures matter. Butter and cream cheese that are too warm will cause spreading. Butter should be softened but still slightly cool to the touch — it should give a small indent when pressed.
- Measure flour correctly. Aerate flour before spooning and leveling to avoid packing too much into the cup.
- Check leavening. Fresh baking powder and baking soda are essential for proper rise.
Storing and freezing instructions
These cookies store and freeze well. Here are the best methods:
Storing baked cookies
- Keep baked cookies in an airtight container at room temperature for up to 4–5 days. To help them stay soft, place a piece of bread in the container — it transfers moisture and keeps cookies tender.
- To freeze baked cookies, cool completely, arrange in a single layer on a tray until frozen, then transfer to an airtight container. Thaw at room temperature; freeze for up to 3 months.
Storing cookie dough
- Scoop dough into balls and freeze on a tray until firm, then move to a freezer-safe container for up to 3 months.
- To bake from frozen, either thaw to room temperature and bake as directed or add about 3–4 minutes to the bake time when baking from frozen.
Recipe variations
- Stir in crushed Oreos for cookies-and-cream style cookies.
- Add peanut butter chips or white chocolate chips.
- Fold in rainbow sprinkles for a colorful twist.
- Try dried cranberries or raisins for chewiness and tang.
- Mix in chopped walnuts or pecans for crunch.
Frequently asked questions
Flat cookies usually result from ingredients being too warm, expired leavening agents, over-mixing, or too little flour. Chill the dough for 30 minutes or add a small extra amount of flour if needed.
If cookies remain as round balls, the dough likely has too much flour. That is harder to fix once mixed, so aim for accurate flour measurement next time.
This dough contains raw flour, which can carry bacteria. If you want to safely eat raw dough, consider heat-treating the flour before using it.
Other cookie recipes
- Lemon Sugar Cookies
- Almond Flour Oatmeal Chip Cookies
- Cinnamon Roll Breakfast Cookies
- Gluten Free Blondies
- Small Batch Chocolate Chip Cookies
- Birthday Cake Cookies
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Eggless Chocolate Chip Cookies
Ingredients
- 1 c unsalted butter, softened (2 sticks)
- 2 ½ c all-purpose flour
- 1 c brown sugar
- ½ c granulated sugar
- 2 oz. cream cheese, softened
- 2 T whole milk
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp sea salt
- 2 c chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream the butter, brown sugar and granulated sugar until light and fluffy, about 3–5 minutes.
- Add cream cheese, vanilla and milk and mix until combined.
- Whisk together flour, salt, baking powder and baking soda. Gradually add the dry ingredients to the wet in thirds, mixing just until combined.
- Fold in chocolate chips. Scoop or roll into 1½ inch balls and place on a parchment-lined baking sheet about 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers are set. Cool briefly on the pan, then transfer to a rack to cool completely.
- Store in an airtight container at room temperature for 4–5 days.
Notes
- Keep butter and cream cheese at the correct softened temperature to avoid overly flat cookies.
- Flour should be aerated and measured accurately to prevent dense or dry cookies.
- Make sure baking powder and baking soda are fresh for best results.
- Dough can be frozen in balls for later baking; add 2–4 minutes to bake time if baking from frozen.
Nutrition
Nutrition information is an estimate and should be used as an approximation.