BEST Eggless Chocolate Chip Cookies

These Eggless chocolate chip cookies have NO eggs and NO milk, but are perfectly soft, chewy, and with crisp edges! Ready in just 10 minutes. 

What do you know when you’ve run out of eggs but had your eyes set on baking? Your answer is these eggless cookies.

They are an absolute game-changing dessert that looks and tastes like any good chocolate chip cookie out there, and they are so easy to whip up.

Why this recipe works

• No eggs (or substitutes!). As the name suggests, there are NO eggs needed for this recipe. No egg replacements or substitutes are needed either, so no flax or chia eggs. 
• One bowl. No fancy mixers or kitchen gadgets are needed, just one mixing bowl.
• Pantry staple ingredients. Look at the ingredients- They are all easy to find and probably in your pantry right now! 
• Perfect texture and flavor. The texture of these cookies is crisp around the edges and soft and chewy throughout. They are buttery and sweet and bursting with chocolate chips!

Ingredients needed

These cookies without eggs are so easy and besides cream cheese and butter, there isn’t much else needed to make. Here is what you’ll need:

• All-purpose flour. Also known as plain flour. Be sure to sift the flour very well to ensure that no clumps remain throughout. 
• Baking soda. Leavening agent to hold the cookies together. Using baking soda also helps prevent the cookies from overspreading. 
• Salt. Balances out the sweet ingredients and brings out the overall sweetness of the cookies. 
• Butter. Unsalted and softened butter. You can use margarine if preferred. 
• White and brown sugar. A combination of the two sugars yields the perfect cookie texture. The white sugar keeps the edges crispy, and the brown sugar keeps them soft and chewy.
• Cream cheese.The secret ingredient! This gives the cookies an even softer and almost gooey middle without needing any eggs!
• Vanilla extract. A must for any good cookie recipe! 
• Chocolate chips. Not optional! 

How to make eggless chocolate chip cookies

Egg free chocolate chip cookies are so simple: just remember to make room in the fridge to chill.

1. Make the cookie dough: Start by adding the flour, baking soda, and salt into a mixing bowl and set aside. In a separate mixing bowl, add the softened butter, sugars, cream cheese, and vanilla extract and cream everything together until glossy. Gently through the dry ingredients until just combined. Add in the chocolate chips at the end. 
2. Chill the dough: Using a 2-inch cookie scoop or large spoon, scoop out portions of the cookie dough and place them onto a baking tray lined with parchment paper. Cover the baking tray with plastic wrap (saran wrap) and refrigerate for at least two hours. 
3. Bake the cookies: Remove the chilled dough from the refrigerator and bake in the oven for 11-13 minutes, or until the edges begin to golden brown.
4. Cool and serve: Let the cookies cool on the baking tray for 10 minutes before carefully transferring them to a wire rack to cool completely. 

Tips to make the best recipe

I’ve made these egg free cookies countless times, and these are my three main takeaways for fail-proof results every single time- 

• Use butter and cream cheese from a block: For the best desserts, always use butter and cream cheese from a block, not from a tub or spread. The ones that come in tubs/spreads often have added fillers and water in them to make them easier to spread, which is counterproductive for the best eggless cookies. 
• Do not over-mix: Over-mixing cookie dough will cause flatter and slightly crisp cookies, which, while delicious, don’t have the soft and chewy centers. Fold everything together until just combined and no flour pockets remain. 
• Chill the dough: The most important step! Chilling the dough yields perfectly thick and chewy cookies with a light and tender exterior. You can bake them straight from the bowl but the results will not be the same! 

Dietary swaps and substitutions

Here are some tried and tested variations of these cookies to suit various dietary requirements or flavor options!

Make them vegan: Use good quality dairy-free butter and dairy-free cream cheese. 

Make them gluten-free: Replace the all-purpose flour with a gluten-free flour blend that has added xanthan gum. I’ve successfully used Bob’s Red Mill before, so I can’t vouch for other brands. 

Switch up the mix-ins: Replace the chocolate chips with raisins, nuts, seeds, or even chopped up candy!

Storage instructions

To store: If you plan on enjoying the cookies within five days, keep them stored at room temperature in a sealed container. If you’d like to keep the cookies longer, store them in the refrigerator, and they’ll keep well for up to 2 weeks. 

To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

More eggless dessert recipes to try

Frequently asked questions