Eggless chocolate chip cookies step-by-step recipe with photos.
About this recipe
These ultra soft and chewy eggless chocolate chip cookies are the BEST best egg-free cookies you will EVER taste. You won't believe they are made without any eggs or egg substitutes. These buttery cookies are so rich with crunchy and crispy edges on the side with an irresistibly soft center.
This egg-free version of your favorite classic chocolate chip cookies is something you don't want to miss this holiday season. It is the perfect thing if you are allergic to eggs or avoid eating them, or just are out of eggs.
This easy cookie recipe is so easy to make and uses ingredients that are readily available in your pantry or refrigerator. All you need to do is mix the ingredients together, chill the shaped dough, and bake!
Read on for ingredients, step-by-step instructions, and expert tips to make the world's BEST eggless cookies that you just can't get enough of.
Ingredients
All-purpose flour: This forms the base of the dough.
Butter: Make sure it is softened by placing the butter at room temperature.
Sugar: White and brown sugars are used.
Cream cheese: This is the secret ingredient that will make these cookies extra soft and chewy. Use block cream cheese and not the spread.
Milk: Whole milk or skim milk can be used. You may also use any plant-based milk.
Baking soda: Add baking soda as a leavening agent that will help make the cookies fluffy.
Chocolate chips: I have used milk chocolate chips. Use milk, dark or white chips as per your liking.
Salt: Helps balance the sugar.
Vanilla extract: A must for cookies. I highly recommend not skipping it.
Step-by-step instructions
Combine all-purpose flour, baking soda, and salt in a small bowl. Mix well and set it aside (steps 1,2).
In a separate bowl, combine butter, cream cheese, white sugar, and brown sugar. Cream them together until the mixture is soft and glossy (steps 3,4,5).
Add milk and vanilla extract (step 6).
Beat for one more minute (step 7).
Add the flour slowly and gently mix until they are just mixed - make sure the dough is not overmixed (steps 8,9).
Fold in the chocolate chips (step 10).
Line a baking tray with baking paper. Scoop out approximately 2 tablespoons of the cookie dough and place them on the tray. Refrigerator for at least one hour (step 11).
Preheat the oven to 370 F (180 C). Take the cookie dough out of the refrigerator and place it in the hot oven (step 12).
Bake for 15-18 minutes or until the edges begin to brown and firm up. Remove the cookies from the oven and let them sit on the tray for 10 minutes (step 13).
Cool them on a wire rack completely (step 14).
Useful tips
This recipe gives 12-14 medium-sized cookies. You can half or double the recipe as needed.
Bring the butter to room temperature before using it. It must be soft (and not melted).
Use cream cheese from a block and not the cream cheese spread. The cheese spread is not meant for cooking and may also contain salt, altering the taste and texture of the cookies.
Do not overmix the cookie dough. Mix it just enough to bring the dough together.
The dough should be moist and slightly sticky, but easy to work with. If it is dry or crumbly, add one tablespoon of milk and mix again.
Do not flatten the shaped cookies. Take about 2 heaped tablespoons of cookie dough and roll it into a ball. And the result after baking is thick, bakery-style cookies with crispy edges and a textured top.
Chill the dough before baking. This is a really important step to avoid cookies from spreading and losing their shape. Also, chill the dough only after shaping.
The baking time may vary slightly due to the amount of dough in each cookie or the temperature of the oven. My cookies take around 15-18 minutes. Keep an eye on the cookies after about 15 minutes of baking.
Let the baked cookies sit for 8-10 minutes on the tray before transferring them to the wire rack for cooling.
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FAQs
Absolutely! Shape the dough and place them on a tray. Freeze them for 4-5 hours until they firm up. Transfer to a zip-lock pouch and freeze. You can bake them straight from the freezer, although you may need to bake them for 2-3 minutes longer.
No. You should not eat raw cookie dough even if it does not have eggs as it has raw or uncooked flour.
Follow this recipe and you will not be able to tell that there are no eggs in these cookies. They will taste just like your regular cookies.
You can store baked cookies at room temperature in an air-tight container. Always make sure that they are cooled completely before storing. They will stay fresh for up to five days.
Bonus
These eggless chocolate chip cookies:
- have a soft and chewy center with crispy edges,
- are a great alternative if you are avoiding eggs,
- are very easy to make.
Recipe card
Eggless Chocolate Chip Cookies
Ingredients
- 1¼ cup all-purpose flour (maida)
- ½ cup unsalted butter (1 stick)
- 3 tablespoon cream cheese
- ¼ cup white sugar
- ¼ cup brown sugar packed
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
Make cookie dough:
- Combine all-purpose flour, baking soda, and salt in a small bowl. Mix well and set it aside.
- In a separate bowl, combine butter, cream cheese, white sugar, and brown sugar. Cream them together until the mixture is soft and glossy.
- Add milk and vanilla extract. Beat well for one more minute.
- Add the flour and gently mix until they are just combined (do not overmix).
- Fold in the chocolate chips.
Shape and chill:
- Line a baking tray with baking paper. Scoop out 12 to 14 portions of the cookie dough and place them on the tray.
- Refrigerator for at least one hour.
Bake the cookies:
- When you are ready to bake, preheat the oven to 370 F (180 C).
- Once the oven preheats, take the cookie dough out of the refrigerator and place it in the hot oven.
- Bake for 15-18 minutes or until the edge begins to brown and firm up.
- Remove the cookies from the oven and let them sit on the tray for 10 minutes.
- Place them on a wire rack to cool completely.
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