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    Home » Recipes » Delicious Desserts

    Eggless Chocolate Chip Cookies

    Published: Sep 23, 2022 by Shilpa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    5 from 65 votes
    Learn how to make the BEST eggless chocolate chip cookies with this tried and tested recipe. Perfectly soft center with crispy edges, these bakery-style cookies are thick, chewy and so comforting. You won't even know they are egg-free!
    eggless chocolate chip cookies.

    Eggless chocolate chip cookies step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Bonus
    • You may also like
    • Recipe card
    • Comments
    eggless chocolate chip cookies.

    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 eggless 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 eggless chocolate 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 chocolate chip eggless cookies that you just can't get enough of. Also, check out this recipe to make matcha cookies.

    eggless chocolate chip cookies.

    Ingredients

    eggless chocolate chip cookies ingredietns with labels.

    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).

    combine dry ingredients.

    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).

    cream, butter, sugar.

    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).

    make the dough.

    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).

    bake and cool.

    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.

    More eggless recipes:
    1. Eggless brownies.
    2. Nankhatai.
    3. Eggless banana pancakes.
    4. Ragi pancakes.
    5. Chocolate sourdough bread.

    eggless chocolate chip cookies.

    Also, check out this recipe to make delicious cinnamon cookies.

    Click here for more dessert recipes.

    FAQs

    Can I freeze this cookie dough?

    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.

    Can I eat raw eggless cookie dough?

    No. You should not eat raw cookie dough even if it does not have eggs as it has raw or uncooked flour.

    How do eggless cookies taste?

    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.

    How to store the 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.

    eggless chocolate chip cookies.

    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.

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    eggless chocolate chip cookies.

    Recipe card

    eggless chocolate chip cookies.

    Eggless Chocolate Chip Cookies

    Learn how to make the BEST eggless chocolate chip cookies with this tried and tested recipe. Perfectly soft center with crispy edges, these bakery-style cookies are thick, chewy and so comforting. You won't even know they are egg-free!
    5 from 65 votes
    Print Pin Rate
    Author: Shilpa
    Course: Dessert, Snack
    Cuisine: All
    Servings: 14 cookies
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes

    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.

    Notes

    See the tips section above for useful tips to make these cookies.
    Nutrition Facts
    Eggless Chocolate Chip Cookies
    Amount per Serving
    Calories
    164
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0.3
    g
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    19
    mg
    6
    %
    Sodium
     
    278
    mg
    12
    %
    Potassium
     
    30
    mg
    1
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    0.5
    g
    2
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    219
    IU
    4
    %
    Vitamin C
     
    0.04
    mg
    0
    %
    Calcium
     
    28
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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