Chocolate Chip Cookies without Eggs

It happens to all of us--we have every ingredient to make a certain recipe, except for one! If you're out of eggs, I want you to still be able to bake cookies! So, these chocolate chip cookies without eggs are here to save you. This recipe makes just 8 cookies, but you can double it, if you need.

Chocolate Chip Cookies recipe without eggs

There are a few reasons we've switched to a recipe for chocolate chip cookies without eggs in our house. Thanks to my husband's discovery of Gordon Ramsay's scrambled egg recipe, I frequently go to grab an egg only to realize the carton is empty. Why my husband has recently fallen in love with cooking through a person besides me is something I'm not prepared to discuss. At least I get to enjoy Gordon's insanely delicious eggs cooked in a literal insane amount of butter. I'd rather have my eggless pancakes, instead, but don't tell him!

The main reason we've switched to chocolate chip cookies without eggs is our propensity for eating cookie dough. It's not fair for me to eat copious amounts of cookie dough, yet deny my almost 4-year old the same pleasure. I don't think it's safe for the young and the old to eat raw eggs (debate me in the comments, if you wish), and so, we altered our family recipe.

It also occurs to me that, over the years, you guys have asked for egg-free recipes a few times. Whether you have egg allergies or love to eat raw cookie dough without worry, I'm here for you. Speaking of, have you seen my recipe for cookie dough dip?

How to make cookies without eggs:

I based this recipe on my small-batch chocolate chip cookie recipe, but instead of the egg yolk, I use 1 packed tablespoon of cream cheese. I'm referring to regular cream cheese in the block, not the whipped, not the flavored, and definitely not the light version called Neufchâtel. If you've always wondered what the one-third less fat Neufchâtel cheese is about, try this Kitchn article.

These chocolate chip cookies with no eggs are insanely delicious and slightly chewier than their original. I have nothing against using an egg yolk for a small batch of cookies, and as such, have my website divided into recipes that use egg yolks and recipes that use egg whites. But when eggs are eluding you, start here.

I should also mention that this cookie recipe without eggs has dairy products, like butter and chocolate chips. You might be looking for my Vegan Chocolate Chip Cookie recipe if you're trying to avoid all animal products.

If you look closely at these cookies, you can see the best part: the crisp, brown edges. Rest assured, these cookies are soft and chewy in the centers, but the edges are crispy. They're cookie perfection!

Ingredients

• Butter. We need 6 tablespoons (3 ounces) of unsalted butter for these no egg cookies. We're adding salt to the dough later, so I always bake with unsalted butter.
• Cream Cheese. One packed tablespoon (0.65 ounces) is our egg substitute here! Do not use whipped cream cheese. Use the block in the silver package.
• Brown Sugar. Light or dark brown sugar both work equally well here.
• Sugar. Regular white granulated sugar.
• Vanilla Extract. Try to use real vanilla extract for the best flavor.
• Flour. Regular all-purpose flour, not cake flour or self-rising, please.
• Espresso Powder. Using espresso powder or instant coffee granules is entirely optional, but it does enhance the flavor of the chocolate in these eggless cookies.
• Salt.
• Baking Soda.
• Baking Powder.
• Chocolate Chips. You can use anything from dark chocolate chips to semisweet to milk chocolate chips here.

Equipment

I recommend using a silicone baking mat when baking cookies to prevent spreading. If you bake cookies directly on a thin metal sheet, they will spread more than you like. Also, if your cookies are spreading too much, try increasing the chill time.

Instructions

1. Preheat the oven to 375. Line a light-colored metal baking sheet with a silicone mat or a piece of parchment paper. I do not recommend dark metal pans for baking cookies.
2. In a bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy, 2-3 minutes.
3. Add the brown sugar and white sugar to the bowl, and beat for an additional 30 seconds. The mixture will turn a pale color and be fluffy.
4. Next, add the vanilla and beat until just combined.
5. In a separate bowl, whisk together the flour, salt, baking soda, baking powder and espresso powder (if using).
6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
7. Finally, tir in the chocolate chips.
8. Chill the dough uncovered in the fridge for 30 minutes. You can store it overnight, but let it sit at room temperature for 20 minutes before using then.
9. Scoop the dough into 8 dough balls, and space them evenly on the baking sheet.
10. Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
11. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.

Chocolate Chip Cookies without Eggs recipe:

The classic flavors that make my chocolate chip cookies so famous are instant espresso powder and lots of vanilla. Both are present here. If the coffee flavor doesn't appeal to you, let me assure you that it doesn't make the cookies taste like coffee or a mocha. The espresso just heightens the flavors in the chocolate, but by all means, leave it out if you wish.

I love that this recipe only makes 8 cookies. When I have a cookie craving, I want cookies NOW. Nothing drives me crazier than making a big batch of dough and having to bake off sheet after sheet of cookies. All of these cookies without eggs fit on one baking sheet!

This recipe has a required dough chill time. I do this because it's hard to know the difference between softened and room-temperature butter. Often, I get emails from people with 'failed' cookie recipes, and the culprit is warm butter. Softened butter is butter that has been sitting out at room temperature uncovered for about 20 minutes. You can make a fingerprint indention in it, but your finger won't easily go all the way through. Butter temperature matters A LOT for cookies. 

This recipe requires a quick 30-minute chill time to prevent any confusion or any overly flat cookies.

Eggless chocolate chip cookies:

In my expert opinion, eight is the perfect amount of eggless chocolate chip cookies for two people. We usually eat 1 cookie right out of the oven, and another cookie when they cool. The remaining 4 cookies get eaten the next day. With these cookies, I've found that the vanilla flavor heightens as they sit overnight. To store them, keep them in an airtight container with a slice of bread. The bread keeps the cookies soft and chewy.

If you're looking for other recipes without eggs, try my pumpkin chocolate chip cookies. The pumpkin takes the place of the egg in those cookies, and you don't even miss it!

One final note: I'm including weight measurements for this recipe as well as standard U.S. cups and spoons. I've found that cookie recipes can be tricky, and measuring ingredients by weight is best to ensure perfect results.

Beverages that go well with these Tasty Eggless Chocolate Chip Cookies:

Caramel Latte
London Fog Drink
Vanilla Bean Steamer
Ice Mocha Recipe
Chai Hot Chocolate

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Recipe featured on USA Today.