Cookies without eggs–your favorite chocolate chip cookie recipe without eggs. Perfect when you’re out of eggs, or avoid eating them. Recipe makes just 8 cookies!
There are a few reasons we’ve switched to a recipe for chocolate chip cookie without eggs in our house. Thanks to my husband’s discovery of Gordon Ramsay’s online cooking videos (especially his 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–with a side of heart-attack, of course.
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 amount 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 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!
As aways, 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.
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.
But if you’re like me and you like a little coffee in and with your cookies, you will love this method! Here’s the instant espresso powder that I use.
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.
Chocolate chip cookies small batch:
In my expert opinion, eight is the perfect amount of 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.
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1 packed tablespoon (0.65 ounces) of cream cheese
- 1/4 cup (2 ounces) dark brown sugar
- 3 tablespoons (1.25 ounces) granulated sugar
- 3/4 teaspoon vanilla extract
- 1/2 cup + 3 tablespoons (3.6 ounces) all-purpose flour
- 1/2 teaspoon instant espresso powder (optional)
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup (2 ounces) chocolate chips
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Chill the dough uncovered in the fridge for 30 minutes. You can store it overnight, but let it sit at room temperature for 30 minutes before using then.
- Scoop the dough into 8 dough balls, and space them evenly on the baking sheet.
- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
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Amount Per Serving: Calories: 169 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 95mg Carbohydrates: 17g Fiber: 1g Sugar: 14g Protein: 1g