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!
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 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. 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!
As always, 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.
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:
London Fog Drink
Vanilla Bean Steamer
Ice Mocha Recipe
Chai Hot Chocolate
More Favorites from Dessert for Two
Eggless Chocolate Chip Cookies
Chocolate chip cookies without eggs recipe.
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1 packed tablespoon (0.65 ounces) of cream cheese
- ¼ cup (2 ounces) dark brown sugar
- 3 tablespoons (1.25 ounces) granulated sugar
- ¾ teaspoon vanilla extract
- ½ cup + 3 tablespoons (3.6 ounces) all-purpose flour
- ½ teaspoon instant espresso powder (optional)
- ⅛ teaspoon fine salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ 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, baking powder and espresso 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: 169Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 95mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 1g
I usually NEVER comment on any recipes - this is my first comment ever! - but I just want to say this recipe is god-sent and I've made it countless of times. Both me and my girlfriend have severe egg allergies. I love to bake and satisfy our sweet tooth, but its just been SO hard to find a good cookie recipe that we've been craving for so long. THIS IS THE ONE. it's a hit at every function I've bought it to AND the direction to add in a bit of spice is such good advice. we've added masala chai in once, pumpkin spice during this fall season, etc. and they're all SO good while giving us the structure and taste of a good cookie that taking out eggs don't. thank you thank you thank you!!!!
Good recipe but my cookies spread too thin. I kept them in the fridge for at least 30 mins, should I keep it longer?
Okay, I normally never comment on recipes either, but these cookies are amazing!! They're even better than the chocolate chip cookies I make with eggs in them! Definitely saving this recipe.
They’re just perfect.
Thank you for coming up with a recipe my family can enjoy while also keeping my daughter from being covered in hives.
Found out recently I’m sensitive to eggs but I love to bake. I’ve tried lots of recipes and one of them hit. Just made these with gluten free flour and they were divine! These actually made 9 cookies for me too because I had to add 1 extra tablespoon of flour (so 3/4 cup of flour) . Flavour is spot on and texture is pretty delightful. Thanks so much!
I loved it! Not too sweet with a crisp exterior. I looked up this recipe since I don’t have any eggs. I didn’t have enough cream cheese, so I subbed half for some (questionable) almond butter, used 3/4 tsp instant black tea instead of espresso, and omitted chocolate chips since I’m one of those crazy people who prefers it without. Baked for 10 min - without the chilling, but my cookies were tall and thick. I think maybe the nut butter helped give it more structure. There is maybe a faint nutty taste but I wouldn’t be able to tell. I think sour cream, yogurt, tahini, other nut butters, applesauce/banana or even mayo (haha??) would work as subs in a pinch since it’s such a small amount. Now trying not to eat the whole batch …
When it comes to cookies, I always prefer without eggs. My husband compliments these as Subway cookies. Would you please always provide the ingredients in Grams ? It's difficult to convert online as there's no guarantee that conversion is right.
Ashley Stewart says
I was so upset I didn’t have a egg when I needed chocolate chip cookies (my favorite) .. this cookie was one of the best cookie recipe I’ve had. The cookie literally melts in your mouth hahah. Great flavor , I will now keep this recipe a regular in my home. I followed it step by step.
These cookies were awesome! I didn't have any eggs and wanted to make cookies; I am so glad I found your recipe. The only difference I made was chopping up a good quality chocolate bar instead of using chocolate chips. The addition of the espresso powder really made a difference. They were soooo good!
My cookies had to bake for about 30 minutes, but other than that they were amazing. Totally using this recipe again.