Have an egg allergy, but are freshly baked chocolate chip cookies your religion? Fear not, my friend. These Egg-Free Chocolate Chip Cookies are rich, moist, and taste like the real deal.
Plus, they have a secret ingredient that takes them to the next level — cream cheese!
After plenty of recipe testing, The Cheese Knees team has concocted the perfect egg-free chocolate chip cookies recipe. For real though, these cookies taste just as good and maybe even better than traditional ones. I LOVE it when allergies can’t stop me from enjoying my favorite sweets!
Make them just like any chocolate chip cookie recipe, just with a twist on the ingredients. The key here is to use a stand mixer to get the butter and sugar extra fluffy, which adds to the soft and chewy texture of these cookies.
Your Grocery List for Eggless Chocolate Chip Cookies
(Note: These are the recipe’s featured ingredients. To get the complete list of ingredients and their measurements, check out the recipe card below!)
- All-purpose flour: This is the base of our cookie dough. Make sure to measure it accurately, as too much flour can result in dry and dense cookies.
- Semi-sweet chocolate chips: We prefer semi-sweet because this recipe already involves plenty of sweet ingredients!
- Unsalted butter: This adds richness and flavor to the cookies. Make sure it is at room temperature for easier creaming with the sugar.
- Sugar: We used a combination of brown sugar and granulated sugar for the perfect balance of sweetness and texture. The brown sugar also adds a hint of caramel flavor to the cookies.
- Cream cheese: The stellar egg substitute for this recipe! It helps to bind the ingredients together and add moisture to the cookies.
- Vanilla: A classic cookie flavoring that adds a warm and comforting touch.
- Stand mixer with paddle attachment: This is crucial for getting the perfect cookie dough consistency.
Can I make these egg-free chocolate chip cookies vegan?
Yes, you can! Simply replace the unsalted butter with a vegan butter substitute and use dairy-free chocolate chips.
You can also substitute the cream cheese with a plant-based alternative, such as vegan cream cheese or silken tofu. Just be sure to check the ingredients list for any animal-derived products.
Customize Your Eggless Chocolate Chip Cookies with These Tasty Options!
Here are some fun ways to personalize your egg-free chocolate chip cookies and make them even more delicious:
Add nuts: Chopped walnuts, pecans, or almonds will add a nice crunch to your cookies.
Mix in dried fruit: Raisins, cranberries, or chopped dates will add a chewy and slightly tangy element to the cookies.
Sprinkle sea salt on top: A dash of sea salt on top of the cookies before baking adds a salty-sweet contrast that is irresistible.
Drizzle with chocolate: Melt some extra chocolate chips and drizzle it over the cooled cookies for a decadent touch.
Substitute different types of chocolate chips: Try using dark chocolate, white chocolate, or butterscotch chips for unique flavor variations.
Why did my cookies come out puffy?
Puffy cookies are totally normal. In fact, that’s what you want! The cookies should deflate slightly as they cool, leaving you with a chewy and soft texture.
If your cookies are staying puffy even after cooling, it could be due to using too much flour or not enough fat in the dough.
Most important tip
Make sure your cream cheese is at room temperature so it can easily be incorporated into the creamed butter and sugar. If it’s too cold, it won’t mix well and can result in lumps in your dough.
If you need a quick way to soften cream cheese, check out our post: How to Soften Cream Cheese (4 ways!).
Storing for Later
If you have any leftovers, store them in an airtight container at room temperature for up to 3 days.
You can also freeze the dough or baked cookies for future enjoyment. Just be sure to thaw frozen dough before baking and frozen cookies before eating.
Egg-Free Chocolate Chip Cookies Recipe
Ingredients
Dry
- 2.5 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Wet
- 1 cup unsalted butter ~2 sticks
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 oz. cream cheese softened
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉.
- Place all of the dry ingredients into a bowl and stir to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the butter, brown sugar, and granulated sugar. Cream on low speed for 5 minutes. The butter and sugar should be light and fluffy.
- Next, add the cream cheese and vanilla extract and mix again until combined.
- Slowly mix the dry ingredients to the wet and mix until just combined.
- Use a 1.5 tablespoon scoop to scoop dough. Place 12 dough balls on a cookie sheet and bake for 11 minutes. Continue scooping and baking the rest until all cookies have been made.
- Cool for 5 minutes then transfer to a cooling rack.
Tips & Notes
- The cookies should be puffy when they come out of the oven, but they should deflate once they have cooled.
- It is important that the cream cheese is at room temperature so it can easily be incorporated into the creamed butter and sugar.
