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Eggless Cookie Recipe

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Eggless Cookies stacked on top of each other
This eggless cookie recipe creates soft cookies bursting with chocolate chips that are sure to satisfy your cookie craving.
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Table of Contents
  1. Eggless Cookie Recipe Ingredients
  2. How to Make This Eggless Cookie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This eggless cookie recipe is a fantastic alternative for those who need to avoid eggs for some reason. These cookies are soft, chewy, packed with chocolate chips, and so delicious that you’ll never be able to tell they’re missing anything.

Eggless Cookie stacked on top of each other
Eggless Cookie Recipe raw ingredients that are labeled

You’ll need:

  • 1½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup salted sweet cream butter, softened 
  • 4 ounces cream cheese, softened
  • ½ cup light brown sugar, tightly packed 
  • ⅓ cup granulated sugar
  • 2 tablespoons whole milk
  • 1¾ teaspoons pure vanilla extract
  • 1½ cups semi-sweet chocolate chips

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: You can substitute milk chocolate, dark chocolate chips, or even chocolate chunks for semi-sweet chips in these delicious cookies.

FLOUR: You can substitute unbleached all-purpose flour for plain all-purpose flour in this easy recipe.

STEP ONE: Add the flour, baking soda, baking powder, and salt to a small bowl. Whisk to combine. Set dry ingredients aside.

flour, baking soda, baking powder, and salt whisked together in a bowl

STEP TWO: Using either a stand mixer or a medium-sized mixing bowl and a hand mixer on high speed, beat together the softened butter and cream cheese for 2 to 2½ minutes until smooth.

butter and cream cheese blended together in a bowl

STEP THREE: Add the brown sugar, white sugar, milk, and vanilla. Continue mixing on high for another 1½ to 2 minutes until fluffy.

sugar, milk, and vanilla blended together with the butter and cream cheese mixture in a bowl

STEP FOUR: Lower the mixer speed to low and slowly add the flour mixture. Mix just until well combined.

OUR RECIPE DEVELOPER SAYS

Do not overmix your dough, or you could end up with flat cookies.

flour mixture added to the cookie dough batter in a bowl

STEP FIVE: Fold in the chocolate chips. 

chocolate chips folded into the cookie dough batter in a bowl

STEP SIX: Cover the cookie dough and chill in the refrigerator for at least 1 hour.

PRO TIP:

It is very important to let the dough chill before baking. This will allow the dough to firm up.

cookie dough covered in plastic wrap in a bowl bowl

STEP SEVEN: Preheat the oven to 375°F. Line a cookie sheet with parchment paper. 

STEP EIGHT: Use a 1½ tablespoon cookie scoop to scoop out the cookie dough. Space the cookie dough balls 2 inches apart. Gently press the dough slightly. Bake cookies for 8 to 10 minutes, until the edges are golden brown. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring the cookies to a wire rack to finish cooling.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time. 

baked cookies on a baking tray

How To Serve

These chewy cookies would be the perfect treat for an afternoon snack for anyone who is avoiding eggs in their diet. Add a Wendy’s Frosty or Oreo milkshake for a cool and fun drink to wash down this yummy dessert.

Two more eggless recipes include our crazy cake and mayo cake, both Depression-era delights that our readers love.

Storage

ON THE COUNTER: Store leftover eggless cookies in an airtight container or Ziploc bag at room temperature for up to 5 days. 

IN THE FRIDGE: You can also store cookies in the refrigerator for up to 10 days.

IN THE FREEZER: You can freeze the baked cookies for up to 3 months.

overhead shot of Eggless Cookie Recipe on a cooling rack

You might wonder where this chewy cookie recipe has been your entire life. These are the best eggless chocolate chip cookies around. They are soft with perfectly crispy edges and rich bursts of chocolate throughout. Ideal for a snack.

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies?

This eggless recipe can be frozen in an airtight container for up to three months.

Can I add nuts to these cookies?

This eggless chocolate chip cookie recipe would be extra yummy with even more crunch from ½ cup of nuts in the batter.

Do these cookies really taste like regular cookies even without the eggs?

You’ll never know the difference once you bite into them!

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Eggless Cookies stacked on top of each other
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This eggless cookie recipe creates soft cookies bursting with chocolate chips that are sure to satisfy your cookie craving.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 24

Ingredients
  

  • cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup salted sweet cream butter, softened
  • 4 ounces cream cheese, softened
  • ½ cup light brown sugar, tightly packed
  • cup granulated sugar
  • 2 tablespoons whole milk
  • teaspoons pure vanilla extract
  • cups semi-sweet chocolate chips

Instructions
 

  • Add the flour, baking soda, baking powder, and salt to a small mixing bowl. Whisk to combine. Set it aside.
  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat together the softened butter and cream cheese for 2 to 2½ minutes until smooth.
  • Add the sugars, milk, and vanilla. Continue mixing on high for another 1½ to 2 minutes until fluffy.
  • Lower the mixer speed to low and slowly add the flour mixture. Mix just until well combined.
  • Fold in the chocolate chips.
  • Cover the cookie dough and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Use a 1½ tablespoon cookie scoop to scoop out the cookie dough. Space the dough 2 inches apart. Gently press the dough slightly. Bake for 8 to 10 minutes, until the edges are golden brown. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring the cookies to a cooling rack to finish cooling.

Notes

  • Do not overmix your dough, or you could end up with flat cookies.
  • It is very important to let the dough chill before baking. This will allow the dough to firm up.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 96mg | Fiber: 1g | Sugar: 12g | Vitamin A: 189IU | Calcium: 23mg | Iron: 1mg
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