Why I Love This Recipe
These Egg-Free Chocolate Chip cookies are delicious, chocolatey, and perfect. With a slightly crispy outside and wonderfully soft and chewy inside, these cookies are heaven for any cookie lover. There’s nothing better than the smell of freshly baked chocolate chip cookies coming out of the oven, so make a big batch, share with friends, or you can keep some in the freezer for emergencies. Chocolate chip emergencies around here are a real thing. They are beautifully uneven and cracked on top. Totally Irresistible. These Eggless Chocolate Chip Cookies are the bomb while fresh and warm, but they are still irresistible later.
THE BEST Eggless Chocolate Chip Cookies Recipe Highlights
They’re soft and chewy inside and slightly crispy outside. Beautifully uneven and cracked on top. Easy to make with simple ingredients. You can make them Bakery-style BIG or small. Either way, they’re delicious. Make-Ahead and Freezer-friendly.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). I tried several variations: commercial egg replacer, chia egg, plant egg, applesauce, etc…But I finally got it! My secret ingredient makes this Eggless Chocolate Chip cookie recipe hands down THE BEST. Let’s get started!
Ingredients Notes & Substitutions
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Baking soda and Baking powder: Make sure they are not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, reduce the salt in the cookie dough to 1/4 teaspoon. Chocolate: Semi-sweet or dark chocolate chips will work well; it’s up to you!
6 – Form the Cookies
Drop by rounded tablespoon onto ungreased baking sheets. If time allows, refrigerate for 30 minutes for up to 2 days.
2 – Combine Dry Ingredients
Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
3 – Cream Butter and Sugars
Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. Add cream cheese; mix until well.
5 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined.
7 – Bake
Bake for 10-11 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Do not overwork the cookie dough while forming; the balls should look kind of lumpy. Chill the dough for at least 2–3 hours and even up to 2 days for a thicker cookie. This gives the dough a chance to firm up a little and allows them to bake much better.
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough. Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Storing & Freezing Instructions
More Eggless Cookie Recipes You’ll Love
Eggless Dark Chocolate Cookies Eggless Sugar Cookies Easy Eggless Vanilla Cookies Eggless White Chocolate Cookies Eggless Snickerdoodle Cookies Eggless Chocolate Crinkle Cookies more eggless cookie recipes
Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet. Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour. Remove the balls of cookie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks. When ready to bake them, pull them out and bake them frozen as directed; just add a couple of minutes to the baking time.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in August 2017, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
