Name: Eggless Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1/4 cup full-fat cream cheese; 2 tbsp whole milk (or milk of choice); 1 1/2 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 1 1/4 cups chocolate chips (dark, semisweet, or milk)

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These Eggless Chocolate Chip Cookies are so rich, chewy, and delicious that I don’t miss the eggs at all—and I don’t think anyone else will either. With a soft center, golden edges, and loads of melty chocolate chips in every bite, they taste just like the classic cookie we all love. The best part? They’re quick to make, no chilling required, and freezer-friendly for whenever I need a cookie fix.

Why You’ll Love This Recipe

I love this recipe because it proves that eggless cookies can still be soft, chewy, and full of flavor. Whether I’m baking for someone with an allergy or just out of eggs, these always turn out perfect. They’re ready in under 30 minutes, require no chill time, and are made with simple pantry staples. The cream cheese gives them that just-right texture, and they bake beautifully every time. Eggless Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
light brown sugar
cream cheese (full fat)
milk (whole preferred)
vanilla extract
all-purpose flour
baking powder
baking soda
sea salt
chocolate chips (dark, semi-sweet, or milk)

Directions

I start by creaming the softened butter, granulated sugar, and brown sugar together in a large mixing bowl until light and fluffy—this takes about 2–3 minutes with a hand mixer.

Then I add in the cream cheese, vanilla, and milk, mixing just until everything is smooth and combined. I’m careful not to overmix at this stage.

In a separate bowl, I whisk together the flour, baking soda, baking powder, and sea salt. I add the dry mixture to the wet ingredients in thirds, mixing gently each time just until the flour disappears.

Once the dough is formed, I fold in the chocolate chips with a spatula.

I roll the dough into balls about 1½ to 2 inches wide and place them on a parchment-lined baking sheet, leaving about 2 inches between each.

They bake in a preheated 350°F oven for 10–12 minutes, until the edges are just golden and the centers still look slightly soft. I let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

Servings and timing

Serves: 24–28 cookies
Preparation time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes

Variations

Sometimes I like to use dark chocolate chips for a bolder flavor, or white chocolate chips for a sweeter twist.

I’ve also added chopped nuts, shredded coconut, or mini marshmallows for a fun variation.

When I want extra chewiness, I chill the dough for 20 minutes before baking—but it’s totally optional.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. To maintain softness, I toss in a piece of bread—it really works.

For freezing, I freeze baked cookies in a single layer, then transfer to a container for up to 3 months. I thaw them at room temp whenever I want one.

To freeze the dough, I roll it into balls, freeze them on a tray, and then store in a bag. I bake them straight from frozen, adding 3–4 extra minutes to the baking time.

FAQs

Can I use vegan butter or plant-based milk?

Yes, I’ve had success with vegan butter and almond or oat milk. Just make sure the butter is firm and not overly soft for the right texture.

Why use cream cheese instead of eggs?

Cream cheese gives the cookies structure, richness, and chewiness—making it the perfect egg substitute in this recipe.

Do I need to chill the dough?

Nope! That’s one reason I love this recipe. The cookies hold their shape well without chilling, but a short rest in the fridge can make them even thicker.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. Just make sure it’s meant for baking and contains xanthan gum or a binding agent.

Why are my cookies spreading too much?

That could be from butter that’s too soft. I make sure it’s just soft enough to leave a slight indent when pressed but not melted.

Conclusion

These Eggless Chocolate Chip Cookies are everything I want in a cookie—soft, chewy, chocolatey, and super easy to make. Whether I’m baking for a special diet or just in the mood for something sweet without the eggs, this recipe always delivers. I keep a stash of dough in the freezer so I can enjoy a warm cookie any time I crave one—and trust me, I always do.