Eggless Chocolate Chip Cookies
Sometimes you want to bake cookies but realize you’re out of eggs. Don’t worry, you can still make delicious chocolate chip cookies. This recipe makes 8 cookies, but you can double it if you need more. These eggless chocolate chip cookies are a game changer. They have soft, chewy centers and lightly golden, crispy edges. You will never need another cookie recipe after trying this one.
“These eggless chocolate chip cookies have soft, chewy centers and lightly golden, crispy edges.”
But my previous easy Chocolate Fudge Cookies with a few ingredients are also very delicious.
Ingredients Eggless Chocolate Chip Cookies
- 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
Instructions Eggless Chocolate Chip Cookies
- Preheat and Prepare:
- Preheat the oven to 375°F (190°C).
- Line a light-colored metal baking sheet with a silicone mat or parchment paper.
- Mix Wet Ingredients:
- In a bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy (about 2-3 minutes).
- Add the brown sugar and white sugar. Beat for another 30 seconds until the mixture is pale and fluffy.
- Add the vanilla extract and mix until just combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and espresso powder (if using).
- Combine Mixtures:
- Gradually sprinkle the flour mixture over the butter mixture. Beat until just combined.
- Stir in the chocolate chips.
- Chill the Dough:
- Chill the dough uncovered in the fridge for 30 minutes. If you chill it overnight, let it sit at room temperature for 20 minutes before using.
- Shape and Bake:
- Scoop the dough into 8 balls and place them evenly on the baking sheet.
- Bake for 8-10 minutes, until the edges turn golden brown.
- Cool:
- Let the cookies rest on the baking sheet for 1 minute.
- Transfer them to a wire rack to cool completely.
Enjoy your eggless chocolate chip cookies.
Chocolate Chip Cookies Without Eggs
This chocolate chip cookie recipe without eggs is the best I’ve ever made. They have a soft, chewy texture perfect for those who prefer their cookies this way. Instead of eggs, water is used, which might sound strange but works perfectly. To make these cookies vegan, simply replace the butter with vegan stick butter.
Enjoy making these delicious, soft cookies without needing eggs.
Equipment Eggless Chocolate Chip Cookies
- Baking mat:
Use a silicone baking mat to prevent the cookies from spreading too much. This helps them retain their shape and ensures even baking.
- Baking sheet:
Avoid using thin metal sheets directly, as cookies tend to spread more on them. A silicone mat or parchment paper on a lightly colored metal baking sheet works best.
- Winter time:
If your cookies spread too much, increase the chilling time of the dough. This helps the cookies retain their shape during baking.
Baking Tips
Bake the cookies for about 12 minutes for a slightly under-baked texture or 15 minutes for a more baked cookie. Baking times can vary depending on your oven, so keep an eye on them and remove them when they look done to you.
Take the cookies out of the oven when they are lightly golden brown. They will appear slightly puffy and under-baked in the middle but will flatten and continue to cook as they cool. Allow the cookies to cool before eating for the best texture.
Storage Instructions Eggless Chocolate Chip Cookies
At Room Temperature:
After the cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to one week.
Freezing Instructions:
- Make balls from the cookie dough and place them on a parchment-lined baking sheet.
- Put the baking sheet in the freezer until the cookie dough balls are frozen solid.
- Transfer the frozen dough balls to a ziplock bag or airtight container.
- Store the dough balls in the freezer until ready to use.
- When you’re ready to bake, place the frozen cookie balls on a baking sheet.
- Preheat the oven as directed and bake the cookies, adding a few more minutes to the baking time since they are frozen.
If you’ve loved the Eggless Chocolate Chip Cookies consider giving it a 5-star rating and sharing it with your friends and family.
I hope this recipe brings as much joy to your home as it does to mine.🍪💕
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
Don’t forget to showcase your delicious creations on social media by tagging me on Instagram, Facebook, and Pinterest with the username “crispy cookies.” I can’t wait to see your wonderful baking photos and ideas.
Explore more exciting recipes and baking inspiration on our website to keep your kitchen filled with delightful treats and new ideas.
HAPPY BAKING🍪💕
Best Eggless Chocolate Chip Cookies Recipe
Ingredients
- 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
Instructions
Preheat and Prepare:
- o Preheat the oven to 375°F (190°C).
- o Line a light-colored metal baking sheet with a silicone mat or parchment paper.
Mix Wet Ingredients:
- o In a bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy (about 2-3 minutes).
- Add the brown sugar and white sugar. Beat for another 30 seconds until the mixture is pale and fluffy.
- Add the vanilla extract and mix until just combined.
Mix Dry Ingredients:
- o In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and espresso powder (if using).
Combine Mixtures:
- o Gradually sprinkle the flour mixture over the butter mixture. Beat until just combined.
- o Stir in the chocolate chips.
Chill the Dough:
- o Chill the dough uncovered in the fridge for 30 minutes. If you chill it overnight, let it sit at room temperature for 20 minutes before using.
Shape and Bake:
- o Scoop the dough into 8 balls and place them evenly on the baking sheet.
- o Bake for 8-10 minutes, until the edges turn golden brown.
Cool:
- Let the cookies rest on the baking sheet for 1 minute.
- Transfer them to a wire rack to cool completely.
Enjoy your eggless chocolate chip cookies.
NUTRITION
- Calories: 280.6kcal (14%) | Carbohydrates: 37g (12%) | Protein: 1.9g (4%) | Fat: 15.6g (24%) | Saturated Fat: 9.7g (49%) | Cholesterol: 31.4mg (10%) | Sodium: 103.9mg (4%) | Fiber: 0.6g (2%) | Sugar: 23.6g (26%)
Notes
If you’ve loved the Eggless Chocolate Chip Cookies consider giving it a 5-star rating and sharing it with your friends and family.
I hope this recipe brings as much joy to your home as it does to mine.🍪💕
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures. Don't forget to showcase your delicious creations on social media by tagging me on Instagram, Facebook, Pinterest, And Twitter with the username "crispy cookies." I can't wait to see your wonderful baking photos and ideas.
HAPPY BAKING🍪💕
