Eggless Chocolate Chip Cookies
These eggless chocolate chip cookies are thick, chewy with crispy edges and made in one bowl! They’re gluten free and dairy free friendly, but I promise they taste just like the classic!
A gluten free and eggless chocolate chip cookie that has super gooey centers, crisp edges and a rich buttery flavor?! Sign me up.
Maybe you’re allergic to eggs, maybe you ran out, but whatever the reason, this recipe is for you.
Without eggs in cookies, you run the risk of your cookies falling apart really easily, especially when there is also no gluten. Thankfully, a bit of cream cheese will solve that problem here! It might sound strange, but it works so well in this recipe!
These eggless cookies taste just the same as a classic chocolate chip cookie, but without the eggs or gluten. I promise, these are a total crowd pleaser. If you love this recipe, try my vegan brownies next!
Why you’ll love this recipe
- Crispy edges
- Soft, gooey center
- Buttery & sweet
- Easy to make
- Gluten free
Key ingredients
BUTTER. Essential for a good chocolate chip cookie! You can use dairy free if you prefer, which will make these vegan chocolate chip cookies!
CREAM CHEESE. We will use a few tablespoons of cream cheese in place of the egg in these cookies which will add a rich flavor. The cream cheese adds some fat and moisture that we’ll miss out on without the egg!
SUGAR. A mix of white and brown sugar will create that perfectly sweet flavor with a balance of crisp edges and gooey center.
FLOUR. I used gluten free all purpose flour since all of my recipes are gluten free, but you can swap for regular AP flour if you prefer!
MOLASSES & VANILLA. Molasses in chocolate chip cookies might sound odd, but it adds such a great depth of flavor. And then some vanilla of course!
How to make eggless chocolate chip cookies
Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a mixing bowl, combine the butter and both sugars. Beat with an electric mixer on low speed for about 30 seconds.
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Add in the cream cheese, molasses and vanilla. Beat until combined. Add in the flour, baking powder and salt, making sure to spoon and level the flour.
Beat until combined. Fold in the chocolate chips.
Scoop the dough using a 1.5 tablespoon cookie scoop. Place on the baking sheets, then add to the fridge for just 15 or so minutes. If you prefer thinner cookies, you can skip this step!
Once done, bake one cookie sheet at a time for 11-13 minutes. Mine are perfect at 12 but all ovens are different. Let cool, then sprinkle on some flaky salt and enjoy!
How to store and freeze
These eggless cookies will store at room temperature for about 3-4 days after baking. I suggest letting them cool completely, then slice and store in a container or on a plate covered with foil.
I like to reheat them in the microwave for about 10 seconds to let the chocolate chips melt a bit and get more of a gooey center.
To freeze these eggless chocolate chip cookies, allow to cool completely, then transfer to a freezer safe bag and freeze for up to 2 months.
Reheat at 300 Fahrenheit for about 5-10 minutes or until warm through the center. The texture will be a bit different when they defrost, but still completely delicious!
How to make them thicker or thinner
To make thinner. If you prefer your chocolate chip cookies a bit on the thinner and crispier side, then skip the chilling step. You can also flatten the cookie dough balls slightly with your fingertips before baking and get a head start on spreading
To make thicker. Chill the dough for longer! Even just 15 minutes helps firm up the butter and encourage slower spreading, but if you like your cookies really thick, chill for up to 2 hours!
Try these eggless recipes next!
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Eggless Chocolate Chip Cookies
by: claire cary
Ingredients
Wet
- ½ cup butter softened
- ½ cup white sugar
- ½ cup dark brown sugar
- 3 tablespoons cream cheese room temperature
- 1 teaspoon molasses
- 2 teaspoons vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, combine the butter and both sugars. Beat with an electric mixer on low speed for about 30 seconds.
- Add in the cream cheese, molasses and vanilla. Beat until combined.
- Add in the flour, baking powder and salt, making sure to spoon and level the flour.
- Beat until combined.
- Fold in the chocolate chips.
- Scoop the dough using a 1.5 tablespoon cookie scoop. Place on the baking sheets, then add to the fridge for just 15 or so minutes. If you prefer thinner cookies, you can skip this step!
- Once done, bake one cookie sheet at a time for 11-13 minutes. Mine are perfect at 12 but all ovens are different.
- Let cool, then sprinkle on some flaky salt and enjoy!
Notes
Comments
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delicious! I was a little bummed that it wasn’t egg, dairy, and gluten free as said at the top of the recipe, as I was looking for something my friend could have at a party. I understand It said dairy free friends, but I don’t see how it could be dairy free and eggless if the substitute for eggs is the cream cheese. Still, I can’t take any of that off of the rating, it was delicious and 5/5
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You can just use free cream cheese and dairy free butter!
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They were absolutely fantastic! Usually my normal cookie dough uses eggs but the substitute with cream cheese (I used philadelphia) and the molasses were a genius idea – and the results were stunning. I added some orange extract instead of vanilla and the cookies tasted like heaven.
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Oh love the idea of orange extract! So glad you loved these, thanks Shelley!
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These are AMAZING! I can’t eat eggs or gluten and have been looking for a recipe like this!!!
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Thanks so much Susan!
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