Egg Free Chocolate Chip Cookies

Egg Free Chocolate Chip Cookies

Eggless Chocolate Chip Cookies

This soft and chewy Egg Free Chocolate Chip Cookies recipe is one of my favorites! They stay soft and chewy after baking, and you’d never know they don’t use eggs. I will definitely continue making these even if (or when??) my son outgrows his egg allergy. If you’re looking for a dairy free / vegan recipe, try my Top 8 Free Chocolate Chip Cookies.

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Eggless Chocolate Chip Cookies

Everyone needs a dependable chocolate chip cookie recipe, and if you’re baking for someone with food allergies or restrictions (and even if you’re not… they’re that good!), this is your cookie. These eggless chocolate chip cookies have become my latest go-to, and they never disappoint.

Eggless Chocolate Chip Cookies

These cookies are so easy to make, and stay nice and soft long after cooling. You can also find my modified recipe version that is also dairy free, soy free, and gluten free (Top 8 Allergen free!) here: Top 8 Free Chocolate Chip Cookies.

These Egg Free Chocolate Chip Cookies are:

  • Egg free / eggless
  • Soy free
  • Peanut free
  • Tree nut free
  • Fish and shellfish free

Check out my other great cookie and sweets recipes below (all egg and nut free)!

Allergy Friendly Cookies
Eggless Chocolate Chip Cookies
Eggless Chocolate Chip Cookies
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5 from 1 vote

Egg Free Chocolate Chip Cookies

This Egg Free Chocolate Chip Cookies recipe is one of my favorites! They stay soft and chewy after baking, and taste like they came from a bakery. I modified my previous recipe slightly, they quickly became my go-to chocolate chip cookie recipe.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 28 cookies
Author: Lisa Ngo, Safely Delish

Ingredients

  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup butter, softened
  • 1/3 cup cream cheese, softened
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 1/4 cups flour, lightly spooned and leveled
  • 2 tsp baking powder (not baking soda)
  • 1/2 tsp salt
  • 1 – 1 1/2 cups chocolate chips of choice (I’ve used regular, mini, and white chips)

Instructions

  • Preheat oven to 350F.
  • In large bowl, mix together butter, sugars, cream cheese, maple syrup, and vanilla.
  • In small bowl, whisk together flour, baking powder, and salt.
  • Add flour mix to wet ingredients, and stir to combine. Stir in chocolate chips.
  • Drop by the heaping tablespoon onto cookie sheet, or use a cookie scoop for perfectly rounded cookies (my recommended method!).
  • Bake for 10-14 minutes at 350F. Bake time will depend on cookie size. Allow to cool on the pan for about 5 minutes (this will help them set), before transferring to a wire rack to cool completely.

Notes

For thicker cookies, refrigerate dough for 20-30 minutes prior to forming and baking.

Check out my other great cookie and sweets recipes below (all egg and nut free)!

Allergy Friendly Cookies

7 Comments

    1. Safely Delish

      Hello! If omitting the maple syrup, I would try either using extra butter OR using a little less flour since the dough will have less liquid. For the cream cheese 6 Tbsp is equal to 3 oz. I hope this helps!

    2. Heather

      The written instructions still list “baking soda”. I assume based on specific note it’s “baking powder” in ingredient list that is the one to go with. Just wanted to mention so written instruction #3 could be changed to reflect baking powder.

      1. Safely Delish

        Thank you so much for pointing this out! You are correct – this recipe only uses baking powder! 🙂 A very early version of this recipe called for baking soda, so that part must have sneakily stayed in there back when I changed it. I fixed it, so there’s no more confusion.

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