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.
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.
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)!
- Soft Toffee Cookie Bars (Egg Free, with Vegan option)
- Fudge Sandwich Cookies (Egg Free)
- Top 8 Free Chocolate Chip Cookies
- Soft Egg Free Lemon Cookies
- Fluffy Vegan Pumpkin Cookies
- Double Chocolate Banana Bread (Top 8 Free)
- Eggless Cut Out Sugar Cookies
- Cinnamon SunButter Puppy Chow
Egg Free Chocolate Chip Cookies
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
Check out my other great cookie and sweets recipes below (all egg and nut free)!
Thank you! I’ve been looking for.great egg free recipes. My son has also just moved on to baked egg and I can’t wait to try some of these recipes!
There isn’t any liquid in this recipe milk, yogurt etc please advise
Hello! That’s correct – this recipe does not call for any milk or yogurt.
any substitutes for maple syrup please?? 6 tbsp equals 90,,is that right?
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!
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.
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.
These cookies were a major hit at our master chorale rehearsal. Thank you! I wanted to bake something nice for everyone (we take turns bringing snacks) but I didn’t have any eggs and didn’t have time to shop. Luckily, I did have cream cheese, maple syrup, and aluminum-free baking powder. The other items are staples in my pantry, even the chocolate chips. So, thanks to the fact that I didn’t have eggs, I found this recipe! Per the comments section and I believe the author’s notes, I made sure my baking powder really was aluminum-free. Apparently it’s the aluminum that can leave a bitter aftertaste. I refrigerated the dough and even the cookie sheets themselves between rounds to make even-sized little mounds of deliciousness. I had some fancy white granulated sugar crystals that I used for decoration – those went on before baking. The cream cheese gave the cookies a flavor that reminded a few of my friends of rugalach (not positive of the spelling), but it’s only a subtle tangy effect that most people might not notice. I only baked the cookies long enough to see a tinge of brown at the edges and let them set on the sheet to partially cool per the instructions. I doubled the recipe and ended up with well over 40 medium-sized cookies. The shape and size were similar to coconut macarons. I used two bags of chocolate chips: one was the semisweet chunk from Trader Joe’s and the other was the traditional Toll House semisweet chip. I think I went a little heavy on the chocolate, but no one complained. It would be fun to experiment with different additions. I bet butterscotch and nuts would be fun, or even a cranberry orange zest walnut creation. Have fun with this recipe and thanks again to the author for sharing!