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.