Why I Love This Recipe
These Egg-Free Chocolate Chips cookies are delicious, chocolatey, and perfect. With a slightly crispy outside and wonderfully soft and chewy inside, these cookies are heaven for any cookie lover.
There’s nothing better than the smell of freshly-baked chocolate chip cookies coming out of the oven, so make a big batch, share with friends, or you just can keep some in the freezer for emergencies. Chocolate chip emergencies around here are a real thing.
They are beautifully uneven and cracked on top. Totally Irresistible. These Eggless Chocolate Chip Cookies are the bomb while fresh and warm, but they are still irresistible later.
THE BEST Eggless Chocolate Chip Cookies Recipe Highlights
- They’re soft and chewy inside and slightly crispy outside.
- Beautifully uneven and cracked on top.
- Easy to make with simple ingredients.
- You can make them Bakery-style BIG or small. Either way, they’re delicious.
- Make-Ahead and Freezer-friendly.
How To Make Chocolate Chip Cookies Without Eggs
Just like every baker, cookie maker, and sweet tooth owner I have been on a quest to discover the best ever chocolate chip cookie. In my case in particular, with an extra challenge, NO EGGS!
I tried several variations: commercial egg replacer, chia egg, plant egg, applesauce, etc…But I finally got it! My secret ingredient makes this Eggless Chocolate Chip Cookies recipe hands down THE BEST.
Let’s get started!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking soda and Baking powder: Make sure they are not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, reduce the salt in the cookie dough to 1/4 teaspoon.
- Chocolate: Semi-sweet or dark chocolate chips will work well, it’s up to you!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the Oven And Prepare the Baking Sheets
Preheat the oven to 350º F (180º C). Line 2 large baking sheets with parchment paper or silicone baking mats.
2 – Combine Dry Ingredients
Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
3 – Cream Butter and Sugars
Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. Add cream cheese; mix until well.
4 – Stir in Chocolate Chips
Stir in morsels until evenly distributed.
5 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined.
6 – Form the Cookies
Drop by rounded tablespoon onto ungreased baking sheets. If time allows, refrigerate for 30 minutes for up to 2 days.
7 – Bake
Bake for 10-11 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
3 Key Success Tips for Thick and Chewy Egg-Free Chocolate Chip Cookies
Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker.
Do not overwork the cookie dough while forming, the balls should look kind of lumpy.
Chill the dough for at least 2–3 hours and even up to 2 days for a thicker cookie. This gives the dough a chance to firm up a little and allows them to bake much better.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and cream cheese. My favorite dairy-free butter brands for baking are:
Dairy-Free Chocolate Chips: Pure Food Chocolate Chips or Enjoy Life Baking Chocolate
Frequently Asked Questions
The secret to gooey chocolate chip cookies is to not over-bake them. Bake JUST until golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
The secret to making chunky chocolate chip cookies is to refrigerate the cookie dough for at least 24 hours up to 48 hours. Also, make sure you measure the ingredients properly, that the butter is not too soft (warm), and for any reason, do not over-mix the dough or overbake the cookies.
Yes, you can! Just pull them out of the freezer and bake frozen as directed in the recipe, just add a couple of minutes to the baking time.
There are several things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future.
*Butter may have been too warm.
*Under-measuring the flour.
*Over-mix the cookie dough.
*Expired leavening agents.
*The oven temperature was too hot.
PRO TIP: Chilling cookie dough in the refrigerator firms it up, which decreases the possibility of over-spreading.
If your cookies did not spread, there’s probably too much dry ingredient (flour) soaking up all the liquid. Make sure you properly measure your flour.
Yes, in that case just omit the salt called in the recipe.
I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
Extra Tips to Make Eggless Chocolate Chip Cookies
Make sure the butter and cream cheese are at (cool) room temperature, but not too soft.
For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Storing & Freezing Instructions
Store
- Cookie Dought: Store cookie dough in the refrigerator for up to 2 days.
- Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze
I ALWAYS have frozen cookie dough in my freezer. To do so,
- Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
- Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour.
- Remove the balls of cookie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks.
- When ready to bake them, pull them out and bake frozen as directed, just add a couple of minutes to the baking time.
More Eggless Cookie Recipes You’ll Love
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- Easy Eggless Vanilla Cookies
- Eggless White Chocolate Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- more eggless cookie recipes
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Eggless Chocolate Chips Cookies
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened (2 sticks)
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 2 oz (56 g) cream cheese, softened
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (400 g) semi-sweet or dark chocolate morsels
Instructions
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat. NOTE: if you decide to chill the cookie dough, you don't need to preheat the oven until you are ready to bake the cookie.
- Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, brown sugar in a large mixer bowl over medium speed until smooth and creamy. Add cream cheese; mix until well combined. Scrape down the sides and bottom of the bowl as needed. Add vanilla; mix to incorporate.
- Stir in chocolate morsels until evenly distributed.
- Reduce speed to low and add the dry ingredients; mix until just combined. DO nor overmix.
- Scoop the dough with an ice cream scoop onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart. TIP: Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Do not overwork the cookie dough while forming, the balls should look kind of lumpy. NOTE: If time allows, it's highly recommended to chill the cookie balls for at least 30 minutes up to 2 days.
- Bake for 10-11 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Video
- Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
- Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
- Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
- Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour
- Remove the balls of cook
- ie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks.
- When ready to bake them, pull them out and bake frozen as directed; just add a couple of minutes to the baking time.
- Make sure the butter and cream cheese are at (cool) room temperature but not too soft.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Do not overwork the cookie dough while forming, the balls should look kind of lumpy.
- If time allows it, chill the dough for at least 2–3 hours and even up to 2 days for thicker cookies. This gives the dough a chance to firm up a little and allows them to bake much better.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in August 2017, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
These cookies are excellent! You’d never know they don’t have eggs. Mine took a bit longer to get golden brown, but I probably made them bigger. Soft, delicious cookies! Thank you for the recipe!
Hi Caroline L! These always are a HIT. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Good cookie. I made this to the recipe and we think it’s too sweet. I don’t know if backing off on the granulated sugar would make it less sweet and how that might affect how the recipe comes together. Glad there is mention about forming the balls after scooping out the dough. The dough came out kind of crumbly so had to be formed together as each ball was shaped. That’s probably because the dough was on the dry side compared to an egg dough. Wondering if a bit more cream cheese might make it less crumbly. And definitely only bake until just golden around the edge as the recipe says. You will think they are underdone when they come out of the oven but they do set up nicely as they cool. Because they are so soft as they cool, transferring them from cookie sheet to rack is a bit of a finicky process. Be careful they don’t want to fold or smoosh a bit when transferring. Worth that bit of effort.
Overall a good cookie.
Hello Mike! So glad you enjoyed these cookies. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi! Is it ok to form the balls after chilling (I don’t have space in my fridge lol) or is it best to just make the balls and chill? Also, if I chill these overnight, does the bake time change? Thank you! I’m so excited to try this recipe
Hello Isha! In my opinion, it’s easier to form the balls and chill, but you can do it either way. You can chill the balls for up to 2 days, with no change to the baking time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Delicious!! Well worth the time and patience spent helping my two very enthusiastic (but messy) daughters make these! With egg allergies in the family it is always nice to find recipes that work just as well without egg, will definitely be making these again… thank you.
Hello Kassie! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know!
These cookies are out of this world! I can eat eggs, but wanted to give something else a try. My husband and I were floored. I don’t know if I have a reason to make chocolate chip cookies with eggs again. The dough was a little dry and crumbly, but I decided to bake them anyway without any adjustments and they came out just the way I love cookies. Made me feel so nostalgic because they tasted and looked like the cookies my mom used to make, which I’ve never been able to replicate.
Hello Clare! It sounds like you nailed it!. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Simply great
Thank you, Hirvita!
I plan to give these a try for our son with egg allergies. I’ve tried a bunch of your recipes and they always turn out great! In the post it says to preheat to 375 but in the recipe it says to preheat to 350. Which temp do you recommend? Thanks!
Hello Jen! Sorry for the confusion. It’s 350º F. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey! Did u change the measurements of your recipe? Earlier the baking soda was 1teaspoon and baking powder was 1/4teaspoon. And also cream cheese was 113gms. If yes, can i please get the okd recipe only please? The cookies came out so well for that. Want to do that only please.
Hello Harshini! Yes, I slightly changed the recipe. These will give you the same delicious cookies with a better texture … hope you give them a try soon!
I just want to say that I have made these cookies multiple times without posting and realize it was now needed and due!!! My husband found out that he was highly allergic to egg whites and I love baking so what was I to do…? I found you and your blog! I will forever be grateful for the recipes you have posted as they have allowed me to provide my husband with baked goods I have always loved to make for him! This cookie recipe is BY FAR AMAZING! I have not made my regular BC chocolate chip cookie recipe since finding this and I don’t tell anyone they are egg free until they have tried them! And they all love them!! Thank you! Thank you! Thank you!
Hello Krystle! Wow, what a compliment! I’m so glad that my recipes are helpful for you and your family. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 THANK YOU for trusting my recipes and for such a kind comment xoxo
Wow. This recipe was surprisingly delicious. Surprisingly because it didn’t look like it was going to hold its shape by looking at the raw dough. The cream cheese was an interesting addition. I’m so glad I made it and if you have any reservations about making it, just do it! It’s delicious and egg free!!! Thank you for this website. It’s been a wonderful resource for egg free baking.
Hello Linda!! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know =)
This cake out absolutely perfect! Both my husband and my daughter have egg allergies and your recipes always come through!
Hello Sumitra! I am super glad you loved it. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Ok, WOW!!!!! These cookies are AMAZING! Literally the perfect cookie…and I’ve got quite a sweet tooth so I know my cookies 😉 My young daughter has had an egg allergy for three years now, and it is SO hard to find recipes for baked goods that don’t taste weird or have a weird texture when you are baking without eggs. This is the second recipe we’ve made from this site in the last few days, and I think it’s safe to say that we will be frequenting this site often! Thank you, thank you, THANK YOU!
Hello Emily! So glad you enjoyed this recipe so much. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! xo
I’ve posted on here before with a 5 star rating, but saw that the recipe had changed ever so slightly…so I made the “new” recipe, and had to report that these cookies are still AMAZING! This recipe produces incredible cookies!! We’ve made these numerous times…it’s now a family favorite 🙂 I personally like to add a few splashes of milk at the end to help my dough come together a little better, I don’t refrigerate the dough at all, and I flatten down my dough balls slightly before baking to help give them the cookie shape that I desire. I’ve even tossed in M&Ms in place of the chocolate chips for another great variation. Thank you Oriana for all the work you do in YOUR kitchen to help us out in OURS!
Hello Emily! I am thrilled that you love this recipe. Please reach out if you have any questions or specific recipe requests. I am happy to help. Thanks so much for trying my recipe and taking the time to come back and let me know – Happy Holidays! xo
First off, these cookies were delicious! Taste and flavor were certainly not an issue. However, I’m having trouble with them “spreading” appropriately (or lack there of). I have an oven thermometer so I know the temperature was accurate, as were the ingredient quantities. I didn’t make any ingredient substitutions or additions. Have you ever had these cookies keep their exact shape out of the scoop? They looked like little scoops of ice cream after being baked! This same thing happened with the funfetti sprinkle cookie recipe as well. Any insight or remedies?
Hello Taryn! The cookies should spread when baking. Every oven is different, so I recommend using an oven thermometer to make sure it’s working properly.
Thanks for the feedback! I’ll pay close attention to my oven thermometer next time (which will probably be sooner rather than later, they were so delicious!)
I would love to hear how it goes if you do! Thanks for your interest in my recipe.
This recipe sounds SO yummy. I wish I could try it but my 3 year old also has a dairy allergy soon cream cheese for her 😢. Any suggestions for a cream cheese substitute?
Hello Mel! You can use dairy-free cream cheese. My fave is Miyoko’s Organic Cultured Vegan Cream Cheese. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana,wish to know does the dough need to be refrigerate before baking or it right away goes into oven..
Hello Disha! This recipe can be baked right away. However, if you want thicker cookies you can certainly refrigerate the dough for 30 minutes up to 3 days. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this recipe for my kids with egg allergies. They were amazing. We even made ice cream sandwiches. I measured everything with a kitchen scale (not cups) and my scoops of dough did not spread either. On my second batch I simply made a ‘log’ of dough and roughly cut the cookies at the size and height I needed. Next time I will add a smiden more liquid at the end.
Hello Bee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Can I used granulated brown sugar instead of packed brown sugar
While baking should the cookies be baked using conventional method or convention with fan
Hello Sammy – Yes, you can use brown sugar. When I say, “packed” it just means pressing it firmly into the measuring cup. I use the conventional method to bake my cookies. I hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks for the recipe! Our favorite chocolate chip cookie by far! My daughter is highly allergic to eggs, so we are grateful for your site. We have made these a number of times and are planning to make a huge batch to share with friends this week.
Hello Vicky! I’m delighted to hear you and your family enjoyed it so much. These are a HUGE favorite here too. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
These are absolutely delicious!!! Second recipe I’ve tried from your website and definitely not disappointed. I’m so glad to have found your website for yummy treats and my son isn’t left out just because of his egg allergy. Gracias!
Hola Paula! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
I made these cookies for my 4 yr. old grandson that’s allergic to eggs. I put in chocolate chips and a few red and green M&Ms to make them be more like a Christmas cookie. My husband and I think they are pretty good and Kolt will have his own special cookies. I also made the eggless sugar cookie recipe and rolled out the dough for star cookies. I’m going to frost them today.
Thank you for posting good eggless recipes.
Hello Wanda! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
These were delicious! We are so thankful for a recipe that pleases everyone, my egg allergy and non allergy kiddos!
Hello Kristen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I have many eggless recipes; make sure to browse for more ideas =) xo
Hello! This recipe definitely did not disappoint! The cookies came out soft, most and chewy – my kids finished it all in an hour!
Hi Laura! These are a family favorite. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hoy can I do this with whole wheat ?would love to know. I tried it. But it was a little hard. Probably because I left it a little longer in the oven as it was too soft and I thought it’s not done yet. Thanks.
Hello Deepak! I suggest baking until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy and that is okay they will continue to set as they cool. Hope that helps!
If I don’t have cream cheese in the chocolate chip cookies what else can is use to replace it
Hello Rukhshana! You can use 3 tablespoons of milk. Keep in mind that the texture might be different. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Another winning eggless recipe! Firstly, delicious! Secondly, they are adorable and look just as good as they are to eat. I made half the batch with some red and blue candy with white chocolate chips to celebrate the 4th, the other half got mini chocolate chips. They come out of the oven a little puffy, but trust the recipe – they settle down into perfect crinkles and leave you with a soft yet chewy cookie- just how I like it! Thanks, Oriana!
Hello Sheryl! I made a white, red, and blue version too to celebrate the 4th…kids loved them! Thanks for trying this recipe and Happy 4th to you and your loved ones.
I made these for my niece, she cannot eat any eggs. These cookies were absolutely delicious! Chewy, soft and savory! Thank you!
Hello Sylvie! I’m SO GLAD you enjoyed these cookies. Thank you for taking the time to come back and let me know! =)
I developed an egg allergy a few years ago, and have been experimenting with different vegan or egg free recipes ever since with no luck. They always come out flat and fall apart when you pick them up. But not these!!! So beyond happy and satisfied with this recipe! I made one small modification by adding 1/2 a cup of oatmeal and next time I will also add some shredded coconut. Thank you for developing this perfect egg free recipe!!
Hello LaraCraft – Wow, what a compliment! I’m so glad you enjoyed these and that you found my recipes helpful. Thanks so much for trying my recipes and for taking the time to come back and let me know!
These were the best eggless cookies I ever baked. They were such a joy that my husband ate the entire bath in one sitting. I did have a quick question though. If I baked this recipe in a big skillet, would it turn out like a pizookie?
Hello Ashley – Aww…I am so glad everyone enjoyed them! I will share my skillet version very soon. Thank you for taking the time to come back and let me know!
Hi! I’m hoping to try out this recipe soon–it looks delicious! I’m also just curious about cream cheese as an egg replacer since I’ve never seen that before. Is 4 oz equivalent to two eggs?
Hello Rachel! Cream cheese does not work as good egg replacement for all recipe, however, I love to use it to make these cookies. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
The cookies turned out amazing! Definitely a new favorite! Would it be alright with you if I post the recipe on my blog (rewriting the instructions and giving you credit of course!)?
Hello Rachel! I am so happy you liked this recipe. Please do not repost the recipe, you share one of my photos with a link back to my recipe though. Thanks so much for asking =)
Can I make this in a tart pan to make a giant cookie cake instead of shaping into individual cookies??or the dough will need to be different in consistency?
Hello Nada! Yes, you can. I have done and it works great. Thanks for your interest in my recipe. Please come back and let me know how you like it.
Hi! I want to do this eggless cookies. But the thing is cream cheese in the Philippines is a bit on the expensive side. I am wondering if I can use the “fake eggs” like in the crinkles? Btw, I did the crinkles just now. I haven’t baked it yet. I leave it at the freezer for now as it’s a bit late here. ? But I tasted the dough and yum!! ?
Hello ALex! I haven’t tested this recipe with this alternative ingredient but some readers had told me that they used 3 tablespoons of oil instead of the cream cheese and it worked very well. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
I made the pancakes yes indeed they are the ones I will be making from now on, I’m about to make the cookies right now everything is a go wheels up in 10 minutes thanks for the blue print
Hello Joshua! I am so glad you like my pancakes recipe. Please come back and let me know how you like the cookies =)
Thank you for the recipe! My son has an egg allergy and so it can be challenging to find dessert recipes that are tasty. I made this cookie for him and he loves it. Thank you!
Hello Kathleen! I am very happy your son loves them. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi I am going to try the eggless vanilla cake. Also when you say all purpose flour, what flour are you referring to?
Hello Jas, Fine white wheat flour. In the United States, it’s known as all-purpose flour. If you are in Europe is known as type 45 (French) or 405 (German) or 00 (Italian). Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
These cookies are amazing! I teach Sunday school, and one sweet little girl is allergic to peanuts and eggs. I made a batch of these cookies for refreshments, and will definitely keep the recipe. Thank you so much for sharing this!!
Hello Candyce! Thanks so much for your feedback and for trying my recipe.
Amazing eggless cookies. My son and his friends loved it. Thank you for sharing!
Hello Geetika! I’m SO GLAD you and your family and friends enjoyed it. Thank you for taking the time to come back and let me know!?
Definitely, the best cookie recipe i have ever tried! The cream cheese added an extra tangy-ness, sweet & bitter taste from the chocolate chips & a balanced finishing touch of salt ?
The only problem i had was they didn’t spread even after 2+ minutes, i had to flatten them while in the oven ? but they still came out great ?
Hello Haizan! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it. Next time don’t worry, they will flatten as they cook.
Hii, can you please suggest an alternative for the cream cheese ? It is quite expensive here and I don’t want to use it if there’s any other alternative ! Please reply.
Hello Amrisha! So sorry but I haven’t tested this recipe with an alternative ingredient. Thanks so much for your interest in my recipe ?
These were amazing! I’m allergic to eggs and am so happy I found your eggless recipes. Hubby couldn’t get enough of these and I was happy to finally satisfy that chocolate chip cookie craving! Perfectly crispy and chewy around the edges and soft in the middle. Dare I say better than the recipe I used to make that did have eggs!
Hello Tara!! So glad everyone enjoyed these cookies. Thanks so much for trying my recipe!?
Hi, I am new to this blog and I made these cookie for friends who are fasting to partake with everyone else. No one could not detect the difference of egg less cookie. They gave great raves and review , they were impressed with the taste and quality of the cookie.
A job well done refining this recipe…I look forward in making other egg less options
Thanks
Leisel
Hello Leisel! I’m SO GLAD everyone enjoyed these cookies. Thank you for taking the time to come back and let me know!?
Hi Oriana, I’m looking forward to trying these for daughter’s birthday, but I just wanted to clarify that I don’t need press them down. They will spread on their own, right? Thank you!
Hello Raufikat! Nope, you don’t need to press down. Happy Birthday to your daughter. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Orianaaaaa the cookies are delicious! Thank you!
Hello Raufikat! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it ?
I made these today and it was delicious.I was never a cookie fan before this & I am loving these eggless cookies.Thankyou so much for sharing such wonderful recipe with us.
Where can I post the pictures?
Hello Spaj! WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe! You can share the pictures on Instagram or Facebook, don’t forget to tag me, I would love to see it. ?
How many cookies does this recipe is for?
Hello Spaj! It makes about 24 cookies. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi,
Can you please share the measurements in gram.
Thank you
Hello Parveen!
2 1/4 cups all=purpose flour = 315 gr
1 cup unsalted butter = 226.8 gr
3/4 cup granulated sugar = 150 gr
3/4 cup brown sugar = 150 gr
Hope this help! Please come back and let me know how you like the cookies. ?
Wondering what the cream cheese does to the cookie? Is that kind of replacing the egg that would help in binding?
Hello Bel! Yes, the cream cheese acts as a binder and make the cookie fluffy and delicious. Hope you give it a try soon.