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No Egg Chocolate Chip Cookies are made with cream cheese which acts as the perfect egg substitute. You won’t find thicker, puffier, chewier, or softer cookies than these – so whether you have an egg allergy, or not, I know these egg free chocolate chip cookies will be an instant favorite.
For more eggless desserts be sure and try Chocolate Chip Cookie Dough Bars, Edible Cookie Dough Bites, and Monster Cookie Dough Dip.
BEST Eggless Chocolate Chip Cookies
My kids LOVE classic chocolate chip cookies, and although we have no egg allergies to worry about in my house, we all still prefer these cream cheese egg-free chocolate chip cookies over any other recipe! They’re that good.
No crispy edges, no golden brown color, and no weird expensive egg substitutes needed. These super soft chocolate chip cookies are tender, soft-baked, with chewy centers, light in color, and the edges of the cookies stay perfectly soft all the way around.
The cream cheese makes the cookies so soft, tender, and pillow-y, because it provides moisture, richness, and fat which helps the cookies not spread so they stay pillowy soft and puffy even after baking.
So if you have an egg allergy, or are looking for an eggless cookie recipe, then these are a must-make. But I promise, even with no allergy, you’re gonna love this version and might even call it the BEST chocolate chip cookie recipe ever ❤︎
Or if you’re more of a peppermint over then try my Peppermint Cheesecake Cookies that use cream cheese also, or Cream Cheese Sugar Cookies.
What Does Cream Cheese Do In Cookies?
Cream cheese makes cookies incredibly soft, tender, and chewy by adding extra moisture and fat, preventing spread, and gives them a subtle tang that perfectly balances the sweetness of classic chocolate chip cookies.
- Softness & Chewiness : The fat and moisture in cream cheese create a rich, velvety, and soft crumb, that results in a tender bite.
- Prevents Spreading : Unlike butter, cream cheese softens and room temperature but doesn’t melt as quickly in the oven, helping cookies stay thick and preventing them from spreading too much.
- Moisture Retention : Cream cheese keeps cookies moist and fresh for longer, so that they don’t harden and dry out as quickly as other cookies do.
- Rich Taste : The added fat contributes to a richer and creamier taste and texture.
- Pillowy Look : Cream cheese cookies often look like soft dense little pillows or clouds.
Simple Ingredients Needed
- Cream Cheese : Cookies with no eggs need some added fat and moisture – which is what cream cheese does to cookies. Normally egg is the fat component that adds moisture and richness. We’re replacing that with cream cheese. I highly recommend only using full-fat cream cheese.
- Butter : I use salted butter. The butter needs to be melted but somewhat cool when you add it into the mixing bowl.
- Light Brown Sugar : The brown sugar needs to be ‘packed’ – meaning that it needs to be packed into the measuring cup tightly, not just loosely scooped from the bag. When you dump the brown sugar into the bowl it should hold the measuring cup shape even after being dumped.
- Granulated Sugar
- Vanilla Extract : It’s always best to use pure vanilla extract instead of imitation vanilla extract.
- All-Purpose Flour : I use unbleached flour for all my baking recipes.
- Baking Soda
- Salt : I prefer using sea salt when baking cookies and bars.
- Milk Chocolate Chips
How To Make No Egg Chocolate Chip Cookies (Printable Recipe Card)
Preheat the oven to 325°F. Prepare a cookie sheet(s) by lining with parchment paper (preferred) or spraying lightly with cooking spray.
In a large mixing bowl using an electric hand mixer, or use the bowl of the stand mixer with the paddle attachment, beat together the cream cheese, melted butter, light brown sugar, and granulated sugar until pale in color and fluffy looking; 2-3 minutes of beating on medium to medium-high speed.
Add in the vanilla extract and blend just until combined.
Add the flour, baking soda, and salt and beat on low speed just until combined and no flour streaks remain in the cookie dough. Scrape the sides and bottom of the bowl to ensure that everything is thoroughly combined.
Stir in the milk chocolate chips.
Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop the cookie dough and then roll it into a ball. Place 12 cookie dough balls per cookie sheet.
Bake for 11-14 minutes. The cookies should look puffy, be pale in color (not lightly browned), and the tops should have slight cracks in them.
Remove from the oven and let the cookies cool on the warm cookie sheet for 15-20 minutes, and then transfer the cookies to a cooling rack to cool completely.
How To Store Leftovers
Because the cream cheese is mixed into the dough and baked, the sugar and heat make them shelf-stable cookies, even with cream cheese in it. Raw cream cheese that is unbaked, like in frosting, does need to be refrigerated.
Store eggless cookies with cream cheese at room temperature, in an airtight container or Ziploc bag, for up to 3 to 5 days. The cookies can be eaten at room temperature or warm it up in the microwave for a few seconds.
To freeze cookies, wrap them in plastic wrap and then place them inside a freezer bag or container, and freeze for up to 2 months. If you don’t want to wrap each cookie then you can also flash freeze them; freeze them on a tray for up to 4 hours. Then put the frozen cookies into a container or bag together. Wrapping individually, or flash-freezing cookies, prevents the cookies from sticking together.
Substitutions & Ingredient Notes
- Cream Cheese : For the best results, I only recommend using full-fat cream cheese and not reduced-fat or fat-free. Because we’re replacing a fatty egg, we need the fat and moisture that only full-fat cream cheese will provide. Plus it just tastes better too!
- Butter : I use salted butter all the time but you can use unsalted butter of that’s what you prefer.
- Salt : Sea salt is what I use when baking but kosher salt or regular iodized table salt works fine too.
- Milk Chocolate Chips : Any chocolate chip can be used; miniature, semi-sweet, dark chocolate, or a mixture of different kinds. My family prefers the taste of the milk chocolate in these cookies.
Pro Tips From The Test Kitchen
- It’s so important to beat the cream cheese, butter, and sugar mixture for at least 2-3 minutes. The trick to getting the best cookies is to really whip and blend the butter and sugars together. When done, the mixture should look puffy and be much paler in color than when you started. This is why I like using a stand mixer to make cookies because it makes it really easy to beat the mixture for several minutes.
- I prefer milk chocolate chips, however, you can use miniature chocolate chips, dark chocolate or semi-sweet chocolate chips; or use a combination of different ones.
- Make sure the cream cheese is well softened, otherwise if it’s too firm or chilled, you will end up with lumps of cream cheese that are really hard (nearly impossible) to blend out. I place the unwrapped cream cheese onto a microwave-safe plate and microwave it for 20-25 seconds. You want the cream cheese nice and soft, but not melted or hot. You can also leave the cream cheese out at room temperature for up to 2 hours. If you’re worried about lumps in the cream cheese, add it to the mixing bowl and blend it until smooth, and then add the other ingredients and beat for the 2-3 minutes.
- Use a medium cookie scoop (2 tablespoons) to easily scoop the dough and then drop it into your clean hands, and roll it into a ball. This will help the cookies stay puffy, thick, chewy, and keep them uniform in size so they bake evenly and look the same, with nice clean edges.
- The cookie dough will be softer than normal cookie dough but that is ok – it’s exactly how it is supposed to be.
- To get melted but still cool butter, place the unwrapped butter on a microwave-safe plate and microwave for about 40-45 seconds. You should end up with half melted butter + half soft chunked butter. Take a fork and stir it together until everything is smooth and melted together. You can use it immediately in the recipe as it wasn’t melted until burning hot, and it’s naturally and already closer to room temperature.
Recipe FAQs
Are Cream Cheese Cookies Safe At Room Temperature?
Yes, because the cream cheese is mixed into the dough and baked, they are perfectly safe to store at room temperature and eat at room temperature.
Why Add Cream Cheese To The Cookies?
Adding cream cheese to eggless chocolate chip cookies acts as an egg replacer. Normally an egg adds moisture and fat to cookies, so you need to add something in place of the egg. For the recipe, it’s cream cheese that will add moisture and fat to the cookies instead of an egg.
Why Should I Use Parchment Paper When Baking Cookies?
I highly recommend always using parchment paper to bake cookies. The parchment paper helps the cookies bake more evenly, and prevents the bottom from browning too much. It also makes clean-up a breeze! I always have these Reynold’s Pre-Cut Cookie Sheet Parchment Paper Liners in my kitchen at all times! Once I started only using parchment paper, my cookies instantly turned out better each time. Parchment paper makes a noticeable difference!
More Chocolate Chip Cookie Recipes
More Family Favorite Cookie Recipes
- Cosmic Cookies
- Twix Thumbprint Cookies
- Strawberry Shortcake Sugar Cookies
- Funfetti Cookie Cake Recipe
- Family Favorite Sugar Cookie Recipe
- Easy No Bake Avalanche Cookies
- Peanut Butter M&M Cookies
- Banana Peanut Butter Oatmeal Cookies
- S’mores Cookie Cups
- No Flour Monster Cookies
- Reese’s Stuffed Monster Cookies
- The Best Oatmeal Chocolate Chip Cookies
No Egg Chocolate Chip Cookies
Ingredients
- 6 oz cream cheese very softened
- 12 tablespoons butter melted & cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups + 3 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups milk chocolate chips
Instructions
- Preheat the oven to 325°F. Prepare a cookie sheet(s) by lining with parchment paper (preferred) or spraying lightly with cooking spray.
- In a large mixing bowl using an electric hand mixer, or use the bowl of the stand mixer with the paddle attachment, beat together the cream cheese, melted butter, light brown sugar, and granulated sugar until pale in color and fluffy looking; 2-3 minutes of beating on medium to medium-high speed.6 oz cream cheese, 12 tablespoons butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar
- Add in the vanilla extract and blend just until combined.2 teaspoons vanilla extract
- Add the flour, baking soda, and salt and beat on low speed just until combined and no flour streaks remain in the cookie dough. Scrape the sides and bottom of the bowl to ensure that everything is thoroughly combined.2 cups + 3 tablespoons all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt
- Stir in the milk chocolate chips.1½ cups milk chocolate chips
- Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop the cookie dough, release the dough ball in your clean hands, and then roll it into a ball. Place 12 cookie dough balls per cookie sheet.
- Bake for 11-14 minutes. The cookies should look puffy, be pale in color (not lightly browned), and the tops should have slight cracks in them.
- Remove from the oven and let the cookies cool on the warm cookie sheet for 15-20 minutes, and then transfer the cookies to a cooling rack to cool completely.
Video
Notes
- It’s so important to beat the cream cheese, butter, and sugar mixture for at least 2-3 minutes. The trick to getting the best cookies is to really whip and blend the butter and sugars together. When done, the mixture should look puffy and be much paler in color than when you started. This is why I like using a stand mixer to make cookies because it makes it really easy to beat the mixture for several minutes.
- Use the bar of cream cheese wrapped in the foil wrapper, and not a tub of cream cheese or whipped (they are not the same thing as bar cream cheese). The bar is 8 ounces but you will only use 6 ounces for the recipe.
- I prefer milk chocolate chips, however, you can use miniature chocolate chips, dark chocolate or semi-sweet chocolate chips; or use a combination of different ones.
- Make sure the cream cheese is well softened, otherwise if it’s too firm or chilled, you will end up with lumps of cream cheese that are really hard (nearly impossible) to blend out. I place the unwrapped cream cheese onto a microwave-safe plate and microwave it for 20-25 seconds. You want the cream cheese nice and soft, but not melted or hot. You can also leave the cream cheese out at room temperature for up to 2 hours. If you’re worried about lumps in the cream cheese, add it to the mixing bowl and blend it until smooth, and then add the other ingredients and beat for the 2-3 minutes.
- Use a medium cookie scoop (2 tablespoons) to easily scoop the dough and then drop it into your clean hands, and roll it into a ball. This will help the cookies stay puffy, thick, chewy, and keep them uniform in size so they bake evenly and look the same, with nice clean edges.
- The cookie dough will be softer than normal cookie dough but that is ok – it’s exactly how it is supposed to be.
- To get melted but still cool butter, place the unwrapped butter on a microwave-safe plate and microwave for about 40-45 seconds. You should end up with half melted butter + half soft chunked butter. Take a fork and stir it together until everything is smooth and melted together. You can use it immediately in the recipe as it wasn’t melted until burning hot, and it’s naturally and already closer to room temperature.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I made two batches and packaged them up with some jelly beans and bow for Easter take-home treats. My family loved them. Recently, I made a recipe for almond shortbread where they substituted cornstarch for some of the flour and the result was great so I was comfortable using it in this recipe.
I have in the oven now. I added a package of Instant Chocolate Pudding mix for a chocolate fix. Dough good.
Yum! I love adding pudding mixes to cookies. I hope it turns out good.
I am so happy to have found this recipe, just for the fact I didn’t have any eggs (my daughter had the last two) but it was an amazing cookie. Thank you for posting it!!!!
We made this last week and they are amazing! I have four kids, all of them with severe allergy to egg and you have save me, because before this all my cookies were made with banana. They loooveeee these cookies and me too. They are amazing and creamy and everything a cookie should be. Thanks for this recipe.
On behalf of a wife with an egg allergy and a husband who loves to bake cookies but didn’t know a good egg free recipe, thank you! These are amazing!
Love these cookies ! My daughter is allergic to eggs so we tried it out and she loved them ❤️
These were amazing! My family was raving about them. I have a severe egg allergy so I’m always unable to enjoy sweets because they usually lack the taste I am looking for. These were so delicious! Thank you!
Just about to pop them in the oven now. I had some cream cheese leftover from a cheesecake that I needed to use & no eggs. I tossed in some raisin, coconut and walnuts in the batter. So far they look delicious & rather easy to make which I like.
Absolutely delicious!!! I made mine with miniature chocolate chips and with all brown sugar ( I was out of both eggs and white sugar, as it turned out), and baked them by filling each cup of a muffin tin. It was so hard to stop eating the delicious dough long enough to bake!
I’m allergic to both eggs and bananas so this was great. I made them and they are delicious! With cream cheese do you need to refrigerate the ones you have left?
I honestly don’t refrigerate them but you can with no problems.
It’s now 2020 and Corona virus has depleted all of the eggs from the stores near me. This recipe is wonderful! I’ll continue making these even when I have eggs on hand.
Omg these are the best no egg cookies I ever had. My little one is allergic to eggs and I have been trying a lot of no egg cookie recipes now I don’t have to search any further this will be the recipe I can see my self making n baking forever now. Just made a batch followed the exact recipe and they just melt in my mouth. My 2 sons are taking their afternoon nap and I’m worried i might finish half of them before they wake up ? Thanks a ton dear for this recipe!
You’re welcome! Thank YOU for leaving your review and comment. I appreciate it.
Thanks so much for sharing this recipe! These were so tasty! I scaled down the recipe since I’ve a leftover of 4oz. cream cheese and made small adjustments: 70g sugars (1:1 white&brown), 1/8 tsp salt, 1 stick melted unsalted butter , 1 1/4 cup a.p. flour, 1/2 tsp cornstarch, 1 cup dark mini chocolate chips and following the rest of the ingredients. They were perfect at 12 minutes (163°C/325°F). This is a keeper!
The best cookies ever!
I have tried many eggless recipes with the egg-substitutions (applesauce, egg subs, etc) and this is the first recipe I have made completely without ANY egg to put on a Christmas cookie platter for a family member. These are amazing – even better the next day. Thank you for creating this recipe – our oldest daughter nabbed a bit of the raw dough and said it was the best cookie dough she’s had! Win-win!
I love this! Happy I could help in a small way and thanks for your comment and rating. I appreciate the feedback.
These were so good, I may never make traditional cookies again! Can I freeze them?? Not sure with cream cheese in them.
I think these cookies would freeze fine. Mine never last that long in my house so I have never actually tried freezing them… but I am sure they would freeze fine. Thanks for your comment.
My dough wAs too goey to roll into 2 in balls. Used spoon method~ in oven now.
What a Blessing this recipe was!we are going to Grandparents Dat at my 4 yr old Grandson’s school tomorrow….his friend is allergic to eggs and I have Celiac disease so I used gluten free flour and made gluten free, egg free cookies for the reception tomorrow. I made a few with no chocolate chips and rolled them in colored sugar and fixed a special container for my Grandson’s friend to take home. They were delicious!
I’ll be making them again as I have a Grandaughter who is 7 and my son, who is her Dad also with Celiac…..They will love them!
As a teacher (in Japan) with students who have egg allergies, THANK YOU! I use your recipe for all holidays, this time for Halloween! 🎃
That’s why I love this recipe, it works so well for kids with allergies!
I’ve never made cookies with no egg in the ingredients. I had no eggs in the house and wanted a sweet. I made these chocolate chip cookies and will definately make
them again. Very tasty!
These are perfect for when you don’t have eggs! So glad they helped your sweet craving!