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No Egg Cream Cheese Chocolate Chip Cookies are made with no eggs and cream cheese! Soft-baked, thick, and puffy chocolate chip cookies with milk chocolate chips.

Chocolate Chip Cookies with no egg and made with cream cheese.


If you have any type of egg allergy in your family then you must try these no egg chocolate chip cookies! They bake up so perfectly soft, delicious, and thick! No thin crispy cookies with these no egg cream cheese chocolate chip cookies.

My kids love chocolate chip cookies and although we have no egg allergies to worry about at my house, we still all prefer these no egg cookies over regular chocolate chip cookies. 

No Egg Cream Cheese Chocolate Chip Cookies


Instead of the eggs this recipe uses cream cheese! It gives these cream cheese chocolate chip cookies a creamy and rich taste that is so delicious when paired with milk chocolate chips. 

It also helps lighten up the cookies a bit too. Which I can appreciate it because there is nothing worse than baking cookies only to have them turn out really browned. 

How to make chocolate chip cookies with no egg and step-by-step photo instructions.


Melted Butter – The butter needs to be melted & cooled before adding it into the bowl. To do this, place the butter in a microwave-safe bowl or glass measurer and microwave for about 45 seconds. At this point you should half melted butter + half soft formed butter. Take a fork and mix it all up until everything is melted and smooth. This gives you melted butter that is not piping hot. 

Cream Cheese – For best taste use the real, full-fat stuff. Make sure it’s softened well before adding it in to avoid lumps in your cookie batter.

Granulated Sugar & Light Brown Sugar

Vanilla Extract

All-Purpose Flour, Baking Soda, Salt

Milk Chocolate Chips – I prefer milk chocolate chips but use any kind you like.


  • Make sure you beat the butter, cream cheese, and sugars for at least 1-2 minutes. You want the mixture to be fluffy looking and lighter in color than when you started. This takes at least a minute of beating to achieve this. 
  • Use any kind of chocolate chips you prefer! Some like using a little bit of two kinds (semi-sweet + milk chocolate) while other prefer all milk chocolate. 
  • Make sure the cream cheese is very soft! If it’s still cold or harder then it won’t mix in well with the butter and sugars and will turn the batter lumpy. Place unwrapped 6 ounces of cream cheese on a microwave-safe plate and microwave for about 25-30 seconds to get it nice & soft. 
  • Roll the dough into balls before baking. This ensures that your cookies will turn out nice and pretty, and round & puffy. 
  • The dough is softer than usual cookie dough but that’s ok. Just go with it. 

No Egg Cream Cheese Chocolate Chip Cookies


Chocolate Reese’s Cookies – Chocolate + peanut butter + Reese’s is pretty much perfection. 

M&M Chocolate Chip Pudding Cookies – Soft-baked m&m cookies with instant pudding mix right in the dough. 

Chocolate Chip Cookie Recipe – Family favorite recipe! Classic recipe with all the stuff, eggs included.

Perfect Sugar Cookies – They really are perfect and they also use cream cheese. 

Monster Cookies – Full of oats, peanut butter, chocolate chips, and mini m&m’s. These are always a favorite. 

White Chocolate Macadamia Nut Cookies – Soft, thick, chewy cookies loaded with macadamia nuts & white chocolate chips. 

Cake Mix Sugar Cookies – The easiest sugar cookie recipe ever that starts with a cake mix! No rolling out these sugar cookies. Decorate with frosting and frosting. 


No Egg Cream Cheese Chocolate Chip Cookies
Together As Family Logo

No Egg Cream Cheese Chocolate Chip Cookies

Author Jessica
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 36 cookies
No Egg Cream Cheese Chocolate Chip Cookies are made with no eggs and cream cheese! Soft-baked, thick, and puffy chocolate chip cookies with milk chocolate chips.


  • 6 oz cream cheese softened
  • 12 tablespoons butter melted & cooled
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups + 3 tablespoons all-purpose flour
  • cups milk chocolate chips


  • Preheat oven to 325°. Prepare a cookie sheet by lining with parchment paper, using a silpat liner, or spray with cooking spray.
  • In a large bowl with a handheld mixer, or the bowl of a stand mixer, cream together the cream cheese, melted butter, brown sugar, and granulated sugar until lighter in color and fluffy, about 2-3 minutes.
  • Add in vanilla extract and mix together.
  • Add the baking soda, salt, and flour and mix just until combined. Fold in the chocolate chips and mix.
  • Roll dough into 2" balls (about the size of a golf ball) and place on a cookie sheet.
  • Bake for 11-14 minutes.
    Cookies will be puffy, still pale in color, and the tops should have slight cracks in them. They will cook slightly more as they cool on the hot cookie sheet so don't overbake them.
  • Let the cookies cool for 15-20 minutes on the baking sheet and then transfer to a cooling rack to cool completely.



Cream Cheese : Place unwrapped cream cheese onto a microwave-safe plate and microwave for 30-40 seconds. You want the cream cheese really soft but not melted and super hot. 
Butter : To get melted & cooled butter place unwrapped butter into a microwave-safe bowl or glass measurer. Microwave for 40 seconds. You should have half melted butter + half soft formed butter. Take a fork and stir it until everything is melted and combined. You can use this immediately in the cookie dough as it's melted but still cool. 
Chocolate Chips : Use any kind you prefer. I think they taste best with milk chocolate chips but any will work. Or use some of two kinds (like semi-sweet and milk chocolate).
Tip : Make sure you mix the butter, cream cheese, and sugar for at least 1-2 minutes. You want the mixture to be fluffy looking and lighter in color than when you started. This takes at least 1 minute. 


Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 24mg | Fiber: 1g | Sugar: 14g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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Recipe Rating


  1. review cart says:

    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.

    1. Donna Carver says:

      I have in the oven now. I added a package of Instant Chocolate Pudding mix for a chocolate fix. Dough good.

      1. Together As Family says:

        Yum! I love adding pudding mixes to cookies. I hope it turns out good.

  2. 5 stars
    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!!!!

  3. Marisol Pérez says:

    5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    Love these cookies ! My daughter is allergic to eggs so we tried it out and she loved them ❤️

  6. 5 stars
    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!

  7. 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.

  8. Dean Ohmsford says:

    5 stars
    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!

  9. Melissa Watson says:

    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?

    1. Together As Family says:

      I honestly don’t refrigerate them but you can with no problems.

  10. Pixie Smith says:

    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.

  11. 5 stars
    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!

    1. Together As Family says:

      You’re welcome! Thank YOU for leaving your review and comment. I appreciate it.

  12. 5 stars
    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!

  13. The best cookies ever!

  14. 5 stars
    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!

    1. Together As Family says:

      I love this! Happy I could help in a small way and thanks for your comment and rating. I appreciate the feedback.

  15. 5 stars
    These were so good, I may never make traditional cookies again! Can I freeze them?? Not sure with cream cheese in them.

    1. Together As Family says:

      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.

  16. My dough wAs too goey to roll into 2 in balls. Used spoon method~ in oven now.

  17. Gail Morrison says:

    5 stars
    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!

  18. 5 stars
    As a teacher (in Japan) with students who have egg allergies, THANK YOU! I use your recipe for all holidays, this time for Halloween! 🎃

    1. Lucy Pulsipher says:

      That’s why I love this recipe, it works so well for kids with allergies!

  19. Lori Ward says:

    5 stars
    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!

    1. Together as Family says:

      These are perfect for when you don’t have eggs! So glad they helped your sweet craving!