What do you know when you’ve run out of eggs but had your eyes set on baking? Your answer is these eggless cookies.
They are an absolute game-changing dessert that looks and tastes like any good chocolate chip cookie out there, and they are so easy to whip up. I developed this recipe by complete accident when, you guessed it, I ran out of eggs.
How to make delicious cookies without eggs
If you are looking for a simple and easy recipe for cookies that don’t require eggs or any egg substitutes, you have come to the right place. These cookies are made with just one bowl and basic ingredients that you probably already have in your pantry. They have a crispy edge and a soft and chewy center, with plenty of chocolate chips in every bite. They taste so good that even my family, who are cookie connoisseurs, couldn’t tell the difference from regular chocolate chip cookies.
What you need to make these eggless cookies
You only need a few ingredients to make these amazing cookies without eggs. Here is what you will need:
- All-purpose flour: Also known as plain flour. Make sure to sift it well to avoid any lumps in the dough.
- Baking soda: This helps the cookies rise and hold their shape. It also prevents them from spreading too much in the oven.
- Salt: This enhances the sweetness of the cookies and balances out the other flavors.
- Butter: Use unsalted and softened butter for the best results. You can also use margarine if you prefer.
- White and brown sugar: A mix of both sugars gives the cookies the perfect texture and flavor. The white sugar makes the edges crispy, while the brown sugar makes them soft and chewy.
- Cream cheese: This is the secret ingredient that makes the cookies extra soft and gooey, without needing any eggs.
- Vanilla extract: This adds a nice aroma and flavor to the cookies. Don’t skip it!
- Chocolate chips: You can’t have chocolate chip cookies without chocolate chips, right?
How to make the best cookies without eggs
Making these cookies is very easy and straightforward. Just follow these simple steps:
- Make the dough: In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the butter, sugars, cream cheese, and vanilla extract until smooth and fluffy. Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the chocolate chips.
- Chill the dough: Scoop out the dough using a cookie scoop or a spoon and place them on a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and refrigerate for at least two hours. This will help the cookies keep their shape and texture.
- Bake the cookies: Preheat the oven to 180°C (350°F) and take out the chilled dough from the fridge. Bake the cookies for 11-13 minutes, or until the edges are lightly golden.
- Cool and enjoy: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy your eggless cookies with a glass of milk or your favorite beverage.
Tips and tricks for the perfect eggless cookies
Here are some helpful tips and tricks to make sure your cookies turn out perfect every time:
- Use butter and cream cheese from a block: Avoid using butter and cream cheese from a tub or a spread, as they may contain extra water and fillers that can affect the texture and flavor of the cookies.
- Do not overmix the dough: Overmixing can cause the cookies to be flat and hard, instead of thick and soft. Mix the dough just until everything is well incorporated and no flour streaks remain.
- Chill the dough: This is the most important step to ensure the cookies have the right shape and texture. Chilling the dough helps the butter and cream cheese firm up, which prevents the cookies from spreading too much in the oven. It also enhances the flavor of the cookies, as the ingredients have time to meld together.
- Make them vegan: If you want to make these cookies vegan, you can use dairy-free butter and dairy-free cream cheese instead of the regular ones. Make sure they are good quality and have a similar consistency to the dairy ones.
- To make them gluten-free: Use a gluten-free flour blend with xanthan gum added instead of the all-purpose flour. I have used Bob’s Red Mill successfully before, but I don’t know how other brands work.
- To change the mix-ins: You can swap the chocolate chips for raisins, nuts, seeds, or even candy pieces!
How to store them
At room temperature: Keep the cookies in an airtight container at room temperature for up to five days.
In the fridge: You can store the cookies in the fridge for up to two weeks in a sealed container.
In the freezer: Put the leftover cookies in a freezer bag and freeze them for up to six months.
What if I don’t use eggs in cookies?
Usually, cookies have eggs in the dough, but you don’t need them for eggless cookies. You can use baking soda and sugar(s) instead to make them.
Can I freeze the dough?
Yes, you can freeze the cookie dough (before baking) for up to one month. When you want to bake them, let the dough thaw at room temperature for about 30 minutes.
Serving Size 1cookie
- Amount Per Serving
- Calories 198
- % Daily Value *
- Total Fat 9g14%
- Sodium 211mg9%
- Potassium 60mg2%
- Total Carbohydrate 25g9%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
▢1 cup + 2 tablespoons all purpose flour
▢1/2 teaspoon baking soda
▢1/4 teaspoon salt
▢1/2 cup butter softened
▢1/4 cup + 2 tablespoons white sugar
▢1/4 cup + 2 tablespoons brown sugar
▢1/2 cup cream cheese 4 oz, softened
▢1 teaspoon vanilla extract
▢1 cup chocolate chips
In a small bowl, mix the flour, baking soda, and salt, and set it aside. In another bowl, cream the softened butter, sugars, cream cheese, and vanilla extract until smooth and shiny. Carefully add in the dry ingredients and mix well. Stir in the chocolate chips at the end.
Line a large baking tray with parchment paper. Scoop out 12 balls of cookie dough and place them on the tray. Cover it and refrigerate for at least two hours.
Preheat the oven to 185C/375F. When it is hot, take the baking tray out of the fridge and put it in the oven. Bake the cookies for 10-12 minutes, or until the edges start to harden.
Take the cookies out of the oven and let them cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
TO STORE: If you want to enjoy the cookies within five days, store them at room temperature, in an airtight container. If you want to keep the cookies longer, store them in the fridge and they will last for up to two weeks.
TO FREEZE: Put the remaining cookies in a freezer bag and freeze them for up to six months.
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