These Egg-Free Chocolate Chip Cookies are perfect for make ahead occasions like planning lunches. You can bake them as directed in the recipe. Or you can do what I do, make the batter, roll it out into balls and freeze them. Then you can pop them in the oven for a fresh-baked treat or you can bake a batch for the kids’ lunches for the week.
So, why egg-free? Well, some good friends of ours have children with severe egg allergies, and when I was charged with making a treat for one of their birthdays, I turned these Egg-Free Chocolate Chip Cookies into a cookie cake. It was such a hit with everyone (kids and adults), that I often substitute this Egg-Free Chocolate Chip Cookie dough for my usual chocolate chip cookies. If you’re interested in a favorite chocolate chip cookie recipe, check this one out.
And yes, since this is an Egg-Free Chocolate Chip Cookie batter, you can eat it raw! I’ve been known to sneak teaspoons full of this scrumptious batter while I’m forming the cookies into balls. When we were making these Egg-Free Chocolate Chip Cookies to take to a friend’s house, my older daughter was counting the cookies as we rolled out the dough, and said, “Where are the rest of the cookies? Why are so many missing?” I had to come clean and tell her that I’d been snacking on the batter. Without hesitating, once she heard what I did, she popped an entire, uncooked ball of dough in her mouth. Then she gave me that smile that said, “You did. So now it’s my turn.”
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed, light brown sugar
- 8 oz cream cheese at room temperature
- 3 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3 cups chocolate chips of your choice
- In a medium bowl, sift the flour, baking soda and salt. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream the sugars and butter until light an fluffy.
- Add the cream cheese and vanilla. Beat until fully incorporated.
- Add the dry ingredients and mix until just combined.
- Using a wooden spoon, mix in the chocolate chips.
- Roll out the cookie dough into walnut-sized balls. Place them on a parchment lined platter and refrigerate for at least 1 hour.
- While the cookies chill, preheat the oven to 375 degrees F.
- Line a sheet pan with silicone mats or with parchment paper, place the cookie dough balls about 1-inch apart on the prepared sheets.
- Bake for 9 to 11 minutes.
- Allow the cookies to sit on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
This post is linked to these awesome parties.
Kelly - Life Made Sweeter says
Hope your kids are having a great time at school so far. I thought I would have extra time now that my son started school too but you are so right, there are all the other things to plan for as well as getting everyone used to the new schedule. Soft and chewy cookies are my son’s favorite. His school is eggfree, so these would be perfect to pack in his lunchbox.
Getting back on a schedule when school starts is always so tough! I feel ya girl! I would have never thought to freeze the dough into balls for later. I always get super excited and want to bake it all at once. I thinki I will have to try this out next time.
Have a great week!
Anu-My Ginger Garlic Kitchen says
These chewy chocolate chip cookies look divine, Aida. Loved that they are egg-free. I am sure your kids be doing great at school! 🙂
These chewy loves can remedy any false start. Back in the trenches we go, but not without these egg-free delights! Have a happy, productive school year! 🙂
Chicago Jogger says
I’ll support any cookie batter that you can eat raw! Love this recipe. Pinning to my dessert board 🙂
round lake says
Similar to Potbelly Sugar Cookies – Cookie Madness