Name: Eggless chocolate chip biscuits recipe
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Yield: 12
Ingredients: 125g butter, softened; 125g cream cheese, softened; 165.00 ml brown sugar; 1 tsp vanilla essence; 312.50 ml plain flour; 1/2 tsp bicarb soda; 1/2 tsp table salt; 200g dark choc chips; 1/2 tsp sea salt flakes, extra

by Greer Worsley Last updated on 12/05/2024

I don’t know about you, but when I think of a homemade biscuit, my mind immediately goes to the classic chocolate chip. For me, chocolate chip biscuits really are top tier. There really are few experiences in life better than eating one of these delightful treats straight out of the oven and tasting the chocolate as it oozes from the middle. Now, chocolate chip biscuits can be enjoyed by those who can’t — or don’t want to — eat eggs too, with this eggless chocolate chip biscuits recipe.

How to make eggless chocolate chip biscuits: key tips

You’ll notice we recommend freezing the cookie dough balls for 30 minutes before putting them in the oven. Although not completely necessary if you’re short on time, this step will help create a chewier texture in your final biscuits and will also stop them spreading too much on the baking tray. You can also store your cookie dough in the freezer for up to 6 months if you’re looking to do some meal preparation - just make sure you freeze the mixture in the golf-sized balls. When you’re ready to bake them, you can bake from frozen (just add a couple of minutes to the baking time) or you can thaw them for a few minutes first.

Eggless-Chocolate-Chip-Biscuits

What’s in our eggless chocolate chip biscuits recipe?

Did you know that you can substitute egg for cream cheese? In this recipe we do just that. Cream cheese brings a lovely tang to these biscuits and we think you’re going to love it. You’ll notice we use dark chocolate chips but you can substitute these for some chopped dark chocolate instead if you prefer.

Looking for other eggless baking ideas? Why not try our eggless vanilla cake or eggless chocolate cake?

Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.

- Australia's Best Recipes Team

Ingredients

125g butter, softened
125g cream cheese, softened
2/3 cup brown sugar
1 tsp vanilla essence
1 1/4 cups plain flour
1/2 tsp bicarb soda
1/2 tsp table salt
200g dark choc chips
1/2 tsp sea salt flakes, extra

Method

Step 1

In a stand mixer or using hand-held beaters, cream butter, cream cheese and sugar until pale. Add vanilla and mix well. Mix together flour, bicarb and table salt, and add to butter mixture with choc chips. Beat until just combined.
Step 2

Use a cookie scoop or spoon to form 12 golf-ball sized balls. Place on a tray in the freezer for 30 minutes.
Step 3

Preheat oven to 160C fan-forced. Line 2 baking trays with baking paper.
Step 4

Remove cookies from freezer and place on prepared baking trays, leaving plenty of room for them to spread in the oven. Sprinkle with sea salt flakes. Bake for 12-14 minutes until golden. Cool for 5 minutes and serve.

Recipe Notes

from Australia’s Best Recipes team

How long can I store these eggless chocolate chip biscuits?

These biscuits will store well in an airtight container for up to 5 days.

Can I use other types of chocolate in these eggless chocolate chip biscuits?

When it comes to picking the chocolate for this recipe, the choice is completely yours. We love dark chocolate chips, but feel free to mix things up with chopped dark chocolate, or even milk or white chocolate in either block or chip form. You could even do a combination of a few different chocolate types if you want!