The BEST egg free chocolate chip cookies recipe! You'll love the soft, chewy cookies that are super simple to make. A gluten free option is also included.

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Can you name a person that doesn't like chocolate chip cookies? I can't think of one person. Yeah, are chocolate chip cookies my favorite? No, but it's a rare moment that I turn one down!

This classic cookie is an icon, but today we are making a cookie dough without eggs. And I'll tell ya, they will disappear just as quickly as the traditional version.

If you want other chocolate chip cookie variations, be sure to try my family's favorite chocolate chippers or malted chocolate chip cookies {made with melted butter and no chill time required}!

why you will love this eggless cookie recipe

• Texture ~ soft and chewy.
• Taste ~ classic chocolate chip cookie flavor.
• The dough does not need to be chilled.
• NO EGGS needed!

no egg dessert resource

Whether you have an egg allergy or just don't have eggs in your refrigerator; Mimi Council's Effortless Eggless Baking cookbook is my go to. This cookbook is filled with cakes, cookies, pies and more. And all of the recipes are made without eggs.

This egg free chocolate chip cookie recipe has been lightly adapted from Mimi's book.

ingredient notes and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ you'll need unsalted butter at room temperature, so pull it out 1-2 hours prior to starting. If you only have salted butter, just leave out the kosher salt.
• Sugars ~ both granulated sugar and brown sugar are used. My testers preferred the flavor of dark brown sugar in this recipe.
• Vanilla ~ a pure vanilla extract is preferred.
• Milk ~ I use 1% milk, but 2% or whole milk also work.
• Flour ~ all-purpose flour is what I use. Use a kitchen scale to measure the flour or use the spoon and level method. The amount of flour can make or break a cookie recipe! See the recipe card if you need a gluten and egg free cookie recipe.
• Baking soda ~ gives the eggless cookies a little lift.
• Kosher salt ~ just a touch to balance the flavors. If you only have table salt, use half the amount.
• Chocolate ~ the recipe calls for semi-sweet chocolate chips and a chopped milk chocolate bar. But feel free to use your favorites; white chocolate chips with a chopped dark chocolate bar is delicious too!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make egg free chocolate chip cookies

Start by lining a baking pan with parchment paper or a silicone baking mat.

Then in the bowl of a stand mixer with the paddle attachment add the butter, granulated sugar, dark brown sugar and vanilla. Mix on low until combined with no chunks of butter.

Then continue mixing on low for 5 full minutes {use a timer!}; until the mixture is fluffy.

Then scrape up and down the bowl. Add the milk, flour, baking soda and kosher salt in that order and mix on low until a cookie dough is formed with just a few streaks of flour remaining.

Scrape the bowl and add in the semisweet chocolate chips and mix with a spatula until combined.

Use a 2 tablespoon cookie scoop {this one is my favorite} and create 20 cookie dough balls that you place on the prepared baking pan. For a bakery style cookie with pools of chocolate on top; add small pieces of chopped chocolate to the cookie dough. Cover and refrigerate the dough overnight.

Once the dough has chilled, preheat the oven to 375°F.

Place 10 cookie dough balls on a prepared baking pan, spacing them evenly. Bake until lightly browned on the bottom. Allow the cookies to cool on the pan for 2-5 minutes, then move to a wire cooling rack to cool completely.

does this no egg cookie recipe need to be chilled?

Alright, I know I just told you to chill the dough overnight, but if you are ready for a cookie RIGHT NOW, just pop the dough in the refrigerator while you preheat the oven.

You can see in the two cookies shown below that they have a slight difference in appearance. The cookie on the left was baked after a 15-20 minute chill, while the cookie on the right chilled for about 12 hours.

I would like to tell you that the flavor and texture is much better in the longer chilled cookie dough, but my taste testers couldn't tell a difference.

do you need eggs when baking cookies?

Not all cookie recipes need eggs. Raspberry crumble cookies and dark chocolate cherry shortbread are good examples.

Eggs do add structure and moisture to many recipes though, so leaving them out of a recipe that was created with them can result in a dry and crumbly cookie.

Lucky for you, this chocolate chip cookie recipe was created to be egg free. So you will be rewarded with soft and chewy cookies!

expert tips for the best chocolate chip cookies

• Measure your flour correctly. I know I sound like a broken record, but with years of baking under my belt I know using a kitchen scale is going to give you the best results when baking. If you don't have a kitchen scale; fluff the flour in your container then spoon the flour into the measuring cup and use a flat surface {like the edge of a knife} to level off the measuring cup.
• Do not over bake the cookies! In my experience this is the number one reason why cookies don't turn out. Cookies will continue to bake for several minutes after you take them out of the oven. If you bake them until they look "done" they will be over baked by the time they cool.
• Use a cookie scoop for uniformly sized cookies. The size 30 is my favorite!
• For a bakery style looking cookie, add pieces of a chopped chocolate bar to the top of the cookie dough balls. The chocolate bar will melt into little pools of chocolate on top of the cookies.
• For a nice round finished cookie, do the "cookie scoot" as soon as the cookies come out of the oven. Use a biscuit, cookie cutter or glass with a larger diameter than the cookies and scoot it around the hot cookies to create a more round cookie. You can see this technique in action with the video in my caramel chocolate chip cookies.

how to store

Store egg free chocolate chip cookies in an airtight container at room temperature for up to 7 days.

The cookies also freeze well for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Egg Free Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more dessert recipes without eggs

• Butterscotch Nut Bars
• Berry Crumble Bars
• Sprinkle Rice Krispie Treats
• Homemade Marshmallows
• Carrot Cake Sandwich Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

The best recipe for lemon bar cookies. The from scratch cookie dough with cream cheese creates the softest cookies! And you will love how easy it is to make the lemon curd filling.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Tart lemon is a perfect match for these super soft lemon cookies. I took my Mom's lemon bars recipe and tweaked it for this irresistible cookie recipe.

I don't know about you, but lemon desserts always add sunshine to my day! And although we are gaining daylight, the days are still long and dark in the PNW right now.

If you are also craving sunshine and want to take advantage of citrus season be sure to try my lemon pistachio biscotti, lemon white chocolate cake or lemon poppy seed cookies.

why you will love this easy lemon cookie recipe

• Full of lemon flavor thanks to fresh lemon juice and lemon zest.
• Super soft and chewy cookies made with cream cheese.
• The EASIEST lemon curd filling! Cooks up in about 5 minutes!
• Minimal chill time ~ the dough only has to chill while the oven preheats.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ used in both the soft cookies and quick and easy lemon curd.
• Sugar ~ granulated sugar is used in both the easy lemon cookies and the filling.
• Baking powder ~ adds leavening to both the cookie and homemade curd.
• Cornstarch ~ adds softness to the cookies and helps to thicken the lemon curd.
• Kosher salt ~ helps to balance the flavors.
• Eggs ~ two whole large eggs and one large egg yolk are needed; room temperature is ideal so pull the eggs out 1-2 hours before starting the recipe. The egg and yolk will separate easier when cold.
• Butter ~ unsalted butter is what I use; if you only have salted, leave out the kosher salt. The butter should also be room temperature.
• Cream cheese ~ use block cream cheese and full-fat is recommended; pull the cream cheese out with the butter and eggs so it comes to room temperature.
• Lemon juice and zest ~ one small to medium lemon is needed. Be sure to zest the lemon first and then juice it. If you want an extra big punch of lemon flavor; zest one additional lemon and add the zest with the sugars when making the cookies.

how to make the easiest lemon curd

I wanted these cookies to taste like Mom's lemon bars, but knew the filling couldn't bake for nearly as long in cookies. So we cook the lemon bar filling on the stove for a few minutes. Then let it chill in the freezer before putting it in the thumbprint of the cookie.

Start by whisking together the granulated sugar, flour, cornstarch, baking powder, kosher salt, lemon zest, one large egg and fresh lemon juice in a small saucepan.

Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer.

Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.

how to make the soft cream cheese cookies

Start by preparing two half sheet baking pans with parchment paper.

Then in a medium size bowl combine the flour, baking powder and kosher salt and set aside.

Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter on medium for 30-60 seconds. Then add the room temperature cream cheese and mix on medium 1 minute more.

Next scrape up and down the bowl and add the granulated sugar and confectioners' sugar and beat until smooth and creamy. Now add the one large egg plus one large egg yolk and vanilla and beat on medium until fluffy. The cookie dough is thick and fluffy like a cake batter at this point.

Finally, whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in.

Use a 2 tablespoon cookie scoop {this is my very favorite cookie scoop} and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F. {ideal chill time is 20 minutes}

how to bake the thumbprint cookies

Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. Then remove the lemon curd from the freezer and place 1 teaspoon of curd in the middle of each cookie.

Bake for 10 - 12 minutes until the edges have set. Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven.

Once the cookies have completely cooled, dust them with confectioners' sugar. This step is optional, but really helps the cookies mimic lemon squares.

do I need to chill the dough?

The soft cookie dough needs a short chill time while the oven preheats.

do lemon bar cookies need to be refrigerated?

Yes, it’s best to store the cookies in the refrigerator. They are fine at room temperature for several hours if you are serving them at a party.

expert tips for the best lemon cookies

• Make the quick lemon curd in a non reactive stainless saucepan. Aluminum pans can create a metallic taste from the acid in the lemon juice reacting with the aluminum.
• Use room temperature ingredients ~ this keeps the cookie dough from being lumpy.
• Use full fat cream cheese in a block. This recipe was tested with both Philadelphia cream cheese and Trader Joe's; both worked great.
• Separate the egg white and egg yolk while the egg is cold.
• Use a kitchen scale for measuring the flour. I know I sound like a broken record here, but the amount of flour can make or break a recipe. Using weight for ingredients will give you the best recipe results. Plus it means less dishes to wash! This is the scale I use and love.
• Don't over bake the cookies!! In my opinion, this is the number one reason why cookies often don't turn out. Cookies will continue to "bake" for several minutes after they are removed from the oven. If you bake them until they look done, they will over bake by the time they cool.

FAQ

can I use a store bought lemon curd?

I have not tested this recipe with a store bought curd. If you try it let me know!

Can I use extract instead of lemon juice?

No, you need the acidity of the lemon juice in the simple lemon curd.

how do I make the cookies more lemony?

For an extra punch of lemon; use the zest of one small lemon in the cookie dough. Add it in with the sugars.

is this a shortbread like cookie?

No, the cookie for these lemon bar cookies has a soft and tender texture as it is made with cream cheese and confectioners' sugar.

I haven't tested it, but believe you could use my raspberry crumble cookie dough and fill it with this easy curd and you'd have more of a shortbread cookie base. If you try it, let me know!

how to store

Store any leftover cookies in an airtight container in the refrigerator for up to 5 days.

The lemon bar cookies also freeze well for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Lemon Bar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more lemon dessert recipes

• Lemon Cut-Out Sugar Cookies
• Lemon White Chocolate Cake
• Homemade Lemon Cupcakes
• Lemon Almond Cookie Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping. The recipe is easy to make and the cookies taste like a sweet jam tart.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Mmmmm buttery shortbread and sweet raspberry jam. A perfect flavor combo if you ask me. These raspberry crumble cookies are a lot like the wildly popular Kirkland cookies that you can buy at Costco.

This cookie recipe is similar to my coconut jam thumbprint cookies. Or if you are looking for other shortbread inspired recipes; try dark chocolate cherry shortbread or caramel and brown sugar shortbread. If you want more of an oatmeal jam bar try my berry crumble bars.

why you will love this easy cookie recipe

• Simple ingredients ~ you only need seven ingredients to make these cookies. Eight if you dust them with confectioners' sugar after baking. And I bet you've got them all! No eggs needed!
• Texture ~ a buttery, soft, yet crumbly shortbread cookie.
• Petite size ~ they are thinner and smaller than the Costco version. This means they don't pack the same calorie count as the giant Costco cookies!

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface.
• Granulated sugar ~ use your favorite brand.
• Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, start with half the amount.
• Unsalted butter ~ the butter is a prominent flavor in this cookie recipe; so if you can afford it, this is a time to splurge on a European style butter. Plugrá and Kerrygold are two of my favorites. If you only have salted butter, eliminate the kosher salt.
• Vanilla and almond extracts ~ pure vanilla extract brings a hint of flavor. The almond extract also provides a lovely flavor. If you don't like almond extract or don't have it, just use vanilla in it's place.
• Raspberry jam ~ the sweetness of the jam you use will determine how sweet the final cookie is. If you prefer a seedless jam filling, go for it. You can also use whatever flavor of jam you choose. I did one test round with a homemade blackberry jelly and it was delicious. Although not all homemade jams and jellies are equal, so I would use a little less jam filling as it can spread more.
• Confectioners' sugar {not shown} ~ used for dusting over the cooled cookies.

how to make raspberry crumble cookies

In a stand mixer with the paddle attachment, mix together the flour, kosher salt and sugar on low until combined. Add the small cubes of cold, unsalted butter and mix on low for 1 minute.

Then add the vanilla and almond extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.

Now use your {clean} hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.

Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter {I used a 2 ¼ inch cutter for my cookies} and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. Press down more in the middle so you have a slight edge to each cookie.

Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Now place a teaspoon of raspberry jam in the middle of each cookie base. Top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.

Once the oven has preheated, take the chilled cookies out of the refrigerator and bake. After they have cooled, dust with confectioners' sugar, if desired.

how do you get perfectly round cookies?

Many copycat recipes for Costco raspberry crumble cookies use a muffin pan. In my opinion, the ratio of shortbread cookie to jam filling is too much cookie to jam using that method.

That is why I used a biscuit or cookie cutter round for a mold. Then I use the "cookie scoot" method once the cookies are baked. I actually scoot the cookies twice in this recipe, but it's a completely optional step. The cookie edges will not be as perfectly round without scooting them.

can I make different flavors of crumble cookies?

Absolutely! Raspberry jam is a staple at the two sugar bugs house, but use your favorite. Strawberry or mixed berry would both be delicious. Of course they will no longer be raspberry crumble cookies! 😉

I did test this recipe with a homemade blackberry jelly. It worked beautifully as well. Just remember not all homemade jams and jellies are the same and they may spread more when baked.

tips for the best Costco copycat cookies

• Use cold butter, cut in small cubes. This recipe is a time to splurge on a premium butter if you can afford it.
• Press the dough firmly into the cookie cutter mold and use gentle pressure to lift the cutter away.
• Use a larger diameter biscuit cutter to "scoot" the baked cookies into a perfectly round shape. See the video in this post for a tutorial.
• Add a little cornstarch to the confectioners' sugar for dusting over the cooled cookies. This will help to prevent the sugar from melting into the cookie.

how to store

Cookies can be stored in an airtight container at room temperature for up to 5 days.

The baked cookies also freeze well for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Raspberry Crumble Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more berry desserts to try

• Berry Crumble Bars
• Blackberry Crostata
• White Chocolate Raspberry Cookies
• Frozen Blueberry Pie

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

These little pie cookies are an easy recipe made with homemade crust and a fruit filling. Pie cookies are everything you love about pie in mini cookie form!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Who can resist a mini dessert? I sure know I can't!

I have debated if these are mini pies, pie shaped cookies or cookie tarts, but whatever camp you put them in; they are irresistible! They are also simple to make and are easy for small kitchen helpers to assist with.

If you want a more grown up mini dessert option be sure to try my mini no bake peanut butter espresso cheesecakes.

why you will love this cookie recipe

• Mini two bite size! {isn't everything more delicious in mini versions?}
• Easy homemade pie crust that gets made in a food processor.
• Fill them with your favorite pie filling or jam {I went with homemade cherry, but raspberry, apple or strawberry would also be delicious}.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ be sure to scoop and level the flour or use a kitchen scale for the best results.
• Lemon zest ~ use the zest from one medium lemon. You can also substitute lime zest or the zest from a small orange.
• Granulated sugar ~ brings just a little sweetness to the buttery homemade crust.
• Baking powder ~ just a little, to bring a light and soft texture to the dough.
• Kosher salt ~ to help balance the flavors.
• Unsalted butter ~  use cold butter, cut in small cubes. If you only have salted butter, omit the kosher salt.
• Vanilla ~ for flavor.
• Heavy cream ~ helps create a rich and tender crust.
• Eggs ~ one large egg plus one large yolk are needed.

how to make pie cookies

Start by adding the flour, sugar, kosher salt, baking powder and the lemon zest to the bowl of a food processor. Pulse a few times to combine. Then add the cold, cubed unsalted butter and pulse again until it is sandy in texture and there are no visible lumps of butter. {If you want to do this by hand, see my blackberry crostata recipe}.

Then in a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla and heavy cream. Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together.

Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.

Now preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well {or use a 24 well pan}.

Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.

Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.

Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.

filling options

• Your favorite fruit filling; raspberry jam, strawberry jam or cherry jam.
• Apple pie filling
• Nutella {see the recipe notes for how to use this ingredient}.
• Biscoff/cookie butter {see the recipe notes for how to use this ingredient}.
• Chocolate ganache
• You could also use a banana cream or Boston cream filling {use the same method as for filling with Nutella}.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to make pie scrap cookies

You will likely have leftover pie dough after making these pie cookies. What should you do with it? Make pie scrap cookies!

little e had so much fun using mini cookie cutters on the little bits of leftover dough. We sprinkled them with cinnamon and sugar and baked them for 8-10 minutes. She calls them cinnamon biscuits.

can I use store bought pie dough?

Yes, you can. BUT, this homemade crust is so buttery and tender and easy to make that I would recommend using it for these pie shaped cookies.

how to serve mini pie cookies

These easy, buttery cookies are so cute that they'll be a hit at any party, on any cookie platter or at a pot luck. They are also delicious with an afternoon cup of coffee {might have tested that one several times....you know; for research!😉}

how to store

Cookies can be stored in an airtight container at room temperature for up to 3 days.

You might be wondering if they need to be stored in the refrigerator? Due to the small amount of jam they are fine for a few days on the counter. If you'd like to store them in the refrigerator they should last up to one week.

I did not test freezing this recipe, but I it should work just fine. Place the leftover pie cookies in an airtight container and freeze for up to 2 months.

Remember to snap a picture and tag me on Instagram if you make these Pie Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more Italian inspired dessert recipes

• Blackberry Crostata
• Lemon Pistachio Biscotti
• Crumbly Almond Cake
• Soft Amaretti Cookies
• Tom & Jerry Dessert Tiramisu

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!