DAY 2: Cream Cheese Chocolate Chip Cookies
These cookies are soft and chewy, and egg-free for those with allergies. I like to keep them on hand for my daughter’s friend who has an egg allergy (if I can keep other hands out of the container!).
Here are some other egg-free cookie recipes:
- Scottish Shortbread
- Russian Tea Cakes
- Raspberry Crumb Bars
- Almond Toffee Triangles
- Chocolate Chip Treasure Cookies
- Chocolate Buttermilk Cookies with Peanut Butter Chips
- Almond Lace Cookies
Cream Cheese Chocolate Chip Cookies (egg-free)
(recipe adapted from Mel’s Kitchen Cafe)
8 oz cream cheese, softened
½ cup butter, melted and slightly cooled
¾ cup brown sugar
½ cup sugar
2 tsp vanilla extract
2 cups flour
½ tsp baking soda
½ tsp salt
1 ½ cups chocolate chips
Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
In a mixing bowl, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla.
Combine dry ingredients and then mix into the butter mixture. Add the chocolate chips and mix well.
Roll the dough into 1 to 1 ½-inch balls and place about 2 inches apart on the baking sheets. Flatten each ball slightly with the palm of your hand.
Bake for 12-14 minutes until the edges are just barely golden brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack.