Tag Archives: allergies

Twelve Days of Christmas Cookies: Cream Cheese Chocolate Chip Cookies (Egg Free)

Cream Cheese Chocolate Chip Cookies

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:


Cream Cheese Chocolate Chip Cookies (egg-free)

Cream Cheese Chocolate Chip Cookies

(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.

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Cookies by Julias: Valentine Shortbread Cookies

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2 Julias + 1 day off of  school = Tons of cookie fun

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These 2 cute girls wanted to bake cookies on their day off of school, and since one of them is allergic to eggs, they decided to make shortbread cookies. But traditional rectangles were way too boring, so they went with hearts. And chocolate. Lots and lots of chocolate.

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And once the chocolate melting and dipping started, their creative juices really got flowing!

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If you are looking for more traditional shortbread cookies, you can always go with plain-old-boring-rectangles:




Valentine Shortbread Cookies

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2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
Dark chocolate and/or colored candy melts

Preheat oven to 325°F.

Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well.

Lightly sprinkle flour on a pastry board or mat. Gently press or roll dough until dough is about 1/3” thick (dough will be softer than a normal cut-out cookie dough). Use a heart cookie cutter to cut out shapes and use a thin metal spatula to transfer hearts to ungreased cookie sheets, leaving a small space between cookies.

Bake at 325°F for  about 20 minutes. Do not brown. Cool on a wire rack.

In a small microwave safe bowl, melt about 1 cup chopped chocolate in microwave by cooking in 30 second increments, stirring after each heating, until completely melted. Dip cookies as desired. To drizzle chocolate, place chocolate or candy melts in a Ziploc bag and cook for 30 seconds in microwave. Squish bag and repeat as needed until melted. Use a toothpick or skewer to poke a small hole in one corner of the bag and drizzle melted chocolate over cookies.

Place cookies on parchment paper or wax paper to harden. You can chill them in the refrigerator, if desired, to speed up the setting of the chocolate. Higher quality dark chocolate will take longer to harden than the candy melts.

Makes 2 ½ – 3  dozen cookies, depending on the size of your cookie cutter.

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