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Eggless chocolate chip cookies recipe – Learn to make the best eggless chocolate chip cookies at home with this simple step by step guide. This is one eggless cookie recipe that I have used time and again ever since I started baking for my toddlers. This recipe is great for those looking to bake egg free & refined flour free chocolate chip cookies that taste delicious.
This recipe will help you to make eggless chocolate chip cookies the way you prefer, with your preferred texture – Soft & chewy or thin & crispy. I have shared the details in the recipe card notes below.
I usually make these with regular wheat flour (atta), sometimes with whole wheat pastry flour. But they can also be baked with all purpose flour or a mix of both the flours in equal quantities.
Whole wheat flour makes the cookies slightly denser with a coarse and crisp texture. If you prefer light and soft texture in your cookies then replace it with all purpose flour.
Preparation for eggless chocolate chip cookies
1. Fluff up the flour in the jar with a fork and spoon to a measuring cup. Level it with a knife. Add it to a mixing bowl.
2. Next add in a pinch of salt.
3. Please do a quick test by adding a large pinch of soda to 1 tsp lemon juice or vinegar to ensure it is still good. It will bubble vigorously if it is still good. Measure baking soda and put in the flour.
4. Mix all of these well. Set aside.
Creaming butter
5. Keep the butter out of the refrigerator for sometime until it is softened. Before proceeding further ensure it is soft but still cold. If you press down the butter with your finger, it must leave a dent. Butter must still be solid and hold shape. This is the right time to cream the butter. Add unsalted butter to a mixing bowl.
6. Beat it with a whisk for few seconds. I did not use a hand mixer just used my whisk.
7. Add in brown sugar and regular sugar. Using only regular sugar will alter the texture of cookies making them more crisp & crunchy. Light brown sugar adds some moisture, reacts with the baking soda and improves the flavor of the cookies. Please note that altering the sugars can alter the end results.
8. Cream the butter and sugar until light and fluffy just for 2 mins. Do not over do – to a stage where butter separates from sugar. If you feel the butter is about to melt then put it in the fridge for 5 mins and then continue to cream.
9. Add in vanilla extract and mix well.
Make cookie dough
10. Next add in the flour. Same here as well, if the butter looks it is about to melt, then keep in the fridge for 5 mins before adding the flour.
11. Mix well with your fingers to make a dough. If it turns sticky you can add in 1 tbsp more flour. If the dough becomes dry then, sprinkle 1 tbsp milk and make a dough. Dough must be moist but not sticky. I did not have to add more flour or milk at this stage.
12. Add in mini semi-sweet chocolate chips.
13. Gently mix them. Cover and chill in refrigerator for 25 to 30 mins.
14. Preheat the oven at 180 C or 350 F for at least 15 mins. Divide the dough to 9 parts and place them on a parchment paper.
15. Optional – I tucked in some more choco chips.
16. Bake them for 12 mins or more, until the edges become firm and brown in color. If you use a OTG, bake only for 9 to 10 mins. Be alert and remove them in time when you see the edges begin to brown slightly. The cookies will bake further on the tray after they come out of the oven. They will be slightly soft in the center but will firm up when cooled. Leave them on the tray, placed over a cooling rack for 5 mins. Later remove them to a wire rack and cool completely.
Every oven is different and the baking time can alter a bit. So adjust the time as needed.
Store eggless chocolate chip cookies in a airtight container.
More cookie recipes,
Nankhatai
Ragi biscuits
Recipe Card
Eggless Chocolate Chip Cookies
The easiest Eggless cookies you can bake at home. Crisp on the edges, slight soft and chewy in the center, these are delicious and fast to make.
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For best results follow the step-by-step photos above the recipe card
Prep Time8 minutes minutes
Cook Time10 minutes minutes
chilling30 minutes minutes
Total Time18 minutes minutes
Servings9 cookies
AuthorSwasthi
Ingredients (US cup = 240ml )
- ½ cup + 1 tablespoon cup organic all-purpose flour or ½ cup wheat flour
- ¼ teaspoon baking soda
- 1 pinch salt (omit if using salted butter)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ cup unsalted butter (soft and cold)
- ¼ teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips (large, not mini)
- 1 tablespoon milk optional, if needed
Instructions
Preparation
In a mixing bowl, mix together flour, baking soda and salt until well combined. Set aside.
To another bowl, add in softened butter. It must be soft but cold and when pressed down with a finger it must dent. It must also hold shape and remain in solid state.
Whisk it just for 30 seconds. Then add light brown sugar and regular sugar. Cream until light and fluffy for about 1 to 2 mins. Do not over work, else butter begins to melt.
Add in vanilla and mix.
Making dough
Now add the flour to the creamed butter and sugar. Mix well just until combined to form a non sticky dough, adding milk only if required.
Add the chocolate chips and mix gently. Cover and chill the dough in refrigerator for 25 to 30 mins.
Baking eggless chocolate chip cookies
Meanwhile preheat the oven to 180 C or 350 F for at least 15 mins.
Divide the dough to 9 portions and shape them to balls. Place them on a tray lined with parchment paper. Optionally, tuck in 2 to 3 choco chips to each of the dough balls.
Bake for 12 mins, until the edges turn firm and begin to look brown. The cookies will be slightly soft in the center but will firm up after cooling. They will still bake on the tray after removing from the oven. Every oven is different so, you may need to bake a little longer depending on the oven. If using a OTG, bake for 8 to 9 mins.
Let cool in the tray, placed over a wire rack for 5 mins. Later cool down completely on a wire rack.
Store them in a air tight jar and use up within 7 days.
Notes
- Avoid replacing the sugars, one for the other. This will affect the texture and taste of the cookies.
- Chilling the dough means chilling the fats, so the dough spreads slowly and this avoids flat cookies.
- If you chill it for longer, the cookies will turn out in dome shape as they won’t spread. So it is ideal to keep it out of the refrigerator for at least 7 to 10 mins, until it looks pliable.
- Every oven is different so you need to adjust the time as required.
- If you bake a larger batch, you can use a stand or hand mixer.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
Nutrition Facts
Eggless Chocolate Chip Cookies
Amount Per Serving
Calories 120Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 68mg3%
Potassium 35mg1%
Carbohydrates 13g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 160IU3%
Calcium 7mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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