Eggless Chocolate Chip Cookies Recipe – The best cookie recipe made without eggs. You will not realize that it has no eggs in it. Trust me, you will fall in love with these cookies.
Do these eggless cookies taste the same as the regular one?
After having a bite of this cookie, you won’t realize that these are eggless. I have tried, tasted cookies with eggs, so I can say that these eggless cookies are the same as egg one. I have tried many different ways but this recipe works just perfect and makes the best homemade chocolate chip cookies.
These cookies are rich in flavors, crunchy from outside while soft and chewy from inside. If you want more crispy cookies than bake it for few more minutes.
During this holiday or festive season, these eggless chocolate chip cookies must appear once in my home along with some other baked goodies. Because I and dear husband just love choco chip cookies.
As you know that chocolate chip cookies are America’s most favorite cookie. This eggless version of cookie is very easy to make that even baking beginners can also make this very successfully.
After marriage, eggless baking is my passion. And when it includes chocolate, it will be just heaven for me. Even I have incorporated it into Indian sweet chocolate peda. 🙂
Check out more eggless chocolate-based recipes
Eggless chocolate mousse
eggless chocolate cake (with ganache frosting)
eggless chocolate chip muffins
eggless brownies
eggless chocolate cupcake
How to make Eggless Chocolate chip Cookies recipe?
1)Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a cookie sheet with parchment paper or just spray with nonstick spray.
3) Take dry ingredients (all-purpose flour, salt, and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
4) Take soften butter in another bowl.
5) Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
6) Then add both sugars (granulated and brown sugar).
7) Again beat till it becomes fluffy (about 2 minutes).
8) Then add vanilla extract and milk. Whisk till it gets incorporated.
9) Add dry ingredients.
10) Beat it until incorporated. You may need to switch to spatula half way through mixing.
11) Add chocolate chips. If you like you can add some chopped nuts like pecans, walnuts, almonds. I have not added any because I want to enjoy the chocolate chip flavor only.
12) And fold them in. If the dough looks soft and sticky than chill it into the refrigerator for about 30 minutes.
13) Now make 1-inch size balls from chilled cookie dough. Place on the cookie sheet a few inches apart from each other, because they will spread as bake.
UPDATE: Flatten is slightly using back of glass or bowl or use your fingers. Many readers have a problem that their cookies did not flatten while baking and stays mushroom-like dome-shaped. So they flattened the cookies slightly before baking and worked for them perfectly (see the discussion in comments below).
14) Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
15) Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.
In the pics above I have made half the recipe because it was only me and my husband. But the ingredients are mentioned for 16 cookies. Or you can double, triple the recipe as needed.
This is the best eggless chocolate chip cookie I have ever tasted. Enjoy it with a glass of milk
Shelf life:
once cools completely, it can be kept at room temperature in an airtight container up to one week.
Can I freeze them?
You can freeze the cookie dough for later use. Simply make balls from the cookie dough, place them on a parchment lined baking sheet and put it in the freezer. When they froze, put them in ziplock bag or airtight container. Keep them in freezer. Whenever you are ready to bake just place cookie ball on a sheet and bake as directed (maybe few more minutes because they are frozen).
Can I make these cookies vegan?
Personally, I have not tried. But many readers have tried making it vegan by substituting the butter with vegan butter and milk with non-dairy milk. Of course, they used vegan chocolate chips.
Can I make other cookies without eggs?
- Eggless oatmeal raisin cookies
- Eggless snickerdoodles
- Eggless peanutbutter cookies
- Eggless Nutella cookies
- Eggless gingerbread men cookies
- Eggless gingersnaps
Eggless chocolate chip cookies (Best eggless cookies recipe)
Ingredients
- 1 cup + 2 tablespoons All purpose flour (Maida)
- ½ teaspoon Baking soda
- a pinch Salt , skip it if using salted butter
- 1 stick or ½ cup Unsalted butter , soften to room temperature
- ¼ cup White granulated sugar
- ¼ cup Light brown sugar
- ½ teaspoon Pure vanilla extract
- 2 tablespoons Milk
- ½ cup Chocolate chips
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a cookie sheet with parchment paper or just spray with nonstick spray.
Making eggless chocolate chip cookies:
- Take dry ingredients (all-purpose flour, salt, and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
- Take soften butter in another bowl. Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
- Then add both sugars (granulated and brown sugar). Again beat till it becomes fluffy (about 2 minutes).
- Then add vanilla extract and milk. Whisk till it gets incorporated.
- Add dry ingredients. Beat it until incorporated.
- Add chocolate chips. And fold them in.
- If the dough looks soft and sticky than chill it into the refrigerator for about 30 minutes.
- Now make 1-inch size balls from chilled cookie dough. Place on the cookie sheet a few inches apart from each other, because they will spread as bake. Flatten it slightly using back of glass or bowl or use your fingers.
- Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
- Let it cool into the sheet for 5 minutes.
- After that, remove it to the cooling rack to cool completely.
Kaitlyn Donovan
These were really good. I did accidentally burn the first batch. Oops. But then I cooked them less and they worked great
Kanan
glad that cookies came out good the second time.
Siri
Hey Kanan
You made my daughter’s Valentine’s Day very special. Her teacher got both nut and egg allergy, so we were looking for a great recipe which avoids these two and there we got this cookie recipe. They turned out so good and we made cookies for her class of 27 students and a box for her teacher.Thank you very very much 😊
Kanan
wow, very happy to know that.