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.
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 cupcakes
Step By Step Photo Instructions:
Prep:
- 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.
1) Take dry ingredients (all-purpose flour, salt, and baking soda) in a bowl. Whisk it till they incorporated and keep it aside.
2) Take soften butter in another bowl. Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.
3) Then add both sugars (granulated and brown sugar).
4) Again beat till it becomes fluffy (about 2 minutes).
5) Then add vanilla extract and milk. Whisk till it gets incorporated.
6) Add dry ingredients.
7) Beat it until incorporated. You may need to switch to spatula half way through mixing.
8) Add chocolate chips. And fold them in. If the dough looks soft and sticky than chill it into the refrigerator for about 30 minutes.
9) 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).
10) Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.
11) Let it cool into the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely.
This is the best eggless chocolate chip cookie I have ever tasted. Enjoy it with a glass of milk
Storage:
At room temperature: once cools completely, it can be kept in an airtight container up to one week.
Freezing instructions:
- 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.
- Once frozen 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).
FAQ
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 made with eggs. I have tried many different ways but this recipe works just perfect and makes the best homemade chocolate chip cookies.
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.
Eggless Chocolate Chip Cookies (BEST Eggless Cookies)
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
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Instructions
- Preheat the oven to 350°F or 180°C for at least 10 minutes.
- Line a cookie sheet with parchment paper or just spray with nonstick spray.
- 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. Mix 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.
I have made these many times I think the sweetness is perfect I don't care for super sugary cookies
Thank you so much these are great!!!
Glad that you liked this cookie recipe
I tried this recipe last night because I was craving something sweet but we didn't have any eggs. These came out pretty good. After following the recipe exactly, the "dough" was very dry and crumbly, so I added some more milk and it was fine after that. They have a nice, soft texture, but are not very sweet. I think next time I would add more brown sugar and probably need to add additional milk like the first time. Not bad in a pinch! Thanks!
Thank you for the detailed feedback.
Glad that recipe worked for you.
I am just about to try the recipe so I will add some more milk if necessary and then add a little more sugar
It was a really simple recipe and the taste was great, but it came out too dense. I followed the exact recipe, but even after 15 minutes of baking the cookies were still raw. The cookies looked like they had too much flour, but the dough came out good and I didn't add extra flour. I'll try the recipe again to see if it is better.
Sorry to hear it. But I have never faced the issue of having it raw even after 15 minutes.
It would work better and be more accurate if the measures were also in weight
....then there will be no problem with too much flour. I would like to attempt this recipe but would only do so if the measures were in weight.
Thank you for your feedback. Sure, I will try to add gram measurements.
Hello!
I have made these cookies so many times and they always turn out to be amazing! Thanks for the amazing recipe!:)
Very glad to hear it.
Thank you for the feedback Kiki.
These were good! I like them a tad sweeter but overall a decent cookie!!
Thank you.
You can increase the amount of sugar next time