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eggless chocolate chip cookies

eggless chocolate chip cookies

eggless chocolate chip cookies

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eggless chocolate chip cookies

Do you have an egg allergy? Did you run out of eggs? You’ll want to save this recipe. These are the BEST eggless  chocolate chips cookies EVER!


  • 1/2 cup butter (1 stick)
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla   You can make your own.  Here are the instructions to do that.  It’s REALLY easy!
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 1 cup chocolate chips (or more):)


  • Preheat the oven to 350F.
  • Beat the butter with white and brown sugars for 1 to 2 minutes, until creamy with an hand mixer (This is the one I got for my wedding and it’s still going strong).  I just got this mixer as a Christmas gift and LOVING it!
  • Add in flour and baking soda. Mix.
  • Add water, oil, and vanilla and mix.
  • Fold in the chocolate chips with a wooden spoon.
  • Drop by spoonful  onto the baking sheet.  I usually do about 1-2 tablespoons and put 12-16 on the cookie sheet.  Here are the ones I have and I LOVE them!
  • Bake for 10-12 minutes.
eggless chocolate chip cookies
eggless chocolate chip cookies

Eggless Chocolate Chip Cookies Recipe

Buttery, crisp and crunchy Eggless Chocolate Chip Cookies made from whole wheat flour.


Wet Ingredients

  • 100 grams unsalted butter – softened
  • ¼ cup tightly packed brown sugar – 50 grams
  • ¼ cup raw sugar – 50 grams, can use castor sugar or finely granulated white sugar
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • ¼ cup whole milk

Dry Ingredients

  • 1.25 cups whole wheat flour – 150 grams
  • 1 teaspoon baking powder
  •  teaspoon salt
  • ½ cup semisweet chocolate chips – 80 grams, can add milk, bittersweet, dark or white chocolate chips


Making Cookie Dough
  • In a mixing bowl take unsalted butter, brown sugar, raw sugar, vanilla extract and milk. Grease a baking tray or line it with a parchment paper.
  • Using a wired whisk or an electric beater begin to mix and whip the ingredients.
  • Whip till the butter becomes nicely soft and fluffy.
  • Place a sieve on top of the bowl. Add whole wheat flour, baking powder and teaspoon salt into the sieve. Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately.
  • with a spatula, gently begin to fold the sifted flour into the whipped butter.
  • Fold well. The cookie dough will be sticky.
  • Add chocolate chips.
  • Gently fold the chocolate chips into the cookie dough.
  • Cover and refrigerate dough for 15 to 20 minutes.
  • Take a portion of dough and lightly roll or flatten on tray or use a cookie press or a scoop a tablespoon from the dough.
  • If rolling in your palms, then roll gently with light pressure from your hands. You can flatten the cookies if you want but even without flattening the cookie will spread while baking.
  • Keep some space around the cookies as they flatten while baking.
  • Preheat oven at 190 degrees celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the heating elements on. Place the cookie tray in the center of the oven.
  • Bake for 10 to 12 minutes or till edges turn golden or brown. Do not bake for long as the cookies will harden.
  • Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.
  • Serve eggless chocolate chip cookies as a sweet snack.
eggless chocolate chip cookies
eggless chocolate chip cookies

What tools do I need to make eggless cookies?

  • Baking tray*: to chill and then bake your cookies on. I would recommend at least couple of baking trays so you can have one for chilling you cookie dough and one for baking.
  • Digital kitchen scales*: I always recommend using digital kitchen scales to weigh your ingredients out over using a volume based measuring system, as cups. Weighing out your ingredients is much more accurate than measuring by volume, and will ensure better results in your cookies, so I’d take the plunge if you haven’t already. Digital scales are now relatively inexpensive and widely available, so what are you waiting for?
  • Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than your everyday eating spoons, and are really easy to get hold of too.
  • Mixing bowl*: to mix all your ingredients together to make your cookies.
  • Electric handheld mixer*: investing in a good electric mixer is a brilliant help with all your baking, and will make baking your cookies a total breeze!
  • Sieve*: to remove lumps from your dry ingredients, ensuring everything gets mixed together evenly.
  • Spatula*: to help with mixing ingredients and scraping your mixing bowl down.
  • Cookie scoop*: my preferred method to get even amounts of cookie dough so I can bake evenly sized cookies.
  • Cooling rack*: place your baking tray when it comes out of the oven, allowing your cookies to continue baking and firm up before you enjoy them.

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).

What happens if you don’t add eggs to cookies?

In a typical cookie recipe, eggs bind the ingredients together and add moisture. Although they don’t affect the flavor much, eggs help to maintain the cookie’s shape and create a soft, chewy texture. Egg free cookies can become dry, dense, crumbly, and won’t spread much while baking (like shortbread). To make chocolate chip cookies without eggs, we need alternative ways to bind the ingredients together and add moisture.

What can I use instead of eggs in chocolate chip cookies?

The best eggless chocolate chip cookies stay true to the classic recipe. First, creaming together softened butter and sugars creates a viscous, fat-rich mixture to bind the cookies. Really, the main thing missing in these egg free chocolate chip cookies is moisture—so I also beat in a bit of milk. Of course, there are plenty of other substitutes you can explore. But, with just this simple change, my eggless cookies turned out lusciously soft, chewy, cakey, and so comforting!

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.

Why are my cookies raw on the inside?

The oven temperature was too high. All ovens vary, and your oven my run hotter or colder.

So if your eggless chocolate chip cookies are not cooked through and far too chewy on the inside, reduce the oven temperature by 10 Celsius and bake them for 2-3 minutes longer.

eggless chocolate chip cookies
eggless chocolate chip cookies

Chewy Eggless Chocolate Chip Cookies

Soft, chewy, buttery chocolate chip cookies made without eggs!


  • 1 cup + 2 tbsps all-purpose flour (140 gms, see notes)
  • 1/2 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 85 gms unsalted butter at room temp (6 tbsps)
  • 1/4 cup light brown sugar (50 gms)
  • 1/4 cup caster sugar (50 gms)
  • 1/4 tsp vanilla extract
  • 2 tbsps whole milk
  • 1/2 cup dark chocolate chips (85 gms)


Preheat the oven to 175 C and lightly grease a baking tray or line it with a silicone mat.
In a microwave-safe mixing bowl, melt the butter, taking care not let it get too hot. If a few lumps remain, stir to melt them completely rather than overheat the mixture.
Add the sugars. Stir very well to combine. (see notes for a peanut butter variation!)
Stir in the vanilla and milk, mixing till combined.
Finally, sift the flour, baking soda and salt into the bowl. Fold gently to make a soft, slightly sticky dough. Finally fold in the chocolate chips.
Form 12 equal dough balls using a cookie scoop or your palms. Lightly flatten them because they don’t spread too much in the oven.
Bake for 10 to 12 minutes until the edges are browned but the cookies are still quite soft in the middle, rotating the tray as needed to ensure evenly baked cookies. They will firm up and harden further as they cool so if you over bake them, they loose their signature chewy centers. While the cookies are still hot, press a few more chocolate chips on top for extra melty goodness!
Once the cookies have cooled, transfer them to an airtight tin and store at room temperature for 4 to 5 days. Cookies can be refrigerated or frozen for weeks. Happy baking!



You must have all the ingredients at room temperature before proceeding with the recipe. 


If using a measuring cup to measure the flour, remember to fluff the flour in the container and then spoon it into your measuring cup till it overflows, then level it off the excess with a back of a butter knife. This way you avoid packing excess flour which could make your cookies dry and dense.


Recipes usually state to use softened butter for baking. So how do you know if your butter is at the right temperature? Test by pressing the butter with your finger, applying little pressure. If it leaves an indentation, it is perfect to be used in the recipe. If you finger sides through the butter with zero resistance, it is over softened. It takes about 30-45 minutes for the butter to soften up. 


You can test if your baking soda is fresh by placing about a teaspoon of baking soda in a bowl, add a splash of vinegar over it. If it fizzes, it is fresh and if there’s no activity, it has expired and will not work in the recipe.


Avoid over beating the butter and sugars. We do need those air pockets to leaven the cookies but we also don’t need an excess amount of air which will cause the cookies to rise quickly and collapse after baking. 3-5 minutes is more than enough for the entire creaming process.

eggless chocolate chip cookies
eggless chocolate chip cookies


Once you add the dry ingredients to the creamed mixture, avoid over mixing. Always mix until you see no more flour pockets. Over mixing results in the formation of gluten strands in the dough which only give rise to a batch of tough and dense cookies!


Doing so enhances the flavor of the cookie. But most importantly, it helps prevent the cookies from spreading too much yielding a thicker and chewy cookie. When you chill the cookies, the fat i.e. butter solidifies and melts slowly as soon as the cookie dough hits the oven. If you don’t chill the dough the cookies will definitely spread and might be fragile enough to fall apart.


Unlike slice-and-bake cookies, these chocolate chip cookies spread to an extent on baking. So, remember to keep enough distance between each scoop of cookie dough on the baking tray.

If you are baking these eggless chocolate chip cookies for the first time and really have no clue about this part, test a trial batch placing one ball of cookie dough and check how much it spreads on baking. You can then adjust accordingly.


Keep an eye on the cookies while they are baking. Pull them out of the oven when the edges begin to turn golden brown, the centers will look under baked and that is what you want. The cookie will continue to bake as they cool. For that soft, chewy, and gooey center, avoid over baking!



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