Eggless Chocolate Chip Cookies
Perfectly crispy, slightly chewy Eggless Chocolate Chip Cookies have a great nutty flavor from whole wheat flour and brown sugar. Not only are these delicious cookies a healthier treat, they are easy to make in just one bowl. Give them a try with my step by step photos and instructions, and I’m sure this will become your go-to chocolate chip cookie recipe!
About Eggless Chocolate Chip Cookies Recipe
These cookies are not the usual chocolate chip cookies. These are made with whole wheat flour which gives them a lovely nutty flavor. They are crisp, buttery and crunchy as well.
To make these delicious treat, you will need staple baking ingredients like butter, brown sugar, granulated sugar/raw sugar, vanilla extract, milk and of course whole wheat flour to make the dough.
Butter, milk, vanilla and the sugars are whipped first to a soft, light and fluffy consistency. This process is also called creaming and essentially incorporates air into the butter which helps the cookies to become lighter.
Later a mix of sifted flour, salt and baking powder is folded into this creamed butter to make the cookie dough. The chocolate chips are then folded into this dough, chilled in the refrigerator and then shaped to small balls and baked.
Baking powder helps in leavening and makes the cookies tender and light. Since these are whole wheat cookies, I would suggest not to miss out on the baking powder, or else you may get a denser heavy texture in the cookies.
I have used stone-ground whole wheat flour. For health reasons, I use this flour in my egg free cookies and muffins. Of course, you could make these cookies with all-purpose flour as well.
A combination of brown sugar and white sugar gives a really good texture in these cookies. The brown sugar helps in a chewy texture, whereas the white sugar makes them crispy.
I add raw sugar which works fairly well as a substitute for white sugar. If you plan to add white sugar, make sure to use a finely granulated one.
This recipe is an easy one and makes a great treat for people with egg allergies. Right from prepping and making the cookie dough it takes about 20 minutes, excluding the shaping, refrigeration and baking time.
These chocolate chip cookies make for a nice sweet breakfast or evening snack. They can also be served in the tiffin box as a sweet side snack for kids.
These eggless cookies can be served plain or topped on an ice cream, Fruit Custard or pudding.
If you enjoy baking cookies at home, here are a few of my favorite eggless and homemade cookie recipes you can try:
How to Make Eggless Chocolate Chip Cookies
Make Cookie Dough
This easy recipe only needs one bowl, and warm cookies are ready to enjoy in less than an hour. Firstly, grease a baking tray or line it with parchment paper.
1. In a mixing bowl take the following listed ingredients:
- 100 grams softened unsalted butter
- ¼ cup tightly packed brown sugar (50 grams)
- ¼ cup raw sugar (50 grams)
- 1 teaspoon vanilla extract
- ¼ cup milk
To cream the butter and form the cookie dough, you could also use a stand mixer with a paddle attachment.
2. Using a wired whisk or an electric beater begin to mix and whip the ingredients.
3. Whip till the butter becomes nicely soft and fluffy.
4. Place a sieve on top of the bowl. Add 1.25 cups whole wheat flour (150 grams), 1 teaspoon baking powder and ⅛ teaspoon salt in the sieve.
Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately and then add into the whipped butter.
5. With a spatula, gently begin to fold the sifted flour into the whipped butter. Fold well. The cookie dough will be sticky.
Do not knead. You just to fold and bring the whole mixture together.
Tip 1: If the dough is too wet, moist or loose, add a few tablespoons of the flour.
Tip 2: But if it is looks dry and floury, add 1 to 2 tablespoons of milk or as needed to bring the dough together.
6. Add ½ cup chocolate chips.
7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate to chill the dough for about 20 minutes to 30 minutes or an hour.
Chilling the cookie dough helps it to firm up and prevents the cookies from spreading and flattening too much while baking.
8. After 20 to 30 minutes of refrigeration, you can either 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.
Make Chocolate Chip Cookies
9. Meanwhile, preheat the oven at 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes.
For an OTG, keep both the top and bottom heating elements on. Place the cookie tray in the center rack.
10. Bake for 10 to 12 minutes or till edges turn golden brown.
Do not bake for too long as then cookies will harden up. This occurs as the cookies retain heat and thus continue to cook even after being taken out from the oven.
11. Using a spatula, remove the cookies from the tray and place them on a wired rack or cooling rack. Let the cookies cool completely before storing or serving.
12. Below photo shows the lovely golden crumb of the bottom of the cookies.
13. Serve Eggless Chocolate Chip Cookies with milk for kids, coffee for adults or just as a delicious sweet snack.
Expert Tips
- Flour: For a lighter version of these cookies, replace the whole wheat flour with all-purpose flour. You may need to add a bit more of the all-purpose flour.
- Salted Butter: You can add salted butter. But if doing so, omit the additional salt from the recipe.
- Sugar: If using granulated sugar, then use the one with finer crystals. Avoid adding large crystalled granulated sugar directly. Powder it and use.
- Chocolate Chips: I have used semi-sweet chocolate chips. Others like milk, dark, white, bittersweet chocolate chips or peanut butter chips can also be added.
- Making Cookie Dough: While preparing the cookie dough, make sure to not knead the mixture. Just folding and bringing the whole mixture together is the key.
- Shaping Cookies: After refrigerating the cookie dough, take a portion and lightly roll or flatten on a tray. You can use a cookie press or use a tablespoon to scoop from the dough. If you are rolling with your palms, then do it with light pressure and flatten, if you want. If you don’t, the cookies will spread while getting baked.
- Storing: Keep the cookies in an air-tight container at room temperature for up to one week.
- Make Ahead: You can make this dough and refrigerate for 2 to 3 days in a covered container, or freeze for up to 3 months. If freezing, wrap tightly in a plastic wrap and then store in a freezer bag. Allow the cookie dough to thaw overnight in the refrigerator, before baking.
- Serving and scaling: This recipe will yield about 18 to 20 medium sized cookies. Depending upon the size, the numbers will vary. If you make large cookies, you will get about 10 to 12 cookies. This recipe can be doubled or tripled.
FAQs
I have castor sugar. Can I use it in this recipe?
Yes you could use castor sugar. You can also use powdered sugar or confectioner’s sugar.
Why are my cookies not getting golden or browned?
The temperatures in each oven vary with its size and type. So if the cookies are not getting golden, this means your oven is slow in heating. Bake for some more minutes than the time specified in the recipe.
What will be the temperature if using a microwave oven?
In a microwave oven bake the cookies using the convection mode. The temperature for both preheating and baking can be 180 degrees Celsius (356 degrees Fahrenheit).
Are there any other alternatives to sugar in the recipe?
You could replace both brown sugar and raw sugar with coconut sugar, palm sugar, molasses or jaggery in the same quantity.
How to make these cookies gluten-free?
Use Bob’s Red Mill all-purpose gluten free flour in the recipe.
What changes I need to do to for vegan chocolate chip cookies?
To make a vegan or plant based cookies, use a vegan butter, plant based nut milk like almond or oats milk and vegan chocolate chips.
Step by Step Photo Guide Above
Eggless Chocolate Chip Cookies Recipe
Ingredients
Wet Ingredients
- 100 grams butter – softened, unsalted
- ¼ cup or (50 grams) brown sugar – tightly packed
- ¼ cup (or 50 grams) raw sugar – 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 or (150 grams) whole wheat flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup or (80 grams) cup semisweet chocolate chips – can add milk, bittersweet, dark or white chocolate chips
Instructions
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 really well but do not knead. Bring all the ingredients to form a neat dough. Keep in mind that the cookie dough will be sticky.
- If the dough looks dry and crumbly, add in 1 to 2 tablespoons of milk or as needed. Gently mix and bring together to a cohesive dough.If the dough is very sticky or too moist or loose, add a few tablespoons of whole wheat flour.
- Add chocolate chips.
- Gently fold the chocolate chips into the cookie dough.
- Cover and refrigerate dough to chill for 20 to 30 minutes.
Shaping
- After the dough is chilled, 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.
Making Chocolate chip cookies
- 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.
Video
Notes
- Flour: For a more lighter version of these cookies, replace the whole wheat flour with all-purpose flour.
- Chocolate chips: I have used semi-sweet chocolate chips. You can add bittersweet, milk, dark or white chocolate chips and even peanut butter chips.
- Salted butter: You can add salted butter, but omit the additional salt from the recipe.
- Sugar: If using granulated sugar, then use the one with finer crystals. Do not directly add granulated sugar with large crystals but powder it and use. You could also use castor sugar or confectioner’s sugar.
- Chilling the dough: Make sure to chill the dough in the refrigerator. A chilled dough does not spread too much while baking.
- Servings & scaling: This recipe will make about 18 to 20 medium sized cookies. Depending upon the size of the cookie, the numbers will vary. If you make large cookies, you will get about 10 to 12 cookies. You can scale this recipe to double or triple the servings.
- Storing: Keep eggless chocolate chip cookies in an airtight container at room temperature for up to one week.
- Make ahead: You can make this dough and keep in the fridge for 2 to 3 days in a covered container, or freeze for up to 3 months. If freezing, wrap tightly in plastic wrap and then store in a freezer bag. Allow the cookie dough to thaw overnight in the fridge before baking.
Nutrition
Eggless Chocolate Chip Cookies recipe from the archives was first published on Oct 2014.
How will the taste be with white chocolate chips?
White chocolate chips will make the cookies sweeter and add a creamy flavor. If you enjoy white chocolate, they are a nice variation to try.
Very delicious chocolate chip cookies, thanks for the recipe!
Hey can we use the white sugar only
Yes, you can, but use finely granulated sugar so that the sugar dissolves. Note that there will be a slight difference in the texture due to white sugar. The cookies will have more crunch. Add some more milk if needed when using white sugar.
Love to know these cookies can be eggless
Cant wait to try this recipe !
Hope you like these.
Hi , i tried this today. It came out good.but the outer one is not brown n its light wheat color. Can u plz let me know y?
if the color is pale, then more baking time is required. if using an OTG, then make sure to use the toast mode (both top and heating elements are on).
Can we use all purpose flour or maida instead of wheat flour
yes you can use all purpose flour (maida). just add less milk while binding as maida require less liquids for binding.
Idk maybe my microwave is different but it’s manual suggests time for convection mode to be set at 50 minutes. And i don’t think you specified the time for microwave so should it be the same as the time for oven? (15-25minutes)
Also I can’t really tell if the cookies are cooked or not. I baked them for like 12-13minutes but they haven’t turned golden but have become a bit hard. Please help.
for convection mode of microwave oven, preheating time is 15 minutes. its same as that for a regular oven. the time of baking will differ though as each oven has a different temperature. but generally in a microwave oven the baking is faster due to the fan in it.
you can press the cookies with a spoon or your fingertips. it there is no impression on them, then it means the cookies are baked. be careful when pressing with fingers as the cookies are hot. if the cookies are baked too much, they will turn hard.
Hello! The outer part of my cookie has become very hard and the inner part is as soft as a cake. What should I do?
Anita, now nothing can be done. it seems the cookies have become too much baked from the top. when baking cookies, don’t keep the baking tray close to the top heating rod.
Hello! Just wanted to check if we can add jaggery instead of sugar in this recipe?. Thanks!
Welcome Sandhya. Yes you can.
Hey if i want to make 20-25 cookies at a time should i double the qauntity or should i make 2 batches
just double the ingredients proportionately.
Thank you so much for the wonderful recipe..I tried and come out very wel
Welcome Gayathri. Glad to read your positive feedback.
Hi,
Can I use baking powder as a substitute for baking soda?
you can use baking soda.
I love your recipes…aI regularly bake these cookies for my toddler as it is soft and not brisk like regular cookies and my toddler likes it. Instead of sugar I used organic jaggery and it came out very well. Thanks for sharing such a beautiful recipe.
Thanks Nandini for sharing positive feedback on cookies. Nice to know this.
This recipe is superb – my cookies got burnt and hard the first time – but now i have a hang of it. Have a special request to make – I want recipe for wholewheat eggless oats and raisin cookies.. Kindly post if possible.
thanks k. i have noted down the recipe request and will try to add these cookies in some months.
What temperature should I bake the cookies in if I’m using a microwave?
you can use 180 degrees celsius. i have mentioned in recipe card. but bake only in the convection mode of microwave oven.
Your recipes are awesome. I ‘ve tried your regular atta cookies also. They came out very good, just crunchy on the outside and soft inside. Kids loved them. Just want to clarify one issue. When I set my otg on baking mode only the bottom element comes on. You have mentioned that both should be on. How should I do that?
thanks visalakshi. glad to know. in baking mode, the bottom element is on. in toast mode, both the elements are on. so for baking, you can use the toast mode. i also use it at times for some recipes like cookies and cakes.
Hi!
It’s an awesome recipe. I would like to clarify if it’s okay to use canola oil or butter.
Thanks!
Welcome Shilpa. Don’t use canola oil. I would suggest to use butter instead of canola oil. I have not read positive things about canola oil in internet.
Thanks a ton for the easiest , tastiest and most importantly healthier version of cookies ?
Welcome Amandeep
Hi,
I tried the recipe today but the cookies came out very hard i do not know what went wrong,
the sweetness was very low i think i just added 2/12/ table spoons of sugar.
Can please tell me in grams for the sugar, coco,etc.
However i love all your recipes and i have tried many it was par excellence.
Please let me know about the cookies becos I want to perfect it.
Thanks,
Regards.
thanks manjunath. either the cookies have been baked too much or the dough was not mixed very well. i will try to update the recipe with grams equivalents.
Hi
Love all your recipes..Was planning to make these wonderful chocolate chip cookies.Could you please tell me how to make them crispy like we get them at cookie shops.
bhumika, for crispiness the recipe will change a lot. since i always test and add recipes, i will try to add the crisp and chewy version of choco chips cookies soon.
Hello,
I always love your receipes. They are so easy and convenient to make.
I was planning on making the Chocolate cookies and couldn’t find the receipe for one. So following this receipe – could tell me how much cocoa powder do i need to add instead of chocolate chip cookies?
thanks neha. i have not yet posted chocolate cookies recipe. you can add 1 to 2 tbsp cocoa powder. you will need to add some more milk to bind the dough.
heya! i tried making this in the oven and they turned out to be very cakey not crunchy! and also they were looking like small choco chip baatis ? . will you tell me which step went wrong ?
shaila, the recipe is for cakey and soft cookies. these are not crunchy cookies. i have already mentioned this in the post. the recipe ingredients are such that they will give a soft texture in the cookies. no step of yours has gone wrong.
Hi
Can we multiply the ingredients proportionally for more number of cookies?
Thanks!
yes you can.
So to make ten times this number I can just increase al ingredients ten times? Just double checking as with baking, usually it doesn’t work. Thanks for your prompt response!
yes. usually with baking doubling on increasing the recipe works. this is true for cookies, pies, breads and laminated doughs like croissant, puff pastries etc. but for cake can be tricky.
What temperature should I bake the cookies in if I m using an OTG instead of oven??
same temperature as i have used an OTG.
Cookies came out hard. Sugar is also not suffice 🙁
looks like they got baked too much. too much baking will make them hard. the temperatures in oven vary, so baking can take less or more time. sugar depends on individual taste preferences. you can also sprinkle some powdered sugar from above, if the cookies had come out well.
Great & easy recipe. But the dough I made became sticky. I tried adding extra flour, oil. But it didn’t help. What might be the problem? And solution?
for sticky dough, just addition of some flour should solve the issue. no need to add oil. some more flour could have corrected the problem.
Hi, recently tried out alot of ur recipes n they turn out really well.. Thnx a ton… I wanted to knw if we can make these cookies with a microwave with a grill and combi type..I don’t hv convection mode..
welcome prachi. i don’t think so you can make this way. however i have never tried making them in microwave.
I followed your recipe, baked in my microwave in convection mode for 20 mins. The cookies were crisp initially. But the next day, the cookies became very soft. Any idea why?
sowmya, these are soft cookies. so they will become soft. i have mentioned about the cookies being soft in the post.
I made these today.. They came out very well.. More like muffins with a crust than cookies i should say.. I have been searching for something like this to give to my toddler who can’t really chew but likes biscuits.. Thank you so much..
welcome always aarthi and glad to know you liked the muffins 🙂 thankyou for your kind and positive words.
Tried dis recipe tdy itself…n to ur surprise, I made it in a flat idli cooker.. it turned to b yummiiee..ma kids liked it a lottt…all thanks to u…ur doin a great work..ur recipes really work great for me…kip on posting such tasty n healthy recipes..stay blessed..thanks agn..☺
pleased to know this khushi 🙂 thankyou so much for your honest and encouraging words. god bless you too.
Hi.
I love your recipes..and these cookies look super delicious.
Can you please tell me if I could substitute chocolate chips with normal chocolate cut into small pieces as I don’t have chocolate chips at home
Thanx
yes you can chop the normal chocolate in small pieces and then add.
In a microwave convection oven is it good enough if the oven goes upto 200 degrees? Just got a new one and realised that it was upto 200 degrees. Also, is there any timing difference between a regular OTG and a convection microwave? Can convection microwaves also bake for a long time without getting overheated?
even the oven i have has 200 degrees celsius as the max temperature. in a OTG the baking is slower as compared to in the convection mode of the microwave oven. so either you reduce the temper by 12 to 20 degrees less or reduce the time by 15 to 20 minutes. i have only baked in the convection mode maximum for about 40 minutes. not more than that. so not sure about the overheating part.
Hi…cookies r yummy….I have a small doubt. ..u have used aluminum dish…can I bake aluminum in microwave convection oven..I have these 3 aluminium vessels which came with cooker. can I use these? Or I should test it? How?
swechha, i am not sure about the aluminium vessels which came with cooker, if they can be used in the oven. the aluminum pans i have is basically meant for baking only. thus they withstand the high heat during baking. in the convection mode, you can use aluminium pans, but not in the microwave or combination mode. if in the convection mode, you see sparks coming from the pan (called as arcing), then don’t use aluminium pan. if this thing happens, then it means there is a fault in the oven.
Hmm…Thank you very much…
welcome swechha.
Thanks a lot
Love your recipes.
welcome and thankyou preeti 🙂
You r just amazing Dassana . I tried this recipe of eggless cookies n it came out very well. U r just perfect for cooking a healthy n tasty food. Keep cooking n sharing healthy recipes with us. All the best?
welcome shanu 🙂 and thankyou so much for your kind words.
Dear Dassana, I have tried quite a lot of baking recepies from your blog. They all turn out to be perfect. I love the fact that you use simple ingredients that are mostly available in the Indian kitchen. You have simplified baking for me! Thank you so much! Lots of best wishes and may God bless you:)
we are pleased to know this dimple and glad you could bake perfectly 🙂 thankyou so much and god bless you too.
Hi dassana,
Liking your recipes. Simple and easy to make! A great help. Also your tips are very useful.
thanks surya
Hi….
Thanks for taking efforts in posting such lovely recipes. U hv made our lives n tasks more easy. Am a new follower of ur blog n must say ….all ur recipes r too good. The end result is just perfect at the first shot..
welcome vimla. thanks for your kind words and positive feedback on recipes. glad to know that recipes are helping you in cooking.
Hi dassana.. I woul like to thank you for your efforts to publish ths site.. It just fabulous.. so simple and healthy recipes.. I tried your pav bhaji recipe and it turned out just perfect.. Thanks alot.. I just wanted to ask for this recipe that can we bake cookies and cakes in microwave?
thanks ruchi for your kind words and positive feedback. you can bake in convection mode of microwave only but not in microwave mode.
Hi Dassana,
i m a big fan of your blog. Your recipes are very simple and easy to make. Thanks a ton for your efforts! I have a question regarding these cookies and chocolate cake. Can i add eggs in both these recipes? Will that help in making cookies more crunchier and cake more spongy? If yes, then how many eggs to be added and at what step?
Thanks in advance
adding eggs in the chocolate cake and cookies will change the whole recipe as i have used egg substitutes in place of eggs. so i am unable to help you in these recipes as the entire recipe changes.
Hi..,
I must say you are awesome. You have made life for vegetarians so easy.. I have been making dishes from your blog from last three months. Must say all the recipes have simple ingredients readily available at home. And each and every dish i have tried have tasted excellent every time. This was the first time i tried baking, and they turned out as mentioned in the recipe.. Thank you and keep posting.. 🙂
welcome parul. glad to know this. thanks for sharing this sweet feedback.
Hello,
I am a BIG follower of your blog. Love the pictures you put with every recipe. I tried these cookies today after a long day at my University.. Since I don’t eat eggs I was finding it difficult to get my chocolate fix! But no more! My cookies came out splendid. I did add some extra cocoa powder, but rest of it I followed your recipe to the tee. Thank you so much for the wonderful recipe!! Love it!
welcome amrita. glad to know this. thanks for sharing your kind words and positive feedback.
Trifle fruit pudding recipe please
aparna, recipe request noted. will try to add.
Too goood
thanks hrishikesh
Hi,
I tried these cookies,but did not get satisfactory results.
I m new in baking,so just want to know my mistake,for good results in future.
I followed every step with mentioned quantity,lighted both rods(top+bottom) ,rack was in centre only.
When baked for 15 min it was soft from top,so baked again for 10 min but this time lighted only top rod as it was cooked from bottom already.
The texture from top and bottom was crunchy enough but from inside it was like bit raw.i did not know what went wrong,if I would bake it again it will get burnt
hi ritu. thanks for writing in detail the problem you faced. if you bake for some more minutes it will not burn. i think the center was not baked. you could have just kept if for some more time for baking, like 3 to 4 minutes more.
Almost maine 40 min bake kiya tha.or wo nichese burn ho gaye or upperse ye kache atte ki tarah the.
varsha, where did you kept the cookie tray? was it kept near the bottom heating rod in the oven? did you kept the top heating rod Off? ideally the tray has to be kept in the center rack with the both (top and bottom) heating rods ON. if you keep it touching the bottom heating rod then it will get burn from down and top will not be brown as in your case. the top and bottom heating rod has to be ON and tray should be kept in the center rack of the oven.
Maine ye cookies try ki step to step but naram atta jaise hi thi. kya mistake ho gae.
varsha, they are soft in texture as mentioned in the post also. but not very soft. may be you needed to bake for some more time. you can bake the cookies now also for some more minutes. the baking temperature varies from oven to oven.
Hi
Today only I tried sarson ka saag n makki di roti from ur site n turned out awesome. Thank u so much for the lovely recipe n photo efforts.
Tom m planning to make choc chip cookies so just wanted to know if
1. I can add coco powder for extra chocolaty cookies
2. If yes then how much quantity shud b added.
thanks gouri for the feedback on both makki di roti and sarson da saag. i also made today makki ki roti but served with amaranth leaves sabzi. yes you can add cocoa powder. you can add 1 tbsp of cocoa powder. 2 tbsp also you can add, which will give a darker color. you will have to increase the amount of milk a bit so that the dough is not dry. about 1 to 2 tbsp more of the milk needs to be added.
Nice recipe..going to try it soon…just wanted to know 2 things:
1. Can we use eno salt instead of baking soda?
2. When baking in the middle rack, do you still keep the crumb tray in your otg? I’m asking this bcoz the last time that I had baked cookies they had blackened from the bottom!
thanks bhakti.
1. i do not know if eno salt can be used. so i cannot say. also i have never tried making any cake with it.
2. yes i do keep the crumb tray at the bottom.
Hi…good afternoon dassana….my oven is gone for repair …..n I wanted to try the above cookies…..today….becoz my small n cute little niece is coming to my place 2morrow…..so I wish …I will surprise her by giving her fav chocolate cookies…..so just wanna ask u that ….can I able to cook the cookies without oven……
sharvari, you can try on a tawa/skillet. but they will be softer than the oven baked ones. they will not be crisp. cook on a low flame. heat the griddle first, brush some oil or butter on tawa. place the cookies. cover the tawa with the lid. once the base is cooked then turn and cook the other side.
hey! I bought an OTG almost 2 years back.. But I have to admit, I have started making adequate use of it, only after accidentally ( and fortunately) landing up here 🙂
Have tried a few cakes… aren’t perfect yet but I’m sure they’ll be fine in a few more attempts. The best part(s) of your recipes : 1) Liberal use of healthy ingredients 2) using ingredients that are easily available!
I’ll get back soon after I try out these cookies! eep these awesome recipes coming!!
thanks a lot lavina. an idle oven is not good 🙂 there are many things you can bake in the oven. baking is creative, satisfying as well as therapeutic too. i have to use ingredients which are easily available as these are the ingredients which i get here 🙂 do try these cookies and happy baking.
hi can i make this cookies on stove top? i do not have oven, tried few cake receipes from ur site . i used alluminium cake cooker…on stove top i keep sand in bowl and above tht i keep alluminium bowl tht is cake cooker…can i use the same for cookies too…pls help
santoshi, you can use the same method for these cookies too. i think they should bake well.
i want to know the ingredients to make the eggless chocochip cookies
rachanaraman, eggless chocochip cookies and eggless chocolate chip cookies are same recipes.
These cookies are so damn GOOD!
thanks urvythewizard
Thanks for wonderful recipe..i tried to make the cookies…but the cookies became very soft from above
soft from above means that the cookies needed to bake more. a bit of browning would also have been fine.
hii cann anyone pls help mee actually where i live i cant get any choco chips so can i use ordinary chocalate…..??
you can use dairy milk chocolate. just chop them into small pieces. even dairy milk’s dark chocolate or any other brand of chocolate can be added.
First of all, thanks a lot for the wonderful recipes that you post. This is one of the best websites for veg recipes and your efforts are helping out so so many people!
Though I do get soft centred cookies sometimes the same has been answered by you in above comments, so I’ll make sure I store it in air tight containers.
One thing I want to ask, if a cookie recipe calls for eggs… how do I replace the eggs? Replacement and it’s quantity.
Thanks again for you efforts. See if you can answer my queries.
thanks a lot resham. usually i replace eggs with the following – yogurt/curd, milk, flax seed powder, corn starch, besan/gram flour. so depending on the recipe, you can change the ingredients. generally these substitutions only work for 2 eggs. if the recipe has more than 2 eggs than it becomes difficult to substitute.
All your recipes r so good and u made it so easy…I.will love to make it…
thanks sanna
Hi I dassana
Thanks for the recipe. Pls guide me I used white chocolate chip it turned brown. Also the cookie was chewy but it puffed a little.
I felt the inside was bit raw. Pls guide
Regards
Grishma
white chocolate chips should not turn brown. the cookies will puff up a bit. the center must be raw as the cookies were not baked thoroughly. if you would have kept for some more minutes, the center would have got baked too.
Pls tell me how to ensure that the white chocolate chip don’t get browned. Also can I use all purpose flour(maida) instead of wheat flour.
Thanks
Grishma
even if they get browned, it will be just light browned. i have seen white chocolate chips cookies before and the chocolate chips were not dark browned. must be something to do with the quality of chips. you can make this recipe with maida too. but i think, you will have to add a bit more maida.
I just tried these cookies – my 1st attempt in baking cookies… it came out pretty well. I baked for 25mins and got a nice dark colour as well. I was pretty satisfied with the result. Crunchy on the outside and soft inside! The best part is that the cookies are made of whole wheat and much healthier than store bought ones!! Can these be kept in an air tight box at room temp for about 10-12 days? Or is it better to refrigerate them after a couple of days?
good to know nivedita, that your first attempt in baking cookies is a success. you have to keep them in an air tight box, otherwise they will soften. i would suggest to keep the cookies in the refrigerator. but if its cold in your place, like winter is going on in most parts of india, then you can keep at room temperature for the number of days you have mentioned.
I mean homemade chocolate recipe.
okay. they are pretty easy to prepare. all one needs is a good quality chocolate slab. either dark chocolate or milk chocolate. then with flavorings one can make chocolate the way one wants. i have not yet added this method. hope to do soon.
Hey dassana. This recipe look so yummy. Can u pls tell me how to make chocolate
how to make chocolate? did not quite understand your question. you mean how to make the shaped & designed flavored chocolates we get in shops?
Hi,
how can i baked cookies without microwave oven? please help me…
these cookies are baked in OTG. the steps are mentioned in the recipe details as well as in the step by step pics.
Hey Dassana & Amit,
Its been 3 months I have been visiting you website. And I have to admit, You and Amit are doing a fantastic job. Hats off to you both. What is making you both stand out of the crowd is Sincerity to your work. Thanks a lot for all the wonderful recipes so clearly posted. I never thought I will bake cookies but I did, that too on my son’s 2 year birthday and he told me “Amma Nice”. I am damm sure there are many lives out there like mine for whom you both are a way to touch their dear ones through the lovely foods 🙂 God Bless You Both.
P.S: The Cookies Turned Out to be an Awesome Combination with your Strawberry Jam 😉
thanks dona. we are touched by your comment and also by your son’s response 🙂 it is so sweet and motivating to read this feedback. i agree that we are sincere in work, but the credit goes to all the readers like you, who make our day special with such touching feedback. thanks again.
Hello,
I tried making the cookies but at 200 degree Celsius for 15 min it got burnt. Then I tried at 180 degree and it was half cooked…the atta was not baked.
Also I tried making brown bread, the crust was super hard and uncooked from inside..
please help…
isha
oven temperatures vary with various makes and models. did you use OTG or convection mode of microwave oven. when you keep anything to bake in an oven at any temperature, its always better of you keep an eye on the stuff getting baked. at 180 degrees, if you would have kept for some more time, then the cookies would have got baked well. for bread, if the temperature is uniform in the oven, then the baking is even and thorough. even if the dough is not kneaded properly or leavened, then you may get a hard crust.
Hi dassana,
I just tried the cookie, tasted them and writing this now.. They are totally tasty.. Usually healthy dishes do not taste good, but these cookies are sooo good.. thanks for your good work, keep up !!
thanks sashiya. good to know you are enjoying these eggless choco chip cookies. most of the times, we feel that tasty food is not healthy. but at the same time, we can create dishes which are tasty as well as healthy.
That’s a fantastic cookie dassana.How many days can we store the cookies ?Got curious because you added milk in it .
thanks. since not a lot of quantity is made, they get over soon 🙂 about 10 to 12 days is fine, i suppose.
Looks yummy. Can we bake it in conventional microwave.
thanks sinchana. yes we can make it and the method is mentioned in the recipe details.
So happy dassana to see such a cookie with whole wheat flour.Sure i will give a try and
get back to u with results
thanks priya
How to make without oven……
these can only be made in an oven. there is way to make on tava too, but the recipe has to change in some parts.
My heartiest thanks goes to Dassana Amit for helping so many amateurs like me by publishing these wonderful recipes. The best part is that I can find recipes which are healthy and tasty at the same time especially the wholewheat cakes and cookies. I had logged in to write one recipe only but ended up writing 4. Keep up the good work.
thanks again anjali. do try these cake and cookies recipes. they are good.
Wow this looks great. I can’t believe how healthy you got chocolate chip cookies to be! Usually cookie recipes use so much sugar and brown sugar and the yield is so big… This will be great for my small household. Thanks.
thanks stefania for the feedback. do try the recipe 🙂
Hi again.. I tried these and they turned out tasty, but the bottoms turned black. We still ate them, though. But in the future, do you think lower oven temperature is better? I did 15 min at 390F. Maybe 375F for a little longer? Just wanted your advice since you are the pro. 🙂
thanks for the feedback stefania. lower temperature will work. when i bake cookies, i keep them in the center rack. as when i keep them at the bottom touching the lower heating element, they get dark and browned from the bottom. btw i keep both the top and bottom heating elements on while baking.