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.
Table of Contents
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
Yes you could use castor sugar. You can also use powdered sugar or confectioner’s sugar.
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.
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).
You could replace both brown sugar and raw sugar with coconut sugar, palm sugar, molasses or jaggery in the same quantity.
Use Bob’s Red Mill all-purpose gluten free flour in the recipe.
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.
If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.
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 Info (Approximate Values)
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.