Eggless Chocolate Chip Cookies

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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!

eggless chocolate chip cookies stacked with some halved cookies on a white plate

Why This Recipe Works

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.

I have used stone-ground whole wheat flour. For health reasons, I use whole wheat flour in cookies and muffins. Of course, you could make these cookies with all-purpose flour.

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.

This recipe is an easy one. Right from prepping and making the cookie dough it takes about 20 minutes, excluding the shaping, refrigeration and baking time.

These eggless cookies can be served plain or topped on an ice cream, custard or pudding.

the best eggless chocolate chip cookies served on a white plate
Step-by-Step Guide

How to Make Eggless Chocolate Chip Cookies

Making 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.
sugar, butter, milk, vanilla in a mixing bowl

2. Using a wired whisk or an electric beater begin to mix and whip the ingredients.

butter, sugar, vanilla mixed together

3. Whip till the butter becomes nicely soft and fluffy.

butter whipped to a soft consistency

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.

sifting flour, salt, baking powder

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.

eggless cookie dough ready

6. Add ½ cup chocolate chips.

chocolate chips added

7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate dough for 15 to 20 minutes. 

chocolate chip cookie dough made from scratch

8. After 15 to 20 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.

cookie dough balls placed on a greased baking tray

Baking

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.

cookie dough in the oven

10. Bake for 10 to 12 minutes or till edges turn golden or brown. Do not bake for too long as then cookies will harden up.

whole wheat baked cookies out from the oven

11. 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.

cookies cooling on wire rack

12. Below photo shows the lovely golden crumb of the bottom of the cookies.

crispy cookies

13. Serve eggless chocolate chip cookies with milk for kids, coffee for adults or just as a delicious sweet snack.

eggless chocolate chip cookies stacked with some halved cookies on a white plate
Tips

Tips + FAQs

Can this eggless chocolate chip cookie recipe be made all purpose flour?

Yes, you can substitute all purpose for whole wheat flour. Just add 1 to 2 tablespoons of milk for the best consistency.

What are the best chocolate chips for making cookies?

I used semi-sweet chocolate chips for this recipe. But you can use your favorite chocolate chips, including dark chocolate, white chocolate, or peanut butter chips.

How many cookies does this recipe make?

This recipe will make 15 to 20 small to medium sized cookies.
You can scale this recipe to double or triple the servings.

Can I use salted butter to make eggless chocolate chip cookies?

Yes, but I would then omit the additional salt from the recipe.

How should I store cookies baked from scratch?

Keep eggless chocolate chip cookies in an airtight container at room temperature for up to one week.

Can eggless cookie dough be made 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.

I have granulated white sugar. Can I use it in this recipe?

If using granulated sugar, then powder it and use. In India, generally granulated white sugar has large crystals and they won’t dissolve when whipping butter. You can add castor sugar and finely granulated sugar though.

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.

More Eggless Cookies!

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eggless chocolate chip cookies stacked and kept randomly on a white plate

Eggless Chocolate Chip Cookies

4.96 from 46 votes
Buttery, crisp and crunchy Eggless Chocolate Chip Cookies made from whole wheat flour.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins

Cuisine American, World
Course: Breakfast, Snacks
Diet: Vegetarian
Difficulty Level: Easy

Servings 20 cookies
Units

Ingredients

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

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 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.

Shaping

  • 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.

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.

Video

Notes

  • Flour: For a more lighter version of these cookies, replace the whole wheat flour with an equal quantity of all-purpose flour. Just add 1 to 2 tablespoons of milk for the best consistency.
  • 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. 
  • 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

Nutrition Facts
Eggless Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 110 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 18mg1%
Potassium 81mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 130IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 21mg2%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 19mg5%
Phosphorus 56mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe post from the archives (Oct 2014) has been republished and updated on 8 November 2020.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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144 Comments

  1. 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?5 stars

    1. 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).

    1. yes you can use all purpose flour (maida). just add less milk while binding as maida require less liquids for binding.

  2. 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.

    1. 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.

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