Eggless Chocolate Chip Cookies Recipe

Step by StepJump to Recipe

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

About Eggless Chocolate Chip Cookies

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

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.
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

Bake 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.

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

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!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

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

Eggless Chocolate Chip Cookies Recipe

Buttery, crisp and crunchy Eggless Chocolate Chip Cookies made from whole wheat flour.
4.91 from 52 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
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 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 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 Recipe
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.

Like what you see?

Stay up to date with new recipes and ideas.

This Eggless Chocolate Chip Cookies recipe from the archives first published on Oct 2014 has been updated and republished on November 2020.

Share This Recipe:

PinWhatsAppPrintShare1.4k

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.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

149 Comments

    1. these cookies are baked in OTG. the steps are mentioned in the recipe details as well as in the step by step pics.

  1. 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 😉

    1. 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.

  2. 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

    1. 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.

  3. 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 !!

    1. 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.

  4. That’s a fantastic cookie dassana.How many days can we store the cookies ?Got curious because you added milk in it .

    1. thanks. since not a lot of quantity is made, they get over soon 🙂 about 10 to 12 days is fine, i suppose.