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
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.
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.
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.
6. Add ½ cup chocolate chips.
7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate dough for 15 to 20 minutes.
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.
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.
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.
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.
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.
FAQs
Yes, you can substitute all purpose for whole wheat flour. Just add 1 to 2 tablespoons of milk for the best consistency.
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.
This recipe will make 15 to 20 small to medium sized cookies.
You can scale this recipe to double or triple the servings.
Yes, but I would then omit the additional salt from the recipe.
Keep eggless chocolate chip cookies in an airtight container at room temperature for up to one week.
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.
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.
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.
More Eggless Cookies!
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Eggless Chocolate Chip Cookies Recipe
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
- ⅛ 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)
This Eggless Chocolate Chip Cookies recipe from the archives first published on Oct 2014 has been updated and republished on November 2020.
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?