Eggless Chocolate Chip Cookies Recipe
User Reviews
5
87 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
20 cookies
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Calories
110 kcal
-
Cuisine
American, International
Eggless Chocolate Chip Cookies Recipe
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Eggless Chocolate Chip Cookies are soft, slightly chewy cookies made from whole wheat flour combined with butter, brown and raw sugars, and milk to form a sticky dough mixed with semi-sweet chocolate chips. These cookies are flavored with vanilla and leavened lightly with baking powder and baking soda, creating a tender crumb despite the absence of eggs. They offer familiar chocolate chip cookie appeal suitable for those avoiding eggs.
Description
These cookies start by creaming softened unsalted butter with brown and raw sugars, vanilla extract, and milk to create a fluffy base. Whole wheat flour, baking powder, baking soda, and a pinch of salt are sifted and gently folded into the wet mixture to maintain lightness. The dough is sticky and enriched with semi-sweet chocolate chips, which distribute throughout the cookies for bursts of melted chocolate.
The recipe notes allow flexibility in ingredients, such as substituting all-purpose flour for a lighter texture or using salted butter and adjusting salt accordingly. The dough can be chilled to reduce spreading in baking or frozen for longer storage. This recipe yields about 18 to 20 medium cookies, and baking yields soft cookies suitable for casual snacking.
Storing these cookies in an airtight container keeps them fresh up to a week. The dough can also be made ahead and refrigerated or frozen, making this recipe practical for preparing in advance.
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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 milk whole
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.
Notes
- Whole wheat flour can be substituted with all-purpose flour for a lighter cookie texture.
- Various types of chocolate chips (milk, bittersweet, dark, white) or even peanut butter chips can be used.
- Salted butter is acceptable if additional salt is omitted from the dough.
- Use finely granulated sugar or castor sugar to ensure smooth texture; avoid coarse granulated sugar.
- Chill the dough to prevent cookies spreading too much during baking.
- This recipe yields about 18-20 medium cookies; adjust size for more or fewer cookies.
- Cookies keep well in an airtight container at room temperature for up to one week.
- Cookie dough can be refrigerated for 2-3 days or frozen up to 3 months; thaw overnight before baking.
Nutrition Information
Show Details
Serving
1cookie
Calories
110kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
11mg
(4%)
Sodium
18mg
(1%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
130IU
(3%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
21mg
(2%)
Vitamin B9 (Folate)
3µg
Iron
1mg
(6%)
Magnesium
19mg
(5%)
Phosphorus
56mg
Zinc
1mg
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 18mg | 1% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 130IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 21mg | 2% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 1mg | 6% |
| Magnesium | 19mg | 5% |
| Phosphorus | 56mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
87 reviews
Excellent
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