Eggless Chocolate Chip Cookies

Eggless chocolate chip cookies recipe – Learn to make the best eggless chocolate chip cookies at home with this simple step by step guide. This is one eggless cookie recipe that I have used time and again ever since I started baking for my toddlers. This recipe is great for those looking to bake egg free & refined flour free chocolate chip cookies that taste delicious.

This recipe will help you to make eggless chocolate chip cookies the way you prefer, with your preferred texture – Soft & chewy or thin & crispy. I have shared the details in the recipe card notes below.

I usually make these with regular wheat flour (atta), sometimes with whole wheat pastry flour. But they can also be baked with all purpose flour or a mix of both the flours in equal quantities.

Whole wheat flour makes the cookies slightly denser with a coarse and crisp texture. If you prefer light and soft texture in your cookies then replace it with all purpose flour.

Photo Guide

Preparation for eggless chocolate chip cookies

1. Fluff up the flour in the jar with a fork and spoon to a measuring cup. Level it with a knife. Add it to a mixing bowl.

2. Next add in a pinch of salt.

3. Please do a quick test by adding a large pinch of soda to 1 tsp lemon juice or vinegar to ensure it is still good. It will bubble vigorously if it is still good. Measure baking soda and put in the flour.

4. Mix all of these well. Set aside.

Creaming butter

5. Keep the butter out of the refrigerator for sometime until it is softened. Before proceeding further ensure it is soft but still cold. If you press down the butter with your finger, it must leave a dent. Butter must still be solid and hold shape. This is the right time to cream the butter. Add unsalted butter to a mixing bowl.

6. Beat it with a whisk for few seconds. I did not use a hand mixer just used my whisk.

7. Add in brown sugar and regular sugar. Using only regular sugar will alter the texture of cookies making them more crisp & crunchy. Light brown sugar adds some moisture, reacts with the baking soda and improves the flavor of the cookies. Please note that altering the sugars can alter the end results.

8. Cream the butter and sugar until light and fluffy just for 2 mins. Do not over do – to a stage where butter separates from sugar. If you feel the butter is about to melt then put it in the fridge for 5 mins and then continue to cream.

9. Add in vanilla extract and mix well.

Make cookie dough

10. Next add in the flour. Same here as well, if the butter looks it is about to melt, then keep in the fridge for 5 mins before adding the flour.

11. Mix well with your fingers to make a dough. If it turns sticky you can add in 1 tbsp more flour. If the dough becomes dry then, sprinkle 1 tbsp milk and make a dough. Dough must be moist but not sticky. I did not have to add more flour or milk at this stage.

12. Add in mini semi-sweet chocolate chips.

13. Gently mix them. Cover and chill in refrigerator for 25 to 30 mins.

14. Preheat the oven at 180 C or 350 F for at least 15 mins. Divide the dough to 9 parts and place them on a parchment paper.

15. Optional – I tucked in some more choco chips.

16. Bake them for 12 mins or more, until the edges become firm and brown in color. If you use a OTG, bake only for 9 to 10 mins. Be alert and remove them in time when you see the edges begin to brown slightly. The cookies will bake further on the tray after they come out of the oven. They will be slightly soft in the center but will firm up when cooled. Leave them on the tray, placed over a cooling rack for 5 mins. Later remove them to a wire rack and cool completely.

Every oven is different and the baking time can alter a bit. So adjust the time as needed.

Store eggless chocolate chip cookies in a airtight container.

More cookie recipes,
Nankhatai
Ragi biscuits

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