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 Cookies & Biscuits
Eggless Cookies & Biscuits
Eggless Cookies & Biscuits
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Eggless Chocolate Chip Cookies (Whole Wheat)
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.
Trifle fruit pudding recipe please
aparna, recipe request noted. will try to add.
Too goood
thanks hrishikesh
Hi,
I tried these cookies,but did not get satisfactory results.
I m new in baking,so just want to know my mistake,for good results in future.
I followed every step with mentioned quantity,lighted both rods(top+bottom) ,rack was in centre only.
When baked for 15 min it was soft from top,so baked again for 10 min but this time lighted only top rod as it was cooked from bottom already.
The texture from top and bottom was crunchy enough but from inside it was like bit raw.i did not know what went wrong,if I would bake it again it will get burnt
hi ritu. thanks for writing in detail the problem you faced. if you bake for some more minutes it will not burn. i think the center was not baked. you could have just kept if for some more time for baking, like 3 to 4 minutes more.
Almost maine 40 min bake kiya tha.or wo nichese burn ho gaye or upperse ye kache atte ki tarah the.
varsha, where did you kept the cookie tray? was it kept near the bottom heating rod in the oven? did you kept the top heating rod Off? ideally the tray has to be kept in the center rack with the both (top and bottom) heating rods ON. if you keep it touching the bottom heating rod then it will get burn from down and top will not be brown as in your case. the top and bottom heating rod has to be ON and tray should be kept in the center rack of the oven.
Maine ye cookies try ki step to step but naram atta jaise hi thi. kya mistake ho gae.
varsha, they are soft in texture as mentioned in the post also. but not very soft. may be you needed to bake for some more time. you can bake the cookies now also for some more minutes. the baking temperature varies from oven to oven.
Hi
Today only I tried sarson ka saag n makki di roti from ur site n turned out awesome. Thank u so much for the lovely recipe n photo efforts.
Tom m planning to make choc chip cookies so just wanted to know if
1. I can add coco powder for extra chocolaty cookies
2. If yes then how much quantity shud b added.
thanks gouri for the feedback on both makki di roti and sarson da saag. i also made today makki ki roti but served with amaranth leaves sabzi. yes you can add cocoa powder. you can add 1 tbsp of cocoa powder. 2 tbsp also you can add, which will give a darker color. you will have to increase the amount of milk a bit so that the dough is not dry. about 1 to 2 tbsp more of the milk needs to be added.
Nice recipe..going to try it soon…just wanted to know 2 things:
1. Can we use eno salt instead of baking soda?
2. When baking in the middle rack, do you still keep the crumb tray in your otg? I’m asking this bcoz the last time that I had baked cookies they had blackened from the bottom!
thanks bhakti.
1. i do not know if eno salt can be used. so i cannot say. also i have never tried making any cake with it.
2. yes i do keep the crumb tray at the bottom.
Hi…good afternoon dassana….my oven is gone for repair …..n I wanted to try the above cookies…..today….becoz my small n cute little niece is coming to my place 2morrow…..so I wish …I will surprise her by giving her fav chocolate cookies…..so just wanna ask u that ….can I able to cook the cookies without oven……
sharvari, you can try on a tawa/skillet. but they will be softer than the oven baked ones. they will not be crisp. cook on a low flame. heat the griddle first, brush some oil or butter on tawa. place the cookies. cover the tawa with the lid. once the base is cooked then turn and cook the other side.
hey! I bought an OTG almost 2 years back.. But I have to admit, I have started making adequate use of it, only after accidentally ( and fortunately) landing up here 🙂
Have tried a few cakes… aren’t perfect yet but I’m sure they’ll be fine in a few more attempts. The best part(s) of your recipes : 1) Liberal use of healthy ingredients 2) using ingredients that are easily available!
I’ll get back soon after I try out these cookies! eep these awesome recipes coming!!
thanks a lot lavina. an idle oven is not good 🙂 there are many things you can bake in the oven. baking is creative, satisfying as well as therapeutic too. i have to use ingredients which are easily available as these are the ingredients which i get here 🙂 do try these cookies and happy baking.
hi can i make this cookies on stove top? i do not have oven, tried few cake receipes from ur site . i used alluminium cake cooker…on stove top i keep sand in bowl and above tht i keep alluminium bowl tht is cake cooker…can i use the same for cookies too…pls help
santoshi, you can use the same method for these cookies too. i think they should bake well.
i want to know the ingredients to make the eggless chocochip cookies
rachanaraman, eggless chocochip cookies and eggless chocolate chip cookies are same recipes.
These cookies are so damn GOOD!
thanks urvythewizard
Thanks for wonderful recipe..i tried to make the cookies…but the cookies became very soft from above
soft from above means that the cookies needed to bake more. a bit of browning would also have been fine.
hii cann anyone pls help mee actually where i live i cant get any choco chips so can i use ordinary chocalate…..??
you can use dairy milk chocolate. just chop them into small pieces. even dairy milk’s dark chocolate or any other brand of chocolate can be added.
First of all, thanks a lot for the wonderful recipes that you post. This is one of the best websites for veg recipes and your efforts are helping out so so many people!
Though I do get soft centred cookies sometimes the same has been answered by you in above comments, so I’ll make sure I store it in air tight containers.
One thing I want to ask, if a cookie recipe calls for eggs… how do I replace the eggs? Replacement and it’s quantity.
Thanks again for you efforts. See if you can answer my queries.
thanks a lot resham. usually i replace eggs with the following – yogurt/curd, milk, flax seed powder, corn starch, besan/gram flour. so depending on the recipe, you can change the ingredients. generally these substitutions only work for 2 eggs. if the recipe has more than 2 eggs than it becomes difficult to substitute.