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!
Eggless Cookies & Biscuits
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.
I followed your recipe, baked in my microwave in convection mode for 20 mins. The cookies were crisp initially. But the next day, the cookies became very soft. Any idea why?
sowmya, these are soft cookies. so they will become soft. i have mentioned about the cookies being soft in the post.
I made these today.. They came out very well.. More like muffins with a crust than cookies i should say.. I have been searching for something like this to give to my toddler who can’t really chew but likes biscuits.. Thank you so much..
welcome always aarthi and glad to know you liked the muffins 🙂 thankyou for your kind and positive words.
Tried dis recipe tdy itself…n to ur surprise, I made it in a flat idli cooker.. it turned to b yummiiee..ma kids liked it a lottt…all thanks to u…ur doin a great work..ur recipes really work great for me…kip on posting such tasty n healthy recipes..stay blessed..thanks agn..☺
pleased to know this khushi 🙂 thankyou so much for your honest and encouraging words. god bless you too.
Hi.
I love your recipes..and these cookies look super delicious.
Can you please tell me if I could substitute chocolate chips with normal chocolate cut into small pieces as I don’t have chocolate chips at home
Thanx
yes you can chop the normal chocolate in small pieces and then add.
In a microwave convection oven is it good enough if the oven goes upto 200 degrees? Just got a new one and realised that it was upto 200 degrees. Also, is there any timing difference between a regular OTG and a convection microwave? Can convection microwaves also bake for a long time without getting overheated?
even the oven i have has 200 degrees celsius as the max temperature. in a OTG the baking is slower as compared to in the convection mode of the microwave oven. so either you reduce the temper by 12 to 20 degrees less or reduce the time by 15 to 20 minutes. i have only baked in the convection mode maximum for about 40 minutes. not more than that. so not sure about the overheating part.
Hi…cookies r yummy….I have a small doubt. ..u have used aluminum dish…can I bake aluminum in microwave convection oven..I have these 3 aluminium vessels which came with cooker. can I use these? Or I should test it? How?
swechha, i am not sure about the aluminium vessels which came with cooker, if they can be used in the oven. the aluminum pans i have is basically meant for baking only. thus they withstand the high heat during baking. in the convection mode, you can use aluminium pans, but not in the microwave or combination mode. if in the convection mode, you see sparks coming from the pan (called as arcing), then don’t use aluminium pan. if this thing happens, then it means there is a fault in the oven.
Hmm…Thank you very much…
welcome swechha.
Thanks a lot
Love your recipes.
welcome and thankyou preeti 🙂
You r just amazing Dassana . I tried this recipe of eggless cookies n it came out very well. U r just perfect for cooking a healthy n tasty food. Keep cooking n sharing healthy recipes with us. All the best?
welcome shanu 🙂 and thankyou so much for your kind words.
Dear Dassana, I have tried quite a lot of baking recepies from your blog. They all turn out to be perfect. I love the fact that you use simple ingredients that are mostly available in the Indian kitchen. You have simplified baking for me! Thank you so much! Lots of best wishes and may God bless you:)
we are pleased to know this dimple and glad you could bake perfectly 🙂 thankyou so much and god bless you too.
Hi dassana,
Liking your recipes. Simple and easy to make! A great help. Also your tips are very useful.
thanks surya
Hi….
Thanks for taking efforts in posting such lovely recipes. U hv made our lives n tasks more easy. Am a new follower of ur blog n must say ….all ur recipes r too good. The end result is just perfect at the first shot..
welcome vimla. thanks for your kind words and positive feedback on recipes. glad to know that recipes are helping you in cooking.
Hi dassana.. I woul like to thank you for your efforts to publish ths site.. It just fabulous.. so simple and healthy recipes.. I tried your pav bhaji recipe and it turned out just perfect.. Thanks alot.. I just wanted to ask for this recipe that can we bake cookies and cakes in microwave?
thanks ruchi for your kind words and positive feedback. you can bake in convection mode of microwave only but not in microwave mode.
Hi Dassana,
i m a big fan of your blog. Your recipes are very simple and easy to make. Thanks a ton for your efforts! I have a question regarding these cookies and chocolate cake. Can i add eggs in both these recipes? Will that help in making cookies more crunchier and cake more spongy? If yes, then how many eggs to be added and at what step?
Thanks in advance
adding eggs in the chocolate cake and cookies will change the whole recipe as i have used egg substitutes in place of eggs. so i am unable to help you in these recipes as the entire recipe changes.
Hi..,
I must say you are awesome. You have made life for vegetarians so easy.. I have been making dishes from your blog from last three months. Must say all the recipes have simple ingredients readily available at home. And each and every dish i have tried have tasted excellent every time. This was the first time i tried baking, and they turned out as mentioned in the recipe.. Thank you and keep posting.. 🙂
welcome parul. glad to know this. thanks for sharing this sweet feedback.
Hello,
I am a BIG follower of your blog. Love the pictures you put with every recipe. I tried these cookies today after a long day at my University.. Since I don’t eat eggs I was finding it difficult to get my chocolate fix! But no more! My cookies came out splendid. I did add some extra cocoa powder, but rest of it I followed your recipe to the tee. Thank you so much for the wonderful recipe!! Love it!
welcome amrita. glad to know this. thanks for sharing your kind words and positive feedback.