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 love your recipes…aI regularly bake these cookies for my toddler as it is soft and not brisk like regular cookies and my toddler likes it. Instead of sugar I used organic jaggery and it came out very well. Thanks for sharing such a beautiful recipe.
Thanks Nandini for sharing positive feedback on cookies. Nice to know this.
This recipe is superb – my cookies got burnt and hard the first time – but now i have a hang of it. Have a special request to make – I want recipe for wholewheat eggless oats and raisin cookies.. Kindly post if possible.
thanks k. i have noted down the recipe request and will try to add these cookies in some months.
What temperature should I bake the cookies in if I’m using a microwave?
you can use 180 degrees celsius. i have mentioned in recipe card. but bake only in the convection mode of microwave oven.
Your recipes are awesome. I ‘ve tried your regular atta cookies also. They came out very good, just crunchy on the outside and soft inside. Kids loved them. Just want to clarify one issue. When I set my otg on baking mode only the bottom element comes on. You have mentioned that both should be on. How should I do that?
thanks visalakshi. glad to know. in baking mode, the bottom element is on. in toast mode, both the elements are on. so for baking, you can use the toast mode. i also use it at times for some recipes like cookies and cakes.
Hi!
It’s an awesome recipe. I would like to clarify if it’s okay to use canola oil or butter.
Thanks!
Welcome Shilpa. Don’t use canola oil. I would suggest to use butter instead of canola oil. I have not read positive things about canola oil in internet.
Thanks a ton for the easiest , tastiest and most importantly healthier version of cookies ?
Welcome Amandeep
Hi,
I tried the recipe today but the cookies came out very hard i do not know what went wrong,
the sweetness was very low i think i just added 2/12/ table spoons of sugar.
Can please tell me in grams for the sugar, coco,etc.
However i love all your recipes and i have tried many it was par excellence.
Please let me know about the cookies becos I want to perfect it.
Thanks,
Regards.
thanks manjunath. either the cookies have been baked too much or the dough was not mixed very well. i will try to update the recipe with grams equivalents.
Hi
Love all your recipes..Was planning to make these wonderful chocolate chip cookies.Could you please tell me how to make them crispy like we get them at cookie shops.
bhumika, for crispiness the recipe will change a lot. since i always test and add recipes, i will try to add the crisp and chewy version of choco chips cookies soon.
Hello,
I always love your receipes. They are so easy and convenient to make.
I was planning on making the Chocolate cookies and couldn’t find the receipe for one. So following this receipe – could tell me how much cocoa powder do i need to add instead of chocolate chip cookies?
thanks neha. i have not yet posted chocolate cookies recipe. you can add 1 to 2 tbsp cocoa powder. you will need to add some more milk to bind the dough.
heya! i tried making this in the oven and they turned out to be very cakey not crunchy! and also they were looking like small choco chip baatis ? . will you tell me which step went wrong ?
shaila, the recipe is for cakey and soft cookies. these are not crunchy cookies. i have already mentioned this in the post. the recipe ingredients are such that they will give a soft texture in the cookies. no step of yours has gone wrong.
Hi
Can we multiply the ingredients proportionally for more number of cookies?
Thanks!
yes you can.
So to make ten times this number I can just increase al ingredients ten times? Just double checking as with baking, usually it doesn’t work. Thanks for your prompt response!
yes. usually with baking doubling on increasing the recipe works. this is true for cookies, pies, breads and laminated doughs like croissant, puff pastries etc. but for cake can be tricky.
What temperature should I bake the cookies in if I m using an OTG instead of oven??
same temperature as i have used an OTG.
Cookies came out hard. Sugar is also not suffice 🙁
looks like they got baked too much. too much baking will make them hard. the temperatures in oven vary, so baking can take less or more time. sugar depends on individual taste preferences. you can also sprinkle some powdered sugar from above, if the cookies had come out well.
Great & easy recipe. But the dough I made became sticky. I tried adding extra flour, oil. But it didn’t help. What might be the problem? And solution?
for sticky dough, just addition of some flour should solve the issue. no need to add oil. some more flour could have corrected the problem.
Hi, recently tried out alot of ur recipes n they turn out really well.. Thnx a ton… I wanted to knw if we can make these cookies with a microwave with a grill and combi type..I don’t hv convection mode..
welcome prachi. i don’t think so you can make this way. however i have never tried making them in microwave.