//Eggless Chocolate Chip Cookies

Eggless Chocolate Chip Cookies

Collage of chocolate cookiesCollage of chocolate cookies

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!

eggless chocolate chip cookies stacked with some halved cookies on a white plateeggless chocolate chip cookies stacked with some halved cookies on a white plate

Why This Recipe Works

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.

the best eggless chocolate chip cookies served on a white platethe best eggless chocolate chip cookies served on a white plate

How to Make Eggless Chocolate Chip Cookies

Making 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 unsalted butter
  • ¼ cup tightly packed brown sugar (50 grams)
  • ¼ cup raw sugar (50 grams)
  • 1 teaspoon vanilla extract
  • ¼ cup milk.
sugar, butter, milk, vanilla in a mixing bowlsugar, butter, milk, vanilla in a mixing bowl

2. Using a wired whisk or an electric beater begin to mix and whip the ingredients.

butter, sugar, vanilla mixed togetherbutter, sugar, vanilla mixed together

3. Whip till the butter becomes nicely soft and fluffy.

butter whipped to a soft consistencybutter whipped to a soft consistency

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.

sifting flour, salt, baking powdersifting flour, salt, baking powder

5. With a spatula, gently begin to fold the sifted flour into the whipped butter. Fold well. The cookie dough will be sticky.

eggless cookie dough readyeggless cookie dough ready

6. Add ½ cup chocolate chips.

chocolate chips addedchocolate chips added

7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate dough for 15 to 20 minutes. 

chocolate chip cookie dough made from scratchchocolate chip cookie dough made from scratch

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.

cookie dough balls placed on a greased baking traycookie dough balls placed on a greased baking tray

Baking

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.

cookie dough in the ovencookie dough in the oven

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.

whole wheat baked cookies out from the ovenwhole wheat baked cookies out from the oven

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.

cookies cooling on wire rackcookies cooling on wire rack

12. Below photo shows the lovely golden crumb of the bottom of the cookies.

crispy cookiescrispy cookies

13. Serve eggless chocolate chip cookies with milk for kids, coffee for adults or just as a delicious sweet snack.

eggless chocolate chip cookies stacked with some halved cookies on a white plateeggless chocolate chip cookies stacked with some halved cookies on a white plate

FAQs

Can this eggless chocolate chip cookie recipe be made all purpose flour?

Yes, you can substitute all purpose for whole wheat flour. Just add 1 to 2 tablespoons of milk for the best consistency.

What are the best chocolate chips for making cookies?

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.

How many cookies does this recipe make?

This recipe will make 15 to 20 small to medium sized cookies.
You can scale this recipe to double or triple the servings.

Can I use salted butter to make eggless chocolate chip cookies?

Yes, but I would then omit the additional salt from the recipe.

How should I store cookies baked from scratch?

Keep eggless chocolate chip cookies in an airtight container at room temperature for up to one week.

Can eggless cookie dough be made 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.

More Eggless Cookies!

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Buttery, crisp and crunchy Eggless Chocolate Chip Cookies made from whole wheat flour.

Prep Time 25 mins

Cook Time 10 mins

Total Time 35 mins


Cuisine American, World

Course: Breakfast, Snacks

Diet: Vegetarian

Difficulty Level: Easy


Servings 20 cookies

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.

Baking

  • 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.

  • 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.
  • 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 Facts

Eggless Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 110
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 11mg4%

Sodium 18mg1%

Potassium 81mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 7g8%

Protein 1g2%

Vitamin A 130IU3%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 21mg2%

Vitamin B9 (Folate) 3µg1%

Iron 1mg6%

Magnesium 19mg5%

Phosphorus 56mg6%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

This recipe post from the archives (Oct 2014) has been republished and updated on 8 November 2020.