Eggless Chocolate Chip Cookies Recipe

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 Recipe

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.

To make these delicious treat, you will need staple baking ingredients like butter, brown sugar, granulated sugar/raw sugar, vanilla extract, milk and of course whole wheat flour to make the dough.

Butter, milk, vanilla and the sugars are whipped first to a soft, light and fluffy consistency. This process is also called creaming and essentially incorporates air into the butter which helps the cookies to become lighter.

Later a mix of sifted flour, salt and baking powder is folded into this creamed butter to make the cookie dough. The chocolate chips are then folded into this dough, chilled in the refrigerator and then shaped to small balls and baked.

Baking powder helps in leavening and makes the cookies tender and light. Since these are whole wheat cookies, I would suggest not to miss out on the baking powder, or else you may get a denser heavy texture in the cookies.

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 as well.

A combination of brown sugar and white sugar gives a really good texture in these cookies. The brown sugar helps in a chewy texture, whereas the white sugar makes them crispy.

I have used raw sugar which works fairly well as a substitute for white sugar. If you plan to add white sugar, make sure to use a finely granulated one.

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 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.

These eggless cookies can be served plain or topped on an ice cream, Fruit Custard or pudding.

Step-by-Step Guide

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.

Tip 1: If the dough is too wet, moist or loose, add a few tablespoons of whole wheat flour.

Tip 2: But if it is looks dry and floury, add 1 to 2 tablespoons of milk or as needed to bring the dough together.

6. Add ½ cup chocolate chips.

7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate to chill the dough for about 20 minutes to 30 minutes or an hour. 

Chilling the cookie dough helps it to firm up and prevents the cookies from spreading and flattening too much while baking.

8. After 20 to 30 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. This occurs as the cookies retain heat and thus continue to cook even after being taken 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.

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.

Expert Tips

1. Flour: For a lighter version of these cookies, replace the whole wheat flour (atta) with all-purpose flour (maida). You may need to add a bit more of the all-purpose flour.
2. Salted Butter: You can add salted butter. But if doing so, omit the additional salt from the recipe.
3. Sugar: If using granulated sugar, then use the one with finer crystals. Avoid adding large crystalled granulated sugar directly. Powder it and use.
4. Chocolate Chips: I have used semi-sweet chocolate chips. Others like milk, dark, white, bittersweet chocolate chips or peanut butter chips can also be added.
5. Making Cookie Dough: While preparing the cookie dough, make sure to not knead the mixture. Just folding and bringing the whole mixture together is the key.
6. Shaping Cookies: After refrigerating the cookie dough, take a portion and lightly roll or flatten on a tray. You can use a cookie press or use a tablespoon to scoop from the dough. If you are rolling with your palms, then do it with light pressure and flatten, if you want. If you don’t, the cookies will spread while getting baked.
7. Storing: Keep the cookies in an air-tight container at room temperature for up to one week.
8. Make Ahead: You can make this dough and refrigerate for 2 to 3 days in a covered container, or freeze for up to 3 months. If freezing, wrap tightly in a plastic wrap and then store in a freezer bag. Allow the cookie dough to thaw overnight in the refrigerator, before baking.
9. Serving and scaling: This recipe will yield about 18 to 20 medium sized cookies. Depending upon the size, the numbers will vary. If you make large cookies, you will get about 10 to 12 cookies. This recipe can be doubled or tripled.

FAQs

More Eggless Cookies!

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Eggless Chocolate Chip Cookies recipe from the archives was first published on Oct 2014.