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!
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 and crunchy as well.
I have used stone-ground whole wheat flour. For health reasons, I use whole wheat flour in cookies and muffins. I do make whole wheat cookies and muffins at times since they are good and healthy. Of course, you could make these cookies with all purpose flour.
These chocolate chip cookies make for a nice sweet breakfast or evening snack for us with some warm milk or hot coffee. 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
Making cookie dough
This easy recipe only needs one bowl, and warm cookies are ready to enjoy in less than an hour.
1. In a mixing bowl take 100 grams unsalted butter, ¼ cup tightly packed brown sugar (50 grams), ¼ cup raw sugar (50 grams), 1 teaspoon vanilla extract and ¼ cup milk. Also, grease a baking tray or line it with parchment paper.
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, 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 to the bowl.
5. With a spatula, gently begin to fold the sifted flour into the whipped butter.
Fold well. The cookie dough will be sticky.
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. Now 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 without flattening too much as the cookie will spread while baking.
9. Meanwhile, preheat the oven at 190 degrees celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the heating elements on.
After 20 minutes of refrigeration, place the tray with the cookies in the center of 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.
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.
Below photo shows the lovely golden crumb of the bottom of the cookies.
12. 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 2-3 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!
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By Dassana Amit
Soft textured and a slight chewy chocolate chip cookies made without eggs.
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
Now 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 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.
After 20 minutes of refrigeration, place the tray with the cookies in the preheated 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 with 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 for whole wheat 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 2-3 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.
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