Soft and chewy, these eggless chocolate chip cookies are my absolute favorites. The best thing about these is they are made using eggless dough, which is perfect recipe for vegans and vegetarians and the best part these eggless cookies are super easy to bake.
Most of us feel that chocolate chip cookies are irresistible, but many of you have asked me to bake an eggless cookie. So here is my eggless cookie recipe of choco chip cookies or Choco chunk cookies because with chunks comes more chocolate and who has ever complained about too much chocolate 🙂 For us, more is less, as far as chocolate is concerned.
Loaded with chocolate chips, each cookie is buttery, chewy, delicious, and really easy to make. You can make the best eggless choco-chip cookies here and boast about it to your friends.
Whether you like soft and chewy cookies that are thin and crispy, you can make any by following this recipe. At the end of this post in the recipe tip section, I have given all the tips to customize these eggless choco chips cookies and make cookies as per your preference.
Since this is a vegetarian dessert or snack which you can enjoy anytime. It is best for those looking to bake eggless cookies. The recipe for the cookies is so easy that even beginners can bake them without any trouble.
Why try this recipe?
- Perfect for Egg-Free Baking: Whether you’re vegan, have an egg allergy, or simply want to bake without eggs, this recipe gives you soft, chewy cookies without any compromise on flavor or texture.
- Classic Chocolate Chip Flavor: These cookies have that nostalgic chocolate chip cookie taste, with golden edges, a soft center, and melted chocolate in every bite.
- Easy & Beginner-Friendly: You don’t need fancy equipment or hard-to-find ingredients. This recipe is straightforward, making it perfect for beginners or anyone craving cookies without fuss.
- Versatile Ingredients: With simple swaps like whole wheat flour or coconut oil, you can customize these cookies to suit your dietary needs or flavor preferences.
- Healthier Choice: By using flaxseed as a binder, you’re adding a dose of fiber and omega-3s, making these cookies a bit more nutritious than the usual recipe.
Ingredients For Eggless Chocolate Chip Cookie
Choco Chips – I have used 85% dark chocolate chunks, you can use semi-sweet choco chips if you wish too. It’s just that using chunks gives me more chocolate in the same cookie so I prefer to use dark chocolate cut into chunks.
- Flour (All-purpose Flour / Maida): This is the base of the cookie dough, providing structure and chewiness. All-purpose flour is ideal for cookies because it balances texture, creating cookies that are soft on the inside but slightly crisp on the edges.
- Butter: Adds richness, flavor, and helps achieve that soft, melt-in-your-mouth texture. Using room-temperature butter also helps incorporate air for a lighter texture.
- Brown Sugar: Adds moisture and a subtle caramel flavor to the cookies, making them softer and slightly chewy. Brown sugar is essential for that classic chocolate chip cookie taste.
- White Sugar: Balances the sweetness and helps achieve a slightly crisp texture. The combination of brown and white sugar creates the perfect cookie texture—soft yet a bit crisp.
- Baking Powder: Acts as a leavening agent, helping the cookies rise slightly and stay light. It also creates a tender texture, which complements the soft center of the cookie.
- Baking Soda: Helps the cookies spread and adds a bit of color, giving them that classic golden-brown look. When combined with baking powder, it balances lift and spread.
- Flaxseed Powder: Acts as an egg replacement, binding the ingredients together. When mixed with water, flaxseed powder forms a gel-like texture, which works perfectly in eggless baking to provide structure and moisture.
- Chocolate Chips or Chocolate Chunks: The star ingredient! You can use any form of chocolate, either chips or chunks, depending on your preference. These add bursts of chocolatey goodness throughout the cookies.
Substitute for Eggs in Chocolate Chip Cookies
To substitute eggs in choc chip cookies I always choose flax eggs. Flax eggs are the most important ingredient for making an eggless cookie. While I have many different substitutes for eggless baking but for cookies flax eggs work out best as far as my recipes are concerned.
What are Flax Eggs?
Flax Eggs is a vegan egg substitute that is natural, gluten-free, and vegan. It is made with ground flax seeds and water. Flax eggs are used as baking powder and add moisture in cookies.
How to Make Flax Eggs?
To make flax eggs, grind flax seeds in a dry spice jar of your mixer grinder or coffee grinder.
In a bowl add 1 tablespoon of ground flaxseed powder, add 3 tablespoons of water and allow it to stand for 30 minutes. After 30 minutes this will acquire a gelatinous texture and you can use this flax egg in place for eggs in any baking recipe.
This recipe is to replace 1 egg, you can make the required amount as per eggs required in any particular recipe.
In this eggless chocolate chip cookie, I am using this same flax egg. Flax eggs are not eggs. They are a vegan substitute for eggs.
Step by Step Recipe – Chocolate Chip Cookies Without Eggs
- In a strainer add all-purpose flour, baking soda, baking powder, and salt. Strain them in a bowl and keep aside. Straining allows the uniform mixing of the dry ingredients. [photos1,2]
- In a separate bowl add butter, sugar, brown sugar, and flax eggs (mix ground flax seeds and water to make a paste) and vanilla essence. Beat the mixture till it is light and fluffy. [photos3,4,5,6]
- Mix the dry ingredients in batches to make a soft dough. Fold in with the help of a spoon or spatula [photos1,2,3,4]
- Cut the chocolate in small pieces and add them to the cookie dough. fold in the chocolate chips or choco chunks in the cookie dough.[photos4,5,6]
- Now, this is an extra step. If you like proper evenly baked cookies you can wrap the dough in a cling wrap and chill it in the refrigerator for 1 hour and then make cookies. Otherwise, go ahead and follow the next step to make cookies without freezing the dough. [photos1,2]
- Preheat the oven at 180C and line the baking tray with parchment paper.
- Take out one small scoop of the choco-chip cookie dough. I use a tablespoon to make equal sized cookies. Now make small balls of the measured dough and place these balls at a gap of minimum 2 inches from each other. [Photo 3,4,5]
- This space allows the space to spread while cookies are baking. Now again top them with some more chocolate chips or chunks. Or may be some toasted pecans or walnuts.[photos6]
- Bake these cookies for 12-14 minutes depending upon your oven.
- To check that Your eggless cookies are perfectly baked, see that it is crispy on the edges and slightly soft in the middle.
Substitutes for Eggless Chocolate Chip Cookies
- Flour Variations
- Whole Wheat Flour: Swap half or all of the all-purpose flour with whole wheat for a nuttier flavor. It may make the cookies slightly denser but adds fiber.
- Oat Flour: For a gluten-free version, use oat flour or a gluten-free baking blend. Note that the texture will be a bit softer and more tender.
- Butter Alternatives
- Coconut Oil: Use melted coconut oil in place of butter for a dairy-free option. It gives the cookies a slightly tropical flavor and a chewy texture.
- Vegan Butter: A good replacement for traditional butter if you’re looking for a dairy-free option. Look for plant-based butters that are suitable for baking.
- Sugar Swaps
- Coconut Sugar: Substitute brown and white sugar with coconut sugar for a natural sweetener that adds caramel notes and a slightly lower glycemic index.
- Maple Syrup: Use maple syrup in place of white sugar for a subtle maple flavor, though you may need to adjust the flour slightly to balance the liquid.
- Flaxseed Powder Alternative
- Chia Seeds: Use ground chia seeds mixed with water as a binding agent for an equally nutritious alternative to flaxseeds.
- Unsweetened Applesauce: Adds moisture and sweetness, working well as a binder. Use about 1/4 cup for every egg equivalent.
Recipe Notes and Tips
- For a more dense and chewy cookie add 10 gm extra flour than mentioned in the below recipe.
- To make vegan chocolate chip cookies you can replace butter with margarine coconut oil but my favorite remains butter especially for cookies because it makes them tender and has a great flavor.
- If you are using Salted butter do not add salt.
- Since these are eggless cookies these are slightly dense and that I have added less flour to make them thin.
- For thick in the middle more chewy chocolate chip cookies, add extra flour as I have mentioned in 1st point.
- If you want to make regular choco chip cookies with eggs I will post a separate recipe for that which is slightly different than this.
- I often add chopped walnuts or pecans to add extra crunch. In my opinion Chocolate with nuts makes it the BEST chocolate chip cookie ever.
- Last but most important: Always cool your cookies on a wire rack otherwise they may have a soggy base.
How To Store Chocolate Chip Cookies?
Once baked you can store these choco chip cookies in an airtight container. But I have a better solution so that you can enjoy a freshly baked cookie each time you want one.
I often make the cookie dough and divide it into individual portions and freeze them. That way whenever craving strikes I take out a couple of them and enjoy freshly baked Chocolate Chip cookies.
So it entirely depends on you to bake them all together and store these choc chip cookies in an airtight container. Or, bake them fresh because that aroma of baking and aroma of freshly baked eggless choco-chip cookie makes it all the more delicious.
How to Serve Chocolate Chip Cookies
Once you have made these cookies, you will never want to buy store-bought ones. They are so delicious and buttery, that you will fall in love with cookies. I recommend you to bake an extra batch of these cookies and keep them in an air-tight container.
For the best snack, simply dunk them in the milk and enjoy or even serve them as a snack with tea.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser and slightly grainier. If you want to keep some lightness, try using half whole wheat and half all-purpose flour.
How do I keep the cookies soft?
To keep your cookies soft, make sure not to overbake them. Remove them from the oven when the edges are just starting to brown, as they will continue to firm up as they cool. Storing them in an airtight container also helps retain softness.
Why are my cookies spreading too much?
This can happen if your dough is too warm. To prevent excess spreading, chill the dough in the fridge for 20-30 minutes before baking. Also, ensure you’re using the right amount of baking soda, as too much can cause extra spreading.
Can I make these cookies without sugar?
You can try using natural sweeteners like coconut sugar or a sugar substitute, but it may alter the texture and flavor. Cookies rely on sugar for texture as well as sweetness, so they may not turn out the same without it.
Can I freeze the cookie dough?
Absolutely! Shape the dough into balls, freeze them on a baking sheet, and once they’re solid, transfer them to a freezer bag. When you’re ready to bake, you can bake them straight from frozen—just add an extra minute or two to the baking time.
How can I make these cookies extra chewy?
Using more brown sugar than white sugar can increase chewiness. Also, a touch of cornstarch in the dough can help create a softer, chewier texture.
More Such Recipes
- Eggless Chocolate Mousse
- Eggless chocolate chip cookies
- Hot Chocolate
- Chocolate Fudge French Toast
- Oreo & Chocolate Mousse (Eggless)
- Chocolate Hazelnut Blueberry Bar
- Flaxseed Crackers Recipe
- Chocolate Chip and Blueberry Muffins
- Chocolate Swiss Roll Recipe
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eggless chocolate chip cookie
Ingredients
- 60 grams dark chocolate chunks or 60 gm chocolate chip cookies
- 90 grams All-purpose Flour/ Maida
- 60 grams unsalted butter
- 50 grams Brown Sugar
- 50 grams White Sugar
- ½ tsp Baking powder
- 1/4 tsp salt
- 1/4 tsp Baking Soda
- ½ tsp vanilla extract
Instructions
- In a mesh strainer add all-purpose flour/maida, ½ teaspoon baking powder, ¼ teaspoon baking soda, and salt. Strain the flour with the ingredients and keep aside.
- Now, in a mixing bowl add 60-gram unsalted butter, 50-gram white sugar, 50-grams brown sugar, ½ teaspoon vanilla extract, and flax eggs (To make flax eggs, combine ground flax seeds and water.)
- Beat the ingredients to make it light and fluffy. Once the mixture is light then add the dry ingredients in it to make the dough for the cookie.
- Add the flour mixture in batches so that they are well combined. Fold the dry mixture with the wet ingredients to make a soft dough.
- Cut 60-gram dark chocolate in small chunks and fold it with the cookie dough.
- If you like to bake proper evenly shaped cookies, you can wrap the dough in a cling wrap and let it chill in the refrigerator for an hour. (You can skip this step if you wish)
- Preheat the oven at 180 C and line the baking tray with the parchment paper.
- Scoop a small portion of the choco-chip cookie and shape them in size cookies. I have used a tablespoon to make equal sized cookies.
- Carefully place the cookie-shaped dough in the baking tray. Keep a gap of 2 inches in each cookie so that they are baked evenly.
- Bake these cookies for 12-14 minutes. Take them out when they are crispy on the edges and soft in the middle.
Video
Notes
- For a more dense and chewy cookie add 10 gm extra flour than mentioned in the below recipe.
- To make vegan chocolate chip cookies you can replace butter with margarine coconut oil but my favorite remains butter especially for cookies because it makes them tender and has a great flavor.
- If you are using Salted butter do not add salt.
- Since these are eggless cookies these are slightly dense and that I have added less flour to make them thin.
- For thick in the middle more chewy chocolate chip cookies, add extra flour as I have mentioned in 1st point.
- If you want to make regular choc chip cookies with eggs I will post a separate recipe for that which is slightly different than this.
- I often add chopped walnuts or pecans to add extra crunch. In my opinion Chocolate with nuts makes it the BEST chocolate chip cookie ever.
- Last but most important: Always cool your cookies on a wire rack otherwise they may have a soggy base.
