Enjoy the delightful taste of perfectly crispy yet slightly chewy Eggless Chocolate Chip Cookies, enriched with a nutty flavor from whole wheat flour and brown sugar. These delectable cookies not only serve as a healthier treat but are also incredibly easy to whip up in just one bowl. Follow my step-by-step photos and instructions, and I guarantee this will become your favorite chocolate chip cookie recipe!
About Eggless Chocolate Chip Cookies Recipe
These cookies stand apart from traditional chocolate chip cookies, thanks to the use of whole wheat flour, which imparts a delightful nutty flavor. The result is a cookie that is crisp, buttery, and crunchy.
To create these scrumptious treats, you’ll need basic baking ingredients including butter, brown sugar, granulated sugar, vanilla extract, milk, and of course, whole wheat flour.
The butter, milk, vanilla, and sugars are first whipped together until light and fluffy, a process known as creaming. This technique incorporates air into the butter, resulting in lighter cookies.
Next, a mixture of sifted flour, salt, and baking powder is folded into the creamed butter to form the cookie dough. Chocolate chips are then added, and the dough is chilled in the refrigerator before being shaped into small balls and baked.
Baking powder is essential for leavening, ensuring the cookies are tender and light. Since these are whole wheat cookies, it’s important not to skip the baking powder to avoid a denser texture.
I prefer using stone-ground whole wheat flour for health reasons in my egg-free cookies and muffins, though all-purpose flour can also be used.
A combination of brown sugar and white sugar provides an excellent texture; brown sugar adds chewiness while white sugar contributes to crispness. Raw sugar can serve as a substitute for white sugar, but if you opt for white sugar, ensure it’s finely granulated.
This easy recipe is perfect for those with egg allergies. From preparation to cookie dough, it takes around 20 minutes, not including shaping, refrigeration, and baking time.
These chocolate chip cookies make for a delightful sweet breakfast or evening snack and can also be packed in lunch boxes as a sweet treat for kids.
Enjoy these eggless cookies plain or as a topping for ice cream, fruit custard, or pudding.
How to Make Eggless Chocolate Chip Cookies
Make Cookie Dough
This simple recipe requires just one bowl, and you can enjoy warm cookies in less than an hour. Start by greasing a baking tray or lining it with parchment paper.
1. In a mixing bowl, combine the following 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
You can also use a stand mixer with a paddle attachment to cream the butter and form the cookie dough.
2. Using a whisk or electric mixer, mix and whip the ingredients together.
3. Continue whipping until the butter is soft and fluffy.
4. Place a sieve over the bowl and add 1.25 cups (150 grams) of whole wheat flour, 1 teaspoon of baking powder, and ⅛ teaspoon of salt into the sieve. Ensure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately before adding it to the whipped butter.
5. Using a spatula, gently fold the sifted flour into the whipped butter. The cookie dough will be sticky, so do not knead; simply fold the mixture together.
Tip 1: If the dough is too wet, add a few tablespoons of whole wheat flour.
Tip 2: If the dough appears dry, add 1 to 2 tablespoons of milk as needed to bring it together.
6. Add ½ cup of chocolate chips.
7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate the dough for about 20 to 30 minutes to chill. This step helps firm up the dough and prevents the cookies from spreading too much while baking.
8. After chilling, take portions of the dough and lightly roll or flatten them on the tray. You can use a cookie press or scoop a tablespoon from the dough. If rolling by hand, use light pressure. The cookies will spread while baking, so leave some space between them.
Make Chocolate Chip Cookies
9. Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes. For an oven toaster grill (OTG), ensure both the top and bottom heating elements are on. Place the cookie tray in the center rack.
10. Bake for 10 to 12 minutes or until the edges turn golden brown. Avoid overbaking, as the cookies will continue to cook after being removed from the oven.
11. Using a spatula, transfer the cookies to a wire rack to cool completely before storing or serving.
12. The photo below showcases the lovely golden crumb of the cookies’ bottoms.
13. Serve these Eggless Chocolate Chip Cookies with milk for kids, coffee for adults, or simply enjoy them as a delicious sweet snack.
Expert Tips
- Flour: For a lighter version of these cookies, substitute whole wheat flour with all-purpose flour. You may need to adjust the amount of flour slightly.
- Salted Butter: You can use salted butter, but omit the additional salt from the recipe.
- Sugar: If using granulated sugar, opt for one with finer crystals. Avoid large crystal granulated sugar; instead, powder it before use.
- Chocolate Chips: I recommend semi-sweet chocolate chips, but feel free to experiment with milk, dark, white, or bittersweet chocolate chips, or even peanut butter chips.
- Making Cookie Dough: Avoid kneading the mixture while preparing the cookie dough. Simply fold and combine the ingredients.
- Shaping Cookies: After refrigerating the dough, take a portion and lightly roll or flatten it on the tray. Use a cookie press or scoop from the dough. When rolling by hand, apply light pressure and flatten if desired. The cookies will spread while baking.
- Storing: Store cookies in an airtight container at room temperature for up to one week.
- Make Ahead: Prepare the dough and refrigerate it for 2 to 3 days in a covered container, or freeze for up to 3 months. If freezing, wrap tightly in plastic wrap and store in a freezer bag. Allow the dough to thaw overnight in the refrigerator before baking.
- Serving and Scaling: This recipe yields about 18 to 20 medium-sized cookies. Depending on the size, the number may vary. For larger cookies, expect about 10 to 12 cookies. This recipe can be doubled or tripled.
FAQs
Yes, castor sugar can be used. You can also substitute with powdered sugar or confectioner’s sugar.
Oven temperatures can vary based on size and type. If your cookies aren’t browning, your oven may be slow to heat. Bake for a few more minutes than specified in the recipe.
In a microwave oven, use the convection mode with a temperature of 180 degrees Celsius (356 degrees Fahrenheit) for both preheating and baking.
You can replace both brown sugar and raw sugar with coconut sugar, palm sugar, molasses, or jaggery in equal quantities.
Use a gluten-free all-purpose flour, such as Bob’s Red Mill, in the recipe.
To make vegan cookies, use vegan butter, plant-based nut milk (like almond or oat milk), and vegan chocolate chips.
More Eggless Cookies!
