The BEST Chocolate Chip Cookies and it’s Eggless too!

4.9 from 30 reviews

Best Chocolate Chip Cookies

Eureka! Eureka! that’s what I screamed once I tasted these eggless chocolate chip cookies. I have baked crispy and chewy variety of eggless chocolate chip cookies earlier, but hands down this is the BEST. This recipe is from one of my favorite cookbooks “The Joy of Vegan Baking”. I didn’t have non dairy butter and non dairy semi sweet chocolate chips, so used regular butter and semi sweet chocolate chips. Other than that I did not make any changes in the recipe. The cookies turned out awesome. Crisp around the edges and chewy in the center. Just perfect. If you want to bake eggless chocolate chip cookies, then this is the recipe you must have.

Eggless Chocolate Chip Cookie Recipe
4.9 from 30 reviews
Prep time: 15 Mins
Cook time: 10 Mins + Cooling Time
Yields: 3 and 1/2 Dozen Cookies
The BEST Chocolate Chip Cookies and it’s Eggless too!The best eggless chocolate chip cookie recipe ever. These cookies are crisp around the edges and chewy inside, with an addictive taste.
  • 2 and 1/4 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup/2 sticks Softened Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Firmly Packed Brown Sugar, (I used light)
  • 2 teaspoons Vanilla Extract
  • 4 and 1/2 teaspoons Ener-G in place of 3 eggs
  • 6 tablespoons Water
  • 1 and 1/2 cups Semi Sweet Chocolate Chips
  • 1 cup Nuts (Optional)
  1. Preheat the oven to 375F/190C for 15 minutes. If using a non stick pan greasing is not necessary, otherwise use parchment paper to line the cookie sheets.
  2. In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla.
  3. In a food processor/blender whip together the egg replacer powder and water together, until it’s thick and creamy. Add this mixture to the creamed butter and sugar, combine thoroughly.
  4. In another bowl, sift together the flour, baking soda and salt.
  5. Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
  6. When it is almost thoroughly combined stir in the chocolate chips and nuts, if using.
  7. I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
  8. Bake 8-10 minutes, or until golden brown.
  9. Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
My Notes:
  1. My first batch of cookies did not turn golden brown even after 11 minutes. I removed it anyway and noticed that the bottom was very brown. So from the second batch onwards I removed it from the oven around 9 minutes itself. Even though the cookies had a pale yellow color, they were baked enough and tasted very good. I guess using dark brown sugar instead of light brown sugar would give the golden brown color.
  2. For vegan chocolate chip cookies use non-hydrogenated, non dairy butter and nondairy semisweet chocolate chips.

This is my 3rd entry for the Egg Replacement Event – Egg Replacer Powder hosted by me.

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Ratings and Reviews (30)

The Best Chocolate Chip Cookie  Ever!
3 star: 0
2 star: 0
1 star: 0

126 Responses to “The BEST Chocolate Chip Cookies and it’s Eggless too!”

  1. MS says:

    can I use applesauce as an egg substitute?

  2. MK says:

    Any good substitute for all the butter? Or part of it? Thanks!

    • Madhuram says:

      The taste and texture would change if you change the quantity of butter. Applesauce can be used for part of it but the cookies will turn out very soft.

  3. Ck says:

    Perfect cookies…loved it..left on batch in the over after it baked and got an amazing set of crunchy cookies…I cut the sugar down to a total of 1 cup sugar, as i dont like it too sweet..but it is an amazing recipe.

  4. Yash says:

    wow, just. Amazing. I’ve been looking for so many years, trying to find recipes for eggless choco-chip cookies, and this tops it. 5 stars for sure! loved how they turned out! THANK YOU!! <3

  5. Creeshia says:

    Have you tried using Flax seed instead of Ener-G? If not do you think it will work as a substitution?

  6. Surabhi says:

    They were amazing! But I could still feel the granulated sugar after they were baked, are you supposed to be able to feel it, or did I do something wrong? In that case can you please advise me on what to do right next time? Please, and thank you. 😀

    • Madhuram says:

      Thanks Surabhi. I guess the butter and sugar was not creamed enough.

    • Angie says:

      Sometimes if you use bargain or store brand granulated sugar, the sugar isn’t fine enough to melt into the batter. Try a name brand (I always use Imperial for my baking), if this happened to you.

  7. Jolette Boyer says:

    What is Ener-G

  8. Alison says:

    Hi I tried the recipe but for some weird reason one batch came out perfect the others just melted and became one like a cake it tasted sexie,…
    Wanted to knw the reason fr spreading

    • Madhuram says:

      I think you would have put the baking tray on the oven and it got hot and made the cookies spread. That’s exactly what happened to me when I baked my first chocolate chip cookies ever.

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