Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

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

January 23rd, 2009 Madhuram Posted in Cookies, Egg Replacements, Food Blog Events | | 38 Comments »

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.

• Ingredients
• Procedure
• My Notes

Ingredients

All purpose flour 2 and 1/4 cups

Baking soda 1 teaspoon

Salt 1/4 teaspoon

Butter, softened 1 cup/2 sticks

Granulated sugar 3/4 cup

Brown sugar, firmly packed (I used light) 3/4 cup

Vanilla Extract 2 teaspoons

Ener-G in place of 3 eggs 4 and 1/2 teaspoons

Water 6 tablespoons

Semi sweet chocolate chips1 and 1/2 cups

Nuts (optional) 1 cup

Yield: 3 and 1/2 dozen cookies

Procedure >>

Procedure 1 Preheat the oven to 375F/190C. 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.

<< IngredientsMy Notes >>

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.

<< Procedure

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

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Tags: all purpose flour, baking soda, butter, ener-g, light brown sugar, salt, semi sweet chocolate chips, sugar, Vanilla Extract

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

Pages: [4] 3 2 1 » Show All

1. 38
   Jen Says:
   August 8th, 2010 at 3:13 pm

   Can you tell I have been on a baking spree lately and that most of the recipes have come from you? We all loved these.

   Thanks once again Jen.

2. 37
   Katie Says:
   July 24th, 2010 at 8:15 pm

   Bravo! I like these just as well as my egg version, and i’m extremely particular. I didn’t taste the “tang” that ener-g usually adds to recipes, either! just an ever-so-slight variation in texture. Wonderful.
   Thank you very much!

3. 36
   Ankitha Says:
   July 7th, 2010 at 10:33 pm

   Hello Madhuram,
   I love your website and the dishes and mostly I love it because of the “Eggless” version of anything!
   I tried oats laddus and it came out awesome. I want to try this choc chip cookies using ener-g but I was wondering if I could use the food processor to mix the wet ingredients to the dry ones. please reply.
   Thanks,
   Ankitha

   Thanks Ankitha. Personally I have not used the food processor to mix any of my cookie dough, so I wouldn’t know how it will affect the texture of the cookies. Moreover I’m not sure if you would get the creaming effect of beating together the butter and sugars in a FP. You can use a wooden spoon itself to cream the butter and sugars.

4. 35
   mansie Says:
   June 7th, 2010 at 5:48 am

   hi! after reading the comments above i really really want to try this recipie. but i donot have a oven but a microwave(convection) and so i can bake the cookies in it. just that i donot know at hwat temperature should i preheat and bake and for how long! HELP PLZ!!

   Hi Mansie, I have never baked in a microwave oven, so I’m clueless when it comes to that. Why don’t you check the following link?
   http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/

5. 34
   liz Says:
   May 11th, 2010 at 3:58 pm

   Ive been looking for a good chocolate chip cookie recipe for months ever since i found out about my casein and egg allergy and this recipe seems to have very good reviews. I just have one question that Im not sure if youll have the answer to or not but because of my casein allergy i have special vegan butter and also blue bonnet light maragarine because it has no dairy at all in it and I was curious if you knew whether the cookies will come out differently if i use this butter or if you recommened a different butter.
   thank you so much!

   Hi Liz, as you have mentioned I’m not sure about the answer. The original recipe used Earth Balance which is vegan, so I’m guessing the ones you have should also be good.

   If you are still in doubt why don’t you try my oats and brown rice flour chocolate chip cookies. It uses plain oil and tastes as great as the usual choco. chip cookies. http://www.egglesscooking.com/2010/03/04/oats-brown-rice-flour-chocolate-chip-cookies/

6. 33
   Darshni Says:
   May 2nd, 2010 at 6:11 pm

   Hi Madhu,
   I am so excited to bake this recipe but can I know what can I substitue Ener-G with for this recipe? Your help will be greatly appreaciated.

   Hmmm…maybe you could try flaxseed powder. A teaspoon of flax seed powder with 3 tablespoons of water blended together in a blender for each egg to be replaced. I have not tried this in a chocolate chip cookie recipe. Or else you could try 6-8 tablespoons of soy milk or heavy cream. You would have to increase/decrease the quantity depending upon the consistency of the cookie dough.

7. 32
   Mandy Says:
   March 29th, 2010 at 10:21 pm

   Hi madhuram

   I was interested to know where i can find this Ener-G in India. I have just moved back from New York. Is there any substitute for this if I cannot locate it.

   Thanks
   
   Mandy, I don’t think its available in India. You should have got it from here. Let me know the recipe you are interested and I can tell you what else can be substituted for the eggs.

8. 31
   asstha Says:
   March 10th, 2010 at 1:41 am

   ehehe… i already tried baking the cookies before i received your reply… silly me didn’t think to look it up on the internet beforehand… no idea wer my brains went dat week..
   i actually used 2 whole bars of butter and the end result was quite *ahem*… a disaster…
   but i did manage to save it by adding i tink another 2 more cups of flour and my frens all commented that it tastes really good… now i need 2 try d correct recipe but i worry it might b too sweet since i added 2 whole bars of butter n so much flour but d rest of d ingredients i left it as is n i still found it a bit too sweet to my liking… so might have to reduce d sugar by half this time around… i tink… am still a newbie at this… but logically speaking i shud reduce d sugar no?

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