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The BEST Chocolate Chip Cookies and it’s Eggless too!
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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 |
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- 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)
- 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.
- In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla.
- 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.
- In another bowl, sift together the flour, baking soda and salt.
- Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
- When it is almost thoroughly combined stir in the chocolate chips and nuts, if using.
- I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
- Bake 8-10 minutes, or until golden brown.
- Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
- 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.
- 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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Yay! I can’t tell you how happy I am to have found your site. These cookies are the first thing I tried and they are absolutely wonderful! The Ener-G in the blender tip worked great too. Thank you for sharing these recipes. I can’t wait to try them all!
Thank you very much Courtney. I’m very happy that this recipe worked for you.
Hi Madhuram
I like all your recipes.. I wish to try this recipe for new Year, but do not have Ener-G at hand.. Could you suggest some other egg replacement for this recipe?
Thanks Yojana. Hmm…not sure about it. I’m just making a wild guess, why don’t you try 6 tablespoons of milk? Again, it’s just a guess. If you try it could you please leave your feedback here irrespective of the result?
I realize this is a little behind the times, but egg replacer is a combination of starches and baking powder. So I would replace the egg replacer with 50/50 corn starch and baking powder. I often just substitute baking powder for egg replacer.
I love to bake. When I found out my daughter had an egg and peanut allergy, I never thought I could bake cookies she will love. I tried the original tollhouse cookie recipe, which is very similar to yours. I tried it with the Ener-G and used a drink mixer (which works very well) and the cookies tasted ok but were really flat. Your recipe calls for 3 egg replacement instead of 2 and that made such a huge difference. I don’t think they taste exactly like the original, I think they taste BETTER!!! They have a cake like taste to it. This is the 1st recipe of many that I will be trying from your site. Thank you so much!!!
Thank you so much for trying out the recipe.
Hi,
I would like to check, if I’m replacing the EnerG with milk I’m supposed to omit the 6 table spoons of water too? Or do I add them together with the milk.
Sorry ya if my questions sounds a bit stupid
I’m a newbie at this so I better check first. Thanks in advance 
No problem Asstha. If you are just adding milk then water is not necessary. Maybe try adding just 1/4 cup of milk and do let me know how it turns out.
thanks for the info…
one more thing… for butter its stated as 1 cup or 2 sticks.. sticks meaning whole bar? sorry as the terms used is quite different from the ones i’m used to hearing… so appreciate your help to clarify this
will definately let u know the outcome for this… planning to do dis tmw…
You’re welcome Asstha. It depends on where you live. If you live in US, the butter packet usually has 4 sticks and you have to use 2 of them. Otherwise check the following page, where I have listed a table for butter measurement. http://www.egglesscooking.com/baking-101/baking-measurements/
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?
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.
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.
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/
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/
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.
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!
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.
Hi,
It was a nice surprise to find your website! I have to cook
and bake without eggs, so this page is very useful to me.
Although I had to work out lots of eggless recipes, it is always
good to get some help and ideas.
Thank you!
I followed this recipe to bake the cookies and they turned out
yummmmy……
This is the first one I tried with ENER-G…. am so glad to have
found it. Thank you very much.
Thanks for trying the recipe Tanuja. I’m glad that it worked out good for you.
I don’t typically bake from scratch, I’m a break n’ bake kind of gal
but when my daughter was
diagnosed with an egg allergy, I was forced to make something
she could safely eat.
These cookies are great! The taste and texture are perfect!
I’m taking the extra to work and I doubt anyone will
know the difference. Thanks!!
I’m glad that you are liking the cookies, Kelly.
hands down they are the best best cookies I ever made the looked great
Thank u so much
even though I thought they were going to be too buttery
Thank you very much Tak.
u are the best….
Thanks Alia.
I have made these twice now and they are delicious! Even passed the anti-eggl-ree husband test! I blogged about it and included some pictures here http://daryleverett.wordpress.com/2011/05/25/cookies/
Thanks for giving it a shot Daryl.
hello madhuram,
I like your website and mostly I like it because of
the eggless version of it.
As i stay in India, ener-G is not available.
So can you please tell me the substitute for it.
Wanna try this recipe.
thank you
Thanks Sneha. I hear that Ener-G is available as No Eggs in Whole Foods in India. I haven’t tried any other substitute in this recipe. But I think the next possible thing you can try is flaxseed meal. For each egg to be replaced blend in a mixie 1 teaspoon of flax seed meal with 1/4 cup of warm water.
Hello Madhu
Would tell me subtitute for Ener-g BESIDE Flaxseed powder? something that I have in my refrigerator/pantry. Substitute for butter?
Thank you
THANK YOU, THANK YOU, THANK YOU!!! This really is the best chocolate chip recipe EVER! My 5yr old has an egg allergy and I’ve been trying different recipes but none were quite right. This one is!!! I baked two cookie sheets at a time. Cooked for 2 1/2 minutes then flipped and rotated the cookie sheets and baked for another 2 1/2 minutes. Let them set for about a minute and then transferred to my cooling rack. DE-LISH!!! Thanks again!
You’re welcome Finn’s Mom. Could you please rate the recipe?
I just wanted to thank you! My daughter has a little girl in her class that has an egg allergy and she didn’t want her to be left out of their class halloween party, so we googled eggless cookies and found you. They were so good, better than my regular ones. And the little girl in the class was so happy that she got to eat the same thing as everyone else. Everyone raved about them. We will be making these again.
Thank you very much for your feedback Carron.
Hi Madhu,
I am new learner in baking and really appreciate your work of sharing your expertise and guidance with us.I wish to bake these cookies however i do not have egg replacer nor flax seeds.
Also i got a cake mix from the store however the receipe in the box says 3 eggs..could you tell me what can i replace the eggs with which will give tasty results?
Please help…
Thanks!
Thanks Hiya. I have tried 1/4 cup yogurt for each egg to be replaced while using boxed mixes and it has worked out good.
I have a recently discovered allergy to all poultry. That has caused some serious problems when it comes to baking. Chocolate chip cookies are my weakness. I found this recipe yesterday and made a batch of cookies last night. They are divine!! So delicious. I will definitely be putting this safely in my cookbook to make again and again. I loved blending the egg replacement powder. I’ll have to see if that helps in my cakes.
Thank you so much for this recipe!
You’re welcome Tanya. Yes it does work in cake recipes too. I have tried it quite a few times.