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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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Hi Madhuram,
I just made these cookies but they are very gooey and not very crunchy. When I tried to bake it for little longer, it became dark brown but not more crunchier. I had used powered sugar. Do you think it is because of that?
That could be the reason. Maybe the powdered sugar when creamed with butter turned out to be very watery.
Powdered sugar normally contains corn starch so the amount of sugar in the recipe would be altered from what you would get if you used granulated or brown sugar.
Oh Madhu..I was so overwhelmed by the fantastic turn outs of onion crackers and banana strawberry muffin that my chocolate chip cookies just became a disaster. Once I put the cookie tray in the oven, the cookies which i had shaped so nicely just melted. To create a tray of 1 cookie..
and i had to bake them for abt 30 min so that I could still save them.. they were sizzling in butter inside.. and they became hard and crispy after they cooled down.. these are the changes i did:-
while using orgran egg replacer I still followed 6 tblspn of water to whisk 2.5 tsp of the powder. the direction on the box.. which i saw later was.. 2 tsp powder to replace 2 eggs and 1 tblspn water..
also I used 1/2 cup raw sugar and 1 cup white sugar.. as i din find those u mentioned in the recipe..
what did I do wrong??
Hi Sowmya, did you grease the baking tray with butter, which I guess so and I think you would have overdone that because I too had a similar experience with another chocolate chip cookie recipe. The cookies spreaded as thin as dosa (more specifically like athirsams). Another reason can be that you had placed the baking tray on the oven while it was preheating. So the tray would have been hot enough to melt the dough and in addition to that the heat inside the oven would have made it spread too much. I have experienced this too.
I make the recipe all the time and the key is in two things:
Keep the dough cold. It should be firm. If its wet add a bit of flour or pop it in the fridge.
THEN, roll the dough into ball and place them on the cookie sheet that way. Gently push down but don’t flatten them! They flatten as they bake.
Hope that helps!
Thanks for the input Michelle. I too follow that trick when cookies spread too much.
LOVE this recipe! I will never use another one! I baked my cookies for 8 minutes @ 375…perfection!
Crispy but soft and chewy at the same time!
I love this site!
Thanks Amanda.
I tried this recipe exactly how it was written, and the cookies turned out delicious (I brought them to a party and they were GONE). I have to be honest though, they were a little sweet for me and the dough was runny so they came out kind of flat and greasy? Not horrible, just not how I prefer. So I made a second batch and adjusted the recipe a little:
2 and 3/4 c flour
1 and 1/4 tsp baking soda
1 and 1/4 tsp salt
3 tsp Energ-G
3 and 1/2 tbsp water
1/2 c granulated sugar
1/2 c light brown sugar
2 cups semisweet choc chips
Same directions.
375 degrees for about 7-8 minutes.
This time they came out perfect! Just enough sweetness, gooey in the center but firm on the outside. And the cookies were big and thick instead of thin. So if anyone has the same problem as I did when they make these, try the adjustments above and that may work out a little better.
Thanks!!
good evening,
the recipe calls for 1 cup/2 sticks of butter,
is that one cup or two sticks or butter or both.
Thank you, cannot wait to make this cookies my nephews birthday is coming up and he is allergic to eggs.
Thank you so much.
2 sticks equals 1 cup, ujena.
Hi, my daughter is allergic to eggs and we make these all the time, we leave ou the ener G altogether and we use baking powder instead of soda and they turn out delicious. I am very happy I found this recipe and I recommended it to friends.:)
Thanks for the tip about using baking powder instead of Ener-G. I’ll also try it one of these days.