The BEST Eggless Chocolate Chip Cookies Recipe
Prep time: 15 Mins
Cook time: 10 Mins + Cooling Time
Yields: 3 and 1/2 Dozen Cookies
The BEST eggless chocolate chip cookies ever. These cookies are crisp around the edges and chewy inside, with an addictive taste. This chocolate chip cookie without eggs recipe is definitely gets an A+.
Ingredients
Substitutions
Instructions
  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. The flax eggs version cookie dough was sticky so I chilled the cookie dough in the fridge overnight.
  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. Flax eggs version of these chocolate chip cookies had the best texture after baking it for 11 minutes. See My Notes for further details.
  9. Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
Taste & Texture:
  1. These eggless chocolate chip cookies taste great both warm and at room temperature. Soon after baking, it's crispy around the edges with a soft center and after a while,it becomes soft throughout. We liked it both ways.
  2. The cookies aren't much sweet actually, which is perfect for us because we prefer less sweet treats, but others might want to increase the quantity of sugar by another 1/4 cup or so.
  3. Flax eggs make the cookies less crispy and chewier than the cookies made with Ener-G egg replacer.
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. When I did the flax eggs version recently, the cookies were best after baking for about 11 minutes. I initially tested with 8 minutes like mentioned for the Ener-G version but it was too soft. After test baking few batches, I felt that 11 minutes gave the best texture. So experiment with baking time.
  2. For vegan chocolate chip cookies use non-hydrogenated, non dairy butter and nondairy semisweet chocolate chips.
  3. Add another 1/4 cup to 1/2 cup of sugar for sweeter cookies.
Nutrition Facts
Eggless Chocolate Chip Cookies
Amount Per Serving
Calories 93Servings 44
% Daily Value*
Total Fat 3.8g5%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 87mg4%
Potassium 15mg0%
Total Carbohydrates 14.1g5%
Dietary Fiber 0.6g2%
Sugars 7.9g
Protein 1.1g
Vitamin D 65mcg327%
Calcium 4mg0%
Iron 0mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/best-chocolate-chip-cookies/