Eureka! Eureka! that's what I screamed once I tasted these eggless chocolate chip cookies. I have baked crispy and chewy variety of chocolate chip cookies without eggs earlier, but hands down this is the BEST.
This eggless chocolate chip cookie 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.
Since chocolate chip cookie recipes are the most favorite cookies among kids and grown-ups, getting it right especially egg free is definitely a very big deal. I have a lot of chocolate chip cookie recipe without eggs in the blog but this version has become my all-time favorite.
This eggless chocolate chip cookie recipe is definitely a keeper!
PS: Bake these pumpkin chocolate chip cookies if you are looking for a different variety of chocolate chip cookies.
Update: The most frequently asked question in this recipe usually is "what can I use instead of Ener-G egg replacer?" I suggested flax eggs and also mentioned that the cookies won't be as crisp as the ones using Ener-G.
How to Make Flax Egg?
It was just a guess based on my experience baking cookies with flax egg as an egg substitute. I have wanted to try it actually for long now and finally got to it last night.
I followed the same procedure listed below but instead of using Ener-G egg replacer used flax eggs as egg substitute and add it to the creamed plant-based butter (Becel) and sugar mixture and beat it with a handheld beater.
The flax egg mixture foamed up so much just like how eggs would and I was pleasantly surprised! I also added an additional 1/4 cup of chocolate chips this time.
Another question I keep getting is, "how to avoid too much spreading of the cookies? or what to do if I get flat cookies?"
Most of the time by just seeing the consistency of the cookie dough you can be pretty sure how the cookies will turn out when baked.
This time when I set to bake another version of the best eggless chocolate chip cookies using flax eggs, the cookie dough was sticky and I was sure that if I bake it, I will end up having chocolate chip crepes and not cookies.
Refrigerating the dough for an hour or so is the answer to this problem. I left the dough in the fridge overnight and baked it the next day.
The BEST Eggless Chocolate Chip Cookies Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 10 Mins + Cooling Time | 3 and 1/2 Dozen Cookies |
| Author | Category | Method |
| Madhuram | Cookies | Baking |
- 2 and 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup 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)
- butter - plant based butter like Becel
- Ener-G - 3 flax eggs (3 tablespoons of flaxseed meal whisked with 9 tablespoons water)
- 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. The flax eggs version cookie dough was sticky so I chilled the cookie dough in the fridge overnight.
- I greased a tablespoon to scoop the dough and drop it easily onto the baking sheet.
- 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.
- Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
- 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.
- 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.
- Flax eggs make the cookies less crispy and chewier than the cookies made with Ener-G egg replacer.
- 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.
- For vegan chocolate chip cookies use non-hydrogenated, non dairy butter and nondairy semisweet chocolate chips.
- Add another 1/4 cup to 1/2 cup of sugar for sweeter cookies.
I made these cookies but they became too thin.
Sometimes you would have to chill the batter for a while before baking. That’s why I suggest baking 1 or 2 cookies initially see how it spreads and decide accordingly.
Hi, I love this recipe. However, when I bake them and store them, cookies get soft the next day of baking. Can you please help me on this.
Thanks a lot.
Regards,
Swathi
This happens mostly in all home made cookie recipes and especially the ones which uses butter because of the water content in the butter. Stores use shortening and that’s why they stay crispy for an extended period of time, but we all know that shortening is not healthy. I have tried another chocolate chip cookie recipe with oil and that one stayed crispy a bit longer.
I will definitely try this recipe! How would you evaluate the taste? Do these cookies resemble those made with eggs? Thanks!
It’s been a long time since I made this recipe, but I’m pretty sure that it tasted very much like the chocolate chips cookies made with eggs.
Hello Madhuram,
thanks for your eggless recipe for the cookies but can there be a substitute for the egg replacer???
Sorry Poojan I have not tried this recipe without Energ egg replacer. But why don’t you try this eggless chocolate chip cookie recipe using condensed milk?
I often bake with flax seed meal mixed with water. 1tbsp flax to 3 tbsp water per egg). It has worked great for me. I will let you know how it goes with this recipe. My done has an allergy and this has been my go to for years.
That’s great Lisa. I’m thinking the cookies would be soft and chewy in that case.
I don’t know what I did wrong. I followed the measurements perfectly and it didn’t work I used all of the same ingredients but it didn’t work even after 3 times
That’s so bad. If everything was followed correctly I’m not sure what or how it went wrong.
Great recipe. I did reduce the amount of ener-G egg replacer to 3 tsps, and added 2 ounces of cream cheese. Results were crisp on outside and a little goey in center…delish!
That’s great to know Jade.
I have never had a problem with any of your recipes, but this one didn’t work at all. The cookies never spread and even after baking for 18 minutes they were still raw inside, no crispy outside no chewy inside. I’ve tried Ener-G several times over the years and have yet to find a recipe where it’s successful. Back to my eggless oatmeal chocolate chip cookies!
Hmm…that’s strange. Was the oven preheated to the right temperature?
I can’t wait to try these. I tried your ” egg free pancake recipe” and it makes the best pancakes, It’s my go to.
Thanks Skyler. 🙂
Thank you for sharing your recipe. My son has egg and nut allergies. I’ve tried different eggless chocolate chip cookies but yours have come out so delicious. Happy to have them for the holidays.
You’re very welcome Irma.
Can’t find egg replacer . What to use instead of that?
You may try the flax egg substitute but you won’t get crispy cookies.
Hey… If I m using an OTG instead of oven…what temperature should I bake the cookies in??
I haven’t baked in an OTG. I’m guessing it is the same temperature though.
Hey madhuram I live in India where I’ll find difficult to find ener G can u suggest any substitute of it
You can try flax seed powder but the cookies will turn out soft. I’m planning to try this recipe with condensed milk one of these days. Will blog how it turns out. But in the meanwhile you can try this recipe instead: https://www.egglesscooking.com/eggless-chocolate-chip-cookies/
Awesome!
Thanks Kristi.
How could I replace brown sugar with regular one and by how much amount
The same measurement Pranjal.
Thank you! These truly are the best! Been searching for such a receipe for some time now… But this ended the search!
You’re welcome 🙂
[…] The Best Eggless Chocolate Chip Cookies | … – The BEST eggless chocolate chip cookie recipe ever. These chocolate chip cookies are crisp around the edges and chewy inside, with an addictive taste. […]
If I don’t have Ener G or eff replacer.
what can be best substitute to make it crispy
Hmm…anything else will make it soft. You can try a mix of cornstarch and baking powder maybe..I haven’t tried it so not sure about the measurement or result.
Use aquafaba from garbanzo beans. 3 tbsp per egg. That’s what I use for cookies.
That’s a good idea Pearle. I came to know about this only recently. Have to try it.
Hello Madhurum
I have tried lot of your recipes. They are excellent. I am having problem with my cookies. They become hard after couple of days but they are delicious. What am I doing wrong?
Hmm…never came across such an issue. Even if you don’t store it properly in an air-tight container chances are that it won’t remain crispy and will become soft, but getting hard, I have never heard or experienced.
My cookies turn hard after one one day. What can I do to keep them soft?
I’m new to eggless cooking. My son is allergic to eggs so I’m trying to find some treats I can make. I tried this one, but they just came out flat. I used the ener-g, but I’m not quite sure what went wrong. They taste good, but look horrible.
The very first time I baked, chocolate chip cookies was the recipe I tried. I knew nothing about baking. The cookies spread so much that it looked thinner than crepes. Didn’t know what went wrong. Then after a couple of days realized that I had placed the cookie sheet on the oven while it was preheating and the sheet was hot to begin with and when I had placed the dough on a hot sheet it spread too much. Sometimes you can feel for yourself that the batter doesn’t have a thick consistency…in such cases put the dough in the fridge for a couple of minutes and then proceed as usual.
can I use applesauce as an egg substitute?
In this recipe the cookies will become very soft and chewy. You can though.
Any good substitute for all the butter? Or part of it? Thanks!
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.
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.
Thank you very much for the feedback CK.
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
Thank you very much Yash.
Have you tried using Flax seed instead of Ener-G? If not do you think it will work as a substitution?
It will work, but the cookies will not be crispy. It would have a chewy texture.