The BEST Eggless Chocolate Chip Cookies


(from 36 reviews)
172
Best Eggless Chocolate Chip Cookies

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. The taste and texture cannot get any perfect than these. Recently I tried the vegan version of these cookies too and it's not a surprise that it turned out awesome!

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.

TOP RATED

The BEST Eggless Chocolate Chip Cookies Recipe

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Prep TimeCook TimeMakes
15 Mins10 Mins + Cooling Time3 and 1/2 Dozen Cookies
AuthorCategoryMethod
CookiesBaking
The BEST Eggless Chocolate Chip Cookies
4.9 from 36 reviews
The best eggless chocolate chip cookies ever. These cookies are crisp around the edges and chewy inside, with an addictive taste. Fir a chocolate chip cookie recipe without eggs this recipe is definitely gets an A plus.
Ingredients:
  • 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)
Procedure:
  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.
  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.
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.

Nutrition Facts (w/o the nuts)
Servings: 42
Per Serving% Daily Value*
Calories 88
Total Fat 5.4g8%
Saturated Fat 3.4g17%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 78mg3%
Potassium 5mg0%
Total Carb 9.7g3%
Dietary Fiber 0.1g0%
Sugars 8.2g
Protein 0.5g
Vitamin A 3% - Vitamin C 0%
Calcium 0% - Iron 0%
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This is my 3rd entry for the Egg Replacement Event - Egg Replacer Powder hosted by me.


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172 COMMENTS

  1. I used flax sub for 2 of the eggs. Then a oil/water/ mix for the last egg. No vanilla. 1/4 cup of dairy free butter. 3/4 cup of applesauce. Children ate them so fast and so did I we had to do it again in 2days. Soft and chewy. Baked for 12 min. Live at high altitude. After cooled for 15min the bottom was crispy and the rest was cake like. Wonderful. Thank you.

    • 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.

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. Thank you! These truly are the best! Been searching for such a receipe for some time now… But this ended the search!

  9. […] 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. […]

  10. 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.

  11. 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.

    • 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.

  12. 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.

  13. 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

  14. They were amazing! But I could still feel the granulated sugar after they were baked, are you supposed to be able to feel it, or did I do something wrong? In that case can you please advise me on what to do right next time? Please, and thank you. 😀

    • Sometimes if you use bargain or store brand granulated sugar, the sugar isn’t fine enough to melt into the batter. Try a name brand (I always use Imperial for my baking), if this happened to you.

  15. Hi I tried the recipe but for some weird reason one batch came out perfect the others just melted and became one like a cake it tasted sexie,…
    Wanted to knw the reason fr spreading

    • I think you would have put the baking tray on the oven and it got hot and made the cookies spread. That’s exactly what happened to me when I baked my first chocolate chip cookies ever.

  16. This is my favorite egg and dairy free chocolate chip cookie recipe. I also love the Joy of Vegan Baking. My son is allergic to dairy and eggs and I make these cookies often. My son’s friend and his family request these whenever we get together. Love your site!

    • Somewhere in the comments you can see that some of the visitors left out the Ener-G but used baking powder instead of baking soda and the cookies turned out good. Check it out and see if it works for you. I haven’t tried it though.

    • Ener-G isn’t always easy to find, for those of you who do not have access to it I have found the best most versatile egg replacer in baking is ground flax seed. Per egg it is 1tbsp ground flax 3tbsp warm water- put in food proccesssor or blender until creamy/gooey in consistency. Works every time!

  17. I did not have Ener-G on hand so used a homemade egg replacer recipe found online. It didn’t trun turn thick and creamy but I used it anyway. The cookies turned out pretty good, crispy on the edge and soft on the inside. And you are right, it’s not a very brown cookie, but DH loved it! Thanks!

  18. Hi, what can we use instead of the egg replacement powder?
    Can we use condensed milk & reduce the quantity of sugar?

    Do let me know.

    – Kanchan

  19. Your best chocolate chip recipe rates 5 stars by far. I made these as well as your best cupcake recipe using egg replacer. I used milk choc/chips & added 1/2 cup of white chips instead of nuts. They were both excellent. Kudos to you and thanks for sharing.

  20. I used ground oatmeal instead of eggreplacer(4 tablespoons for 8 tbsp water, heated forHt 30 seconds on microwave to get the stickyness) and used dark chocolate. The rest was as in your recipe. I loved them!! And so did my husband 🙂

  21. We tried this for my egg allergy daughter. They taste good but they came out flat. I used Baking soda which the recipe calls for. What could I have done wrong?

    • Did you grease the baking sheet with butter/margarine or used a wax paper to line the pan? I’m asking this because, when I started to bake a few years back I used to grease the cookie sheet with too much fat and the cookies would turn out very flat. The other time I had placed the cookie sheet on top of the oven which was preheating and the sheet was slightly warm to begin with. So when I dropped the dough and baked the cookies, the cookies turned out like crepes. I didn’t know until months later what caused flat cookies. Sometimes cookie dough needs to be refrigerated for a while so that it won’t turn out too flat. This could be due to excess moisture in the dough. So I always suggest test baking 2-3 cookies first before doing an entire batch.

  22. Hello. I baked my first batch on 12/25. I probably pre-heated the oven too long because being that it was my first time, I had to go back & forth to read the recipe (even though it was nearby). Mine tasted good, but came out a little flat.

    I am going to use BAKING SODA as opposed to baking powder in my second attempt (which will be in a few minutes).

    SUGGESTION: Is there any way that this site can allow users to create free accounts so we can post our recipes? I post mine privately on my own facebook page (only way if you don’t tweet or printing–which isn’t very “green”), but it’s not like going directly to your own account (more pages to thumb through on your fb page).

    Thanks.

    • Thanks for the suggestion JC. Actually I have been talking about this with my husband for quite sometime now. Hopefully we can do it in 2013.

    • I’m not sure how it will turn out. But somebody else had mentioned that they used baking powder instead of baking soda and omitted Ener-G and the cookies turned out great.

  23. […] there is no stopping him.      I made black bean soup in the crock pot and baked chocolate chip cookies.  I stayed up late to finish a smutty book I started the day […]

  24. […] 1. My Favorite Chocolate Chip Cookies… For Now 2. Bakers Royale – Chewy Chocolate Chip Snickers Cookies 3. Eggless Cooking – The Best Chocolate Chip Cookie And It’s Eggless […]

  25. HI,
    I tried these cookies according to the recipe and you are right -they are absolutely amazing. They are in fact, better than any cookies I have tried with eggs.

    I also wanted to remove any refined sugars in my baking so I tried this recipe without the granulated sugar. I still used the brown sugar (I’ll try to eliminate that as well next time). If you want to learn about how to replace refined sugars with maple syrup, you must read this article which provides formulas taking into account the liquid factor of maple syrup.

    http://www.nnyagdev.org/maplefactsheets/CMB%20205%20Replacing%20Table%20Sugar%20with%20Maple%20Sugar-1.pdf

    Anyway, here’s what I did. I used the given recipe but made the following changes:

    1) I used no granulated white sugar at all. Instead, I used 1/2 cup dark amber maple syrup. According to the formulas in the article referenced above, you are supposed to match the displaced sugar – so I should have used 3/4 cup maple syrup but I realized afterwards that I erred (it didn’t matter – they turned out great anyway).

    2) Now since maple syrup has a lot of liquid, you must remove liquid from the recipe to compensate. So instead of the 6 Tbsp of water required to mix with the Ener-G, I used only 1/2 Tbsp. Now with only 1/2 Tbsp of water, I was not going to be able to blend it with the Ener-G and produce anything thich and creamy. So I just added the 4 1/2 teaspoons of Ener-G and the 1/2 Tbsp of water into the wet ingredient bowl and mixed it all up using a whisk.

    3) I was a little short on butter so I used about 1 Tbsp less than the recipe’s 2 sticks.

    4) I used the suggested 1 cup of walnuts but only 1 1/4 cup of chocolate chips (which was still more than enough).

    The cookies turned out amazing. You would not find anything lacking and will get a slight maple flavor also.

    I did two batches. The smaller one in the toaster oven baked up quickly in about the recommended time – maybe a little longer. The batch in the full oven took much longer – the cookies were not browning so I kept them in until they slightly browned. Always remove them a little before you thing they are done since they will keep cooking in the residual heat.

    • Thank you very much for the detailed feedback, Yogin. I really appreciate you taking time to leave a comment here. I’ll check the link you have suggested for maple syrup. Hope you can rate the recipe too.

  26. These cookies are very good. I followed the recipe suggestions from Jennifer leaving out the egg replacement and using baking powder instead of soda. I also added one over ripe banana and about a half cup of peanut butter. I creamed them both with he sugar and butter. They were delicious. I am thinking of trying it again using less butter since I’m adding the peanut butter. Thanks for the great recipe.

  27. 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.:)

  28. 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.

  29. 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.

  30. 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! 🙂

  31. 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!

  32. 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?

    • 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.

  33. 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!

  34. 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!

  35. 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.

  36. 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!

  37. 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

  38. 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.

  39. 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

  40. 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!!

  41. 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.

  42. 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!

  43. 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.

  44. 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!

  45. 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.

  46. 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/

  47. 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. https://www.egglesscooking.com/2010/03/04/oats-brown-rice-flour-chocolate-chip-cookies/

  48. 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.

  49. 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.

  50. 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?

  51. 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. https://www.egglesscooking.com/baking-101/baking-measurements/

  52. 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.

  53. 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.

  54. 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.

  55. 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.

  56. Hi Madhuram, n you please tell me if this Chocolate Chip Cookies can be prepared in Microwave oven since I don’t have an OTG. Do let me know the procedure if I can bake in Microwave oven.

    thank you,
    Aditya

    Hi Aditya, I’m sorry that I cannot help you with microwave baking. I have seen some microwave cookbooks with recipes for baking too. So I would suggest you to try that first and maybe you can experiment with other recipes too later.

  57. Do you have a recipe for sugar cookies without eggs or with an egg replacement.

    Hi Deanna, I did see a vegan sugar cookie recipe in the Joy of Vegan Baking, but did not try it. I’m sure that it will be good. If I remember, I think she had used EnerG instead of eggs. I’ll see if I can get a copy of the book in the library and will try to get the recipe. Or else you can try it too.

  58. Hi Madhuram,

    First, I just want to say thank-you for putting all this together. I love to bake and always tried to bake eggless, but
    was very unsuccessful. Thanks to you, I have been able to bake here and there. I love chocolate chip cookies, but do not know how to bake eggless chocolate chip cookies. I tried this recipe, but I do not know what I did wrong. The cookies were sizzling in the oven with lots of butter. I know I did something wrong; I just can not figure it out. Please help me with any suggestions you may have! Thank you so much for all the wonderful recipes madhuram!

    You’re most welcome Kanan. I think somebody else also had mentioned the same thing earlier. What happened once it came out of the oven? This recipe uses a lot of butter, so sizzling is quite common. Just don’t flatten the dough (simply drop it), so that it does not spread too much. Also these cookies (and almost all other drop cookies) continue to cook even after removing from the oven. So leave them undisturbed on the baking sheet for 3-5 minutes and then transfer it to a wire rack.

    Did you use EnerG or any other egg replacer (like Bob’s Red Mill)? I have also observed that blending Energ with (warm)water in a blender yields better result than simply whisking it with a fork. Hope this helps.

  59. Hi.Firstly I totally love all ur recepies.These are very creative n innovative.Being a veggie, i think all ur recepies are amazing!! However i would be enlightened if u could publish a vegan oatcookies/cake receipe without raisins.Also can u send ur veg receipies to me?I’ll be glad if u would, n I’m anxiously waiting 4 ur reply.Thank u n keep giving more of ur awsome reciepies.

    Sonia, thank you very much for your kind words of appreciation. I already have a vegan oatmeal cookies recipe, just omit the raisins in it or substitute nuts/chocolate chips instead. Also you can sign up to get the recipes in Email. Check out the right side top corner of any page and click Get Recipes by Email.

  60. We are a avid choc.chip cookie family so when our youngest was dx with an egg allergy I have been on the hunt for a good recipe. We all loved it!!! Thanks

    You’re welcome Rebecca.

  61. Thanks for the blog! My son was just diagnosed with an egg allergy so I’m always on the hunt for recipes. Just tried the cookies and they fell completely flat and spread out. Has anyone experienced this? So far, nothing I’ve made with Ener-G has turned out and it’s very frustrating!

    Andrea I think you are not whipping EnerG and water very well. It’s preferable to run it a couple of times in a blender/food processor. I have a magic bullet blender which has a small jar which is perfect for this whipping. I had some problem with EnerG only in my first trial. If I remember right I simply whisked it with a fork and I think that’s why it did not turn out well. From the 2nd recipe onwards I haven’t had any problem at all.

  62. Thank you!! I finally made these yesterday for my kids… my 19 month old is allergic to eggs and I had all but given up on making him homemade choc chip cookies. And you know what? They are EXACTLY like the ones I used to make! You can’t tell the difference? Hooray!! We’ve been using E-ner G since he was diagnosed and find it works well in some things, but not others. These were a huge hit and a keeper! Thank you!!!!

    You’re welcome Happy Baker. You are right about EnerG, it doesn’t work for all recipes. All the recipes I’ve tried from the Joy of Vegan Baking have come out well. But this one is the best.

  63. Hi Madhuram, i’ve just started learning how to bake cookies and i was browsing thru chocolate chip cookies recipe but not really into “Eggless Cooking”.

    So if i were to use 3 small egg rather then E-ner G in your recipe, can i still follow the same recipe and procedure totally and make such delish cookies like yours?

    Sure, also don’t add the water. You can check http://www.joyofbaking.com for lot of tried and tested recipes.

  64. Hi Madhuram, your cookies look so so yum. It is always a pleasure to visit your blog. Lovely photographs…irresistible.

    Thank you very much.

  65. Wow..surely the V-cookies at their best! U r some sort of innovative person..experimenting n making it a delicacy! The pic too looks tempting!

    Thank you very much Purnima.

  66. After many un-successful attempts with other cookie recipes, I just made a batch of cookies by following your recipe. I am excited to report that you are absolutely right !!! They are indeed the BEST cookies I ever made 🙂

    Thanks a lot for sharing your recipes and your detailed explanation of the procedure. Your “notes” section are very helpful.

    You are a great motivator to a novice cook like me.

    Deepthi, thank you very much for your feedback and appreciation. The recipes I have tried so far from The Joy of Vegan Baking has been successful. Will post another recipe from that book very soon.

  67. U know the minute I read your comment for the bread at my space, I only recalled this dialogue from Kamal’s movie Thenali -“Ellam siva mayam endru solli vidum, enakku ellam baya mayam”

    hehehehe – but awe comeon! Look who is taking about being scared! I will surely be waiting to pounce on and tell u ‘I told u so’ when I see ur first yeasted bread 🙂 🙂

    Chocolate chip cookies! yehhhh! My all time fav! So when can i expect my parcel with these goodies?

  68. Hi Madhu! Looks yum! If I sued 100% whole wheat flour instead of ALl Purpose flour, would you recommend any other changes to the recipe, in order to achieve the same results (or close to the same results)? Thanks! –Deepa

    I think you should use whole wheat pastry flour instead of whole wheat flour to get close to this one. Or try halving the measurements, use whole wheat flour, bake the cookies a minute or 2 longer.

  69. hi madhuram ,
    Can you tell where one can Ener g here in the US.I have searched in the local grocery stores but could not find them.

    Hi Sheila, I find it in the organic products aisle where I shop (Giant). You will also find it in Whole Foods, Trader Joes and other health food stores. If you don’t find anywhere you can buy it online from Amazon.

  70. Lovely and lovly.I too had seen that recipe and yours are tempting me to try this again.Lovely Madhu.
    Already 3 entries-wait for me too,mine will reach before the deadline.Got a packet of Ener g today only.Cheers 🙂

  71. Beginning to wish I’d never found your site, because you are never going to let me out of the kitchen again with all these must-try yummies. 🙂 This recipe is on the list for as soon as we finish the chocolate-zucchini cake.

    Happy Cook, if you can’t find Ener-G egg locally (and the ONE local retailer who carried it here has abandoned me), you can order it online.

    You might want to google around for the best deal, but if you’re an enthusiastic Amazon shopper (read: one like me who always orders enough to get free shipping) they carry both Ener-G egg and Bob’s Red Mill.

  72. Can I do the screaming? Eureka Eureka!! The best chocolate cookies ever, and they are eggless and they are from Madhuram and …….well I know they are the best:) 😎 Just look at them!!

    You are so sweet SM.

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