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. This is one of the very first recipes I tried using Ener-G egg replacer as an egg substitute and the success of baking the best eggless chocolate chip cookies gave me confidence to bake egg-free and to also create many more recipes using Ener-G egg replacer.
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.
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 ¼ 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.
I stored the dough in the fridge overnight and baked it the next day. You don't have to cool it for such a long time. Refrigerating the cookie dough for an hour or so is enough. Needless to say these eggless chocolate chip cookies with flax eggs was a huge hit just like the one made with Ener-G egg replacer.
If you tried this Eggless Chocolate Chip Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Chocolate Chip Cookies
Ingredients
- 2 and ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Butter Softened
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar Light, Firmly Packed
- 2 teaspoons Vanilla Extract
- 4 and ½ teaspoons Ener-G egg replacer or 3 flax eggs
- 6 tablespoons Water
- 1 and ½ cups Semi Sweet Chocolate Chips
- 1 cup Nuts (Optional)
Substitutions
- butter = plant based butter like Becel
- Ener-G = 3 flax eggs 3 tablespoons of flaxseed meal whisked with 9 tablespoons water
- chocolate chips = vegan chocolate chips
- all purpose flour = whole wheat pastry flour or gluten-free baking mix to bake gluten-free cookies
Instructions
- 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 mini food processor/blender or just with a whisk 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. If using flax eggs instead of Ener-G egg replacer that has to be added with the creamed butter and sugar.
- 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 for a couple of hours.
- 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.
My Notes
- 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 noticed that 11 minutes gave the best texture. So experiment with baking time.
- If you feel that the cookie dough is sticky you can cool it in the fridge for a few hours. If you are in a hurry to bake the cookies and don't want to wait, you can take a portion of the dough, add flour in small increments and test bake to see if it helps while storing the remaining dough in the fridge for it to firm up.
- Add another ¼ cup to ½ cup of sugar for sweeter cookies.
- The eggless chocolate chip cookie dough can be frozen by scooping out the dough on a cookie sheet, lightly covering it with plastic wrap and placing it in the freezer for an hour. After that removed the frozen scooped dough and quickly store it in an air-tight zip lock bag and freeze the bag to bake the cookies later. Thawing not necessary. The cookies can be baked straight from the freezer but might need extra few minutes.
Taste & Texture
- 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 ¼ cup or so.
- Flax eggs make the cookies less crispy and chewier than the cookies made with Ener-G egg replacer.
Yogin says
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.
Madhuram says
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.
Trisha says
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.
Madhuram says
You're welcome Trisha.
Jennifer says
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.:)
Madhuram says
Thanks for the tip about using baking powder instead of Ener-G. I'll also try it one of these days.
ujena brewington says
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.
Madhuram says
2 sticks equals 1 cup, ujena.
Sara says
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.
Sheniqua says
Thanks!!
Amanda says
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! 🙂
Madhuram says
Thanks Amanda.
sowmya says
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?? 🙁
Madhuram says
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.
Michelle says
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!
Madhuram says
Thanks for the input Michelle. I too follow that trick when cookies spread too much.
Riddhi says
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?
Madhuram says
That could be the reason. Maybe the powdered sugar when creamed with butter turned out to be very watery.
Daryl Everett says
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.
Tanya says
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!
Madhuram says
You're welcome Tanya. Yes it does work in cake recipes too. I have tried it quite a few times.
Hiya says
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!
Madhuram says
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.
Carron says
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.
Madhuram says
Thank you very much for your feedback Carron.
Finn's mom says
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!
Madhuram says
You're welcome Finn's Mom. Could you please rate the recipe?
steven says
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
sneha says
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
Madhuram says
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.
Daryl says
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/
Madhuram says
Thanks for giving it a shot Daryl.
alia says
u are the best....
Madhuram says
Thanks Alia.
tak says
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
Madhuram says
Thank you very much Tak.
Kelly says
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!!
Madhuram says
I'm glad that you are liking the cookies, Kelly.
fatimah Agha says
Hi Madhuram, just wondering what i can use instead of ener-g. I live in Pakistan and I doubt anyone has ever heard of that around here:) Please help. Thanks.
Madhuram says
If you go through the comments you can find that one reader has tried this recipe with baking powder instead of Ener-G, but I haven't tried it though. Ener-G is very hard to be susbtituted because anything else will not give the same texture which Ener-G gives. Instead you could try these Eggless Crispy Chocolate Chip Cookies using Condensed Milk.