The BEST Eggless Chocolate Chip Cookies Video Recipe (Updated)

Jump to Recipe

(from 39 reviews)
183
The BEST Chocolate Chip Cookies!
These cookies were made with flax eggs as an egg substitute.

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.

Egg-Free Chocolate Chip Cookies

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!

Chocolate Chip Cookies

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 Eggs (Step-2)

How to Make Flax Egg?

A detailed discussion about the properties of whole flax seeds and ground flax seed (Flax Egg) and it's role as an egg substitute while baking.

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.

Chocolate Chip Cookies using Ener-G
These chocolate chip cookies were made with Ener-G Egg Replacer.

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.

TOP RATED

The BEST Eggless Chocolate Chip Cookies Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins + Cooling Time3 and 1/2 Dozen Cookies
AuthorCategoryMethod
CookiesBaking
The BEST Eggless Chocolate Chip Cookies Video Recipe (Updated)
4.9 from 39 reviews
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:
  • 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)
Substitutions
  • butter - plant based butter like Becel
  • Ener-G - 3 flax eggs (3 tablespoons of flaxseed meal whisked with 9 tablespoons water)
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. 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.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:

183 COMMENTS

  1. Surabhi

    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. 😀

    • Madhuram

      Thanks Surabhi. I guess the butter and sugar was not creamed enough.

    • Angie

      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.

  2. Jolette Boyer

    What is Ener-G

  3. Alison

    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

    • Madhuram

      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.

  4. Kay

    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!

    • Madhuram

      Thank you very much Kay.

  5. carla

    My daughter is allergic to eggwhite and I don’t think I will find ener g. What can I use instead?

    Thanks

    • Madhuram

      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.

    • Taraji

      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!

  6. Lainy

    Do you think that I could make this recipe one giant cookie (a cookie cake)?

    • Madhuram

      I guess so, Lainy.

  7. Ping

    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!

    • Madhuram

      You’re welcome Ping.

  8. Sita

    These cookies came out really great. I also made some red velvet cakes and my in laws love them.

    • Madhuram

      Thanks Sita.

  9. Kanchan

    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

  10. Sharon

    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.

    • Madhuram

      Thanks Sharon.

  11. Buckleve

    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 🙂

    • Madhuram

      That’s a neat idea of using oatmeal as egg replacer.

  12. Deb

    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?

    • Madhuram

      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.

  13. jc

    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.

    • Madhuram

      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.

  14. Sweta

    Hi, I am a big follower of your site. But this time I didn’t find Ener-G powder. Can I omit that in chocolate chip cookies?

    • Madhuram

      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.

  15. Rachel

    I used milk instead of water it makes more it chewy.

    • Madhuram

      Thanks for the tip, Rachel.

  16. Pacifier In My Pocket | Snow-pocalypse

    […] 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 […]

  17. The Best Chocolate Chip Cookie Recipes – Bites From Other Blogs

    […] 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 […]

    • fatimah Agha

      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

        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.

  18. Yogin

    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

      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.

  19. Trisha

    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

      You’re welcome Trisha.

  20. Jennifer

    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

      Thanks for the tip about using baking powder instead of Ener-G. I’ll also try it one of these days.

  21. ujena brewington

    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

      2 sticks equals 1 cup, ujena.

  22. Sara

    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

      Thanks!!

  23. Amanda

    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

      Thanks Amanda.

  24. sowmya

    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

      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

      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

        Thanks for the input Michelle. I too follow that trick when cookies spread too much.

  25. Riddhi

    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

      That could be the reason. Maybe the powdered sugar when creamed with butter turned out to be very watery.

    • Daryl Everett

      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.