Eggless Crispy Chocolate Chip Cookies using Condensed Milk

(from 9 reviews)
Eggless Chocolate Chip Cookies

Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as eggless ice cream or apple puran poli. Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings). Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.

With a beautiful climate and abundant sunshine, I did not want to waste the day, when my husband and myself always complaint that we don’t have enough sunlight to take good pictures. So I decided to try another recipe in spite of the “not-so-good-result” in the morning. This time I did not want to experiment anything on my own, so went with a recipe from the book “Cookies” by Pippa Cuthbert and Lindsay Cameron Wilson.

The condensed milk chocolate chip cookies is the first recipe in the book and is also egg less, so I didn’t have to modify anything at all. Good for me! As always I test baked 3 cookies first and was waiting eagerly to see how it turns out. As I have not used all purpose flour alone as mentioned in the recipe, I was not able to check for the golden brown color, to take it out from the oven. I checked the cookies after 17 minutes and it felt right. When I touched it in the middle, it did look like it was not baked, but once I left it in the baking sheet itself for 5 minutes, it became hard. It had the proper shape, thickness and looked like store bought cookies. It tasted amazingly delicious. Crisp on the outside, chewy on the inside, but little sweet for our taste. I think the sweetness was because of the white chocolate chips I used. I can’t wait to try the original recipe (with all purpose flour and semi sweet chocolate chips) to taste the traditional chocolate chip cookies, but egg less.


Eggless Chocolate Chip Cookies Recipe

Prep TimeCook TimeMakes
20 Mins18 Mins43 Cookies
Eggless Crispy Chocolate Chip Cookies using Condensed Milk
5.0 from 9 reviews
An amazing recipe to prepare the famous chocolate chip cookies without eggs, but using sweetened condensed milk instead.
  • 1 cup Butter Softened (I Used Smart Balance 50/50 Blend)
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Sweetened Condensed Milk (I Used Eagle Brand Fat Free Milk)
  • 1/2 Teaspoon Vanilla Extract (Not Mentioned In The Original Recipe But I Included It)
  • 2.25 Cup All Purpose Flour (I Used 2 Cups Flour And 1/4 Cup Cocoa Powder Instead, See My Notes)
  • 1 Teaspoon Baking Powder
  • 1.75 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
  • Optional Nuts (I Used Chopped Walnuts For 1 Batch)
  1. Preheat the oven to 350F (180C) for 15 minutes.
  2. Grease baking sheets or line it with parchment paper.
  3. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
  4. Pour in the condensed milk, vanilla extract and beat to combine.
  5. In a separate bowl, sift the flour, cocoa and baking powder and combine well.
  6. Stir into the butter mixture, then add the chocolate chips, nuts (if using).
  7. Combine it well using a spatula. Don’t beat it.
  8. Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
  9. Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
  10. Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
  11. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
My Notes:
  1. I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed 1/4 cup of baking cocoa (Dorste) to 2 cups of all purpose flour, not changing the 2.25 cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.
  2. The cookies were very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.
  3. If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
  4. The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.
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Eggless Chocolate Chip Cookies

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  1. Hello again. Today I baked the cookies without cocoa powder but replaced the flour with whole wheat (atta flour) and they still turned out perfect. BUT they don’t brown. So don’t over bake them. I baked 3 trays at 160Β°C, fan assisted for 8 minutes

  2. Hi Madhuram,

    I have yet to try this recipe of yours. Since I believe this is eggless, how long can these cookies last in an airtight container at room temp? Thank you! πŸ™‚

  3. I want to add that the last 1/4 cup of flour I used whole wheat flour because I ran out of all purpose flour. It helps to brown the cookies faster

  4. Hi I want to add some trick here for professional bakers
    1. I used 200 grams of butter for this recipe (what’s how much u get in a block)
    2. I don’t have much patience to whisk with my handheld mixer so I softened the butter in microwave in bursts of 10 seconds 3 times. My microwave is pretty small at 800w. With microwave-softened butter the sugar melted fast and I didn’t have to whisk for 5 minutes. With room temperature softened butter 5 minutes seemed ages
    3. I did this recipe with cocoa powder and without cocoa powder. Without cocoa powder the edges were crispy and the center chewy and I must say after so many blog-tested recipes this one is a definite keeper. It reminded me of my moms margarine-dahlia cookies I grew up eating during diwalis
    4. With cocoa powder (u have to keep looking to make sure it’s browned at the edges) I used room temperature softened butter and just didn’t have the patience to whisk it for 5 minutes, even with an electrical mixer (u really need KitchenAid) so upon inspection I can see tiny bits of sugar still intact on my cookies.
    5. I want to add that the dough was not hard at all. It was doughy alright but I can’t use my hands to roll it or flatten it. If your dough turn out like this then your cookies will turn out crispy-chewy. The authors cookies don’t have enough butter in it so she can shape it freely with hand
    6. I used two spoons to scoop and put them on my baking trays. It’s better if you have ice cream scoop. I didn’t flatten them. Just baked them for like 8 minutes-I don’t like to keep timer, let the smell and your good sense of judgement tell you when it’s done
    7. I also want to add that I was feeling lazy and I chopped eating chocolates my second time around. And they still turned out good

    PS I went to pastry school and I know my stuff so many of her steps here I hacked to my own convenience

  5. Do you have any recipes with whole wheat flour that we use for chapati? Also any recipe without butter? may be using ghee?
    MY in-laws dont eat all purpose flour or butter so want to try and make something for them.

    • You may try all the recipes with whole wheat flour instead of all purpose flour but do not expect the same taste and texture that you would get if you had made it with all-purpose flour. You can use good quality avocado oil or coconut oil for the fat. Not sure about ghee because it may add a strong flavor.

  6. hi, I tried your recipe recently . It was a super success. I baked it for my son’s birthday and he was soooo happy. Thanks for sharing your recipe.
    I am always on a look out for egg less recipes and your recipe is just perfect.

  7. Hi Madhuramji
    Just now tried ur egg less cookies recipe. The end product was simply yummy. My children as well as my mother in law simply loved them. Thank u fr such wonderful recipe.

  8. Hi did the cookies turn out crispy on the outside and chewy in the centre or were they just crispy? I’m trying to find the perfect eggless chocolate chip cookies without egg replacer.

    • I don’t remember now how it tasted but fortunately I have mentioned it in the recipe itself. It was crispy around the edges and chewy inside.

  9. Thanks for this blog, I really appreciate it πŸ™‚ I’ve tried a few things now, and all good results so far! Going to try this cookie recipe today/tomorrow.

  10. Hi, thanks for the recipe the cookies were a total success! I skipped the cocoa powder and instead added sesame seeds and a pinch of salt and turmeric powder and they were very tasty. Maybe next time I will avoid the salt because it just make them even sweeter I felt… I made a bunch with semi-sweet choco chips for my friend and other with oats. I still cannot decide which were more tasty! Cheers from Thailand.

  11. I’ve just tried to bake this cookie.
    I made two formulas: one with the cocoa powder and the other one without the cocoa powder, only vanilla.
    And they are extremely delicious!!! I love the vanilla ones. The crunchiness is just perfect and a bit chewy in the middle.
    My family and friends finished them less than a day, and they love it. Thanks a lot! πŸ˜€

    • You could try it Vaishali. In which case you would have to increase the quantity of sugar too. I think I would try 1/2 cup milk and another 1/4 cup sugar.

          • I do this cookies at least once a month, it’s a big sucess!! Just doesn’t work with sugar+milk, condensed milk is not replaceable in this case… Sugar makes the cookies get hard, and “liquid” milk tend to boil (condensed milk doesn’t).

            Anyway, the normal recipe is my favorite EVER. ^^

          • Well, at last, this was the result I’ve got… Maybe yours can be different… Mine just work with condensed milk. (I tried once when I didn’t have any CM in the house)

  12. hellow this is one of the best eggless cookies recipe..but for some reason my cookies tend to harden the next day what should i do

  13. Hi, I’m super interested in making these cookies for my little girl who has a severe egg allergy. Only issue is, we live in Australia and here they dont sell sticks of butter. If possible could somebody please tell me the weight of these sticks of butter or how much is needed for the recipe? Thanks.

  14. No words can define how we love this recipe!
    My kids eat this cookies as if there’s no tomorrow!
    Thanks so much for sharing! ^^

  15. hi..i would like to know the weight of 1 stick of butter as we do not get butter in the form of sticks here in malaysia….thanx

  16. hi madhrum

    how r you? i have Quick Question my dad is diabetic and i wanna make this cookies for him and i would like to use splenda how can i do that on the recipes it says half cup sugar. so i don’t know how much splenda should i use. i will wait for your e-mail.

    thanks so much.

    Rani, I don’t think these cookies are good enough for a diabetic to consume. You have to watch out for the sugar in condensed milk and the chocolate chips too. I have not baked with Splenda, so check out the following link:

  17. Is there any reason why butter is used instead of olive oil? If I chide to go with oil (a lot easier) how do I convert? Thanks. I love this site. Manu

    Thanks Manu. Most of the chocolate chip coookie recipes use either shortening or butter or a combination of both. That being said its not impossible to bake it with oil, but I wouldn’t know the exact measurements unless I try it myself. So if you want to try a chocolate chip cookie recipe with oil, try the following oats and brown rice flour chocolate chip cookies but with all purpose flour. It uses EnerG egg replacer though. If that’s not available may be you could subtitute it with 4-7 tablespoons of milk depending upon the consistency of the cookie dough. Again this is my guess to because I have not tried that recipe with milk.

  18. I just made these!!!
    And they are fabulous!!! just like real cookies!!! thanks so soo much!!! love ur recipes πŸ™‚

    You’re welcome Nirvana.

  19. we have a question…. what do you preheat the oven to? πŸ™‚

    The empty oven at 350F/180C for 15 minutes as mentioned in the recipe.

  20. […] Eggless Brownies using Brownie Mix and Flaxseed MealEggless Carrot Cake or Muffins (with Bananas)Eggless Crispy Chocolate Chip Cookies using Condensed MilkAnnouncing Egg Substitute Event – VinegarEggless Banana Ice CreamAnnouncing Baking Event Using Egg […]

  21. Hello.
    I must add hearty congratulations for creating this valuable resource for us ‘wannabe masterchefs.’
    I did try the recipe without cocoa and the cookies tasted great BUT I made the mistake of flattening them a little too much as I was trying to make GIANT cookies for our mela on Sunday. So they came out too thin and crispy. Will persevere!
    Thanks again,

    You’re welcome Devina. Thank you very much for taking the time to record your feedback.

  22. hi Madhuram
    I made this cookies today. It was awesome and really fantastic . I made them chewy and used 1/2 whole wheat flour. Thanks for posting amazing recipes.

    You’re welcome Shibani.

  23. I came across your site from a google search and I am so glad I found it. I am so excited to try your recipes. Yesterday, I made The BEST Chocolate Chip Cookies and it’s Eggless too! and loved it. I want to try this recipe and since I found a chocolate chip cookie recipe that I like, do you suggest making this with the cocoa or all flour. Which do you think tastes better? Thanks again.

    Thank you for your kind words of appreciation. I have tried only the cocoa variation of this recipe. Haven’t tried without the cocoa, so it is hard to tell which one is the best.

  24. I made it twice in the same day! 😯 My children simply loved, ate everything and ask for more!!!

    Thank you very much for this wonderful site!!!

    Wow! That’s some enthusiasm you have got. You’re welcome Krishna Jivani.

  25. I use 1pkg. of betty crockers yellow cake mix, 1 stick of butter, 1 cup of nuts, 1 cup of white and choc.chips, 1/2cup of oil. Mixtogther to make a soft dough. roll into balls and put on Pams sprayed baking pan and bake in preheated oven for 7-12 minutes at 350. It is great.

    That’s a great recipe Jyothi. Thank you very much.

  26. These chocolate chip cookies were excellent, thank you SO much. I have a son who is allergic to eggs, so we were both able to enjoy these. πŸ™‚

    You’re welcome Rebecca.

  27. Hi, I truly appreciate your site, coming from a eggless home myself and applaud you for the effort that goes into keeping it going. But all that i was trying to say was that when i print a recipe off a site i would like to be able to believe that i have everything that i need to know on the page in front of me. often times you dont use the recipe till much later and it is difficult to recall what you might have read in a page long post and make the adjustments when you begin baking. It would really help if the list of ingredients matched the instructions on procedure to be followed. thanks.

    Hi Veena, when you take a print out from here, the My Notes section also will be printed. I was slightly offended by the tone of your comment. Anyways I’ll do the necessary changes in the appropriate place to make it more clear. Thanks.

  28. Hey I just went through what i thought was a very exciting recipe and was looking forward to baking with my daughter, when i noticed a total disconnect between the ingredients and the step by step procedure! hello how can you guys claimed to have tried it and go on to recommend it if the two do not match up πŸ˜•

    Hi Veena, I think you have not read the My Notes section. The original recipe calls for 2 and 1/4 cups of all purpose flour but I have used 2 cups of all purpose flour and 1/4 cup cocoa instead which I have mentioned it very clearly in the 1st point in the Notes. I think you are talking about this only. I wish you had read the post completely.

  29. Two sticks of butter equals to how much butter? Would these work in a microwave, I do not have an oven πŸ™

    Nayna, 2 sticks of butter is 1 cup, which is around 225gms. Sorry, I don’t use microwave oven for baking.

  30. Is it okay to substitute All Purpose flour with Self Rising flour? What’s the difference? Also what’s the deal with baking soda and baking powder? Aren’t both used in baking?

    Self rising flour is all purpose flour plus baking powder and salt. So a recipe using self rising flour will not call for additional salt and baking powder. It is sometimes used instead of all purpose flour while baking egg free to give the lift that eggs would give. But I’m pretty sure that simply substituting that for all purpose flour and omitting the eggs in the recipe will not give the desired results. I have not experimented this.

    You can substitute one with the other but you would have to adjust the quantity of baking powder accordingly.

    Baking powder and baking soda are different and cannot be used interchangeably. Check the following for exact details.

  31. Looks good… I was searching for some eggless recipes and accidentally came across this website.I will surely try making these cookies with my daughter over the weekend!


    Welcome to my blog Sukshma. Please try the recipe and let me know if you liked it.

  32. Hello ~ thank you sooo much for this wonderful recipe ! Its marvelously delicious ! And your website layout is amazing πŸ˜€


    You’re welcome Nanki.

  33. hi! i would love to try this recipe! but i dont know how much 2 sticks butter is?? can u tell me in grams?

    2 sticks is 1 cup or approximately 225 gms, Pragya.

  34. Thanks for your suggestions I will try this the next time I bake them …it is a great eggless recipe …they baked perfect except for the fact that they are thin like dosas πŸ˜† Thanks for having this wonderful blog I have been searching so long for eggless recipes as My daughter is allergic to eggs and we banned any egg containing items from our house.Now I can bake cookies and cakes and what not with the recipes from your website.Thanks a ton!!!! πŸ™‚

    You’re most welcome Shalini.

  35. My cookies sort of melted in the oven as a result they were thin after they baked..they tasted ok as I removed them after 7-8 mins of baking….still I am wondering what I did wrong..I followed the recipe to the T.

    Shalini, thanks for trying the recipe. There are couple of reasons why cookies spread very much. 1) If the butter is very soft. Keeping it at room temperature for 30-40 minutes should be fine. If you press your index finger on the stick of butter, you should be able to leave a fingerprint and slight indentation on the stick but shouldn’t be soft in appearance. 2) Also if you use a warm baking sheet the cookies will spread very much. The very first time I baked choc. chip cookies, I had placed the empty baking sheet on the oven while it was preheating and when I dropped the batter and kept it in the oven the cookies became like dosa/crepes.

    Also it’s advisable to test one cookie first. If you think it’s spreading, keep the dough in the fridge for about 30 minutes and then bake, it should be fine.

  36. Love your blog and so pleased you’re updating again. Looking forward to checking out your new recipes

  37. πŸ™‚ Hi there…you are a messiah for me in the world of eggless baking…Wonderful and simple treats in store on this space..Thank you πŸ™‚

    Thanks Supriya.

  38. After years of searching for a chocolate chip cookie recipe that cooks well and tastes great, we are thankful. We have a child who has a life threatening egg allergy and thought we would try this recipe. It is a keeper. We plan to visit this site again for egg-free recipes. Thanks.

    Thank you very much Humphrey for trying the recipe and for the feedback.

  39. Hello Madhuram!

    I Love your site very much. I stumbled upon it looking for an eggless oatmeal raisin cookie and found that and so much more. Thanks.

    This comment is actually for Diane Penning who wanted other Egg Free cookbooks. The one I use and find indispensable (other than Madhuram’s site of course) is this one: “Bakin’ Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family” by Rosemarie Emro and Kevin Emro

    The recipes are easy and the ingredients are primarily those on hand in a kitchen already. Hope this helps everyone.

    Sharon, thank you very much for your kind words of appreciation and for the info. on the book.

  40. can i use oil instead of butter??
    i live in india, n we dont get butter in sticks here! I’ve noted the cup measure of butter, but was wondering if i could use oil?
    lemme know…thanx.

    Hi Aastha, recently I tried a cookie recipe with oil (substituting for margarine called for in the original recipe) and was not satisfied with the results. So I’m not sure, how these cookies would come if using oil.

  41. Which all purpose flour should be used? Bleached or Unbleached?

    I have used both interchangeably, so I don’t remember which one I used for this recipe.

  42. Hi Madhu, Season’s Greetings!

    I accidently came across your site today while searching for an eggless bread recipe and boy am I glad I did! Actually I am not like the other women here who have commented, I am a guy who just loves cooking sometimes, I find it very therapautic. I occasionally cook a meal for my wife and 2 year old kid.

    I am surely gonna try out one of your recipes tommorow. Just one request though, could you please also mention the Indian measures in your recipes, its difficult understanding some of them here in India.

    Oh and BTW, before I forget, I normally visit the below 2 sites for some of my other recipes. Hope you’ll like some of the stuff they have here.

    Cheers and God Bless.

    Thank you very much Hridesh. Reg. the measurements, I will add a conversion table shortly. Since I live in US I use the cup measurements which is easy for me. Meanwhile you can try this table.

  43. I baked these cookies and ate quite a few, right out of the oven. :mrgreen: Thank you for the wonderful recipes – I’ll try the pudding mix ones too.

    Thank you very much for the feedback Ruchi. Yes, you should try the pudding cookies too, but let me warn that the taste is addictive.

  44. For Diane,

    My Grandson is deadly allergic to eggs and as a result, I’m in the middle of creating a cookbook for “Allergic Kids”.

    All profits of the book will go to UNICEF’s clean water program.

    Stay tuned for more details.

  45. I have a son who is allergic to eggs. Are you aware of any cookbooks I can purchase to help with meal preparation and baking?

    Hi Diane, as far as I know there are no specific books for only egg allergy. But there are some books which have recipes for all allergies, nut allergy, egg allergy, dairy allergy etc. all in one book. So each chapter will be dedicated for each allergy and you can find quite a few recipes. One such book is “Cooking Free” by Carol Fenster. Or your other option is getting any vegan cookbook. You may simply use the egg substitute mentioned in the recipe and can substitute the non-dairy ingredients with dairy products itself. That’s how I bake these days. If you have a library nearby just borrow the book and take copies of the recipes you are interested. For vegan baking I would recommend The Joy of Vegan Baking. Some other vegan books are Veganomicon, Sinfully Vegan, Vegan Italiano. Note that most of the ingredients mentioned in Sinfully Vegan are not available in the regular grocery store, atleast not near my house. You have to go to Whole Foods or other health stores or order online.

  46. i baked it πŸ™‚ i had to add more flour and sugar though ( i didn’t have chocolate chips). it was crispy and tasted v.v. good. thanks for the recipe. but how come your cookies are dark brown. you haven’t mentioned the use of cocoa powder though i added it . i added chocolate essence instead. actually, my cookies look very very diff from yours. i have noted the butter measurement. will be trying out the italian nut chocolate recipe soon. :)i suggest you try this coconut biscuit recipe that tastes awesome.

    maida- 3/4 cup, shredded coconut- 3-4 tbsp, powdered sugar (powder and then measure) – 1/2 cup,butter- 1/3 cup. that’s it. only 4 ingredients.

    Hi Cherry, thanks for trying the recipe and I’m glad that it came out well. Reg. the use of cocoa powder, I have mentioned it in the My Notes section (1st point). I have also indicated about it in the ingredients list next to all purpose flour. I think you missed it.

    Also thanks for the coconut cookies recipe, I’ll surely try it. I think baking it at 350F for 8-10 minutes would be enough.
    cream butter and sugar and add rest of the ingredients.mix well. and bake.(makes 6 biscuits)

  47. thanks a lot for clarifying. the butter which i use has grams written on it. so i won’t have any problem now in measuring the butter. i guess 1 cup is slightly less than 200 gms. am i right? i plan to make this cookie today. will let you know how it turns out. thanks for the recipe and for clarifying my doubts.

    You’re welcome, Cherry. 1 cup of butter is 225gm. If you have already baked the cookies, I think it will not be as crispy at is has to be because of using less butter.

  48. could you pls tell me how much is 2 sticks of butter in cup? thanks

    Cherry, two sticks is 1 cup butter, which is also 1/2 pound. Usually there are markings on the wrapper of the butter itself. If the butter you are using does not have these markings let me know, I’ll tell you another method to measure the butter.

  49. Hi,
    Could u please give me the measure of butter to be used in this recipe in grams/cups…I have no idea of how much it weighs in sticks in U.S. 😯 (I live in Riyadh)…

    Mathu, I will try. The recipe is from a library book I borrowed and I returned it. I’ll send you a mail.

  50. Hi Madhu,

    Can you tell me where you get Smart Balance butter? I searched in Safeway and many other stores(I live in CA) and could only find the salted spread like ones and not in stick form. Thanks so much.


    Hi Riya, I found it in the refrigerated butter/margarine section in my grocery store (Giant). Even I had to search it for a while before I could locate it, but it was there. It’s the Smart Balance, 50/50 Blend, Unsalted sticks, suitable for baking, which has fewer fat gms and calories than regular butter. If you are not able to locate it you can ask the store people to help you. They will definitely assist you.

  51. Looks great..I usually use the energy egg replacer for cookies but I always love versions where there is no replacement involved! Thanks for posting Madhuram.


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