Eggless Crispy Chocolate Chip Cookies using Condensed Milk

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Eggless Chocolate Chip Cookies

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Eggless Chocolate Chip Cookies Recipe

Prep TimeCook TimeMakes
20 Mins18 Mins43 Cookies
AuthorCategoryMethod
CookiesBaking
Eggless Crispy Chocolate Chip Cookies using Condensed Milk
5.0 from 10 reviews
An amazing recipe to prepare the famous chocolate chip cookies without eggs, but using sweetened condensed milk instead.
Ingredients:
  • 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)
Procedure:
  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

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.

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123 COMMENTS

  1. ishta

    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.

    • Madhuram

      You’re very welcome Ishta. I’m so glad that everybody enjoyed it.

  2. Tina

    Loved it !!!!!!!!!!!!!!!!!!! Very Much

    • Madhuram

      Thanks Tina.

  3. Swati

    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.

    • Madhuram

      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.

  4. Latha devan

    I tried this recipe today.came out well.thank u for the perfect recipe.

    • Madhuram

      Thanks for the feedback, Latha.

  5. Bijal

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

    • Madhuram

      You’re welcome Bijal.

  6. Talia

    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.

    • Madhuram

      Thanks Talia.

  7. gv

    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! 😀

    • Madhuram

      You’re welcome GV. Hope you can rate the recipe too.

  8. jetal

    lovey wooh lovely 10 out of 10

  9. Janet Graveman

    I had error in email address.

    Does Jello instant pudding contain egg products?

    • Madhuram

      No Janet. It’s vegan.

  10. Vaishali

    Can I use regular milk instead of condensed milk?

    • Madhuram

      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.

      • Adriana

        No, don’t waste your time and suplies… Doesn’t work.

        It gets hard as bricks…

        =/

        • Madhuram

          Did you try it with the milk-sugar or condensed milk.

          • Adriana

            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. ^^

          • Adriana

            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)

  11. John

    Hi madhuram,

    I know that this is an eggless website, but if I subsitute the condense milk, what do i add? eggs?

    • Madhuram

      I’m guessing 2 eggs, maybe!

  12. kris

    Hi, just wondering if i can substitute WWFlour instead of white flour? Would it ruin everything?

    • Madhuram

      No you should be fine Kris. Just do not over mix the batter or you will get very tough cookies.

  13. Mitra

    Is it possible to make it with normal plain flour instead of self raising flour. If so, then what changes should I have to make?

    • Madhuram

      I have not used self rising flour in this recipe, Mitra.

  14. sukhbir

    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

    • Madhuram

      Thanks Sukhbir. Did you store it in an air-tight continer?

  15. ryan

    AWESOME THANKS A LOT XX

  16. deepa

    how long should i preheat the oven?

    • Madhuram

      For 15 minutes.

  17. Rudolph Mecardo

    hello How are YouI amamazingi adore your weblog

    • ryan

      WELL THANKS I MADE IT MYSELF

      • Madhuram

        Thanks for trying it Ryan.

  18. Nithya

    How long can i store this yummy cookies?

    • Madhuram

      I think it should be fine for a week if stored in an airtight container.

  19. Sunita

    Best cookies I have ever tasted, Madhu! I used dark chocolate chips and added cashews. Looks and tastes divine 🙂

    • Madhuram

      Thanks for trying the recipe Sunita.

  20. Paula

    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.

  21. Krsna Jivani

    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! ^^

    • Madhuram

      Thank you very much Krsna.

  22. nisha

    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

  23. rani

    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: http://www.splenda.ca/cooking-baking.aspx

  24. Manu

    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.

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