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. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.


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