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.
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.
Nutrition
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Maria says
Have you tried Bob's Redmill Egg Replacer?
Madhuram says
I tried once and didn't like it much, Maria.
Melanie Adams says
OMG!!! Amazing. I used flaxseed. It’s my husbands birthday. He has Crohn’s disease and highly sensitive to eggs. I was able to deliver with this recipe! Yayayaya
Madhuram says
Thank you very much for the feedback, Melanie. Birthday wishes to your husband.
Tess says
I really want to make this for my son who is allergic to eggs. Can I use Neat Egg Mix instead of Ener-G egg replacer?
Madhuram says
It should work, Tess.
Vapi Sharma says
Hi.
Can we replace egg substitute with
- peanut butter, or
- yogurt,or
-milk
And in hat quantities...
Can the recipe be halved..
Madhuram says
I haven't tried this recipe with other egg substitutes, but you can try it with flax egg or peanut butter probably.
Mary Corbett says
Where do I get Ener-G?
Madhuram says
Where do you live, Mary? In North America, Whole Foods and other major grocery stores stock it up these days. It's not hard to find these days when compared to a decade ago.
Vee says
I used flax meal mixed with water instead of the egg replacer and baked them for a little longer than recommended (about 13 minutes) and they turned out amazing!!!
Madhuram says
Wow! That's great to know, Vee. I will try it too.
Jay says
The cookies turned out perfect , crisp on the out and chewy in the middle in spite of using flax seeds as egg replacer.
Madhuram says
Thanks for the feedback, Jay.
Lora says
I used flax sub for 2 of the eggs. Then a oil/water/ mix for the last egg. No vanilla. 1/4 cup of dairy free butter. 3/4 cup of applesauce. Children ate them so fast and so did I we had to do it again in 2days. Soft and chewy. Baked for 12 min. Live at high altitude. After cooled for 15min the bottom was crispy and the rest was cake like. Wonderful. Thank you.
Madhuram says
Wow! That's great to know Lora. Thanks for sharing your tips here with all of us.