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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Sangeeta says
I made these cookies but they became too thin.
Madhuram says
Sometimes you would have to chill the batter for a while before baking. That's why I suggest baking 1 or 2 cookies initially see how it spreads and decide accordingly.
Swathi says
Hi, I love this recipe. However, when I bake them and store them, cookies get soft the next day of baking. Can you please help me on this.
Thanks a lot.
Regards,
Swathi
Madhuram says
This happens mostly in all home made cookie recipes and especially the ones which uses butter because of the water content in the butter. Stores use shortening and that's why they stay crispy for an extended period of time, but we all know that shortening is not healthy. I have tried another chocolate chip cookie recipe with oil and that one stayed crispy a bit longer.
Ana Lopes says
I will definitely try this recipe! How would you evaluate the taste? Do these cookies resemble those made with eggs? Thanks!
Madhuram says
It's been a long time since I made this recipe, but I'm pretty sure that it tasted very much like the chocolate chips cookies made with eggs.
poojan karnik says
Hello Madhuram,
thanks for your eggless recipe for the cookies but can there be a substitute for the egg replacer???
Madhuram says
Sorry Poojan I have not tried this recipe without Energ egg replacer. But why don't you try this eggless chocolate chip cookie recipe using condensed milk?
Lisa says
I often bake with flax seed meal mixed with water. 1tbsp flax to 3 tbsp water per egg). It has worked great for me. I will let you know how it goes with this recipe. My done has an allergy and this has been my go to for years.
Madhuram says
That's great Lisa. I'm thinking the cookies would be soft and chewy in that case.
Loved 'Em cookies says
I don't know what I did wrong. I followed the measurements perfectly and it didn't work I used all of the same ingredients but it didn't work even after 3 times
Madhuram says
That's so bad. If everything was followed correctly I'm not sure what or how it went wrong.
jade says
Great recipe. I did reduce the amount of ener-G egg replacer to 3 tsps, and added 2 ounces of cream cheese. Results were crisp on outside and a little goey in center...delish!
Madhuram says
That's great to know Jade.
aew says
I have never had a problem with any of your recipes, but this one didn't work at all. The cookies never spread and even after baking for 18 minutes they were still raw inside, no crispy outside no chewy inside. I've tried Ener-G several times over the years and have yet to find a recipe where it's successful. Back to my eggless oatmeal chocolate chip cookies!
Madhuram says
Hmm...that's strange. Was the oven preheated to the right temperature?
skyler says
I can't wait to try these. I tried your " egg free pancake recipe" and it makes the best pancakes, It's my go to.
Madhuram says
Thanks Skyler. 🙂
Irma says
Thank you for sharing your recipe. My son has egg and nut allergies. I've tried different eggless chocolate chip cookies but yours have come out so delicious. Happy to have them for the holidays.
Madhuram says
You're very welcome Irma.
Shweta says
Can't find egg replacer . What to use instead of that?
Madhuram says
You may try the flax egg substitute but you won't get crispy cookies.
Disha says
Hey... If I m using an OTG instead of oven...what temperature should I bake the cookies in??
Madhuram says
I haven't baked in an OTG. I'm guessing it is the same temperature though.
Shilpa Dadheech says
Hey madhuram I live in India where I'll find difficult to find ener G can u suggest any substitute of it
Madhuram says
You can try flax seed powder but the cookies will turn out soft. I'm planning to try this recipe with condensed milk one of these days. Will blog how it turns out. But in the meanwhile you can try this recipe instead: http://www.egglesscooking.com/eggless-chocolate-chip-cookies/
Kristi says
Awesome!
Madhuram says
Thanks Kristi.
Pranjal jain says
How could I replace brown sugar with regular one and by how much amount
Madhuram says
The same measurement Pranjal.
Egg free baker says
Thank you! These truly are the best! Been searching for such a receipe for some time now... But this ended the search!
Madhuram says
You're welcome 🙂
Jyoti says
If I don't have Ener G or eff replacer.
what can be best substitute to make it crispy
Madhuram says
Hmm...anything else will make it soft. You can try a mix of cornstarch and baking powder maybe..I haven't tried it so not sure about the measurement or result.
Pearle says
Use aquafaba from garbanzo beans. 3 tbsp per egg. That's what I use for cookies.
Madhuram says
That's a good idea Pearle. I came to know about this only recently. Have to try it.
Sangeeta says
Hello Madhurum
I have tried lot of your recipes. They are excellent. I am having problem with my cookies. They become hard after couple of days but they are delicious. What am I doing wrong?
Madhuram says
Hmm...never came across such an issue. Even if you don't store it properly in an air-tight container chances are that it won't remain crispy and will become soft, but getting hard, I have never heard or experienced.
Sangeeta says
My cookies turn hard after one one day. What can I do to keep them soft?
Christina says
I'm new to eggless cooking. My son is allergic to eggs so I'm trying to find some treats I can make. I tried this one, but they just came out flat. I used the ener-g, but I'm not quite sure what went wrong. They taste good, but look horrible.
Madhuram says
The very first time I baked, chocolate chip cookies was the recipe I tried. I knew nothing about baking. The cookies spread so much that it looked thinner than crepes. Didn't know what went wrong. Then after a couple of days realized that I had placed the cookie sheet on the oven while it was preheating and the sheet was hot to begin with and when I had placed the dough on a hot sheet it spread too much. Sometimes you can feel for yourself that the batter doesn't have a thick consistency...in such cases put the dough in the fridge for a couple of minutes and then proceed as usual.
MS says
can I use applesauce as an egg substitute?
Madhuram says
In this recipe the cookies will become very soft and chewy. You can though.
MK says
Any good substitute for all the butter? Or part of it? Thanks!
Madhuram says
The taste and texture would change if you change the quantity of butter. Applesauce can be used for part of it but the cookies will turn out very soft.
Ck says
Perfect cookies...loved it..left on batch in the over after it baked and got an amazing set of crunchy cookies...I cut the sugar down to a total of 1 cup sugar, as i dont like it too sweet..but it is an amazing recipe.
Madhuram says
Thank you very much for the feedback CK.
Yash says
wow, just. Amazing. I've been looking for so many years, trying to find recipes for eggless choco-chip cookies, and this tops it. 5 stars for sure! loved how they turned out! THANK YOU!! <3
Madhuram says
Thank you very much Yash.
Creeshia says
Have you tried using Flax seed instead of Ener-G? If not do you think it will work as a substitution?
Madhuram says
It will work, but the cookies will not be crispy. It would have a chewy texture.
Surabhi says
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 says
Thanks Surabhi. I guess the butter and sugar was not creamed enough.
Angie says
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.
Jolette Boyer says
What is Ener-G
Madhuram says
Check http://www.egglesscooking.com/2012/09/02/ener-g-egg-replacer/
Alison says
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 says
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.
Kay says
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 says
Thank you very much Kay.
carla says
My daughter is allergic to eggwhite and I don't think I will find ener g. What can I use instead?
Thanks
Madhuram says
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 says
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!
Lainy says
Do you think that I could make this recipe one giant cookie (a cookie cake)?
Madhuram says
I guess so, Lainy.
Ping says
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 says
You're welcome Ping.
Sita says
These cookies came out really great. I also made some red velvet cakes and my in laws love them.
Madhuram says
Thanks Sita.
Kanchan says
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
Madhuram says
Check this Eggless Crispy Chocolate Chip Cookies using Condensed Milk.
Sharon says
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 says
Thanks Sharon.
Buckleve says
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 says
That's a neat idea of using oatmeal as egg replacer.
Deb says
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 says
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.
jc says
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 says
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.
Sweta says
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 says
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.
Rachel says
I used milk instead of water it makes more it chewy.
Madhuram says
Thanks for the tip, Rachel.
Yogin says
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 says
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.
Trisha says
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 says
You're welcome Trisha.
Jennifer says
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 says
Thanks for the tip about using baking powder instead of Ener-G. I'll also try it one of these days.
ujena brewington says
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 says
2 sticks equals 1 cup, ujena.
Sara says
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 says
Thanks!!
Amanda says
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 says
Thanks Amanda.
sowmya says
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 says
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 says
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 says
Thanks for the input Michelle. I too follow that trick when cookies spread too much.
Riddhi says
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 says
That could be the reason. Maybe the powdered sugar when creamed with butter turned out to be very watery.
Daryl Everett says
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.
fatimah Agha says
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 says
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.