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.
If you tried this Eggless Chocolate Chip Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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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.
Tanuja says
I followed this recipe to bake the cookies and they turned out
yummmmy......
This is the first one I tried with ENER-G.... am so glad to have
found it. Thank you very much.
Madhuram says
Thanks for trying the recipe Tanuja. I'm glad that it worked out good for you.
Judit says
Hi,
It was a nice surprise to find your website! I have to cook
and bake without eggs, so this page is very useful to me.
Although I had to work out lots of eggless recipes, it is always
good to get some help and ideas.
Thank you!
Jen says
Can you tell I have been on a baking spree lately and that most of the recipes have come from you? We all loved these.
Thanks once again Jen.
Katie says
Bravo! I like these just as well as my egg version, and i'm extremely particular. I didn't taste the "tang" that ener-g usually adds to recipes, either! just an ever-so-slight variation in texture. Wonderful.
Thank you very much!
Ankitha says
Hello Madhuram,
I love your website and the dishes and mostly I love it because of the "Eggless" version of anything!
I tried oats laddus and it came out awesome. I want to try this choc chip cookies using ener-g but I was wondering if I could use the food processor to mix the wet ingredients to the dry ones. please reply.
Thanks,
Ankitha
Thanks Ankitha. Personally I have not used the food processor to mix any of my cookie dough, so I wouldn't know how it will affect the texture of the cookies. Moreover I'm not sure if you would get the creaming effect of beating together the butter and sugars in a FP. You can use a wooden spoon itself to cream the butter and sugars.
mansie says
hi! after reading the comments above i really really want to try this recipie. but i donot have a oven but a microwave(convection) and so i can bake the cookies in it. just that i donot know at hwat temperature should i preheat and bake and for how long! HELP PLZ!! 😛
Hi Mansie, I have never baked in a microwave oven, so I'm clueless when it comes to that. Why don't you check the following link?
http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/
liz says
Ive been looking for a good chocolate chip cookie recipe for months ever since i found out about my casein and egg allergy and this recipe seems to have very good reviews. I just have one question that Im not sure if youll have the answer to or not but because of my casein allergy i have special vegan butter and also blue bonnet light maragarine because it has no dairy at all in it and I was curious if you knew whether the cookies will come out differently if i use this butter or if you recommened a different butter.
thank you so much!
Hi Liz, as you have mentioned I'm not sure about the answer. The original recipe used Earth Balance which is vegan, so I'm guessing the ones you have should also be good.
If you are still in doubt why don't you try my oats and brown rice flour chocolate chip cookies. It uses plain oil and tastes as great as the usual choco. chip cookies. http://www.egglesscooking.com/2010/03/04/oats-brown-rice-flour-chocolate-chip-cookies/
Darshni says
Hi Madhu,
I am so excited to bake this recipe but can I know what can I substitue Ener-G with for this recipe? Your help will be greatly appreaciated. 😀
Hmmm...maybe you could try flaxseed powder. A teaspoon of flax seed powder with 3 tablespoons of water blended together in a blender for each egg to be replaced. I have not tried this in a chocolate chip cookie recipe. Or else you could try 6-8 tablespoons of soy milk or heavy cream. You would have to increase/decrease the quantity depending upon the consistency of the cookie dough.
Mandy says
Hi madhuram
I was interested to know where i can find this Ener-G in India. I have just moved back from New York. Is there any substitute for this if I cannot locate it.
Thanks
Mandy, I don't think its available in India. You should have got it from here. Let me know the recipe you are interested and I can tell you what else can be substituted for the eggs.
asstha says
ehehe... i already tried baking the cookies before i received your reply... silly me didn't think to look it up on the internet beforehand... no idea wer my brains went dat week.. 😳
i actually used 2 whole bars of butter and the end result was quite *ahem*... a disaster... 😯
but i did manage to save it by adding i tink another 2 more cups of flour and my frens all commented that it tastes really good... now i need 2 try d correct recipe but i worry it might b too sweet since i added 2 whole bars of butter n so much flour but d rest of d ingredients i left it as is n i still found it a bit too sweet to my liking... so might have to reduce d sugar by half this time around... i tink... am still a newbie at this... but logically speaking i shud reduce d sugar no?
asstha says
thanks for the info...
one more thing... for butter its stated as 1 cup or 2 sticks.. sticks meaning whole bar? sorry as the terms used is quite different from the ones i'm used to hearing... so appreciate your help to clarify this 😳
will definately let u know the outcome for this... planning to do dis tmw... 😀
You're welcome Asstha. It depends on where you live. If you live in US, the butter packet usually has 4 sticks and you have to use 2 of them. Otherwise check the following page, where I have listed a table for butter measurement. http://www.egglesscooking.com/baking-101/baking-measurements/
asstha says
Hi,
I would like to check, if I'm replacing the EnerG with milk I'm supposed to omit the 6 table spoons of water too? Or do I add them together with the milk. 😕
Sorry ya if my questions sounds a bit stupid 😳 I'm a newbie at this so I better check first. Thanks in advance 😀
No problem Asstha. If you are just adding milk then water is not necessary. Maybe try adding just 1/4 cup of milk and do let me know how it turns out.
funstuff4 says
I love to bake. When I found out my daughter had an egg and peanut allergy, I never thought I could bake cookies she will love. I tried the original tollhouse cookie recipe, which is very similar to yours. I tried it with the Ener-G and used a drink mixer (which works very well) and the cookies tasted ok but were really flat. Your recipe calls for 3 egg replacement instead of 2 and that made such a huge difference. I don't think they taste exactly like the original, I think they taste BETTER!!! They have a cake like taste to it. This is the 1st recipe of many that I will be trying from your site. Thank you so much!!!
Thank you so much for trying out the recipe.
Yojana says
Hi Madhuram
I like all your recipes.. I wish to try this recipe for new Year, but do not have Ener-G at hand.. Could you suggest some other egg replacement for this recipe?
Thanks Yojana. Hmm...not sure about it. I'm just making a wild guess, why don't you try 6 tablespoons of milk? Again, it's just a guess. If you try it could you please leave your feedback here irrespective of the result?
Ashley says
I realize this is a little behind the times, but egg replacer is a combination of starches and baking powder. So I would replace the egg replacer with 50/50 corn starch and baking powder. I often just substitute baking powder for egg replacer.
Courtney says
Yay! I can't tell you how happy I am to have found your site. These cookies are the first thing I tried and they are absolutely wonderful! The Ener-G in the blender tip worked great too. Thank you for sharing these recipes. I can't wait to try them all!
Thank you very much Courtney. I'm very happy that this recipe worked for you.
Aditya says
Hi Madhuram, n you please tell me if this Chocolate Chip Cookies can be prepared in Microwave oven since I don't have an OTG. Do let me know the procedure if I can bake in Microwave oven.
thank you,
Aditya
Hi Aditya, I'm sorry that I cannot help you with microwave baking. I have seen some microwave cookbooks with recipes for baking too. So I would suggest you to try that first and maybe you can experiment with other recipes too later.
Deanna says
Do you have a recipe for sugar cookies without eggs or with an egg replacement.
Hi Deanna, I did see a vegan sugar cookie recipe in the Joy of Vegan Baking, but did not try it. I'm sure that it will be good. If I remember, I think she had used EnerG instead of eggs. I'll see if I can get a copy of the book in the library and will try to get the recipe. Or else you can try it too.
Kanan says
Hi Madhuram,
First, I just want to say thank-you for putting all this together. I love to bake and always tried to bake eggless, but
was very unsuccessful. Thanks to you, I have been able to bake here and there. I love chocolate chip cookies, but do not know how to bake eggless chocolate chip cookies. I tried this recipe, but I do not know what I did wrong. The cookies were sizzling in the oven with lots of butter. I know I did something wrong; I just can not figure it out. Please help me with any suggestions you may have! Thank you so much for all the wonderful recipes madhuram!
You're most welcome Kanan. I think somebody else also had mentioned the same thing earlier. What happened once it came out of the oven? This recipe uses a lot of butter, so sizzling is quite common. Just don't flatten the dough (simply drop it), so that it does not spread too much. Also these cookies (and almost all other drop cookies) continue to cook even after removing from the oven. So leave them undisturbed on the baking sheet for 3-5 minutes and then transfer it to a wire rack.
Did you use EnerG or any other egg replacer (like Bob's Red Mill)? I have also observed that blending Energ with (warm)water in a blender yields better result than simply whisking it with a fork. Hope this helps.
sonia says
Hi.Firstly I totally love all ur recepies.These are very creative n innovative.Being a veggie, i think all ur recepies are amazing!! However i would be enlightened if u could publish a vegan oatcookies/cake receipe without raisins.Also can u send ur veg receipies to me?I'll be glad if u would, n I'm anxiously waiting 4 ur reply.Thank u n keep giving more of ur awsome reciepies.
Sonia, thank you very much for your kind words of appreciation. I already have a vegan oatmeal cookies recipe, just omit the raisins in it or substitute nuts/chocolate chips instead. Also you can sign up to get the recipes in Email. Check out the right side top corner of any page and click Get Recipes by Email.
rebecca says
We are a avid choc.chip cookie family so when our youngest was dx with an egg allergy I have been on the hunt for a good recipe. We all loved it!!! Thanks
You're welcome Rebecca.