Best Ever Eggless Chocolate Chip Cookies

Modified: Oct 15, 2024 by Madhuram · 187 Comments.

4.95 from 39 votes

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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.

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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. Egg-Free Chocolate Chip Cookies

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! Freshly Baked Chocolate Chip Cookies

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. Best Chocolate Chip Cookies Ever!

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

More Eggless Cookies

Ingredients Used: All-purpose Flour, baking soda, butter, chocolate, christmas baking, Egg Replacer, Sugar-Brown, Sugar-White, valentines day, vanilla extract

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All comments I made this Questions

Surabhi says

March 22, 2014 at 12:03 pm

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. 😀

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- Madhuram says
  
  March 25, 2014 at 7:20 pm
  
  Thanks Surabhi. I guess the butter and sugar was not creamed enough.
  
  Reply
- Angie says
  
  December 08, 2014 at 10:27 am
  
  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.
  
  Reply
Jolette Boyer says

November 23, 2013 at 3:18 pm

What is Ener-G

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- Madhuram says
  
  November 23, 2013 at 7:24 pm
  
  Check http://www.egglesscooking.com/2012/09/02/ener-g-egg-replacer/
  
  Reply
Alison says

October 16, 2013 at 11:34 am

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

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- Madhuram says
  
  November 10, 2013 at 5:57 pm
  
  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.
  
  Reply
Kay says

May 24, 2013 at 8:33 am

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!

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- Madhuram says
  
  May 25, 2013 at 8:32 am
  
  Thank you very much Kay.
  
  Reply
carla says

May 19, 2013 at 12:28 am

My daughter is allergic to eggwhite and I don't think I will find ener g. What can I use instead?

Thanks

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- Madhuram says
  
  May 20, 2013 at 12:40 pm
  
  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.
  
  Reply
- Taraji says
  
  July 25, 2013 at 2:08 pm
  
  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!
  
  Reply
Lainy says

April 13, 2013 at 8:21 pm

Do you think that I could make this recipe one giant cookie (a cookie cake)?

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- Madhuram says
  
  April 14, 2013 at 5:29 am
  
  I guess so, Lainy.
  
  Reply
Ping says

February 18, 2013 at 10:29 pm

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!

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- Madhuram says
  
  February 19, 2013 at 10:12 am
  
  You're welcome Ping.
  
  Reply
Sita says

February 10, 2013 at 1:17 pm

These cookies came out really great. I also made some red velvet cakes and my in laws love them.

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- Madhuram says
  
  February 11, 2013 at 7:35 pm
  
  Thanks Sita.
  
  Reply
Kanchan says

January 24, 2013 at 5:40 am

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

Reply
- Madhuram says
  
  January 24, 2013 at 12:47 pm
  
  Check this Eggless Crispy Chocolate Chip Cookies using Condensed Milk.
  
  Reply
Sharon says

January 20, 2013 at 7:35 pm

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.

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- Madhuram says
  
  January 20, 2013 at 7:59 pm
  
  Thanks Sharon.
  
  Reply
Buckleve says

January 18, 2013 at 5:08 am

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 🙂

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- Madhuram says
  
  January 19, 2013 at 8:30 pm
  
  That's a neat idea of using oatmeal as egg replacer.
  
  Reply
Deb says

January 16, 2013 at 7:46 am

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?

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- Madhuram says
  
  January 16, 2013 at 12:13 pm
  
  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.
  
  Reply
jc says

December 30, 2012 at 1:52 pm

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.

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- Madhuram says
  
  December 31, 2012 at 9:52 pm
  
  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.
  
  Reply
Sweta says

November 21, 2012 at 2:01 am

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?

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- Madhuram says
  
  November 21, 2012 at 7:13 pm
  
  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.
  
  Reply
Rachel says

November 03, 2012 at 10:15 pm

I used milk instead of water it makes more it chewy.

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- Madhuram says
  
  November 04, 2012 at 6:47 am
  
  Thanks for the tip, Rachel.
  
  Reply
Yogin says

June 03, 2012 at 2:36 pm

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.

Reply
- Madhuram says
  
  June 03, 2012 at 5:40 pm
  
  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.
  
  Reply
Trisha says

May 25, 2012 at 11:03 am

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.

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- Madhuram says
  
  May 25, 2012 at 11:45 am
  
  You're welcome Trisha.
  
  Reply
Jennifer says

April 10, 2012 at 7:25 pm

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.:)

Reply
- Madhuram says
  
  April 11, 2012 at 6:50 pm
  
  Thanks for the tip about using baking powder instead of Ener-G. I'll also try it one of these days.
  
  Reply
ujena brewington says

March 03, 2012 at 8:05 pm

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.

Reply
- Madhuram says
  
  March 03, 2012 at 8:09 pm
  
  2 sticks equals 1 cup, ujena.
  
  Reply
Sara says

February 27, 2012 at 6:47 pm

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.

Reply
- Sheniqua says
  
  April 02, 2012 at 7:54 pm
  
  Thanks!!
  
  Reply
Amanda says

February 24, 2012 at 12:00 pm

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! 🙂

Reply
- Madhuram says
  
  February 27, 2012 at 6:58 pm
  
  Thanks Amanda.
  
  Reply
sowmya says

February 09, 2012 at 1:46 am

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?? 🙁

Reply
- Madhuram says
  
  February 09, 2012 at 8:11 pm
  
  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.
  
  Reply
- Michelle says
  
  March 07, 2012 at 1:51 pm
  
  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!
  
  Reply
  - Madhuram says
    
    March 12, 2012 at 8:07 pm
    
    Thanks for the input Michelle. I too follow that trick when cookies spread too much.
    
    Reply
Riddhi says

December 27, 2011 at 3:03 am

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?

Reply
- Madhuram says
  
  December 27, 2011 at 2:24 pm
  
  That could be the reason. Maybe the powdered sugar when creamed with butter turned out to be very watery.
  
  Reply
- Daryl Everett says
  
  December 27, 2011 at 9:54 pm
  
  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.
  
  Reply
fatimah Agha says

September 22, 2012 at 7:38 am

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.

Reply
Madhuram says

September 22, 2012 at 7:19 pm

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.

Reply

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