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.
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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.
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.