Eggless Chocolate Chip Cookies

4.95 from 39 votes

These eggless chocolate chip cookies can be made with either Ener-G egg replacer or flaxseed meal. The Ener-G version results in a crispy outer and chewy center, while the flaxseed version is soft and chewy. Both variations deliver delicious results, making these the best eggless chocolate chip cookies you'll ever try.

Prep Time15

Cook Time10

Cooling Time2

Total Time27

Method: Baking

Course: Cookies

Servings: 42 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.

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