Early yesterday morning I started my baking expedition. First I started with the Eggless Coconut Macaroon recipe. One of my friends wanted a substitute for coconuts. I thought that carrots might work out and tried the exact same recipe with grated carrots instead. What was I thinking? Not all light bulb flashes are as good as eggless ice cream or apple puran poli.
Jump to:
Fortunately I test baked only 4 or 5. The carrots were not cooked and had a raw smell and I did not have the patience to bake it further. So I abandoned it halfway. Now what to do with the rest of the batter? Recently in a magazine I came across a recipe for Carrot Appams (deep fried dumplings).
Already this batter had all purpose flour, carrots and condensed milk, so I asked my mother to tweak it a little and prepare appams, which by the way tasted so much better than my carrot macaroons.
With a beautiful climate and abundant sunshine, I did not want to waste the day, when my husband and myself always complaint that we don't have enough sunlight to take good pictures. So I decided to try another recipe in spite of the "not-so-good-result" in the morning. This time I did not want to experiment anything on my own, so went with a recipe from the book "Cookies" by Pippa Cuthbert and Lindsay Cameron Wilson.
The condensed milk chocolate chip cookies is the first recipe in the book and is also eggless, so I didn't have to modify anything at all. As always I test baked 3 cookies first and was waiting eagerly to see how it turns out. As I have not used all purpose flour alone as mentioned in the recipe, I was not able to check for the golden brown color, to take it out from the oven.
I checked the cookies after 17 minutes and it felt right. When I touched it in the middle, it did look like it was not baked, but once I left it in the baking sheet itself for 5 minutes, it became hard. It had the proper shape, thickness and looked like store bought cookies. (Now at 2024 this note reminds me that I had baked these eggless chocolate chip cookies back in 2008 during my first year of baking/starting this blog. After 16 years of baking and especially the most I have baked are cookies the note looks elementary but also proud at the same time to look back how long I have come)
Why these eggless chocolate chip cookies?
These chocolate chip cookies without eggs taste amazingly delicious. This is a simple recipe to bake and most of all you don't have to look for special egg substitutes like EnerG egg replacer or flaxseed meal to make flax eggs. Crisp on the outside, chewy on the inside, but little sweet for our taste. I think the sweetness was because of the white chocolate chips I used. I can't wait to try the original recipe (with all purpose flour and semi sweet chocolate chips) to duplicate the traditional chocolate chip cookies, but without eggs.
Ingredients & Substitutions
- Softened Butter Softened (I Used Smart Balance 50/50 Blend. Use vegan alternative for dairy free chocolate chip cookies.)
- ½ Cup Granulated Sugar (I recently read that using brown sugar yields soft and chewy cookies)
- ½ Cup Sweetened Condensed Milk (use vegan alternatives if you want to bake vegan chocolate chip cookies)
- ½ Teaspoon Vanilla Extract
- 2 and ¼ Cups All-Purpose Flour (You can also use whole wheat pastry flour or gluten-free baking flour mix for gluten-free chocolate chip cookies).
- 1 Teaspoon Baking Powder (always make sure that it's fresh and not past the expiry date)
- 1 and ¾ Cups Semi-Sweet Chocolate Chips/Chunks (go easy on the chocolate chips if you prefer less sweeter cookies. Vegan chocolate chips can be used as well.)
- Nuts (Any nuts of your choice. I used chopped walnuts)
How to bake eggless chocolate chip cookies?
1. In a bowl, sift the flour, cocoa and baking powder and combine well.
2. Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
3. Pour in the condensed milk, vanilla extract and beat to combine.
4. Stir the dry ingredient mix from step-1 into the butter mixture. Combine it well using a spatula. Don't beat it.
5. Add the chocolate chips, nuts (if using). Combine more with spatula.
6. Chocolate chip cookie dough is ready!
7. Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
8. Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
9. Let the cookies cool for 5 minutes in the baking sheet itself. Don't try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
10. After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
Recipe
Chocolate Chip Cookies Using Condensed Milk
Ingredients
- 1 cup Butter Softened
- ½ cup Granulated Sugar
- ½ cup Sweetened Condensed Milk
- ½ teaspoon Vanilla Extract
- 2 & ½ cups All-Purpose Flour See My Notes
- 1 teaspoon Baking Powder
- 1 & ¾ cups Semi-Sweet Chocolate Chips I used white chocolate chips
- 1 cup Walnuts chopped (optional)
Instructions
- Preheat the oven to 350F (180C) for 15 minutes.
- In a large bowl, sift the flour, cocoa and baking powder and combine well.
- Grease baking sheets or line it with parchment paper.
- Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
- Pour in the condensed milk, vanilla extract and beat to combine.
- Stir dry ingredient mix into the butter mixture, then add the chocolate chips, nuts (if using).
- Combine it well using a spatula. Don't beat it.
- Take a tablespoonful of dough, roll it and flatten it using your fingers. Grease the tablespoon, so that the dough will fall off easily.
- Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
- Let the cookies cool for 5 minutes in the baking sheet itself. Don't try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
- After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
My Notes
- I had only white chocolate chips in my pantry. White chocolate chips with all purpose flour, will have a pale look, so to give a contrast in color, I mixed ¼ cup of baking cocoa to 2 cups of all purpose flour, not changing the 2 and ¼ cups of flour mentioned in the original recipe. So if you have semi-sweet chocolate chips, you can just use all purpose flour alone to bake the usual chocolate chip cookies.
- The cookies were too sweet for our liking. I would suggest reducing the chocolate chips to 1 and ¼ cups and add some chopped nuts or quick cooking oats instead if you too prefer less sweeter cookies.
- If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom of the cookies does not get burnt.
- The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or using brown sugar instead of the granulated sugar will help. Also you can try this eggless chocolate chip cookie recipe using flax eggs for soft and chewy cookies.
Nutrition
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Suhasini says
I made these cookies with some tweaks and they came out very well...crisp on the outside and chewy inside. I replaced baking powder with baking soda, added some extra flour, used cocoa powder and almond bits. They tasted just right like the bakery cookies and even without any chips tasted very good. The baking world is yet to give the humble condensed milk it's due recognition. It's a fantastic ingredient in many ways!
Madhuram says
That's awesome, Suhasini. Please keep in mind that swapping baking powder for baking soda and vice versa doesn't work always.
Vapi Sharma says
Is there any substitute for condensed milk
Madhuram says
Not sure, Vapi. I have not tried it. You can probably try it with some milk and sugar.
Aparna parihar says
I love cookies and this recipe is perfect for my hunger...... Thank you so much Madhuram.
Madhuram says
You're very welcome Aparna.
Brocade blue says
Hello again. Today I baked the cookies without cocoa powder but replaced the flour with whole wheat (atta flour) and they still turned out perfect. BUT they don't brown. So don't over bake them. I baked 3 trays at 160°C, fan assisted for 8 minutes
Madhuram says
Thank you very much for the feedback. 🙂
Michelle says
Hi Madhuram,
I have yet to try this recipe of yours. Since I believe this is eggless, how long can these cookies last in an airtight container at room temp? Thank you! 🙂
Madhuram says
3-4 days maybe because it doesn't stay longer in the container at our house. If you know what I mean! 😀
Brocade blue says
I want to add that the last 1/4 cup of flour I used whole wheat flour because I ran out of all purpose flour. It helps to brown the cookies faster
Madhuram says
Oh! good to know.
Brocade blue says
Hi I want to add some trick here for professional bakers
1. I used 200 grams of butter for this recipe (what's how much u get in a block)
2. I don't have much patience to whisk with my handheld mixer so I softened the butter in microwave in bursts of 10 seconds 3 times. My microwave is pretty small at 800w. With microwave-softened butter the sugar melted fast and I didn't have to whisk for 5 minutes. With room temperature softened butter 5 minutes seemed ages
3. I did this recipe with cocoa powder and without cocoa powder. Without cocoa powder the edges were crispy and the center chewy and I must say after so many blog-tested recipes this one is a definite keeper. It reminded me of my moms margarine-dahlia cookies I grew up eating during diwalis
4. With cocoa powder (u have to keep looking to make sure it's browned at the edges) I used room temperature softened butter and just didn't have the patience to whisk it for 5 minutes, even with an electrical mixer (u really need KitchenAid) so upon inspection I can see tiny bits of sugar still intact on my cookies.
5. I want to add that the dough was not hard at all. It was doughy alright but I can't use my hands to roll it or flatten it. If your dough turn out like this then your cookies will turn out crispy-chewy. The authors cookies don't have enough butter in it so she can shape it freely with hand
6. I used two spoons to scoop and put them on my baking trays. It's better if you have ice cream scoop. I didn't flatten them. Just baked them for like 8 minutes-I don't like to keep timer, let the smell and your good sense of judgement tell you when it's done
7. I also want to add that I was feeling lazy and I chopped eating chocolates my second time around. And they still turned out good
PS I went to pastry school and I know my stuff so many of her steps here I hacked to my own convenience
Madhuram says
Wow! great explanation. Thanks. 🙂
binay malu says
Can I make it in a cooker instead of oven as don't have any oven
Madhuram says
I haven't baked anything in a cooker Binay. So really don't know.
Mokshi Doshi says
Do you have any recipes with whole wheat flour that we use for chapati? Also any recipe without butter? may be using ghee?
MY in-laws dont eat all purpose flour or butter so want to try and make something for them.
Madhuram says
You may try all the recipes with whole wheat flour instead of all purpose flour but do not expect the same taste and texture that you would get if you had made it with all-purpose flour. You can use good quality avocado oil or coconut oil for the fat. Not sure about ghee because it may add a strong flavor.
yousr says
i was wondering about the exact equipment
Madhuram says
What equipment?
Vaishali says
hi, I tried your recipe recently . It was a super success. I baked it for my son's birthday and he was soooo happy. Thanks for sharing your recipe.
I am always on a look out for egg less recipes and your recipe is just perfect.
Madhuram says
You're very welcome Vaishali. 🙂
ishta says
Awesome cookies. Simply delicious
ishta says
Hi Madhuramji
Just now tried ur egg less cookies recipe. The end product was simply yummy. My children as well as my mother in law simply loved them. Thank u fr such wonderful recipe.
Madhuram says
You're very welcome Ishta. I'm so glad that everybody enjoyed it.
Tina says
Loved it !!!!!!!!!!!!!!!!!!! Very Much
Madhuram says
Thanks Tina.
Swati says
Hi did the cookies turn out crispy on the outside and chewy in the centre or were they just crispy? I'm trying to find the perfect eggless chocolate chip cookies without egg replacer.
Madhuram says
I don't remember now how it tasted but fortunately I have mentioned it in the recipe itself. It was crispy around the edges and chewy inside.
Latha devan says
I tried this recipe today.came out well.thank u for the perfect recipe.
Madhuram says
Thanks for the feedback, Latha.
Bijal says
Thanks for this blog, I really appreciate it 🙂 I've tried a few things now, and all good results so far! Going to try this cookie recipe today/tomorrow.
Madhuram says
You're welcome Bijal.
Talia says
Hi, thanks for the recipe the cookies were a total success! I skipped the cocoa powder and instead added sesame seeds and a pinch of salt and turmeric powder and they were very tasty. Maybe next time I will avoid the salt because it just make them even sweeter I felt... I made a bunch with semi-sweet choco chips for my friend and other with oats. I still cannot decide which were more tasty! Cheers from Thailand.
Madhuram says
Thanks Talia.
gv says
I've just tried to bake this cookie.
I made two formulas: one with the cocoa powder and the other one without the cocoa powder, only vanilla.
And they are extremely delicious!!! I love the vanilla ones. The crunchiness is just perfect and a bit chewy in the middle.
My family and friends finished them less than a day, and they love it. Thanks a lot! 😀
Madhuram says
You're welcome GV. Hope you can rate the recipe too.
jetal says
lovey wooh lovely 10 out of 10
Janet Graveman says
I had error in email address.
Does Jello instant pudding contain egg products?
Madhuram says
No Janet. It's vegan.
Vaishali says
Can I use regular milk instead of condensed milk?
Madhuram says
You could try it Vaishali. In which case you would have to increase the quantity of sugar too. I think I would try 1/2 cup milk and another 1/4 cup sugar.
Adriana says
No, don't waste your time and suplies... Doesn't work.
It gets hard as bricks...
=/
Madhuram says
Did you try it with the milk-sugar or condensed milk.
Adriana says
I do this cookies at least once a month, it's a big sucess!! Just doesn't work with sugar+milk, condensed milk is not replaceable in this case... Sugar makes the cookies get hard, and "liquid" milk tend to boil (condensed milk doesn't).
Anyway, the normal recipe is my favorite EVER. ^^
Adriana says
Well, at last, this was the result I've got... Maybe yours can be different... Mine just work with condensed milk. (I tried once when I didn't have any CM in the house)
John says
Hi madhuram,
I know that this is an eggless website, but if I subsitute the condense milk, what do i add? eggs?
Madhuram says
I'm guessing 2 eggs, maybe!
kris says
Hi, just wondering if i can substitute WWFlour instead of white flour? Would it ruin everything?
Madhuram says
No you should be fine Kris. Just do not over mix the batter or you will get very tough cookies.
Mitra says
Is it possible to make it with normal plain flour instead of self raising flour. If so, then what changes should I have to make?
Madhuram says
I have not used self rising flour in this recipe, Mitra.
sukhbir says
hellow this is one of the best eggless cookies recipe..but for some reason my cookies tend to harden the next day what should i do
Madhuram says
Thanks Sukhbir. Did you store it in an air-tight continer?
ryan says
AWESOME THANKS A LOT XX
deepa says
how long should i preheat the oven?
Madhuram says
For 15 minutes.
Rudolph Mecardo says
hello How are YouI amamazingi adore your weblog
ryan says
WELL THANKS I MADE IT MYSELF
Madhuram says
Thanks for trying it Ryan.
Nithya says
How long can i store this yummy cookies?
Madhuram says
I think it should be fine for a week if stored in an airtight container.
Sunita says
Best cookies I have ever tasted, Madhu! I used dark chocolate chips and added cashews. Looks and tastes divine 🙂
Madhuram says
Thanks for trying the recipe Sunita.
Paula says
Hi, I'm super interested in making these cookies for my little girl who has a severe egg allergy. Only issue is, we live in Australia and here they dont sell sticks of butter. If possible could somebody please tell me the weight of these sticks of butter or how much is needed for the recipe? Thanks.
Madhuram says
Hi Paula, check the following link for the conversion of sticks to gms: http://www.egglesscooking.com/baking-101/baking-measurements/
Krsna Jivani says
No words can define how we love this recipe!
My kids eat this cookies as if there's no tomorrow!
Thanks so much for sharing! ^^
Madhuram says
Thank you very much Krsna.
nisha says
hi..i would like to know the weight of 1 stick of butter as we do not get butter in the form of sticks here in malaysia....thanx
Madhuram says
Hi Nisha, check the following page for butter measurements.
http://www.egglesscooking.com/baking-101/baking-measurements/
rani says
hi madhrum
how r you? i have Quick Question my dad is diabetic and i wanna make this cookies for him and i would like to use splenda how can i do that on the recipes it says half cup sugar. so i don't know how much splenda should i use. i will wait for your e-mail.
thanks so much.
Rani, I don't think these cookies are good enough for a diabetic to consume. You have to watch out for the sugar in condensed milk and the chocolate chips too. I have not baked with Splenda, so check out the following link: http://www.splenda.ca/cooking-baking.aspx
Manu says
Is there any reason why butter is used instead of olive oil? If I chide to go with oil (a lot easier) how do I convert? Thanks. I love this site. Manu
Thanks Manu. Most of the chocolate chip cookie recipes use either shortening or butter or a combination of both. That being said its not impossible to bake it with oil, but I wouldn't know the exact measurements unless I try it myself. So if you want to try a chocolate chip cookie recipe with oil, try the following oats and brown rice flour chocolate chip cookies but with all purpose flour. It uses Ener-G egg replacer though. If that's not available may be you could substitute it with 4-7 tablespoons of milk depending upon the consistency of the cookie dough. Again this is my guess to because I have not tried that recipe with milk.
http://www.egglesscooking.com/oats-brown-rice-flour-chocolate-chip-cookies/