Recipe
Eggless Chocolate Chip Cookies Recipe
Ingredients
- 1 cup Butter Softened (I Used Smart Balance 50/50 Blend)
- ½ Cup Granulated Sugar
- ½ Cup Sweetened Condensed Milk (for 2 eggs and I Used Eagle Brand Fat Free Milk)
- ½ Teaspoon Vanilla Extract (Not Mentioned In The Original Recipe But I Included It)
- 2.25 Cup All Purpose Flour (I Used 2 Cups Flour And ¼ Cup Cocoa Powder Instead, See My Notes)
- 1 Teaspoon Baking Powder
- 1.75 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
- Optional Nuts (I Used Chopped Walnuts For 1 Batch)
Instructions
- Preheat the oven to 350F (180C) for 15 minutes.
- 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.
- In a separate bowl, sift the flour, cocoa and baking powder and combine well.
- Stir 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 (Dorste) to 2 cups of all purpose flour, not changing the 2.25 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 very sweet. I would suggest reducing the chocolate chips to 1.25 cups and add some chopped nuts or quick cooking oats instead.
- 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 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 increasing the all purpose flour would be helpful.
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.
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 egg less, so I didn't have to modify anything at all. Good for me! 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. It tasted amazingly delicious. 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 taste the traditional chocolate chip cookies, but egg less.
shivani says
hi,
i want to make these, but would it be possible to give me the
Flour, Butter and Condensed milk amounts in grams please?
Thanks you
Kind regards
Shivani, check the following link. It has detailed US cup to grams conversion table.
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Nirvana says
I just made these!!!
And they are fabulous!!! just like real cookies!!! thanks so soo much!!! love ur recipes 🙂
You're welcome Nirvana.
Raechel says
we have a question.... what do you preheat the oven to? 🙂
The empty oven at 350F/180C for 15 minutes as mentioned in the recipe.
Devina says
Hello.
I must add hearty congratulations for creating this valuable resource for us 'wannabe masterchefs.'
I did try the recipe without cocoa and the cookies tasted great BUT I made the mistake of flattening them a little too much as I was trying to make GIANT cookies for our mela on Sunday. So they came out too thin and crispy. Will persevere!
Thanks again,
Devina
London.
You're welcome Devina. Thank you very much for taking the time to record your feedback.
MITA says
WHAT IS ALL PURPOSE FLOUR? UNDER WHAT NAME IS IT SOLD IN INDIA?
Its nothing but plain Maida, Mita.
shibani says
hi Madhuram
I made this cookies today. It was awesome and really fantastic . I made them chewy and used 1/2 whole wheat flour. Thanks for posting amazing recipes.
You're welcome Shibani.
Geetha says
How many grams is a stick of butter? I am from Malaysia. Down here the butter comes in 250gms block.
Hi Geetha check the following page for butter measurement/conversion.
http://www.egglesscooking.com/baking-101/baking-measurements/
funstuff4 says
I came across your site from a google search and I am so glad I found it. I am so excited to try your recipes. Yesterday, I made The BEST Chocolate Chip Cookies and its Eggless too! and loved it. I want to try this recipe and since I found a chocolate chip cookie recipe that I like, do you suggest making this with the cocoa or all flour. Which do you think tastes better? Thanks again.
Thank you for your kind words of appreciation. I have tried only the cocoa variation of this recipe. Haven't tried without the cocoa, so it is hard to tell which one is the best.
Krishna Jivani says
I made it twice in the same day! 😯 My children simply loved, ate everything and ask for more!!!
Thank you very much for this wonderful site!!!
Wow! That's some enthusiasm you have got. You're welcome Krishna Jivani.
Jyothi Mcminn says
I use 1pkg. of betty crockers yellow cake mix, 1 stick of butter, 1 cup of nuts, 1 cup of white and choc.chips, 1/2cup of oil. Mixtogther to make a soft dough. roll into balls and put on Pams sprayed baking pan and bake in preheated oven for 7-12 minutes at 350. It is great.
That's a great recipe Jyothi. Thank you very much.
Rebecca says
These chocolate chip cookies were excellent, thank you SO much. I have a son who is allergic to eggs, so we were both able to enjoy these. 🙂
You're welcome Rebecca.
freya shah says
i really think these cookies are going to be tasty ,i am sure they will be really tasty, thank you
Thanks Freya.
Veena says
Hi, I truly appreciate your site, coming from a eggless home myself and applaud you for the effort that goes into keeping it going. But all that i was trying to say was that when i print a recipe off a site i would like to be able to believe that i have everything that i need to know on the page in front of me. often times you dont use the recipe till much later and it is difficult to recall what you might have read in a page long post and make the adjustments when you begin baking. It would really help if the list of ingredients matched the instructions on procedure to be followed. thanks.
Hi Veena, when you take a print out from here, the My Notes section also will be printed. I was slightly offended by the tone of your comment. Anyways I'll do the necessary changes in the appropriate place to make it more clear. Thanks.
Veena says
Hey I just went through what i thought was a very exciting recipe and was looking forward to baking with my daughter, when i noticed a total disconnect between the ingredients and the step by step procedure! hello how can you guys claimed to have tried it and go on to recommend it if the two do not match up 😕
Hi Veena, I think you have not read the My Notes section. The original recipe calls for 2 and 1/4 cups of all purpose flour but I have used 2 cups of all purpose flour and 1/4 cup cocoa instead which I have mentioned it very clearly in the 1st point in the Notes. I think you are talking about this only. I wish you had read the post completely.
Nayna says
I just read through this blog and realised the answer to my question so thanks in advance.
Nayna says
Two sticks of butter equals to how much butter? Would these work in a microwave, I do not have an oven 🙁
Nayna, 2 sticks of butter is 1 cup, which is around 225gms. Sorry, I don't use microwave oven for baking.
Sukshma says
Is it okay to substitute All Purpose flour with Self Rising flour? What's the difference? Also what's the deal with baking soda and baking powder? Aren't both used in baking?
Self rising flour is all purpose flour plus baking powder and salt. So a recipe using self rising flour will not call for additional salt and baking powder. It is sometimes used instead of all purpose flour while baking egg free to give the lift that eggs would give. But I'm pretty sure that simply substituting that for all purpose flour and omitting the eggs in the recipe will not give the desired results. I have not experimented this.
You can substitute one with the other but you would have to adjust the quantity of baking powder accordingly.
Baking powder and baking soda are different and cannot be used interchangeably. Check the following for exact details.
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Sukshma says
Looks good... I was searching for some eggless recipes and accidentally came across this website.I will surely try making these cookies with my daughter over the weekend!
Thanks!
Welcome to my blog Sukshma. Please try the recipe and let me know if you liked it.
Tina says
your cookies are yummy! I think they were super light, yet very tasty!
Thanks Tina.
Nanki says
Hello ~ thank you sooo much for this wonderful recipe ! Its marvelously delicious ! And your website layout is amazing 😀
Regards,
Nanki
You're welcome Nanki.
pragya says
hi! i would love to try this recipe! but i dont know how much 2 sticks butter is?? can u tell me in grams?
2 sticks is 1 cup or approximately 225 gms, Pragya.
shalini says
Thanks for your suggestions I will try this the next time I bake them ...it is a great eggless recipe ...they baked perfect except for the fact that they are thin like dosas 😆 Thanks for having this wonderful blog I have been searching so long for eggless recipes as My daughter is allergic to eggs and we banned any egg containing items from our house.Now I can bake cookies and cakes and what not with the recipes from your website.Thanks a ton!!!! 🙂
You're most welcome Shalini.
shalini says
My cookies sort of melted in the oven as a result they were thin after they baked..they tasted ok as I removed them after 7-8 mins of baking....still I am wondering what I did wrong..I followed the recipe to the T.
Shalini, thanks for trying the recipe. There are couple of reasons why cookies spread very much. 1) If the butter is very soft. Keeping it at room temperature for 30-40 minutes should be fine. If you press your index finger on the stick of butter, you should be able to leave a fingerprint and slight indentation on the stick but shouldn't be soft in appearance. 2) Also if you use a warm baking sheet the cookies will spread very much. The very first time I baked choc. chip cookies, I had placed the empty baking sheet on the oven while it was preheating and when I dropped the batter and kept it in the oven the cookies became like dosa/crepes.
Also it's advisable to test one cookie first. If you think it's spreading, keep the dough in the fridge for about 30 minutes and then bake, it should be fine.
Indian Recipe Video's says
Love your blog and so pleased you're updating again. Looking forward to checking out your new recipes
Supriya Nair says
🙂 Hi there...you are a messiah for me in the world of eggless baking...Wonderful and simple treats in store on this space..Thank you 🙂
Thanks Supriya.
Humphrey Clan says
After years of searching for a chocolate chip cookie recipe that cooks well and tastes great, we are thankful. We have a child who has a life threatening egg allergy and thought we would try this recipe. It is a keeper. We plan to visit this site again for egg-free recipes. Thanks.
Thank you very much Humphrey for trying the recipe and for the feedback.
Sharon F says
Hello Madhuram!
I Love your site very much. I stumbled upon it looking for an eggless oatmeal raisin cookie and found that and so much more. Thanks.
This comment is actually for Diane Penning who wanted other Egg Free cookbooks. The one I use and find indispensable (other than Madhuram's site of course) is this one: "Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family" by Rosemarie Emro and Kevin Emro
The recipes are easy and the ingredients are primarily those on hand in a kitchen already. Hope this helps everyone.
Sharon, thank you very much for your kind words of appreciation and for the info. on the book.
Aastha says
can i use oil instead of butter??
i live in india, n we dont get butter in sticks here! Ive noted the cup measure of butter, but was wondering if i could use oil?
lemme knowthanx.
Hi Aastha, recently I tried a cookie recipe with oil (substituting for margarine called for in the original recipe) and was not satisfied with the results. So I'm not sure, how these cookies would come if using oil.
abc says
Which all purpose flour should be used? Bleached or Unbleached?
I have used both interchangeably, so I don't remember which one I used for this recipe.
Hridesh says
Hi Madhu, Season's Greetings!
I accidently came across your site today while searching for an eggless bread recipe and boy am I glad I did! Actually I am not like the other women here who have commented, I am a guy who just loves cooking sometimes, I find it very therapautic. I occasionally cook a meal for my wife and 2 year old kid.
I am surely gonna try out one of your recipes tommorow. Just one request though, could you please also mention the Indian measures in your recipes, its difficult understanding some of them here in India.
Oh and BTW, before I forget, I normally visit the below 2 sites for some of my other recipes. Hope you'll like some of the stuff they have here.
http://www.iskconbangalore.org/contents/recipes/intro.asp
http://recipes.iskcondesiretree.info/
Cheers and God Bless.
Thank you very much Hridesh. Reg. the measurements, I will add a conversion table shortly. Since I live in US I use the cup measurements which is easy for me. Meanwhile you can try this table.
Ruchi says
I baked these cookies and ate quite a few, right out of the oven.
Thank you for the wonderful recipes - I'll try the pudding mix ones too.
Thank you very much for the feedback Ruchi. Yes, you should try the pudding cookies too, but let me warn that the taste is addictive.
anne-marie says
For Diane,
My Grandson is deadly allergic to eggs and as a result, I'm in the middle of creating a cookbook for "Allergic Kids".
All profits of the book will go to UNICEF's clean water program.
Stay tuned for more details.
Anne-Marie
Diane Penning says
I have a son who is allergic to eggs. Are you aware of any cookbooks I can purchase to help with meal preparation and baking?
Hi Diane, as far as I know there are no specific books for only egg allergy. But there are some books which have recipes for all allergies, nut allergy, egg allergy, dairy allergy etc. all in one book. So each chapter will be dedicated for each allergy and you can find quite a few recipes. One such book is "Cooking Free" by Carol Fenster. Or your other option is getting any vegan cookbook. You may simply use the egg substitute mentioned in the recipe and can substitute the non-dairy ingredients with dairy products itself. That's how I bake these days. If you have a library nearby just borrow the book and take copies of the recipes you are interested. For vegan baking I would recommend The Joy of Vegan Baking. Some other vegan books are Veganomicon, Sinfully Vegan, Vegan Italiano. Note that most of the ingredients mentioned in Sinfully Vegan are not available in the regular grocery store, atleast not near my house. You have to go to Whole Foods or other health stores or order online.
cherry says
hope you like it 🙂
cherry says
i baked it 🙂 i had to add more flour and sugar though ( i didn't have chocolate chips). it was crispy and tasted v.v. good. thanks for the recipe. but how come your cookies are dark brown. you haven't mentioned the use of cocoa powder though i added it . i added chocolate essence instead. actually, my cookies look very very diff from yours. i have noted the butter measurement. will be trying out the italian nut chocolate recipe soon. :)i suggest you try this coconut biscuit recipe that tastes awesome.
maida- 3/4 cup, shredded coconut- 3-4 tbsp, powdered sugar (powder and then measure) - 1/2 cup,butter- 1/3 cup. that's it. only 4 ingredients.
Hi Cherry, thanks for trying the recipe and I'm glad that it came out well. Reg. the use of cocoa powder, I have mentioned it in the My Notes section (1st point). I have also indicated about it in the ingredients list next to all purpose flour. I think you missed it.
Also thanks for the coconut cookies recipe, I'll surely try it. I think baking it at 350F for 8-10 minutes would be enough.
cream butter and sugar and add rest of the ingredients.mix well. and bake.(makes 6 biscuits)
cherry says
thanks a lot for clarifying. the butter which i use has grams written on it. so i won't have any problem now in measuring the butter. i guess 1 cup is slightly less than 200 gms. am i right? i plan to make this cookie today. will let you know how it turns out. thanks for the recipe and for clarifying my doubts.
You're welcome, Cherry. 1 cup of butter is 225gm. If you have already baked the cookies, I think it will not be as crispy at is has to be because of using less butter.
cherry says
could you pls tell me how much is 2 sticks of butter in cup? thanks
Cherry, two sticks is 1 cup butter, which is also 1/2 pound. Usually there are markings on the wrapper of the butter itself. If the butter you are using does not have these markings let me know, I'll tell you another method to measure the butter.
Half Assed Kitchen says
Thanks for the ideas!
Mathu says
Hi,
Could u please give me the measure of butter to be used in this recipe in grams/cups...I have no idea of how much it weighs in sticks in U.S. 😯 (I live in Riyadh)...
Mathu, I will try. The recipe is from a library book I borrowed and I returned it. I'll send you a mail.
Riya says
Hi Madhu,
Can you tell me where you get Smart Balance butter? I searched in Safeway and many other stores(I live in CA) and could only find the salted spread like ones and not in stick form. Thanks so much.
Riya.
Hi Riya, I found it in the refrigerated butter/margarine section in my grocery store (Giant). Even I had to search it for a while before I could locate it, but it was there. It's the Smart Balance, 50/50 Blend, Unsalted sticks, suitable for baking, which has fewer fat gms and calories than regular butter. If you are not able to locate it you can ask the store people to help you. They will definitely assist you.
Lubna Karim says
😛 Looks yummy.
Welcome Lubna.
Uma says
Happy Vinayaka Chaturthi Madhu! 🙂
shri says
Yummy Cookies.Got something for you in my blog
Ramya's Mane Adige says
oh, these cookies look so good..... Just checked your coconut macaroons. Loved them as well!!!!
Uma says
Awesome ccc. Love the display. Yum!
Bharti says
Looks great..I usually use the energy egg replacer for cookies but I always love versions where there is no replacement involved! Thanks for posting Madhuram.
DivyA Vikram says
looks perfect madhu! 😛
SS says
Neat, I think I will try this one ..
kamala says
I have bookmarked this Madhu..Looks so perfect.