Eggless Chocolate Chip Cookies (Recipe With Step By Step Pictures) (2024)

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July 30, 2019November 11, 2013

I was looking for an eggless choco chip cookie recipe for a long long time. Most of the recipes I came across had ingredients like flaxseed, egg replacer or something of that sort. I wanted to try a recipe which makes use of the ingredients I usually have at home. I almost gave up my search for the same, but baking fairy finally appeared on one of the Google searches! Looks like when you really want something to happen, universe does help you ;)

Eggless Chocolate Chip Cookies (Recipe With Step By Step Pictures) (2)

I was praying and hoping for this recipe to work out well and it did! I loved every bit of this recipe and it stores well too. These cookies made our tea time extra special!

Now about the texture of this cookie.. it's a bit chewy and it's not exactly biscuity. It has a nice crunch to it, but at the same time, it's a bit soft. Try for yourself and tell me how you liked it, deal?

Here you go with the step by step pictures…

Recipe adapted from here

Cream together butter and sugars. Add the vanilla essence and buttermilk and beat until creamy…

Eggless Chocolate Chip Cookies (Recipe With Step By Step Pictures) (3)

Mix flour, baking soda and salt. Add the sifted flour to the butter mixture and fold…

Eggless Chocolate Chip Cookies (Recipe With Step By Step Pictures) (4)

Add the chips and raisins or nuts, if using (refer notes). Mix well. Refrigerate for 1hour…

Eggless Chocolate Chip Cookies (Recipe With Step By Step Pictures) (5)

Preheat oven to 175C. Make small lemon sized balls out of the dough and place 2″ apart on a butter paper lined baking tray. Bake for 12 – 16 minutes…

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Eggless Chocolate Chip Cookies

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Course: Breakfast, Brunch, Cookies, Tea Time

Cuisine: Baking

Ingredients

▢ 1/2 cup Butter (113 gms @ room temp)
▢ 1/2 cup Sugar ( refer notes)
▢ 1/2 cup Brown Sugar (I used soft light brown sugar with sand like texture)
▢ 1/3 cup Buttermilk (@ room temp, refer notes for substitution)
▢ 1 tsp Vanilla Essence
▢ 1.5 cups All Purpose Flour
▢ 1/2 tsp Baking Soda
▢ 1/4 tsp Salt
▢ 1 cup Semi Sweet Chocolate Chips

Instructions

▢
Cream together butter and sugars. Add the vanilla essence and buttermilk and beat until creamy. Mix flour, baking soda and salt. Add the sifted flour to the butter mixture and fold.
▢
Add the chips and raisins or nuts, if using (refer notes). Mix well. Refrigerate for 1hour.
▢
Preheat oven to 175C. Make small lemon sized balls out of the dough and place 2″ apart on a butter paper lined baking tray. Flatten each ball slightly with your hands.
▢
Bake for 12 – 16 minutes. Look out for browning at the bottom of the cookie. Remove from oven and let it cool on the tray. Remove the cookies carefully from the paper and place on wire rack and let it cool completely. Store in airtight jar. Serve along with coffee.

Notes

When I had the cookies initially I thought it was a bit too sweet, but after a few days I found it ok. If you prefer less sweetness, use only 1/4 cup of regular sugar.

Buttermilk substitution – Add 1 tsp vinegar to 1/3 cup milk and let it stand for 5-10 mins. If you are based in Middle East, you can use full fat or low fat Laban, in place of buttermilk.
You can also add chopped walnuts or raisins if you like. The qty can vary anywhere between 1/2 – 1 cup, as per your preference (I didnt add any raisins or nuts).

Keep in mind that the cookies really expand during baking, so make sure that you place the cookies accordingly in the baking sheet. Do not crowd the baking sheet.

My cookies were ready in 14-16 mins. After the first 10-11 mins of baking, rotate the baking sheet and bake for 3-4 more mins to ensure uniform browning. I got 26 cookies med-big size cookies from the above qty.

You can store the cookies in an airtight container for 2-3 weeks @ room temp.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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30 thoughts on “Eggless Chocolate Chip Cookies”

My cookies were like pancakes. looks like I did something wrong.
Reply
- Hi Ashvini,
  Sorry to hear that your cookies didnt come out in perfect shape. The main reasons for it are oven temp, it should be pre heated. Also, if you are living in a very hot and humid place, it’s better to keep the cookie dough in fridge for sometime and then bake it. Warmer dough tends to spread during baking. Also try not to grease the baking pan / sheet / tray.
  Hope your cookies come out perfect next time!
  Cheers
  Maria
  Reply
Hello, sounds like a nice recipe, should I adjust the baking time if I want to make these cookies bite-size?
Reply
- Thanks! Yeah baking time will be less if you making small size cookies.
  Reply
Hey maria….sounds like a nice recipe.. do you think i can swap the refined flour with whole wheat flour and try the recipe?
Reply
- Hi Bency,
  Thank you :) hhmm, I’m not sure about it since I havent tried it. however, I feel the texture will be a bit diff. May be you can try by half refined n half whole wheat.
  Cheers
  Maria
  Reply
  See Also
  Easy number cake recipe
tried tis recipe and it turned out well..tq so much Maria
Reply
- Thanks Anu :)
  Reply
Hi Maria! Thanks for a wonderful cookie recipe. I am really looking forward to try it out! One quick question, can we substitute butter with like ghee or oil? What are the consequences ? Thanks in advance!
Reply
- Hi Keya,
  You are welcome :) I havent tried it with butter or ghee, but I guess it will affect the texture of the cookies.
  Cheers
  Maria
  Reply
Hi, i n place of butter milk I used yogurt. It worked out pretty well. Thank u so much :)
Reply
- Thank you so much for sharing your feedback here :) I’m glad that the recipe worked out well for you..
  Cheers
  Maria
  Reply
Made these with plain milk & a bit less sugar they came out so well :) thank you!!
Reply
- You are welcome Chantelle :) Glad you liked the cookies. Thanks for sharing your feedback here.
  Cheers
  Maria
  Reply
Dear Maria,
I tried the recipe and it came out really great… Thank you so much…
Reply
- You are welcome Aleena :) Nice to know that the cookies came out well for you..
  Cheers
  Maria
  Reply
Can I use granulated sugar instead of brown sugar. If so what is the measurement?
Reply
- Hi Shils,
  hhmm it’s better if you use brown sugar, to get the exact texture n flavour. however if it isnt a choice, you can use same qty regular sugar.
  Cheers
  Maria
  Reply
hello, I have tried to make this cookies with maida and atta both. My husband loved them a lot, just my cookies are a bit hard when touching but when biting they are crunchy but not to soft inside…I can’t break them in my hand as it’s hard….this way it supposed to be? thank you a lot!
Reply
- Hi Olesya,
  Did you use maida and atta together? I’ve made this with just maida. I’m not sure about the consistency when you use both maida n atta or just atta.
  I wont say the cookies are hard, you can easily break it with your hands.
  Cheers
  Maria
  Reply
Hi, I have just tried making these but I found when I added the buttermilk and vanilla extract to the butter and sugar mix, it looked as though the mixture had curdled. Is that what always happen or have I done something wrong??
Reply
- Hi Dimple,
  Yes, sometimes the batter looks curdle, but once you add the flour it comes well in the end.
  Hope your cookies came out well.
  Cheers
  Maria
  Reply
made them , turned out to be lovely …:)
thanks
Reply
I love how mini these are, it means I can eat more! :)
School Cookie Cutters
Reply
- :) , Btw, the ones in the pic are not so mini. But when you bake you can adjust the size :)
  Reply
they look perfect… maria.. wanted to ask u.. i avoid recipes with buttermilk.. i saw the substitution note.. but just wanted to ask u , do we get buttermilk in the supermarkets here.. i have searcched in supermarkets here but have not seen( may be i am nissing it).. this buttermilk is not what we use or call in our indian context right.. nammude morumvellam alla lo?lol
Reply
- Thanks Renu :) Though I’ve replied to you on FB, just to clarify, if in case anybody else wanna know..
  You can use Laban in place of buttermilk.
  Reply
  - Hi Maria,
    Good work!
    Now first of all…what is Laban…Laban Rudolf a Dutch choreographer that’s all I could find on my iPad search…
    Now the real thing I wanted to ask was…can I add some protein powder in these cookies and if yes, at what stage can I do that…BTW I have some Natures Best pure whey isolate…in case you wanted to know!!!
    Thanks in advance!!!
    Deep
    Reply
    - Hi,
      Thank you!
      Laban is nothing but buttermilk. I havent used any protein powder yet, so I’m not sure how it works out :(
      Cheers
      Maria
      Reply
- buttermilk is water mixed with yogurt. I do half water and half yogurt. then blend it.
  Reply

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Eggless Chocolate Chip Cookies (Recipe With Step By Step Pictures) (2024)

FAQs

What happens if you add too many eggs to chocolate chip cookies? ›

But on the other hand, too much egg, and your cookies will puff up and be cakey. They will be missing that chewy wonderfulness; they'll be more like little slabs of cake. There's really no saving them. Therefore, I would say that if you must choose, you should use too little egg.

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What's the secret to baking cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.

Always use butter.
Choose the right sugar.
Choose the right flour.
Check your flour is in date.
Choose the right kind of chocolate.
Cream the butter and sugar.
Beat in the eggs.
Fold in the flour.

More items...

Learn More ›

Do you need more or less eggs for chewy cookies? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

Get More Info ›

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

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What happens if you put 2 eggs instead of 1 in cookies? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Read The Full Story ›

Can I leave eggs out of cookies? ›

Eggs in cookies are like the glue in a craft project – they hold everything together. Without them, your cookies might be crumbly, dry, or lack that rich flavor. But fear not, there are substitutes like applesauce, mashed bananas, or even yogurt that can step in and save the day.

Show Me More ›

What will an extra egg do to cookies? ›

The more eggs you add, the more chewy and almost cake-like your cookie will be. While the tedious act of separating your yolks from your whites may be a bit of a pain, a crumbly, dry chocolate chip cookie is probably worse, so we're in favor of giving this one a shot.

Learn More Now ›

Can you overmix eggs in cookies? ›

Overmixing your batter can lead to runny cookies.

Overmixing — or overcreaming, in baking-speak — resulted in a runnier batter. The fluidity made for a cookie that baked quickly and spread out more widely than a properly creamed batter usually would.

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What not to do when making cookies? ›

15 Common Cookie Baking Mistakes You Might Be Making

Your cookies aren't baking evenly. ...
You use eggs straight from the fridge. ...
You use the wrong kind of flour. ...
You measure flour the wrong way. ...
You soften butter too much — or not enough. ...
You use stale baking powder or baking soda. ...
You overwork the dough.

More items...

Nov 4, 2020

Do you flatten cookie dough before baking? ›

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

View Details ›

What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Get More Info Here ›

Can I use mayo instead of eggs? ›

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

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What does brown sugar do in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Learn More Now ›

What does melted butter do to cookies? ›

During the melting process, the butter's water content evaporates, leaving only fat behind. This results in a more concentrated flavor and a softer texture in your cookies. It also helps distribute the fat more evenly throughout the cookie dough, resulting in a more uniform cookie.

Read The Full Story ›

What does adding more egg do in baking? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

What happens if you use more eggs in baking? ›

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.