These eggless chocolate chip cookies are an absolute treat. Soft and chewy on the inside with a light tender crisp on the out. This simple, easy and effortless recipe will have you making these cookies almost every week. They are a great snack and can even be served with ice cream as desserts. And they make perfect edible food gifts for family and friends.
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Top 10 eggless baking blogs
This week I received a lovely surprise in my inbox. My blog was selected as one of the Top 10 eggless baking blogs by Feedspot.com!! And I even received a badge for it! Yay!!
First of all, a huge thank you to their editorial team and expert review. And mostly to you. Because it's your support and constant encouragement that has got my blog to where it is today. Thank you!! Also, you can see the rest of the blogs for eggless baking here on this page - Top 10 Eggless Baking Blogs.
Therefore, I wanted to celebrate this awesome news with you by sharing one of my absolute favorite cookie recipes - The BEST eggless chocolate chip cookies EVER!! I didn't say that my friends did! Two of my friends who have now turned eggless. So, they got these from me as a Christmas gift. And they raved about them. You know that feeling when someone really enjoys what you cooked? You know what I'm talking about, right?
So, these cookies have no eggs, but they are still chewy. And guess how I ended up with this recipe? I actually forgot to put eggs in my regular chocolate chip cookies (which is also one of the most popular recipes on this blog - The best chocolate chip cookies ever but with eggs). The first time they were crumbly, not chewy. So, I had to try them a few more times before I got just the right texture and taste. And, the secret was to add cornstarch and yogurt (water works too).
ingredients and substitutes
- Sugar - You need both white and brown sugar. Since the molasses in the brown sugar not just adds flavor, but also contributes to the chewy texture.
- Cornstarch - This usually adds a shortbread kinda texture to the cookie. And yet, in this case, because of the water, it actually adds a chewy texture.
- Baking powder - It's a small amount because I want them light and fluffy, but mostly chewy.
- Vanilla - Always a great flavor for chocolate chip. And yet, if you ever want to experiment - try, rose extract... out of this world.
- Water - Yes, believe it or not, in this cookie, water works as a great substitute. And mixed with cornstarch makes them chewy.
Step by step instructions (pin)
Prepare
- Preheat the oven at 180 C / 360 F.
- Combine together the flour, cornstarch, baking powder, and salt.
- Set aside.
Prepare cookie dough
- Lightly cream together butter and sugars until light and fluffy.
- Add vanilla and yogurt/water.
- Gently fold in the flour mixture.
- Lastly, add chocolate chips.
- This will be a soft dough.
- Use a cookies scoop or two spoons to drop balls of cookie dough onto a baking tray.
Bake
- Bake in a preheated oven on the middle shelf.
- Depending on the size of your cookies and the oven temperature they take - 10 to 12 minutes.
- Mine took 10 minutes - watch the sides - a slight color on the sides is all it needs.
- Cool on a wire rack completely before you store them in a cookie jar.
Storage
- These will stay good for about 2 weeks.
- But, they taste their best in the first week of baking.
- The dough freezes beautifully for up to six months.
- The cookies also keep well frozen.
Don't forget to save this recipe on Pinterest for later.
You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Chocolate Chip Cookies Recipe
- Thin and Crisp Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie - PizCookie
- Chocolate Chip Muffins
Recipe
BEST Eggless Chocolate Chip Cookies Recipe EVER
Print Pin RateDescription
Video
Ingredients
Makes 12 large or 20 small cookies
- 6 oz (170 g) Unsalted butter
- ¼ cup (50 g) White sugar
- ¼ cup (55 g) Packed light brown sugar
- 1 ½ cup (190 g) All-purpose flour
- ½ tsp Baking powder
- 2 tbsp Cornstarch
- 4 tbsp Water
- ¼ tsp Salt
- 2 tsp Vanilla
- 4 oz (110 g) Chocolate chips
Instructions
Prepare
- Preheat the oven to 180 C / 356 F.
- Combine together the flour, cornstarch, baking powder, and salt.
- Set aside.
Prepare Cookie dough
- Lightly cream together butter and sugars until light and fluffy.
- Add Vanilla and yogurt/water.
- Gently fold in the flour mixture.
- Lastly, add chocolate chips.
- This will be a soft dough.
- User a cookies scoop or two spoons to drop balls of cookie dough onto a baking tray.
Bake
- Bake in a preheated oven on the middle shelf.
- Depending on the size of your cookies and the oven temperature they take - 10 to 12 minutes.
- Mine took 10 minutes - watch the sides - a slight color on the sides is all it needs.
- Cool on a wire rack completely before you store them in a cookie jar.
Storage
- These will stay good for about 2 weeks but.
- Taste their best in the first week of baking.
- The dough freezes beautifully for up to six months.
- The cookies keep well frozen too!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kamna
Hi Veena., thanks for the recipe. I tried them yesterday and they are so soft. Not at at all chewy .neither are they crisp. If i want only crisp cookies,should i avoid water and cornflour. What other change should be made? I have never had choco chip cookie from the market. Are they also soft(and chewy)? Please help...i have to make cookies for an event .
Veena Azmanov
Hey Kamna. Chocolate chip cookies from the market are with eggs so the texture is different. Cornstarch and water both contribute to making these soft and chewy. You can omit the water if you want them crisper. I suggest you make another test batch to see if you like the texture. These are the closest you can get to the market ones with an eggless recipe. Thanks
ay
can i only use white sugar or icing sugar (no brown sugar)? i don't mind not getting chewy cookies? please help thanks?
Veena Azmanov
Hey Ay. you can substitute the brown sugar with white sugar but the cookies will be quite crisp... not chewy. Thanks
Mandy
What is the amount of yogurt? Appears to be missing from the ingredients, yes?
Veena Azmanov
NO, Mandy. This recipe has no yogurt. Just some water. See the recipe video on how to make it. Thanks
Tabitha
Hi, thank you so much for the recipe! My boyfriend's family love my cookies but his mum has never been able to try them as she's veggie. Excited to try and make these for her before I go and visit tomorrow!
I am unable to get light brown sugar here in Delhi, and I was wondering if powdered jaggery will work? I've been using it as a substitute for most baking but do you think I should be using more/less than the amount for light brown sugar? Any other tips? Thank you so much!
Veena Azmanov
Tabitha, so happy to hear you like my recipes. Do you get molasses? If you do than use white sugar and a tbsp of molasses. Jaggery is good but it may not give the same texture for the cookies. Having said that if jaggery is all you get then give it a go. I have not tied it so can't say how it will work. It may be on the softer side. Let me know what you do and how it turned out.
Michelle
Those sound so good, and I love the idea to freeze the dough for later. I may drop dough balls and freeze it that way so I can make one or six at a time!
Veena Azmanov
I always freeze half my dough Michelle. We love fresh cookies so it really is a great time saver.