Eggless Chocolate Chip Cookies Recipe
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. Since they are a great snack or even served with ice cream as desserts. And they make perfect edible food gifts for family and friends.
Best Eggless Chocolate Chip Cookies Recipe EVER – Best Cookie Recipes
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! Yeey!!
First of all, a huge thank you to their editorial team and experts 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).
The BEST Eggless Chocolate Chip Cookies
So Let’s talk Ingredients and Substitutes (Save/Pin for later)
- Sugar – You need both white and brown sugar. Since the molasses in the brown sugar not just adds flavor but contributes to the chewy texture as well.
- Cornstarch – This usually adds a shortbread kinda texture to the cookie. And yet in this case, because of the water, it actually works as a slur and 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.
The BEST Eggless Chocolate Chip Cookies Recipe EVER!
Recipe – BEST Chocolate Chip Cookies EVER – (Save/Pin for later)
Useful Tips and Tools
- I’m not a slave to mixers. And yet, when you need some good creaming I have to insist that you use the K-Mix or Kitchen Aid.
- A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper.
- If you aren’t going to fill or decorate these cookies a regular rolling pin will work just fine. And yet, a Cookie rolling pin has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides as soon as they come out of the oven. So take them off the baking tray to prevent them cooking further and place them on a Cooking rack so they air circulates on all sides. This prevents steam from going back into the cookie thus…… keeping them crispy not soggy.
- Always bake cookies on the center rack of your Oven. If you have more than one tray simply bake them one at a time. You can bake two trays at the same time, and yet this can lead to some of the cookies in the bottom tray spreading too much. Also, you can rotate the trays during the baking. This is helpful with some cookies.
- Most cookies usually bake between 10 to 12 minutes. These took me about 10 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
The BEST Eggless Chocolate Chip Cookies
Ingredients
- Unsalted butter -170 grams (1 1/2 sticks)
- White sugar – 50 grams (1/4 cup)
- Packed light brown sugar – 60 grams (1/4 cup)
- All-purpose flour – 170 grams
- Baking powder – 1/2 tsp
- Cornstarch/Cornflour – 30 grams (2 tbsp)
- Water – 4 tbsp
- Salt – 1/4 tsp
- Vanilla – 2 tsp
- Chocolate chips – 100 grams (1/2 cup)
Method
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.
- 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!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The BEST Chocolate Chip Cookies Recipe EVER !!
BEST Eggless Chocolate Chip Cookies Recipe EVER
Ingredients
Makes 12 large or 20 small cookies
- 170 grams Unsalted butter
- 50 grams White sugar
- 60 grams Packed light brown sugar
- 190 grams All-purpose flour
- 1/2 tsp Baking powder
- 30 grams Cornstarch/Cornflour
- 4 tbsp Water
- 1/4 tsp Salt
- 2 tsp Vanilla
- 100 grams Chocolate chips
Instructions
Prepare
- Preheat the oven to 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.
- 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!
Recipe Video
Nutrition Information
Love Cookies? Me too!
You may like to check out some of my other cookie recipes.
Or Click here to see a Recipe Index of all recipes on my blog.
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.
Marisa Franca @ All Our Way
Congratulations on your award!! You deserve because you are a great baker and artist. Now, for the cookies, they sound terrific and I can’t believe they are made without eggs. And I have to admit I can’t resist chocolate chip cookies.
Veena Azmanov
Aww thank you Marisa. You always have the nicest things to say. Thank you. I think you will love these.
Denise
First of congrats on the award! You are an awesome baker. Baking is quite a science isn’t it. That’s so cool how you can figure out how to change the texture in a cookie. These look delicious with or without eggs. Chocolate chips cookies are on my list of top 5 things you would have to have if you were stranded on a deserted island! Lol
Veena Azmanov
Thank you Denise, yes baking is indeed quite a fascinating science. I love playing with textures in cakes and cookies. I think chocolate chip on a deserted island would be so appreciated….ha.!!
Madhu
Awesome, I love egg less cookies and cakes, really its favorite recipe for me. Thanks for sharing
Veena Azmanov
Me too Madhu, I love to have the options of making these with or without eggs.
cakespy
PERFECT!! I often find myself without enough eggs or with no eggs to make cookies so this is ideal for me! Also, you know, COOKIE DOUGH.
Veena Azmanov
I know what you mean Jessie – I love these though we don’t necessary keep an eggless diet.
Marie
Congrats Veena! You make such lovely desserts so it’s no surprise that you were chosen. I love chocolate chip cookies and these ones look so chewy and delicious!
Veena Azmanov
Thank you Marie – I do love my desserts.
Gloria @ Homemade & Yummy
Chocolate chip cookies of ANY version are always a hit. Perfect for snacks, dessert with ice cream….and for my afternoon latte break. These sound nice and chewy…just the way I like them. They will disappear in a flash for sure.
Veena Azmanov
Thank you Gloria. Yes any version of chocolate chips is always a great a treat to have a on hand.
Tina
Yay congrats on your award, thats fantastic! Well deserved, you work so hard on it. The cookies look amazing and I would not have guessed they were eggless. Thank you so much for sharing your recipes!
Veena Azmanov
Thank you Tina, so happ you think so. Can hardly tell that they are eggless.
Sandhya Ramakrishnan
I have never had good luck with egg less chocolate chip cookies. These cookies look absolutely marvelous and you have nailed the egg less version. I am going to give this a try and see if it works as well for me.
Veena Azmanov
Thank you so much Sandhya. I was so excited when I finally got it right. Yes, please do try and let me know. Thanks
swathi
Great recipe, my son is a fan of chocolate chip cookies, I haven’t tried an eggless version. always afraid that cookies will be come crispy. But your recipe sounds good. I know cornstarch make cookie chewy.
Veena Azmanov
Thank you Swathi. Yes, without the water they become crisp not chewy- amazing how important that water is.
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These cookies look and sound fabulous. You’d never know by looking at them they are egg less. I didn’t know you could substitute with cornstarch & water. Need to give this a try!
Veena Azmanov
Exactly Stephanie. I switch between these and my regular chocolate chip cookies all the time and guess what – the kid or Ziv never realize the difference.