Best Eggless Chocolate Chip Cookies

Best Eggless Chocolate Chip Cookies with a secret ingredient; scrumptious, soft in the middle, crispy around the edges and full of fudgy chocolate chips or chunks.

Make it with plain flour or whole wheat, use jaggery instead of brown sugar, add nuts or not, any which way, you are going to love biting into these delicious cookies loaded with chocolate chips and/or walnuts!

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(Detailed step-wise instructions with options to make it whole wheat is also below in the post. Do check that out too!

It had been a long time since I had made chocolate chip cookies and a bag of chocolate chips was begging to be used!

My son loves to munch on these chips while binge watching on TV, so I decided to treat him to some fresh, hot-from-the-oven homemade chocolate chip cookies instead.

This is one of those classic recipes that you find on the back of any chocolate chip packet!

Just some flour (plain or whole wheat/multigrain), butter, sugar (especially brown sugar), eggs (I have used an egg replacement here) and of course lots of chocolate bits; chips or chunks and maybe some walnuts or any nut you prefer for more crunch and nutrition!

To replace the eggs, I have used a simple pantry ingredient, found in almost all homes!

Now to the the Secret Ingredient:

As you all know by now, I love my bakes to be eggless or egg free.

My go-to substitution for eggs in a cake, muffin or cookie is yogurt, flax seeds or a simple pantry ingredient that I recently discovered to be used as a good substitution for eggs, especially in cookies. Can you guess?

It is "Cornstarch"!!!! Yes! I did some quick research and found that not only does it help in replacing the ever popular baking binder eggs, but it lends a lovely divine chew to the cookie. I love my chocolate chip cookies to be crisp around the edges with a soft, chewy bite in the middle..mmmmm!!!!

Rummaging through my bakers pantry, to my dismay, I found that I had run out of flaxseeds and cornstarch and yogurt is not a good substitute for eggs in cookies! So, the next best choice was, can you guess again? Custard powder which is basically cornstarch with some flavor!!

Yes, custard powder, of course the vanilla flavored one. I was out of cornstarch so decided to use this instead.

I always have a couple of packets of custard powder in my pantry to make creamy eggless custard to enjoy with fruits in this pudding or as a lovely filling in my all-time favorite dessert, carrot cake parfait.

I saw that it had cornstarch as the first main ingredient. So, I decided to use this in the place of eggs and the result was amazing; crispy, yet chewy, melt-in-your mouth eggless/egg-free cookies!

Just use 1 tablespoon of cornstarch or vanilla flavored custard powder mixed in 2 tablespoons of water in the place of 1 egg; that is it.

To the sugars:

I have used more of dark brown sugar as compared to white granulated sugar than the original recipe from which this recipe has been adapted.

Dark brown sugar gives a lovely molassy flavor and color to any cookie which is heavenly!

For a healthier version, I have used some jaggery instead too.! Jaggery is basically unrefined cane sugar with a bit more nutrients than in white or brown sugar.

These needed to be beaten with softened, not melted, room temperature unsalted butter until light and creamy before mixing in the other ingredients.

Chocolate Chips:

Use any kind you like; semi sweet, dark, milk or even chop up a chocolate bar into chunks and use them in the cookies. I actually love the last option so my next batch of cookies will have them!

I had some large dark chocolate chip ones and a few mini chocolate chips, so I used a mix of both.

The basic recipe is the same as any chocolate chip cookie recipe which I have been following for decades from the backside of a packet of Nestle! I have even made some scrumptious dark double chocolate chip cookies with M&Ms on top which I will share with you soon!

But these hot from the oven chocolate chip cookies with absolutely no egg in them is sure to floor with you with its crispy, crunchy edges, delicately and pleasantly soft on the inside bite of your favorite kind of chocolate bits inside!

Bite into a few of them with a glass of milk or as an after dinner sweet treat!

So head on to the kitchen and bake up these chocolaty decadent eggless beauties today!

How to make Eggless Chocolate Chips with step-by-step instructions:

Preheat oven to 350 degree F or 180 C.

Lightly grease a large cookie sheet or pan (or line with parchment paper).

Gather all the ingredients you will need to bake.

This is one of the second important step you need to follow to have a successful bake; reading the recipe fully thoroughly comes first!

Stir 1 tbsp custard powder/cornstarch in 2 tbsp water.

In a medium sized bowl, mix the dry ingredients with a whisk; flour, baking soda and salt. Keep aside.

In a mixing bowl, beat softened butter,  vanilla extract, brown sugar and white sugar with a beater until soft and creamy.

Add the custard powder/cornstarch slurry to the mixture and beat again.

Stir in the dry ingredients and mix on low speed or with a spatula until combined.

Fold in chocolate bits, chips or chunks and nuts if using. Raisins sound amazing too!

At this stage, you can bake right away; the cookies will spread a little more. Or if you have some patience, and need cookies with a bit of rise, then cover the bowl with plastic wrap or place the cookie dough in an airtight container and chill in the refrigerator for about a half or 1 hour.

If the batter is too runny, then even overnight is good. 

Just 10 minutes before baking, remove chilled dough from refrigerator.

Make small balls of the chilled dough and place on prepared sheet, roughly 2 inches apart to leave room for cookies to spread and bake.

Bake for 12 to 15 minutes until lightly dark and golden brown at the edges.

If you want softer cookies, bake for 12 minutes and more for crispier cookies depending upon each oven.

If needed, stud each warm cookie with more chocolate chips by pressing each chocolate chip gently into the soft, warm cookie. The heat and warmth of the just-baked cookie will fuse the chocolate chip to the cookies! Or you could do that even before baking.

While one batch is baking, prepare the next batch and chuck it in the oven as soon as the first batch comes out.

Once the cookies are baked, remove from oven and let cool on pan for 2 to 3 minutes and then transfer soft, warm cookies gently using a flat spatula to a wire cooling rack to cool completely.

Enjoy warm cookies right away or cool completely and then enjoy!

Store leftover scrumptious eggless chocolate chip cookies in airtight containers at room temperature.

Bake these yummy, homemade, eggless chocolate chips right away or save the recipe to make later!

BAKING JAGGERY SWEETENED WHOLE WHEAT EGGLESS CHOCOLATE CHIP COOKIES

Just substitute whole wheat flour instead of plain flour, jaggery powder instead of brown sugar and rest of the recipe is the same.

I used some mini chocolate chips along with some chopped walnuts to amp up the texture and flavor of my delicious cookie!

Bake as usual and enjoy!

Do try this easy, delicious homemade chocolate chip cookies without all those chemicals, colors and preservatives in the comfort of your own home.

Homemade is always the best!

If you would like to bake more cookies like these, then do check out my other homemade eggless cookies that my kids love to this day!

• Eggless Peanut Butter Cookies
• Eggless Peppermint Mocha Cookies
• Lemon Butter Cookies
• Chocolate Afghan Cookies
• Eggless Peppermint Mocha Cookies

Now, to the recipe you have been waiting for:

Print

EGGLESS CHOCOLATE CHIP COOKIES

Indulge in these eggless, crispy on the edges but with a soft bite old-fashioned chocolate chip cookies, bursting with your favorite kind of chocolate bits and/or nuts in every bite!

Make it with plain flour or use whole wheat flour. You are going to love these homemade cookies!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 43 minutes

Servings 30

Author Vanitha Bhat

Ingredients

• 1 cup plus 2 tbsp flour (or whole wheat flour)
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 cup unsweetened softened butter 1 stick
• ½ cup dark brown sugar (or jaggery powder)
• ¼ cup white sugar
• ½ tsp vanilla extract
• 1 tbsp custard powder vanilla flavor in 2 tbsp water (or use cornstarch powder)
• 1/2 -1 cup chocolate chips mix of large and mini dark chocolate morsels/chocolate chunks
• 1/4 cup chopped walnuts optional

Instructions

1. Preheat oven to 350 degree F or 180 C.
2. Lightly grease a large cookie sheet or pan or line with parchment paper.
3. In a medium sized bowl, mix the dry ingredients with a whisk; flour, baking soda and salt. Keep aside.

4. Stir 1 tbsp custard powder/cornstarch in 2 tbsp water in a small bowl. Set aside.

5. Beat softened butter, vanilla extract, brown sugar and white sugar in large a mixing bowl with a beater until soft and creamy.

6. Add the custard powder/cornstarch slurry to the mixture and beat again.
7. Stir in the dry ingredients and mix on low speed or with a spatula until just combined.

8. Fold in chocolate bits, chips or chunks and nuts if using.

   Use about 1/2 cup or so and then top with a few more on top before baking.

9. At this stage, you can bake right away; the cookies will spread a little more.

   Or if you have some patience, then cover the bowl with plastic wrap or place the cookie dough in an airtight container and chill in the refrigerator for 30 minutes to 2 hours or even overnight.

10. Just before baking, make small balls of the chilled dough (remove dough 10 minutes before baking) and place on prepared sheet, roughly 2 inches apart to leave room for cookies to spread and bake.

11. Bake for 12 to 15 minutes until lightly dark and golden brown at the edges.

    If you want softer cookies, bake for 12 minutes and more for crispier cookies depending upon each oven. The less you bake, the softer the cookie.

12. While one batch is baking, prepare the next batch.

13. Remove hot, just baked cookies from oven and let cool on pan for 2 to 3 minutes and then transfer cookies to wire rack to cool completely.

14. I love to bite into as well as share with family, a couple of these warm cookies right away!! They taste so soft, warm, fudgy and out-of-this world!!!

15. Store cooled, leftover scrumptious eggless chocolate chip cookies in airtight containers at room temperature.

    You could freeze some to enjoy later on too.

16. (Check the post above for step-wise instructions, variations using whole wheat flour, jaggery powder etc.)

17. Enjoy and Happy Baking!

Recipe Notes

1. If you like eggs in your cookies, use 1 egg instead of cornstarch or custard powder.
2. Cannot find cornstarch or custard powder in your pantry? Then use flax eggs instead. Just mix 1 tbsp of flaxseed powder in 2 tbsp of water and keep aside for 5 minutes and then add instead of eggs.
3. Double the recipe to make more cookies, about 60 or so depending upon the size.
4. You can bake the cookies in batches to enjoy fresh cookies every time and refrigerate the rest of the cookie dough for several days or in freezer for several months.
5. For a healthier option, feel free to use whole wheat flour instead of plain flour. Just remember, it adds a denseness to the cookie which is equally good!
6. Instead of brown sugar, you can use jaggery powder (unrefined cane sugar). We absolutely love the earthy, warm flavor of this like we enjoy in most Indian desserts. Bonus is it has a tad bit more nutrients than brown sugar.
7. Add chocolate chips or not and you can even stir in and top with chopped walnuts, pecans, almonds etc. too!
8. Enjoy and Happy Baking/Eating!

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