Eggless Chocolate Chip Cookies | How to make Egg Free Chocolate Chip Cookie with Whole Wheat Flour
Perfect Eggless Chocolate Chips Cookies, just like what the chocolate chips cookie should be!! Crispy and Chewy, buttery with just the right amount of sweetness. Loads of choco chips in perfectly baked cookie!!
The most amazing Chocolate Chip Cookie recipe with Whole Wheat Flour and without any eggs. This recipe is perfect for those who avoid eggs in their diet due to religious or health reasons.
These cookies need no introduction. Chocolate chip cookies are drop cookies with small bits of chocolate chips in the cookie. These addictive Chocolate Chip Cookies are crisp on the edges and a bit chewy at the center.
Enjoyed by all age groups dunk it in milk or have it just like that!! At my place, a freshly baked batch(small batch) of cookie finishes off in no time. All of them just love cookies.
If you follow the tip and tricks and the recipe instructions then you will be baking the most amazing cookie of your life.. Just like the one you get from your favourite bakery!!
Chocolate Chip cookies can be a personal choice based on different textures, some like it as chewy, some like it crunchy!! My kiddos like it chewy and I and my hubby like it crunchy!! This recipe gives me the perfect cookie that everyone in my family loves. It is crispy on outside and chewy on the inside. If you want it more crunchy just bake it 5 mins more and there you have the crunchy ones.
Ingredients for Eggless Chocolate Chip Cookies
Flour- Avoid Maida/All purpose flour especially when baking for kids. Whole Wheat Flour is also known as Whole Meal. Do not use Whole Wheat Flour with lot of barn. The texture of Whole Wheat Cookies is a bit different from the ones made with Maida/all Purpose flour but it is always a healthier choice. Also, you can use a mix of both the flours in any ratio.
Cornflour/Cornstarch- I add a small amount of Cornflour or Cornstarch (as known in US). It adds light texture to Whole Wheat Cookies. You can also add tapioca flour or rice four.
In the recipe use 1.5 tsp for 1 Cup of Whole Wheat Flour.
Rice flour will make the cookies more crisp.
Sugars- Chocolate Chip Cookie recipe has both brown sugar and the castor sugar. More of brown sugar makes the cookie more chewy. Instead of castor sugar your can add raw cane sugar which is a better option than any synthetic white sugar
For more chewy cookies add more of Brown Sugar.
White/Granulated sugar makes the cookie dry and helps the cookie spread.
Butter- For chocolate chips cookies I always prefer butter. It adds so much flavour to the cookies. You can add softened butter or melted butter. The texture of the cookie also depends on how we use butter. It also makes the baked goodies with gluten more tender.
Melted butter gives denser cookies and softened butter gives cakier cookies.
Leavening Agents- Many people add both baking soda and baking powder. I add only baking powder which makes the cookies smooth and cakey. If you add baking soda then it adds to the coarse texture in cookies.
Flavoring Agent- Vanilla Essence is best for Choco chips cookies, but you also add orange essence or grated orange peel.
Variations of Eggless Chocolate Chip Cookies
There are variations that one can play around with the recipe with other types of chocolate and additional ingredients such as dried fruits, nuts or almond meal and oatmeal.
It's a child play to make the dough!! Cookie making can be fun with kids. So get all your ingredients and engage your kids and have fun making these yummy cookies!!!
Assemble all the ingredients, mix up, chill the dough and it's ready to go in the oven. My younger one loves to help me whenever I make cookies. He loves mixing and dropping cookies on the tray for baking.
Please Note: All the ingredients should be at room temperature.
Steps to make Eggless Chocolate Chips Cookies
In a mixing bowl beat together butter and both the sugars with vanilla essence till smooth and creamy. Keep scraping the batter from sides of the bowl.
Fold in flour with light hands. Add milk little by little if the dough is very light. The milk added should just be enough to get together the dough. Take care while adding milk. Add one tbsp at a time.
Once the dough mixes well, cover the bowl with cling film and chill the dough for a minimum of 30 mins.
Once chilled take dough from refrigerator, scoop out small balls and line on the baking tray lined with parchment paper.
Bake in for 12-15mins in a pre-heated oven at 375°F or 190°C.
Once the edges, start turning brown, take out of the oven and after 2 min, transfer to cooling rack.
Once completely cool, transfer to a cookie jar or an air-tight container.
More Cookies Recipes from the blog that you will love to try..
Chocolate Garam Masala Cookies,
Few tips on how to bake a perfect Cookie:
- Measure all the ingredients accurately.
- Butter should be at room temperature. It should neither be too soft nor too firm.
- Chilling cookie dough helps to firm up the dough. So chill your dough well.
- Use a spring-loaded ice-cream scooper for evenly sized dough to spoon out the dough, before baking.
- Bake the cookies till they are just turning golden brown at the edges. After taking out of oven leave cookies on the tray for 2 min then transfer to cooling rack as cookies will continue to bake on hot baking tray and will get too hard.
- Assemble all your ingredients before making the dough, line the baking trays with parchment paper. Pre-heat your oven to 375°C.
- If using unsalted butter add a pinch of salt to the flour. For this recipe, I used salted butter.
Eggless Choco Chip Cookies
Ingredients
- 1 Cup Whole Wheat Flour/Wholemeal or All Purpose Flour 120 g
- ¼ Cup Butter 50 g
- ¼ Cup Brown Sugar 40 g (slightly less than 1/4 cup mark)
- ¼ Cup Raw Cane Sugar 40 g
- ½ tsp Baking Soda
- ? Cup Chocolate Chips 100 g
- ½ Cup Milk
- 1 tbsp Vanilla Extract
Instructions
- Mix flour and baking soda and keep aside.
- Beat butter and both the sugars and vanilla essence in mixing bowl, till light and fluffy.
- Fold in flour and choco chips until thoroughly combined. Add milk slowly and gradually to get the right consistency of dough.
- Cover and chill the dough for an hour to overnight.
- When ready to bake, preheat oven to 375°F or 190°C.
- Line baking tray with parchment paper.
- Scope out the dough with ice-cream scooper(preferred) or spoon on baking tray.
- Bake for 12-15 min at 190°C or 375°F .
- Once the cookies start turning golden brown from edges, take out of the oven, cool for 2 mins in the tray and then transfer to a cooling rack.
- Once cookies cool down completely store in a cookie jar or an air-tight container.
- Enjoy freshly baked cookies!!
Notes
- Measure all the ingredients accurately.
- For more chewy cookies add more of Brown Sugar.
White/Granulated sugar makes the cookie dry and helps the cookie spread. - Butter should be at room temperature. It should neither be too soft nor too firm.
- Chilling cookie dough helps to firm up the dough. So chill your dough well.
- Use a spring-loaded ice-cream scooper for evenly sized dough to spoon out the dough, before baking.
- Bake the cookies till they are just turning golden brown at the edges. After taking out of oven leave cookies on the tray for 2 min then transfer to cooling rack as cookies will continue to bake on hot baking tray and will get too hard.
- Assemble all your ingredients before making the dough, line the baking trays with parchment paper. Pre-heat your oven to 375°C.
- If using unsalted butter add a pinch of salt to the flour. For this recipe, I used salted butter.
Do make try these crispy in edges and soft in center Eggless Choco Chip Cookies. This is one of the best recipe with health friendly ingredients, so good for kids and whole family.
Share your feedback whenever you make these. I am sure you and your family will love it as much my family loved it.
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