Makes these Eggless Chocolate Chip Cookies today, because they are so quick, easy, and delicious! You really won’t believe these cookies are eggless. Bet you can’t stop with one.
EGGLESS CHOCOLATE CHIP COOKIES WITHOUT EGG
I have been baking chocolate chip cookies for as long as I remember. However, when I travel to India on my annual break, I bake a large batch of eggless cookies for the family. Especially for my grandparents who do not eat eggs!
I follow a recipe for easy Chocolate Chip Cookies from my favorite cookbook Hummingbird bakery all the time. These are simply the best!
Even when I want to make it without eggs, I make a few substitutions to the same chocolate cookies recipe and treat my family. And they cannot even make it out that those cookies are egg-free.
These are soft, chewy, eggless, and addictive. Be it the Eggfree version or with Eggs, these cookies don’t last long at home.
I find this recipe always comes to my rescue especially when I want to make an eggless version of cookies for families who do not eat eggs and on occasions when I run out of eggs.
Best Egg Substitutes for Cookies
I find Yogurt the easiest available substitution for eggs in recipes. For every 1 egg, use 1/4 cup of yogurt as a substitute. When Yogurt is not available, I do like to use Flax eggs or egg replacer powder available in the market.
I have also used Silken Tofu as an egg replacer in my chocolate cake (in the past) and they were wonderful.
Why make this recipe?
You want an eggless chocolate chip cookies recipe
Because you have run out of eggs at home ( which is quite common )
You don’t eat eggs or eggs don’t suit you.
Easy Kids friendly recipe and you would like to bake with kids
Easy to double , triple or even half the cookies batch.
Loaded with chocolate chips and just too delicious!
INGREDIENTS FOR CHOCOLATE CHIPS COOKIES
All the ingredients for these easy peasy cookies are measured in CUPS, for baking with kids! Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:
Plain Flour or All Purpose Flour – I have made these eggless cookies with plain flour. If you would like to make cookies with whole wheat flour, I have recipe for Eggless Atta Cookies coming up.
Sugars – A combination of Brown and White Sugar works really well. Brown sugar lends a caramel-y flavor, so I prefer not to skip it entirely. Using white sugar only will give crispy cookies
Butter – should be softened and not melted in the microwave. When you press a finger on the butter, you see an indentation. Thats when you know the butter is softened.
Vanilla extract – Don’t skip it! It is a must in cookies, specially the egg free ones.
Yogurt – My favorite cookies recipe calls for 2 eggs, so simply swap it for 1/2 cup of yogurt.
Chocolate Chips – Use what you have got – it can be dark chocolate chips or milk chocolate chips. I tend to have a supply of dark chocolate chips in my pantry all the time!
This recipe is so easy to make, you really don’t need any fancy gadgets. It is also a great baking exercise with kids.
How to make Small batch Eggless Chocolate Chip Cookies?
First cream the butter and sugar until light and fluffy.
Now add the yogurt, vanilla and mix again.
Sift the flour, baking soda to the wet ingredients and combine well.
Mix in the chocolate chips.
Refrigerate the cookie dough for about 30 minutes, just enough to firm the dough.
Preheat the oven to 180C and line the baking tray with parchment paper.
Scoop the cookie dough with an ice cream scooper and transfer on the baking tray. Gently press the dough down.
Bake for 8- 10 minutes until the edge of the cookies are golden brown. Allow the cookies to rest on the tray for another 5 minutes, before transferring to a cooling rack.
- 2 ¼ Cup Plain Flour
- ¾ Cup Caster Sugar
- ¾ Cup Brown Sugar
- 1 Tsp Vanilla Extract
- 1 Cup Unsalted Butter softened
- 1 Tsp Baking Soda
- ½ Cup Yogurt
- 1 Cup Dark Chocolate Chips
- In a mixing bowl, add the butter and sugar. Cream the butter and sugar until light and fluffy.
- Now add the yogurt, vanilla and mix again.
- Sift the flour, baking soda to the wet ingredients and combine well.
- Mix in the chocolate chips.
- Refrigerate the cookie dough for about 30 minutes, just enough to firm the dough.
- Preheat the oven to 180C and line the baking tray with parchment paper.
- Scoop the cookie dough with an ice cream scooper and transfer to the baking tray. Gently press the dough down.
- Bake for 8- 10 minutes until the edge of the cookies are golden brown. Allow the cookies to rest on the tray for another 5 minutes, before transferring to a cooling rack.