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eggless chocolate chip cookies recipe

eggless chocolate chip cookie

Eggless chocolate chip cookies recipe for chewy in center, crisp on edges, loaded with chocolate chips. Easy to make BEST chocolate chip cookies without egg
5 from 2 votes
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Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate brownie recipe, chocolate chip cookie, cookie
Prep Time: 5 minutes
Cook Time: 17 minutes
chilling time (optional): 1 hour
Servings: 12 cookies
Calories: 139kcal
Author: Rekha Kakkar


  • 60 grams dark chocolate chunks or 60 gm chocolate chip cookies
  • 90 grams All-purpose Flour/ Maida
  • 60 grams unsalted butter
  • 50 grams Brown Sugar
  • 50 grams White Sugar
  • ½ teaspoon Baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon Baking Soda
  • ½ teaspoon vanilla extract


  • In a mesh strainer add all-purpose flour/maida, ½ teaspoon baking powder, ¼ teaspoon baking soda, and salt. Strain the flour with the ingredients and keep aside.
  • Now, in a mixing bowl add 60-gram unsalted butter, 50-gram white sugar, 50-grams brown sugar, ½ teaspoon vanilla extract, and flax eggs (To make flax eggs, combine ground flax seeds and water.)
  • Beat the ingredients to make it light and fluffy. Once the mixture is light then add the dry ingredients in it to make the dough for the cookie.
  • Add the flour mixture in batches so that they are well combined. Fold the dry mixture with the wet ingredients to make a soft dough.
  • Cut 60-gram dark chocolate in small chunks and fold it with the cookie dough.
  • If you like to bake proper evenly shaped cookies, you can wrap the dough in a cling wrap and let it chill in the refrigerator for an hour. (You can skip this step if you wish)
  • Preheat the oven at 180 C and line the baking tray with the parchment paper.
  • Scoop a small portion of the choco-chip cookie and shape them in size cookies. I have used a tablespoon to make equal sized cookies.
  • Carefully place the cookie-shaped dough in the baking tray. Keep a gap of 2 inches in each cookie so that they are baked evenly.
  • Bake these cookies for 12-14 minutes. Take them out when they are crispy on the edges and soft in the middle.



  • For a more dense and chewy cookie add 10 gm extra flour than mentioned in the below recipe. 
  • To make vegan chocolate chip cookies you can replace butter with margarine coconut oil but my favorite remains butter especially for cookies because it makes them tender and has a great flavor.
  • If you are using Salted butter do not add salt.
  • Since these are eggless cookies these are slightly dense and that I have added less flour to make them thin.
  • For thick in the middle more chewy chocolate chip cookies, add extra flour as I have mentioned in 1st point.
  • If you want to make regular choc chip cookies with eggs I will post a separate recipe for that which is slightly different than this.
  • I often add chopped walnuts or pecans to add extra crunch. In my opinion Chocolate with nuts makes it the BEST chocolate chip cookie ever.
  • Last but most important: Always cool your cookies on a wire rack otherwise they may have a soggy base.


Calories: 139kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 78mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 125IU | Calcium: 19mg | Iron: 1mg