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November 11, 2018 Cookies

Eggless Chocolate Chip Cookies Recipe

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I always say this- cookies are the hardest to resist them. After 6 years of baking, I can resist absolutely any dessert but I can not say no to chocolate chip cookies. I mean, saying no to cookies could be the worst thing you could do to yourself. Don’t you think? I know you’d not be able to say  no to these delicious eggless chocolate chip cookies. They’re SO good!!

These chocolate chip cookies are:

  • eggless
  • chewy
  • loaded with chocolate chips
  • buttery
  • crispy edged
  • and delicious

eggless chocolate chip cookies recipe

Before you get into making these eggless chocolate chip cookies, I’d also like you to read the post I wrote on How To Bake Cookies Right.

More eggless recipes to try-

  • eggless pizookie
  • eggless nutella cookies
  • eggless chocolate & peanut butter cookie sandwiches

Ingredients For Eggless Chocolate Chip Cookies

I use regular salted Amul butter to make these eggless chocolate chip cookies. You can also use unsalted butter but in that case don’t forget to add a pinch of salt to your dry ingredients. The recipe also uses both brown and white sugar to get the perfect texture. I would recommend using both to get the perfect eggless cookies. I also add some corn flour/corn starch to the dry ingredients that make these eggless chocolate chip cookies nice and chewy. You can skip the corn flour if you want your cookies to be crunchy.

How Do I Substitute Eggs In Chocolate Chip Cookies?

I often get asked- how do I substitute eggs in chocolate chip cookies?  This brings me to the most important ingredient of this recipe- flax egg! It is nothing but 2 tablespoons of ground flax seeds combined with one tablespoon of water. Just ground flax seeds in a grinder. Add water to in. Give it a good mix and let it rest of 5 minutes. That is what we call a flax egg and that is what we’ll use in place of egg in these eggless chocolate chip cookies.

How Do I Make Eggless Chocolate Chip Cookies In Microwave?

Looking for an eggless chocolate chip cookies recipe for microwave?  All you have to do while baking these eggless cookies in the microwave is to reduce the baking time by 25%. So in the microwave these cookies will only take 8 minutes at 180*C. Everything else remains the same.

eggless chocolate chip cookies

If you bake these cookies at home, please don’t forget to share a picture with me on my Instagram using #BakeWithShivesh

4.8 from 11 reviews
EGGLESS CHOCOLATE CHIP COOKIES
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
These eggless chocolate chip cookies are very easy to bake and so so delicious. You won't believe they're eggless!
Recipe type: eggless
Cuisine: cookies
Serves: 12 cookies
Ingredients
  • ½ cup (113g) butter, softened
  • ½ cup (100g) soft brown sugar
  • ½ cup (100g) castor sugar
  • 1 flax egg ( 2 tablespoons ground flax seeds + 1 tablespoon water, mixed and rested for 5 minutes)
  • ½ teaspoon vanilla extract
  • 1 + ¼ cup all purpose flour (maida)
  • ½ teaspoon (2.5mL) baking soda
  • 1 tablespoon (12g) corn flour (optional)
  • 1-2 (15-30mL) tablespoons milk
  • ½ cup (88g) chocolate chips
Instructions
  1. In a large bowl, beat the butter with brown sugar and castor sugar until the mixture is light and fluffy.
  2. Add the flax egg and vanilla. Mix well.
  3. In the same bowl, add flour, baking soda and corn flour. Mix well to combine the dry and the wet ingredients.
  4. Add 1-2 tablespoons of milk if the dough is too dry. Refrigerate the cookie dough for 30 minutes.
  5. Pre-heat the oven to 180*C and line the baking tray with parchment paper/ silicon mat.
  6. Use an ice-cream scoop to transfer the dough into balls on the baking tray.
  7. Press them lightly with your fingers and place chocolate chips on top.
  8. Bake the cookies at 180*C for 10 minutes until the edges of the cookies are golden-brown. Let the cookies rest on the baking tray for another 10 minutes (outside the oven) before you lift them.
  9. Your eggless chocolate chip cookies are ready
3.5.3251

 

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Categories: Cookies Tags: eggless

Previous Post: « Tea Infused Blueberry Muffins
Next Post: 10 Desserts To Try This Winter »

Reader Interactions

Comments

  1. Pavithra says

    November 11, 2018 at 12:01 pm

    Hi can how much is 1/2 cup in Grams? I am new to baking n really confused when bakers says one cup n half cup. Kindly help

    Reply
    • Shivesh says

      December 29, 2018 at 7:22 am

      gram measurements added

      Reply
      • Vedika says

        May 8, 2021 at 10:36 am

        The measurements for flax egg are wrong, it’s supposed to be one tablespoon ground flaxseed with 3 tablespoons of water! Please correct it, i added 2 tablespoons ??‍♀️

        Reply
    • Maansi Singhal says

      December 29, 2020 at 10:31 am

      I dont understand why my cookies become hard after cooling down

      Reply
  2. Khushbu Mehta says

    November 11, 2018 at 1:34 pm

    Hello Shivesh,

    Can I use demerara sugar instead of brown sugar?

    Also how do you make soft brown sugar? Is it just like regular brown sugar?

    Reply
    • Shivesh says

      December 29, 2018 at 7:22 am

      Hello! thanks! you get soft brown sugar in the market. I use this brand called tate & lyle

      Reply
  3. Little chicago says

    November 13, 2018 at 4:08 am

    Can you share receipe in grams

    Reply
    • Shivesh says

      December 29, 2018 at 7:20 am

      gram measurements added

      Reply
  4. Charmi says

    November 16, 2018 at 7:07 am

    Hi Shivesh,

    Thank you for such a lovely and accurate recipe. I have successfully baked chocolate chips cookies and they turn out to be soooo goood.

    I have a query to ask you, If I replace 1/2 cup of brown sugar with 1/2 cup of white sugar which means 1 cup of white sugar in total. Would it work? Or it will be too sweet?

    Awaiting for your reply 🙂

    Reply
    • Shivesh says

      December 29, 2018 at 7:17 am

      Hey! so happy to hear that you like the recipe. Using 1 cup caster sugar will not make it too sweet but will change the texture. I recommend using brown sugar for that chewy texture.

      Reply
  5. Jimi says

    November 22, 2018 at 3:48 pm

    Hi Shivesh,

    I just found you on Pinterest and can’t wait to try your recipes.
    Well, I have two question –
    What brand do you use for Brown sugar?
    When I have tried to use other recipes that also ask for two sugars, they turn out too sweet. I have always stuck with the correct measurements. What do you recommend?

    Reply
    • Shivesh says

      December 29, 2018 at 7:12 am

      Hello!!
      I use this brand called tate & lyle. And this won’t be too sweet. Quantity of sugar is what it should be- we only use half and half of brown and castor basically. Happy baking!

      Reply
  6. Nishtha Varshney says

    December 7, 2018 at 7:18 pm

    What is the role of flax egg in the recipe for chocolate chip cookies?

    Reply
    • Shivesh says

      December 29, 2018 at 7:01 am

      It binds the cookie together since we are not using any eggs

      Reply
  7. Shruti says

    January 15, 2019 at 3:24 pm

    Lovely pic. Would live to try it . Are these chewy ones? What change I should make in the recipe to get the crispy cookies rather then chewy ones??

    Reply
    • Shivesh says

      January 17, 2019 at 4:53 pm

      Thank you so much. You can leave out the corn flour if you want crispy cookies

      Reply
  8. Charmi says

    January 17, 2019 at 9:44 am

    Hi Shivesh,

    I tried your cookies many times now and they come out so well

    I wish to bake and send a parcel across the country to my sister….and I wish to know the shelf life of these cookies 🙂

    Reply
    • Shivesh says

      January 17, 2019 at 4:44 pm

      Hi Charmi.
      I’m so happy to hear that. Thanks so much. I think these should be good for about 5 days. Enjoy!

      Reply
  9. Kritika says

    January 19, 2019 at 8:48 am

    Hi Shivesh, is it okay to substitute butter with oil? What difference will it bring to the cookies if I do that?

    Reply
    • Shivesh says

      January 24, 2019 at 1:55 pm

      Hello Kritika- nope! Please stick to using butter otherwise the cookies will spread too much. Dough will be too wet with oil

      Reply
  10. Elina Sanyal says

    February 22, 2019 at 1:35 pm

    Hey there Shivesh, can I use light brown sugar instead of soft brown sugar for this recipe?Will there be a change in texture otherwise?

    Reply
  11. Monali says

    February 23, 2019 at 6:40 am

    Hii Shivesh!! Can I replace 1 flax egg with 1 egg incase I dont want them to be eggless??

    Reply
    • Shivesh says

      March 2, 2019 at 5:05 pm

      Hii! yes!

      Reply
  12. Elina Sanyal says

    February 23, 2019 at 7:03 am

    Hi there.. can i use light brown sugar instead of soft brown sugar? Will there be a change in texture otherwise?

    Reply
    • Shivesh says

      March 2, 2019 at 5:05 pm

      Hello, yes you can

      Reply
  13. Anchal says

    March 2, 2019 at 12:37 pm

    Hey Can I replace the refined flour with buckwheat flour??
    I have tried this recipe and the cookies were sooo good !

    Reply
    • Shivesh says

      March 2, 2019 at 4:55 pm

      Yay! so happy you liked the recipe. I think buckwheat flour will make the cookies super dens but you can give it a shot 🙂

      Reply
  14. Rashi says

    March 25, 2019 at 7:10 am

    Hi Shivesh,

    This recipe looks super amazing. I am excited to try this at home.

    I have a few questions:
    1. What can be the substitute for parchment paper? I don’t have parchment paper ?
    2. Can I add coco powder as well to the recipe? (I won’t be using corn flour, can you please suggest me the appropriate measurement for coco powder?)
    3. Generally, recipes for cookies require the dough to be stored in fridge for sometime. Is that at all required in your recipe?

    I am sorry to bother you with so many questions ??. Just curious to try this recipe.

    Thanks 🙂

    Reply
    • Rashi says

      March 25, 2019 at 7:35 am

      I am sorry. Please don’t bother yourself with 3rd question. Just read it requires refrigeration for 30 mins.

      Reply
    • Asmi says

      October 19, 2020 at 6:29 am

      What if i don’t want a chewy texture should i skip brown sugar and replace it with castor sugar?

      Reply
  15. Neha says

    April 13, 2019 at 9:04 am

    Can i make the cookies with normal whole wheat flour??? And adding one egg instead of flaxegg

    Reply
    • Ananya Nair says

      November 7, 2020 at 9:54 am

      I made mine with whole wheat and jaggery and it was perfect. Don’t know about egg since I used flax seeds.

      Reply
  16. Najwan says

    March 10, 2020 at 8:24 am

    Hey ! Thanks for all the amazing recipe. Please give me an idea as to how thick should I shape the cookies before baking. Thanks

    Reply
  17. Heman says

    August 1, 2020 at 4:16 am

    Hey Shivesh, these cookies turned out really soft but extremely flat and thin for me.. not sure where I messed up..

    Reply
  18. Divya Naithani says

    August 3, 2020 at 3:04 am

    Hey Shivesh,when we bake which option to use for baking in IFB microwave as I am very new to baking and preheating will be using convection mode right…?please advise.

    Reply
  19. Susan says

    August 5, 2020 at 6:13 am

    Thankyou for the great recipe! I was skeptical about using flax seeds but it turned out to be great! And incorporated flax seeds in my cookie too which makes it a tad healthier 😉
    This in my favourite cookie recipe now!!!

    Reply
  20. Neha says

    August 18, 2020 at 3:30 pm

    Hi Shivesh,

    How do I cream the butter and sugar? With a hand mixer or a spatula? Please let me know. I am always confused when there’s no video and I end up spoiling the cookies.

    Reply
  21. Reema says

    August 24, 2020 at 3:45 am

    Hi what is d difference between soft brown sugar and normal brown sugar?

    Reply
  22. Srp says

    September 7, 2020 at 2:04 am

    Can I use jaggery powder instead of brown sugar and white sugar?

    Reply
  23. Reshmi says

    September 13, 2020 at 5:00 pm

    Hi, You mentioned previously that 1 flax egg is usually 1 tablespoon of ground flax seed + 3 table spoon of water but here you said 2 tablespoons of ground flax + 1 tablespoon water. Please clarify.

    Reply
  24. Aakansha says

    October 11, 2020 at 4:37 am

    Hello, I have a question about the flax egg, 2 tablespoons ground flax seed and 1 tablespoon was way too dry it wasn’t even paste consistency I ended up adding 5 to o 6 tablespoons of water to make it a paste consistency. The cookies spread a lot and came out kind of thin, tasted great though. Is the flax egg actually supposed to be that dry?

    Reply
  25. Ananya says

    October 31, 2020 at 2:44 pm

    Hello Shivesh, the most easiest and best recipe I have tried so far – thank you for sharing!! I used whole wheat flour and Jaggery instead of sugar and the output was my personal best. This is going to be my favourite from now on!!

    Reply
  26. Maansi Singhal says

    December 29, 2020 at 10:31 am

    I dont understand why my cookies become hard after cooling down

    Reply
  27. Maansi Singhal says

    December 29, 2020 at 10:33 am

    I dont understand why my cookies become hard after cooling down. plz suggest something

    Reply
  28. Pavneet says

    February 10, 2021 at 11:45 am

    Hey! Can I replace flax egg with curd? If yes, how much?

    Reply
  29. garima mittal says

    December 16, 2021 at 7:40 am

    HI I REALLY LIKE YOUR RECIPES. BUT I WOULD REALLY APPRECIATE IF YOU CAN GIVE THE DETAILS IN GRAMS. IT HELPS IN A BETTER CONSISTENCY.
    THANKS!!!

    Reply
  30. Ela says

    January 31, 2022 at 7:46 am

    Hi
    Followed your recipe to the T but my cookies are soft like melting soft in the centre and crispy on the corners.cant lift them from the tray without Alf of it melting off??
    What went wrong?

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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