Tender, fudgy goodness that will have you craving more after the first bite. These Eggless Chocolate Chip Cookies are the ultimate comfort dessert and truly a family staple in my home!
Crispy edges, a chewy center, and gooey chocolate – that’s our favorite family dessert in a nutshell!
The simplicity of it is so alluring – a classic cookie made up of sharp flavors and easy to make. We initially created an eggless version for my sister ( she’s allergic to egg). The result turned out to be so delightful that we never went back!
Every dessert aficionado has their own idea of what the perfect chocolate chip cookie should be. This is ours! The recipe I’m sharing here is one we have perfected over dozens of trials, countless cups of coffee, and midnight baking sessions – a true testament to our commitment to the perfect chocolate chip cookie.
Our eggless chocolate chip cookie recipe is so easy that even my youngest confidently whips up a batch. Without fail, these turn out excellent each time.
How to make Eggless Chocolate Chip Cookies
All you need are a handful of pantry ingredients and good quality chocolate. Not even a mixer! This is truly a beautifully simple recipe. That being said, don’t mess with the basics – we have learned our lesson the hard way.
Throughout this recipe, I use a mixing bowl and spatula, but you can use a hand mixer if you find that easier!
- If you are going the eggless route, start with making your flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set that to chill in the fridge for at least 15 minutes. Move on to the next step while you wait!
- Wet ingredients – blend together both white & brown sugar with softened (not melted) butter. When well mixed, add in your flax egg (make sure it has set for at least 15 minutes) and vanilla. I also like to add a touch of coffee to the mixture at this point. Chocolate & coffee are really a match made in heaven. Just 1 tablespoon of brewed coffee brings out such gorgeous richness.
- Now for the dry ingredients – to the same bowl, I sift in the flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients in gently. While the mixture is still streaked white with the flour, I add in the chocolate. Adding it at this point just makes it easier to not only mix the batter less but distribute the chocolate evenly.
- Chilling time! When the dough is ready, stick it in the fridge for an hour or longer. You can even leave it overnight. This is a very important step to make sure your fats cool so that the cookie holds a nice shape and does not flat! Not only is it important for texture, but while the dough chills, the flavor gets more concentrated. Trust me – it’s worth the wait.
- About half an hour before baking, preheat your oven to 200 celsius.
- Finally, it’s scooping time! I use an ice cream scoop which is roughly the size of 1.5 tablespoons per serving. Keep a distance of a few inches between each scoop.
- Bake for 10 – 12 minutes, till your cookies are nicely browned with a crispy exterior.
The end result is pure bliss. I recommend eating them warm, there is nothing as gorgeous as melting chocolate! With the addition of cinnamon and coffee, these have an extra kick. Lightly spiced and rich to add warmth and more flavour to the cookies. They are excellent without, but I feel that the addition of these simple ingredients really takes them to the next level.
Quick notes –
When adding chocolate, opt for the best quality you can get your hands on. This really makes or breaks the recipe! I used 70% couverture chocolate chips. If you can’t find good quality chips, you can chop up chocolate bars!
What is a flax egg
I learned about baking with flax eggs from Jessica Hylton in this blog post.
It’s an excellent egg substitute that is so easy to make.
1 flax egg substitutes 1 egg.
All you need is to grind up flax seeds and mix 1 tablespoon of your flaxseed meal with 3 tablespoons of water. Mix them up and let the mixture set in the fridge for 15-20 minutes.
When chilled, the texture is gelatinous.
Alternately, you can also use chia seeds!
Variations for this Cookie
There are endless variations to this recipe. You could add cocoa to make them richer, add pumpkin to make them more dense and gooey.
For now, I am going to stick to the basics:
- With egg – if you do not want to go the eggless route, this recipe can be made exactly the same with an egg! The flavor and texture changes are nearly imperceptible. In fact, we often do that when there are no flax seeds handy!
- Completely Vegan – Considering how we’ve already eliminated the egg in this recipe, it does not take much more to make it vegan. The fat I use here is butter – this can be replaced with coconut oil. Make sure the oil is not melted but softened. I promise this tasted just as divine! Of course, the chocolate should also be vegan, A really great vegan chocolate I use is by Mason & Co, which you can find online.
At the end of the day, whatever variations you make – this recipe is a total winner! The next time you have a hankering for something sweet – try out these eggless chocolate chip cookies. Eat them warm, dunk them in milk, have them with your cup of coffee – the options to enjoy them are endless!
Eggless Chocolate Chip Cookies
- 1 tbsp Flax powder
- 3 tbsp Water
- 1/2 cup Butter, softened I used regular salted butter
- 1/2 cup Brown sugar
- 1/2 cup White sugar
- 1 tsp Vanilla extract
- 1 tbsp Brewed coffee
- 1 1/4 cup All purpose flour
- 1/2 tsp Salt If using unsalted butter
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/2 cup Dark chocolate chips 70%
- Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set that to chill in the fridge for at least 15 minutes.
- Blend together both white & brown sugar with softened (not melted) butter. When well mixed, add in your flax egg and vanilla extract.
- Stir in the brewed coffee to this mixture.
- To this bowl, sift in the flour, baking soda, cinnamon powder, and salt, if using.
- Fold the dry ingredients in gently.
- Add the chocolate chips. Mix well to ensure they are evenly distributed.
- Cover the bowl with cling wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 200 C. Line a baking tray with parchment paper or silpat.
- Scoop out the dough, using an icecream scooper or 2 spoons, on the prepared tray.
- Make sure there is space between the dough balls as they will spread a bit while baking.
- Bake for 10-12 minutes till the cookies are lightly browned.
- Let cool for a few minutes on the tray before transferring on a cooling rack.
- Serve warm or at room temperature. Enjoy!