Eggless Chocolate Chip Cookies

I was looking for an eggless choco chip cookie recipe for a long long time. Most of the recipes I came across had ingredients like flaxseed, egg replacer or something of that sort. I wanted to try a recipe which makes use of the ingredients I usually have at home. I almost gave up my search for the same, but baking fairy finally appeared on one of the Google searches! Looks like when you really want something to happen, universe does help you ;)

Eggless choco chip cookies 2
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I was praying and hoping for this recipe to work out well and it did! I loved every bit of this recipe and it stores well too. These cookies made our tea time extra special!

Now about the texture of this cookie.. it’s a bit chewy and it’s not exactly biscuity. It has a nice crunch to it, but at the same time, it’s a bit soft. Try for yourself and tell me how you liked it, deal?

Here you go with the step by step pictures…

Recipe adapted from here

Cream together butter and sugars. Add the vanilla essence and buttermilk and beat until creamy…

Step 1 - eggless choc chip cookie
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Mix flour, baking soda and salt. Add the sifted flour to the butter mixture and fold…

Step 2 - eggless choc chip cookie
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Add the chips and raisins or nuts, if using (refer notes). Mix well. Refrigerate for 1hour…

Step 3- eggless choc chip cookie
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Preheat oven to 175C. Make small lemon sized balls out of the dough and place 2″ apart on a butter paper lined baking tray. Bake for 12 – 16 minutes…

Step 4- eggless choc chip cookie
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Eggless Chocolate Chip Cookies

Print Pin
Course: Breakfast, Brunch, Cookies, Tea Time
Cuisine: Baking
Servings: 12 – 15
Author: Maria Jose Martin

Ingredients

  • 1/2 cup Butter (113 gms @ room temp)
  • 1/2 cup Sugar ( refer notes)
  • 1/2 cup Brown Sugar (I used soft light brown sugar with sand like texture)
  • 1/3 cup Buttermilk (@ room temp, refer notes for substitution)
  • 1 tsp Vanilla Essence
  • 1.5 cups All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Semi Sweet Chocolate Chips

Instructions

  • Cream together butter and sugars. Add the vanilla essence and buttermilk and beat until creamy. Mix flour, baking soda and salt. Add the sifted flour to the butter mixture and fold.
  • Add the chips and raisins or nuts, if using (refer notes). Mix well. Refrigerate for 1hour.
  • Preheat oven to 175C. Make small lemon sized balls out of the dough and place 2″ apart on a butter paper lined baking tray. Flatten each ball slightly with your hands.
  • Bake for 12 – 16 minutes. Look out for browning at the bottom of the cookie. Remove from oven and let it cool on the tray. Remove the cookies carefully from the paper and place on wire rack and let it cool completely. Store in airtight jar. Serve along with coffee.

Notes

When I had the cookies initially I thought it was a bit too sweet, but after a few days I found it ok. If you prefer less sweetness, use only 1/4 cup of regular sugar.
Buttermilk substitution – Add 1 tsp vinegar to 1/3 cup milk and let it stand for 5-10 mins. If you are based in Middle East, you can use full fat or low fat Laban, in place of buttermilk.
You can also add chopped walnuts or raisins if you like. The qty can vary anywhere between 1/2 – 1 cup, as per your preference (I didnt add any raisins or nuts).
Keep in mind that the cookies really expand during baking, so make sure that you place the cookies accordingly in the baking sheet. Do not crowd the baking sheet.
My cookies were ready in 14-16 mins. After the first 10-11 mins of baking, rotate the baking sheet and bake for 3-4 more mins to ensure uniform browning. I got 26 cookies med-big size cookies from the above qty.
You can store the cookies in an airtight container for 2-3 weeks @ room temp.
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  • they look perfect… maria.. wanted to ask u.. i avoid recipes with buttermilk.. i saw the substitution note.. but just wanted to ask u , do we get buttermilk in the supermarkets here.. i have searcched in supermarkets here but have not seen( may be i am nissing it).. this buttermilk is not what we use or call in our indian context right.. nammude morumvellam alla lo?lol

      • Hi Maria,
        Good work!
        Now first of all…what is Laban…Laban Rudolf a Dutch choreographer that’s all I could find on my iPad search…
        Now the real thing I wanted to ask was…can I add some protein powder in these cookies and if yes, at what stage can I do that…BTW I have some Natures Best pure whey isolate…in case you wanted to know!!!

        Thanks in advance!!!
        Deep

  • Hi, I have just tried making these but I found when I added the buttermilk and vanilla extract to the butter and sugar mix, it looked as though the mixture had curdled. Is that what always happen or have I done something wrong??

  • hello, I have tried to make this cookies with maida and atta both. My husband loved them a lot, just my cookies are a bit hard when touching but when biting they are crunchy but not to soft inside…I can’t break them in my hand as it’s hard….this way it supposed to be? thank you a lot!

    • Hi Olesya,

      Did you use maida and atta together? I’ve made this with just maida. I’m not sure about the consistency when you use both maida n atta or just atta.

      I wont say the cookies are hard, you can easily break it with your hands.

      Cheers
      Maria

    • Hi Shils,

      hhmm it’s better if you use brown sugar, to get the exact texture n flavour. however if it isnt a choice, you can use same qty regular sugar.

      Cheers
      Maria

  • Hi Maria! Thanks for a wonderful cookie recipe. I am really looking forward to try it out! One quick question, can we substitute butter with like ghee or oil? What are the consequences ? Thanks in advance!

  • Hey maria….sounds like a nice recipe.. do you think i can swap the refined flour with whole wheat flour and try the recipe?

    • Hi Bency,

      Thank you :) hhmm, I’m not sure about it since I havent tried it. however, I feel the texture will be a bit diff. May be you can try by half refined n half whole wheat.

      Cheers
      Maria

    • Hi Ashvini,

      Sorry to hear that your cookies didnt come out in perfect shape. The main reasons for it are oven temp, it should be pre heated. Also, if you are living in a very hot and humid place, it’s better to keep the cookie dough in fridge for sometime and then bake it. Warmer dough tends to spread during baking. Also try not to grease the baking pan / sheet / tray.

      Hope your cookies come out perfect next time!

      Cheers
      Maria

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