Perfectly crispy, slightly chewy eggless chocolate chip cookies have a great nutty flavor from whole wheat flour and brown sugar. Not only are these delicious cookies a healthier treat, they are easy to make in just one bowl. Give them a try with my step-by-step photos and instructions, and I’m sure this will become your go-to chocolate chip cookie recipe!
Prep Time: 25minutes mins
Cook Time: 10minutes mins
Total Time: 35minutes mins
Ingredients
Wet Ingredients
- 100 grams unsalted butter – softened
- ¼ cup tightly packed brown sugar – 50 grams
- ¼ cup raw sugar – 50 grams, can use castor sugar or finely granulated white sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ¼ cup whole milk
Dry Ingredients
- 1.25 cups whole wheat flour – 150 grams
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup semisweet chocolate chips – 80 grams, can add milk, bittersweet, dark, or white chocolate chips
Directions:
This easy recipe only needs one bowl, and warm cookies are ready to enjoy in less than an hour. Firstly, grease a baking tray or line it with parchment paper.
1. In a mixing bowl take the following listed ingredients:
- 100 grams of softened unsalted butter
- ¼ cup tightly packed brown sugar (50 grams)
- ¼ cup raw sugar (50 grams)
- 1 teaspoon vanilla extract
- ¼ cup milk.
2. Using a wired whisk or an electric beater begin to mix and whip the ingredients.
3. Whip till the butter becomes nicely soft and fluffy.
4. Place a sieve on top of the bowl. Add 1.25 cups whole wheat flour (150 grams), 1 teaspoon baking powder, and ⅛ teaspoon salt in the sieve.
Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately and then add the whipped butter.
5. With a spatula, gently begin to fold the sifted flour into the whipped butter. Fold well. The cookie dough will be sticky.
Do not knead. You just have to fold and bring the whole mixture together.
6. Add ½ cup chocolate chips.
7. Gently fold the chocolate chips into the cookie dough. Cover and refrigerate the dough for 15 to 20 minutes.
8. After 15 to 20 minutes of refrigeration, you can either take a portion of the dough and lightly roll or flatten it on a tray – or use a cookie press or scoop a tablespoon from the dough.
If rolling in your palms, then roll gently with light pressure from your hands. You can flatten the cookies if you want but even without flattening the cookie will spread while baking.
Keep some space around the cookies as they flatten while baking.
Bake Chocolate Chip Cookies
9. Meanwhile, preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the top and bottom heating elements on. Place the cookie tray in the center rack.
10. Bake for 10 to 12 minutes or till the edges turn golden or brown. Do not bake for too long as then cookies will harden up.
11. Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.
12. The Below photo shows the lovely golden crumb of the bottom of the cookies.
13. Serve eggless chocolate chip cookies with milk for kids, coffee for adults, or just as a delicious sweet snack.
Instructions
Making Cookie Dough
- In a mixing bowl take unsalted butter, brown sugar, raw sugar, vanilla extract, and milk. Grease a baking tray or line it with parchment paper.
- Using a wired whisk or an electric beater begin to mix and whip the ingredients.
- Whip till the butter becomes nicely soft and fluffy.
- Place a sieve on top of the bowl. Add whole wheat flour, baking powder, and a teaspoon of salt into the sieve. Make sure that the bottom of the sieve does not touch the whipped butter. You can also sift the flour separately.
- With a spatula, gently begin to fold the sifted flour into the whipped butter.
- Fold well. The cookie dough will be sticky.
- Add chocolate chips.
- Gently fold the chocolate chips into the cookie dough.
- Cover and refrigerate the dough for 15 to 20 minutes.
Shaping
- Take a portion of the dough and lightly roll or flatten it on a tray or use a cookie press or a scoop of a tablespoon from the dough.
- If rolling in your palms, then roll gently with light pressure from your hands. You can flatten the cookies if you want but even without flattening the cookie will spread while baking.
- Keep some space around the cookies as they flatten while baking.
Baking Chocolate Chip Cookies
- Preheat oven to 190 degrees Celsius (374 degrees Fahrenheit) for 20 minutes. For an OTG, keep both the heating elements on. Place the cookie tray in the center of the oven.
- Bake for 10 to 12 minutes or till the edges turn golden or brown. Do not bake for long as the cookies will harden.
- Using a spatula, remove the cookies from the tray and place them on a wired rack. Let the cookies cool completely before storing or serving.
- Serve eggless chocolate chip cookies as a sweet snack.
Nutrition Info (Approximate Values)
Nutrition Facts
Eggless Chocolate Chip Cookies Recipe
Amount Per Serving (1 cookie)
Calories 110Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 18mg1%
Potassium 81mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 130IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 21mg2%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 19mg5%
Phosphorus 56mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000-calorie diet