Tickling Palates

Lacto-Ovo-Vegetarian recipes for everday

You are here: Home / Baked Goodies / Eggless Chocolate Chip Cookies – Step by Step

Eggless Chocolate Chip Cookies – Step by Step

By 34 Comments

Eggless Chocolate Cookies

Life is total bliss when you wind up with a cookie to have with your favorite cuppa… It gets even better if the cookie happens to be an all time favorite chocolate chip cookie. I had made this long back but unfortunately the pen drive in which I had asked Hubby dear to copy them down was lost when he took away my laptop. Though I love baking cookies, having a small oven can be a big problem as you have to bake in batches which I totally hate.

Though my kids do not drink plain milk as it is they make an exception when I pass them on some of these cookies to have with a glass of cold milk. No complaints and lots of love is what you get in return.

So perfect to be had for breakfast or to pack for the kids snacks box. These cookies are so ideal. They also make a good  and frugal homemade gift option be it for the kids teachers or during Christmas season. Just pack them in pretty boxes, add a beautiful bow and there you are done.
Now off to the recipe……….
Cream butter and brown sugar together.
Sieve the dry ingredients together and add add chocolate chips to it.
Add vanilla essence to the wet mixture and mix. Add dry ingredients to the wet ingredients and form a loose dough.
Place the bowl in the refrigerator for 15 – 20 minutes. Make ping pong sized balls and flatten them slightly.
Roll over chocolate chips. Place on a baking tray and bake for 15-20 mins or till done and enjoy.


Eggless Chocolate Chip Cookies

Prep Time: 5 Minutes
Bake Time: 15 – 20 Minutes
Total Time: 25 Minutes
Makes: 15 Cookies
Shelf Life: 1 week

Ingredients:

  • Whole wheat flour – 180 gms
  • Baking Powder – 1 tsp
  • Butter – 100 gms
  • Brown sugar – 100 gms
  • Cocoa powder – 2 tsp
  • Vanilla essence – 1 tsp
  • Chocolate Chips – 5 tbsp (divided)

Instructions:

1. Place butter and brown sugar in a bowl and cream them together till the sugar softens with a spatula. This will take about 2-3 minutes.
2. Sieve together flour, baking powder, cocoa powder together in a bowl. Add 4 tbsp of chocolate chip to the flour and mix well.
3. Add vanilla essence to the butter-sugar mixture and mix well. Add the sieved flour mixture too and mix well with a spatula till there are no visible dry ingredients.
4. Place the bowl in the refrigerator for 15 – 20 minutes. Make ping pong sized balls and place them on a greased sheet or a baking tray.
5. Now spread the remaining chocolate chips on a plate. Press the balls slightly between your palms and flatten them. Press each cookie onto the chips and once again place them on the baking tray leaving enough space between them. Once again place the tray in the freezer for 5 minutes.
6. Bake in the pre heated oven for 15-20 minutes @ 180 Degrees Celsius. Take the tray out and cool them on the tray itself for 5 minutes. Store in an air tight container.




Notes:

DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.

  • The given ratio of butter and flour will be enough to form the dough. In case the dough does not form add 2-3 tsp of milk to the mixture.
  • Place the shaped cookies in the freezer if you do not want flattened cookies. The dough will be able to hold its shape well while baking if placed in the freezer.
  • In case you do not have brown sugar at hand use regular sugar. But you will not be able to get the dark brown color.
  • You can replace all purpose flour instead of whole wheat flour.

Never Miss a Recipe!

Subscribe to receive new posts and recipes via email:

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

More yum from Tickling Palates!!!

Garlic Murukku Recipe or Poondu Murukku Recipe
Eggless Thumbprint Cookies
Eggless Mango Cake / Mango Loaf Cake / Eggless Man...
Kara Pori – Masala Pori Recipe – Spicy Puffed Rice...

Reader Interactions

Comments

    • Thanks for trying out Koushi. You can reduce the baking time by 5 min and let the tray remain in the oven itself for 5 more minutes after switching it off. That way it will be less crunchy and remain soft.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.