Eggless Chocolate Chip Cookies Recipe

Completely crispy, barely chewy Eggless Chocolate Chip Cookies have an excellent nutty taste from entire wheat flour and brown sugar. Not solely are these scrumptious cookies a more healthy deal with, they’re straightforward to make in only one bowl. Give them a strive with my step-by-step images and directions, and I’m positive this can turn into your go-to chocolate chip cookie recipe!

About Eggless Chocolate Chip Cookies Recipe

These cookies aren’t the standard chocolate chip cookies. These are made with entire wheat flour which provides them a beautiful nutty taste. They’re crisp, buttery and crunchy as nicely.

To make these scrumptious deal with, you will have staple baking components like butter, brown sugar, granulated sugar/uncooked sugar, vanilla extract, milk and naturally entire wheat flour to make the dough.

Butter, milk, vanilla and the sugars are whipped first to a mushy, gentle and fluffy consistency. This course of can also be known as creaming and basically incorporates air into the butter which helps the cookies to turn into lighter.

Later a mixture of sifted flour, salt and baking powder is folded into this creamed butter to make the cookie dough. The chocolate chips are then folded into this dough, chilled within the fridge after which formed to small balls and baked.

Baking powder helps in leavening and makes the cookies tender and light-weight. Since these are entire wheat cookies, I might recommend to not miss out on the baking powder, or else chances are you’ll get a denser heavy texture within the cookies.

I’ve used stone-ground entire wheat flour. For well being causes, I exploit entire wheat flour in cookies and muffins. In fact, you might make these cookies with all-purpose flour as nicely.

A mixture of brown sugar and white sugar offers a extremely good texture in these cookies. The brown sugar helps in a chewy texture, whereas the white sugar makes them crispy.

I’ve used uncooked sugar which works pretty nicely as an alternative choice to white sugar. In the event you plan so as to add white sugar, be sure to make use of a finely granulated one.

This recipe is a straightforward one. Proper from prepping and making the cookie dough it takes about 20 minutes, excluding the shaping, refrigeration and baking time.

These chocolate chip cookies make for a pleasant candy breakfast or night snack. They may also be served within the tiffin field as a candy aspect snack for youths.

These eggless cookies could be served plain or topped on an ice cream, Fruit Custard or pudding.

Step-by-Step Information

Find out how to Make Eggless Chocolate Chip Cookies

Make Cookie Dough

This straightforward recipe solely wants one bowl, and heat cookies are able to take pleasure in in lower than an hour. Firstly, grease a baking tray or line it with parchment paper.

1. In a mixing bowl take the next listed components:

• 100 grams softened unsalted butter
• ¼ cup tightly packed brown sugar (50 grams)
• ¼ cup uncooked sugar (50 grams)
• 1 teaspoon vanilla extract
• ¼ cup milk

2. Utilizing a wired whisk or an electrical beater start to combine and whip the components.

3. Whip until the butter turns into properly mushy and fluffy.

4. Place a sieve on prime of the bowl. Add 1.25 cups entire wheat flour (150 grams), 1 teaspoon baking powder and ⅛ teaspoon salt within the sieve.

Ensure that the underside of the sieve doesn’t contact the whipped butter. It’s also possible to sift the flour individually after which add into the whipped butter.

5. With a spatula, gently start to fold the sifted flour into the whipped butter. Fold nicely. The cookie dough will probably be sticky.

Don’t knead. You simply to fold and convey the entire combination collectively.

Tip 1: If the dough is just too moist, moist or free, add just a few tablespoons of entire wheat flour.

Tip 2: However whether it is appears dry and floury, add 1 to 2 tablespoons of milk or as wanted to convey the dough collectively.

6. Add ½ cup chocolate chips.

7. Gently fold the chocolate chips into the cookie dough. Cowl and refrigerate to sit back the dough for about 20 minutes to half-hour or an hour. 

Chilling the cookie dough helps it to agency up and prevents the cookies from spreading and flattening an excessive amount of whereas baking.

8. After 20 to half-hour of refrigeration, you possibly can both take a portion of dough and frivolously roll or flatten on tray – or use a cookie press or a scoop a tablespoon from the dough.

If rolling in your palms, then roll gently with gentle strain out of your palms. You’ll be able to flatten the cookies in order for you however even with out flattening the cookie will unfold whereas baking.

Maintain some house across the cookies as they flatten whereas baking.

Bake Chocolate Chip Cookies

9. In the meantime, preheat the oven at 190 levels Celsius (374 levels Fahrenheit) for 20 minutes.

For an OTG, maintain each the highest and backside heating components on. Place the cookie tray within the middle rack.

10. Bake for 10 to 12 minutes or until edges flip golden or brown.

Don’t bake for too lengthy as then cookies will harden up. This happens because the cookies retain warmth and thus proceed to prepare dinner even after being taken out from the oven.

11. Utilizing a spatula, take away the cookies from the tray and place them on a wired rack. Let the cookies cool utterly earlier than storing or serving.

12. Beneath picture exhibits the stunning golden crumb of the underside of the cookies.

13. Serve Eggless Chocolate Chip Cookies with milk for youths, espresso for adults or simply as a scrumptious candy snack.

Professional Suggestions

1. Flour: For a lighter model of those cookies, change the entire wheat flour (atta) with all-purpose flour (maida). Chances are you’ll want so as to add a bit extra of the all-purpose flour.
2. Salted Butter: You’ll be able to add salted butter. But when doing so, omit the extra salt from the recipe.
3. Sugar: If utilizing granulated sugar, then use the one with finer crystals. Keep away from including massive crystalled granulated sugar straight. Powder it and use.
4. Chocolate Chips: I’ve used semi-sweet chocolate chips. Others like milk, darkish, white, bittersweet chocolate chips or peanut butter chips may also be added.
5. Making Cookie Dough: Whereas making ready the cookie dough, be sure to not knead the combination. Simply folding and bringing the entire combination collectively is the important thing.
6. Shaping Cookies: After refrigerating the cookie dough, take a portion and frivolously roll or flatten on a tray. You should use a cookie press or use a tablespoon to scoop from the dough. In case you are rolling together with your palms, then do it with gentle strain and flatten, in order for you. In the event you don’t, the cookies will unfold whereas getting baked.
7. Storing: Maintain the cookies in an air-tight container at room temperature for as much as one week.
8. Make Forward: You can also make this dough and refrigerate for two to three days in a coated container, or freeze for as much as 3 months. If freezing, wrap tightly in a plastic wrap after which retailer in a freezer bag. Enable the cookie dough to thaw in a single day within the fridge, earlier than baking.
9. Serving and scaling: This recipe will yield about 18 to twenty medium sized cookies. Relying upon the scale, the numbers will fluctuate. In the event you make massive cookies, you’re going to get about 10 to 12 cookies. This recipe could be doubled or tripled.

FAQs

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Eggless Chocolate Chip Cookies (Entire Wheat)

By Dassana Amit

Completely crispy, barely chewy Eggless Chocolate Chip Cookies have an excellent nutty taste from entire wheat flour and brown sugar. Not solely are these scrumptious cookies a more healthy deal with, they’re straightforward to make in only one bowl with staple baking components like butter, brown sugar, vanilla, baking powder, flour and chocolate chips.

Prep Time 25 minutes minutes

Prepare dinner Time 10 minutes minutes

Whole Time 35 minutes minutes

Prepare dinner ModeForestall your display screen from going darkish whereas making the recipe

Making cookie dough

• In a mixing bowl take unsalted butter, brown sugar, uncooked sugar, vanilla extract and milk. Grease a baking tray or line it with a parchment paper.

• Utilizing a wired whisk or an electrical beater start to combine and whip the components.

• Whip until the butter turns into properly mushy and fluffy.

• Place a sieve on prime of the bowl. Add entire wheat flour, baking powder and teaspoon salt into the sieve. Ensure that the underside of the sieve doesn’t contact the whipped butter. It’s also possible to sift the flour individually.

• With a spatula, gently start to fold the sifted flour into the whipped butter.

• Fold nicely. The cookie dough will probably be sticky.

• Add chocolate chips.

• Gently fold the chocolate chips into the cookie dough.

• Cowl and refrigerate dough to sit back for 20 to half-hour.

Shaping

• After the dough is chilled, take a portion of dough and frivolously roll or flatten on tray or use a cookie press or a scoop a tablespoon from the dough.

• If rolling in your palms, then roll gently with gentle strain out of your palms. You’ll be able to flatten the cookies in order for you however even with out flattening the cookie will unfold whereas baking.

• Maintain some house across the cookies as they flatten whereas baking.

Making Chocolate chip cookies

• Preheat oven at 190 levels celsius (374 levels Fahrenheit) for 20 minutes. For an OTG, maintain each the heating components on. Place the cookie tray within the middle of the oven.

• Bake for 10 to 12 minutes or until edges flip golden or brown. Don’t bake for lengthy because the cookies will harden.

• Utilizing a spatula, take away the cookies from the tray and place them on a wired rack. Let the cookies cool utterly earlier than storing or serving.

• Serve Eggless Chocolate Chip Cookies as a candy snack.

• Flour: For a extra lighter model of those cookies, change the entire wheat flour with all-purpose flour.
• Chocolate chips: I’ve used semi-sweet chocolate chips. You’ll be able to add bittersweet, milk, darkish or white chocolate chips and even peanut butter chips.
• Salted butter: You’ll be able to add salted butter, however omit the extra salt from the recipe.
• Sugar: If utilizing granulated sugar, then use the one with finer crystals. Don’t straight add granulated sugar with massive crystals however powder it and use. You can additionally use castor sugar or confectioner’s sugar.
• Servings & scaling: This recipe will make about 18 to twenty medium sized cookies. Relying upon the scale of the cookie, the numbers will fluctuate. In the event you make massive cookies, you’re going to get about 10 to 12 cookies. You’ll be able to scale this recipe to double or triple the servings.
• Storing: Maintain eggless chocolate chip cookies in an hermetic container at room temperature for as much as one week.
• Make forward: You can also make this dough and maintain within the fridge for two to three days in a coated container, or freeze for as much as 3 months. If freezing, wrap tightly in plastic wrap after which retailer in a freezer bag. Enable the cookie dough to thaw in a single day within the fridge earlier than baking.

Diet Details

Eggless Chocolate Chip Cookies (Entire Wheat)

Quantity Per Serving (1 cookie)

Energy 110 Energy from Fats 54

% Every day Worth*

Fats 6g9%

Saturated Fats 4g25%

Ldl 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 Okay 1µg1%

Calcium 21mg2%

Vitamin B9 (Folate) 3µg1%

Iron 1mg6%

Magnesium 19mg5%

Phosphorus 56mg6%

Zinc 1mg7%

* % Every day Values are based mostly on a 2000 calorie food regimen.

Eggless Chocolate Chip Cookies recipe from the archives was first printed on Oct 2014.