Here’s How You Can Bake Cookies Without An Egg!

Cookies have been an evergreen favourite for everybody, be it young or old. With cookies being an exceptional choice for everybody at any time of the day, it is a go-to choice for many. It takes about 20-30 minutes, depending on your speed and availability of raw materials to bake yourself a batch or two of cookies.

While choc chip cookies are the favourite choice, there are many cookies that can be made within the same time frame with little extra raw materials that are readily available at home itself.

Many baking items generally use eggs in the process but there is always an option of baking the desired food item without using an egg or multiple eggs. You can also bake your cookies without using eggs and here’s how you can do it!

Things You’ll Need-

• 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
• 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
• Baking Sheets
• Spatulas
• Bowls
• Sieve

Step-By-Step Guide-

• In a mixing bowl take the following listed ingredients:

1. 100 grams softened unsalted butter
2. ¼ cup tightly packed brown sugar (50 grams)
3. ¼ cup raw sugar (50 grams)
4. 1 teaspoon vanilla extract
5. ¼ cup milk

• Using a wired whisk or an electric beater or even a spatula, begin to mix and whip the ingredients in a bowl together.
• Whip till the butter becomes nicely soft and fluffy by the looks of it.
• 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 it to the whipped butter.
• 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 fold and bring the whole mixture together.
• Add ½ cup chocolate chips.

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• If you don't wish to make a choco-chip flavored cookie, you can rather go for vanilla favored, you can add vanilla essence and the same for any other flavored cookies. These essence bottles are readily available at the markets near you.
• Gently fold the chocolate chips into the cookie dough. Cover and refrigerate the dough for 15 to 20 minutes.
• After 15 to 20 minutes of refrigeration, you can either take a portion of dough and lightly roll or flatten it on a tray – or use a cookie press or a 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.

• Meanwhile, preheat the oven at 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.
• 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.
• Using a spatula, remove the cookies from the tray and place them on a wire rack. Let the cookies cool completely before storing or serving.
• Serve eggless chocolate chip cookies with milk for kids, coffee for adults, or just as a delicious sweet snack.

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Things To Keep In Mind-

• Keep eggless chocolate chip cookies in an airtight container at room temperature for up to one week.
• You can make this dough and keep it in the fridge for 2 to 3 days in a covered container, or freeze for up to 3 months. If freezing, wrap tightly in plastic wrap and then store in a freezer bag. Allow the cookie dough to thaw overnight in the fridge before baking.
• This recipe will make about 18 to 20 medium-sized cookies. Depending upon the size of the cookie, the numbers will vary. If you make large cookies, you will get about 10 to 12 cookies. You can scale this recipe to double or triple the servings.
• If using granulated sugar, then use the one with finer crystals. Do not directly add granulated sugar with large crystals but powder it and use.
• You can add salted butter, but omit the additional salt from the recipe.
• You can add bittersweet, milk, dark or white chocolate chips, and even peanut butter chips.
• For a lighter version of these cookies, replace the whole wheat flour with an equal quantity of all-purpose flour. Just add 1 to 2 tablespoons of milk for the best consistency.

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