Eggless chocolate chip cookies


We are into the last week 10 days of this month-long baking marathon.

This week there is no specific theme, but most of it is going to be cookies. Most, not all!

It’s surprising that I am baking cookies now as I find them more time-consuming to prepare. It’s a dough, not a batter, so handling and mixing is not as easy as cakes. Again, you need to stick around and watch like a hawk as it hardly takes a minute for a cookie to go from browning to over baking to burning!

Earlier, I used to have at least one tray of burnt cookies every single time I bake them. But it’s not that bad now. I keep an eye on the cookies and they behave a lot better!

My son has started loving the chocolate chip cookies and I have been baking more than a fair share of those. I make the dough, but bake only when my son asks for it.  He usually wants to help me with it, so its something fun for us to do together.

These eggless chocolate chip cookies were a gift for someone. These chewy cookies were quite easy to prepare. Check out the recipe and let me know if you ever give them a try.


Recipe source : Maria’s menu

Yields : 20 medium-big cookies

Ingredients :

  • 1/2 cup (~110 gms) butter, at room temp, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1.5 cups flour
  • 1/2 tsp baking soda
  • a pinch salt
  • 1 cup chocolate chip cookies and/or peanut butter chips


  1. Beat the butter and the sugars well until light and fluffy, using a hand mixer.
  2. Add the buttermilk, vanilla and beat in until combined.
  3. Add the baking soda and salt and beat it in.
  4. Add the flour in 3 batches and fold it in.
  5. Now add the chocolate chips and peanut butter chips and mix using a rubber spatula.
  6. The dough will be very soft to handle, so refrigerate it for an hour for it to firm up.
  7. When ready to bake, preheat the oven to 180C/ 350F.
  8. Take small balls of dough and place it in a parchment paper lined baking tray. Make sure you leave enough space for the cookies to spread. Flatten the dough balls out a little with your hands.
  9. Bake for 12-16 minutes or until they are done. If the base of the cookies are beginning to brown, they are done.
  10. Take out the tray and let the cookies cool in the tray itself for 10 minutes. Once completely cool, store in an airtight container.



20 thoughts on “Eggless chocolate chip cookies

  1. Cookies need a close and constant watch..absolutely true but Rajani you have always been good at them. I still can’t forget our hamper of cookies which you got at BM 25 meet.
    These seem to be a fun activity with the two of you doing and they look so good, must try this easy recipe.


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