Whole Wheat Eggless Butterless Cookies

Whole Wheat Eggless Butterless Cookies

Healthiest Bake Ever, presenting eggless butterless cookies, made with whole wheat flour. These whole wheat chocolate chip cookies are definitely going to be one of your favorite bakes!!

 

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The love that Classic Chocolate Chip Cookies recipe received, amazed me to the core. There are few Facebook Foodie Groups that I am a part of, and to my surprise, a lot of people tried my recipe and were very happy with the results. That recipe was of Classic Chocolate Chip Cookies made with whole wheat flour. Also using jaggery powder in the recipe was an added advantage. Here is the link to the same.

Classic Chocolate Chip Cookies – With Whole Wheat Flour

But there were many people who still wanted to skip the eggs in the recipe. I did tell them the substitutes, but never tried them myself. Since these cookies are baked regularly in my house (as my daughter is just in love with them), so I thought maybe I should take the lead myself, and modify this recipe to convert it to an eggless cookies recipe. And another challenge that I am facing at home is the reduction of butter and oil from our diet, courtesy my husband, who is watching the calorific elements in our diet. LOL. So, this was a chance to try eggless cookies without butter.

So, here I am, presenting my thirteenth recipe under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #13.

The original recipe was a super duper hit, with the perfect texture and melt in mouth cookies, whose taste is undeniably the best. The semi-sweet chocolate chips that I use from Trader Joe’s add an amazing flavor to the cookies, and they are vegan too (For those who can’t get Trader Joe’s chocolate chips, you can buy vegan semi-sweet chocolate chips from Enjoy Life on Amazon). Whole wheat flour and jaggery powder are still part of the recipe, replacing the all purpose flour and the refined sugar, so you can call these perfect eggless and butterless desserts option. Adding to these healthy elements, now we have Chia Seeds and Avocado here, replacing egg and butter in the original recipe.

Main Ingredients

• Chia Seeds

I pre-soaked chia seeds for around 15-20 minutes before using them in the recipe. An important advice will be to grind the chia seeds (even flax seeds would work in this case) and then soak them in water. Since I had not used ground chia seeds, they leaved a little trace on the cookies, though it was not that noticeable. But still I would recommend using ground seeds for some fussy eaters (especially kids who say “No” seeing a trace of seed on the cookies, LOL).

• Avocado

Please use a completely ripe avocado to get that buttery effect when mixing mashed avocado with the jaggery powder.

It was so much fun playing with my own recipe, and making a healthier version out of it. To be very honest, egg and butter are very important components in the original cookies, egg is an important source of moisture and protein which helps in giving cookie a perfect structure, and similarly, butter really helps in making the cookies tender and soft. Replacing these two important components will definitely impart a difference to the original texture and softness of the cookies.

 

The final resultant cookies with the new change were not the exact replica of the original cookies, but the results were satisfactory. The cookies were not hard (which I feared the most), they were not as soft as the original ones, but still pretty good for the major changes made. My daughter loved these cookies as much as she loved the original ones. Being the baker in the house, I could notice the difference from the original softness, but it was not noticeable at all for my daughter or husband. So, it’s a win-win for me.

I dedicate this recipe to all those who wanted to try out an eggless chocolate chip cookies, and also for those who are looking for butterless cookies. This vegan chocolate chip cookies recipe is definitely worth a try.

I was able to make 11 big sized cookies with the prepared dough. But, I would recommend making smaller cookies (like I always do). Using less cookie dough results in around 15-17 cookies. Personally speaking, it’s easier to take another cookie if you finish one, than having a very big cookie, which sometimes we can’t finish. This is never a case with my daughter though. Kids can gobble up sweet treats very fast, but it’s not the same case with the adults, so smaller cookies tend to be better, LOL.

 

Eggless Butterless Chocolate Chip Cookies – Substitutions & Tips

• Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
• Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of organic coconut sugar.

Let’s get straight to the recipe now. Hope you enjoy the Vegan, Eggless And Butterless Cookies recipe. Happy baking everyone!!

How do you make eggless and butterless cookies from scratch? (Step-by-step with pictures)

• Soak 1 tablespoon chia seeds in 3 tablespoons of water and keep them aside for 15-20 minutes. (This works, but to get a smooth texture, I would recommend grinding chia seeds to powder first and then soaking them in water.)

• Preheat oven to 375 degree F. Meanwhile, mix the mashed avocado and the jaggery powder till the jaggery powder is completely blended with the avocado.
  

• Add in the pre-soaked chia seed mixture to this and stir till all the ingredients are uniformly mixed.

• Now add vanilla extract to the above mixture. The wet ingredients mixture is now ready.

• For the dry ingredients, mix in whole wheat flour, baking soda, baking powder and salt to the wet mixture.

• Finally add the chocolate chips and give it a good mix with hand. Keep the dough in the fridge for around 20-30 minutes.

• Line a baking tray with parchment paper. Take around 3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. I was able to make 11 cookies with the prepared dough. (I would recommend making smaller cookies, increasing the number to 15-17 cookies.)

• Bake the cookies for 10 minutes in the preheated oven.
  Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.

The eggless and butterless cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around 15-20 minutes to stiffen up the gooey chocolate chips before storing them.

Eggless Butterless Chocolate Chip Cookies Recipe