January 23, 2013
by Kirbie
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The cookies bake up just like regular chocolate chip cookies and pretty much taste like regular chocolate chip cookies except they have no egg. They have a thick center, while the exterior is slightly crunchy, reminiscent of shortbread cookies. Eggless chocolate chip cookies are easy to make when you’re craving something sweet.
I’ve had an insatiable craving for chocolate chip cookies lately. I’ve bookmarked half a dozen recipes and am slowly working my way through them.
I was pretty excited when I came across an eggless chocolate chip cookies recipe because I’ve never encountered an eggless chocolate chip cookie until now. Instead of using eggs, the recipe uses condensed milk as the binding agent. I’m already in love with condensed milk as is, so I was definitely all for trying this method out.
These were simple to make and tasted yummy. The cookies are a little on the sweet side. It’s perfect for those who have egg allergies too.
Ingredients
Ingredients- Softened unsalted butter
- Granulated sugar
- Sweetened condensed milk
- Self-rising flour
- Semisweet chocolate chip cookies
Recipe Steps
Cream the butter and sugar together. Add the milk and mix until combined.
Adjust the mixer speed to low and add the flour. Mix until the dough comes together and then stir in the chocolate chips.
Make cookie dough balls 1 1/2” big and place them two inches apart on a prepared baking sheet. I like to flatten them just a little bit so they bake up with a nice shape.
Bake the cookies for 15 minutes and then cool them before serving.
The recipe, courtesy of Nestle, turned out great. The cookies bake up just like regular chocolate chip cookies and pretty much taste like regular chocolate chip cookies. You don’t miss the egg.
They have a thick center, while the exterior is slightly crunchy, reminiscent of shortbread cookies, which is the only noticeable sign that there are no eggs in this recipe.
These are a great option if you want a quick and easy cookie recipe or are baking for someone with an egg allergy. Here are some more recipes without eggs if you’re looking for more ideas:
More Eggless Cookie Recipes
- Eggless Monster Cookies
- Healthy Apple Oatmeal Cookies
- Eggless Nutella Cookies
- Peanut Butter Cookies
- Edible Chocolate Chip Cookie Dough
Condensed Milk Chocolate Chip Cookies
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Course: Dessert
Cuisine: American
The cookies bake up just like regular chocolate chip cookies and pretty much taste like regular chocolate chip cookies except they have no egg. They have a thick center, while the exterior is slightly crunchy, reminiscent of shortbread cookies
4 from 1 vote
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Ingredients
- 180 g unsalted butter softened
- 1/3 cup granulated sugar
- 1/2 cup Sweetened Condensed Milk
- 1 1/2 cups self raising flour
- 1 1/2 cup semisweet chocolate chips
Instructions
Preheat oven to 350°F. Line cookie sheets with silpat mats or parchment paper.
Using an electric mixer stand mixer, cream butter and sugar together until creamy; beat in condensed milk.
Add flour on low speed and mix until combined. Stir in chocolate chips.
Take large chunk of dough, shape into a ball, about 1 1/2 inch in diameter. Place on cookie sheet and slightly flatten. Repeat with remaining dough, spacing about 2 inches apart.
Bake for about 15 minutes until golden.
Notes
Recipe slightly adapted from Nestle
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Cookies, Recipes
46 Comments // Leave a Comment »
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Leave a Reply
46 comments on “Eggless Condensed Milk Chocolate Chip Cookies”
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Nupura H — December 16, 2020 @ 2:46 am Reply
My condensed milk is sweetened…do I still need to use the extra sugar?
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Kirbie — March 26, 2021 @ 1:15 am Reply
yes
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Yadi — November 20, 2019 @ 6:51 pm Reply
Could I use brown sugar instead of regular sugar for this recipe? I’m excited to try it yeahh 🙂
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Kirbie — November 26, 2019 @ 1:15 pm Reply
Probably, but I have not tried it with brown sugar
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Karen — July 8, 2019 @ 12:24 pm Reply
The first time I made these they were delicious, totally shortbread-like, and that was with using All Purpose Flour. I bought self-raising flour and the cookies are not at all shortbread-like (which is what I loved about them the first time around). Any idea why?
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Kirbie — July 8, 2019 @ 11:11 pm Reply
The cookies are actually supposed to be like regular chocolate chip cookies and not shortbread-like. Self raising flour has baking powder added to it which will help the cookies spread, rise, fluff up. Since you used all purpose flour the first time, you had no rising agent which is why the cookies turned out like shortbread. If you enjoyed the shortbread texture, you should stick with using AP flour.
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Anita — September 14, 2013 @ 4:31 pm Reply
Oh BTW you should be proud 🙂 you cookie recipe has made it to “Down Under” in Adelaide, South Australia 🙂 🙂 and they ate just as Delicious here too 🙂
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Kirbie — September 16, 2013 @ 12:14 am Reply
Hi to you in South Australia! It’s always fun to see how far my posts reach.
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Anita — September 14, 2013 @ 4:28 pm Reply
These were delicious, I had no eggs and needed a quick afternoon tea for guests, the recipe doubled perfectly and I wasn’t worried about the kids stealing some of the dough as there was no raw egg. The will definitely be my choc chip cookie recipe fron now on 🙂
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Kirbie — September 16, 2013 @ 12:14 am Reply
I’m glad you like it. And yes it is nice to have an eggless cookie dough!
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Christie — September 13, 2013 @ 4:46 pm Reply
Recipe looks great and I have no eggs in the house. Can I replace granulated sugar with light brown sugar?
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Kirbie — September 13, 2013 @ 5:34 pm Reply
I think that should work though I haven’t actually tried it.
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Hannah — September 12, 2013 @ 2:25 pm Reply
Wow! What a great recipe! My two sister-in-laws are allegeric to eggs and I really struggle to find egg free baking recipes. They were so yummy and tasted just like normal cookies! Also if I wanted to make them into chocolate cookies would you recommend adding coco powder or melted chocolate and if so how much? Thank you
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Kirbie — September 13, 2013 @ 12:31 am Reply
I would try unsweetened cocoa powder. Maybe 2 tbsp?
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Sheetal — September 10, 2013 @ 1:59 pm Reply
Awesome cookies Kirbie.My daughters(who cannot tolerate the smell/taste of eggs) just loved them. Gonna try with whole wheat flour. Super easy recipe sooo glad i found it.
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Kirbie — September 10, 2013 @ 9:02 pm Reply
glad you like it!
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RibMtMama — August 8, 2013 @ 5:26 pm Reply
I googled the amount and used 3/4 cup of butter. They are delicious, and my daughter was over the moon for her first “real” chocolate chip cookies.
Thank you so much for this great recipe! It will be one of my new go-to treats for her. Yum!
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Kirbie — August 8, 2013 @ 6:23 pm Reply
I’m so happy that she enjoyed them!
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RibMtMama — August 8, 2013 @ 2:42 pm Reply
I am so excited to try this recipe! My four year old daughter has an egg allergy and the two other recipes I have tried for chocolate chip cookies were an utter disappointment.
This may seem like a dumb question, but can you give me a traditional measurement (i.e., tablespoons or cups) for 180 grams of butter? Many thanks!
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Kirbie — August 8, 2013 @ 3:52 pm Reply
try doing a google search, usually there are sites that give you the conversions. I just weigh it out when the recipe calls for it, so I don”t know the conversions off hand.
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Gi — July 14, 2013 @ 1:40 pm Reply
Hi, i do not have sel rising flour in my pantry, can I use all purpose flour instead?
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Kirbie — July 15, 2013 @ 7:45 am Reply
If you use all purpose you need to add the appropriate amount of baking powder and baking soda to make it like self rising flour. There are websites which will tell you the conversion
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uma — June 18, 2013 @ 2:11 pm Reply
Roughly, how many cookies will b made out of this recipe?
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Kirbie — June 18, 2013 @ 2:42 pm Reply
If I remember correctly, it was about 2 dozen, maybe slightly more.
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Annie — June 10, 2013 @ 7:32 am Reply
Thank you for sharing, I will have to try this.
@ Danile, who’s son has an egg allergy. Hi, My son is also allergic to eggs and I have tried some awesome recipes from the vegan chef Chloe and every single one I tried was awesome. Check her recipes here: https://chefchloe.com/
Take care! 🙂
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Kirbie — June 10, 2013 @ 8:58 am Reply
Thanks for the rec!
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Awujo — June 1, 2013 @ 12:03 pm Reply
Recipe sounds good. Am going to try this tonight for my eggless family – stay tuned for reviews. I’m just wondering how can we adjust the recipe to make a slightly gooey consistency? Thanks for your blog!
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Kirbie — June 1, 2013 @ 2:53 pm Reply
Hmm, these cookies are more like biscuit type cookies so I’m not sure you can achieve a gooey consistency that won’t just taste raw and not very good.
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Ambreen — May 20, 2013 @ 3:36 am Reply
This is really amazing!! I love the result its really yummy as well
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Kirbie — May 20, 2013 @ 8:31 am Reply
I like these too!
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SS — April 9, 2013 @ 1:57 pm Reply
Should I use salted or unsalted butter?
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Kirbie — April 9, 2013 @ 2:26 pm Reply
unsalted! All my recipes used unsalted unless specified differently.
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Daniela — March 16, 2013 @ 2:41 am Reply
Thank you for this recipe. My four year old son has a severe egg allergy so I am constantly searching for egg-free cake and cookie recipes that we can do together and which don’t use weird or expensive ingredients. If you have any other egg-free recipes, we would really appreciate them. Many thanks.
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Kirbie — March 16, 2013 @ 5:06 pm Reply
If you do a search for “eggless” on my blog you should come with a few more recipes that I really liked.
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Danielle — January 23, 2013 @ 8:36 am Reply
5 ingredients?! That’s awesome! I made some chocolate covered cookie dough balls that had condensed milk but it never occurred to me to try to actually bake them. I wonder if the recipe was the same. I’m off to find out!
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Kirbie — January 23, 2013 @ 10:23 am Reply
Let me know!
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Kay — January 23, 2013 @ 8:20 am Reply
I’ve luckily never had coworkers with allergies, but if an egg allergy comes up it’ll be good to have this recipe on hand!
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Kirbie — January 23, 2013 @ 10:25 am Reply
I haven’t either. But I do often get people leaving me comments asking me for an egg free recipe because they or their loved ones have egg allergies.
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caninecologne — January 23, 2013 @ 7:10 am Reply
Where can you buy caster sugar? Or can I just grind up regular sugar to make it superfine?
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Kirbie — January 23, 2013 @ 10:27 am Reply
You can grind up regular sugar, but honestly I just used regular granulated sugar and the recipe still worked. I should change that on the recipe.
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Vera Zecevic – Cupcakes Garden — January 23, 2013 @ 5:58 am Reply
I’m a big fan of cookies, and these one look great.
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Kirbie — January 23, 2013 @ 10:27 am Reply
It’s a little different with the condensed milk and I love trying different twists on the classic
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Max — January 23, 2013 @ 2:07 am Reply
Love this recipe. It’s actually perfect for having the cookie dough by itself too, don’t you think?
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Kirbie — January 23, 2013 @ 2:15 am Reply
You know I’m always afraid to eat raw cookie dough because of the eggs and I didn’t even think about trying this one while it was raw. But I just realized from your comment that I could have. I will definitely need to make a new batch and maybe do something with the cookie dough without baking it.
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Piovono Polpette — January 23, 2013 @ 1:57 am Reply
I’ve just bought a can of condensed milk… I think I now know how I want to use it!
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Kirbie — January 23, 2013 @ 2:14 am Reply
Definitely give these a try! I was really happy with how the cookies turned out.
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