baking · Easy Bakes

Egg-less Chocolate Chip Cookies

Another week, another cookie recipe. This week is to help those who can’t find any eggs on the shelves at the minute. These chocolate chip cookies are delicious with a cup of tea and are so quick to make and bake. You can switch up the chocolate chips for something different like M&Ms or maybe you still have some Mini Eggs to get through from Easter! The egg is replaced with milk and oil which sounds gross but you really can’t tell!

I promise the next recipe will not be cookie related, but you have to admit, you cant beat a good cookie!

Recipe adapted and inspired by SugarnSpiceRadhika



  • 113g Margarine
  • 52g Caster Sugar
  • 105g Soft Brown Sugar
  • 192g Plain Flour
  • 1 Teaspoon of Bicarbondate of Soda
  • 1 Tablespoon of Milk
  • 2 Drops of Vanilla Extract
  • 2 Tablespoons of Vegetable Oil


  1. Preheat the oven ro 180 degrees and line a baking tray with greaseproof paper
  2. Using a handheld electric whisk beat together the margarine and sugars until they are light and fluffy
  3. Fold in the flour and bicarbondate of soda until well incorperated
  4. Next add in the vanilla extract, oil and milk and mix until you form a dough then fold in the chocolate chips
  5. Roll the dough into walnut shaped balls and place on the baking tray. Keep some distance between each one as the cookies will spread in the oven
  6. Bake in the oven for 7-10 mins. For a moist cookie the edges will be browning and when you touch the edges they wont collapse. The middle will set out of the oven.
  7. Leave to cool on a wire rack then enjoy with a cuppa



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