RECIPE: No Egg Chocolate Chip Cookies

I have a friend who recently found out she is allergic to eggs. Bummer, because she loves desserts, mayo and breakfast is her favourite meal. She came over this past weekend to watch the Superbowl and so I thought I’d try an egg-less chocolate chip cookie recipe.

I’ve adapted a recipe from Ricardo, his chewy chocolate chips (the ultimate) recipe. I’ve taken out some sugar, chose 80% dark chocolate from Tasmania I found at Erico Chocolatier and use no eggs. I’ve replaced them with three teaspoons of sugar-free apple compote. I found his original recipe wayyyy too sweet.

I have a trick for the perfect bite size cookie (or for any other recipe that requires you make small bite size portions), watch my video here.


-All ingredients must be room temperature unless otherwise mentioned.

-Two medium size bowls

-one wooden spoon

-two or three baking sheets

-parchment paper or baking mat

-1 ½ cups of flour. I use all-purpose flour from La Seigneurie des Aulnaies. It’s organic and stone ground.

-½ teaspoon of baking soda. You want your cookies to rise a bit.

-a pinch of salt

-¾ cup of semi-salted melted butter. Unsalted will do, but definitely not salted, because it will alter the taste too much and you’ll end up having way more salt than needed.

-¾ cup of brown sugar. I use the “old fashion” brown sugar only because of its darker colour.

-1 tablespoon of sugar

-3 tablespoon of unsweetened apple compote

-7 to 9 ounces of 80% dark chocolate. Semi-sweet will do, but the cookies will be even sweeter. You’ll want to chop up the chocolate so to have uneven pieces.


-Preheat the oven to 190 °C (375 °F).

-Melt your butter.

-Chop your chocolate chips.

-In your 1st bowl, combine the flour, baking soda and a pinch of salt. Shake that around.

-In your 2nd bowl combine the melted butter with the brown sugar and the apple compote. Use the wooden spoon to break all the brown sugar nudges. You want the texture smooth. If you feel wild and want to spice things up, try adding one teaspoon of chilli paste. Aye caramba it’s good!

-Add the dry ingredients from your 1st bowl into the 2nd bowl. Mix all of that together. Then add the chocolate chips.

-Make bite size doughballs, or bigger. Go with the flow, however you feel. Or, you can form a cylinder, cover it with plastic and aluminium foil and keep it in the freezer. Cut un 1½ inch slices when ready to bake.

-Form small balls of dough. You can use an ice cream spoon, but I have my very own trick.

-You want at least 10-15 balls per sheet.

-Cook one sheet at a time on the middle grill for about 10 minutes or until you feel they’re crispy enough. I like mine very crispy, so I usually leave them more than 9 minutes. The bigger the balls, the longer they need to cook 😉




    1. Allison Van Rassel

      Storme, I got it from my local baking shop. Trudeau is a Montreal company, world-renowned for the quality of their cooking accessories. I am not at all disappointed in this investment. I no longer use grease, and I use it for much more than just pastry.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s