Choco-chip Cookies with Flax Seed, Eggless

Serving : 8 small cookies


  • 2 tbsp butter, soft but cold
  • 3 tbsp powdered sugar
  • 1/2 cup all purpose flour/ maida
  • 1/2 tbsp flax egg (flax meal+water)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch salt
  • Chopped chocolate or choco chips


  1. Preheat the oven at 180° C and grease the tray. See notes.
  2. Using hand blender or whisk, cream butter and sugar together
  3. Add flax egg and vanilla essence to creamed butter and whisk
  4. Sift together maida, banking soda, baking powder and salt
  5. Add dry ingredients,2 tbsp at a time and keep whisking
  6. When the batter comes together, knead lightly into a dough
  7. Refrigerate for minimum 15 minutes
  8. Chop any chocolate or use choco-chips
  9. Mix with the dough. Leave some for adding at top
  10. Refrigerate again for minimum 15 minutes
  11. Now make small balls and press lightly with the palm.
    You can use ice cream scooper to scoop out even portions
  12. Add chocolate chips at the top
  13. Bake at 180° C for 15-20 minutes.


  1. Cover the tray with aluminium foil for even heating and grease with little oil or butter.
  2. It is important to cream the butter for softer cookies. Using stand mixer or hand mixture is the best option.
  3. Refrigeration is important for this recipe. If you do not refrigerate, the cookies will turn out crispy & they will spread more. The cookie dough should be stiff and cold.
  4. Check the cookies after 15 minutes. Slightly press the center of the cookie, if it is firm then cookies are done, else bake for 4-5 minutes more.
  5. When fresh, the cookies will be very soft, so use a butter knife or spatula to remove from the tray. Bottom of the cookie should be golden brown.
Texture of the cookies

For Egg Version

In this small batch cookie recipe, I have used 1/2 flax egg. It can be replaced with 1/2 egg. Simply beat the egg and use half portion of it.

3 thoughts on “Choco-chip Cookies with Flax Seed, Eggless”

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