Self rising flour chocolate chip cookies are perfect soft sugar cookies with self rising flour & chocolate chip cookies! They are so delicious, soft & chewy chocolate chip cookies made with self rising flour, which is perfect to be enjoyed with a cup of milk or tea or coffee!
This recipe for chocolate chip cookies using self rising flour makes 20 chocolate chip cookies.
These delicious self rising flour chocolate chip cookies contain no eggs and they are so easy to make even without using eggs.
I baked these cookies in two different batches since I couldn’t fit them all in one cookie sheet for the first time.
You can refrigerate the leftover cookie dough until its almost time to bake the second batch of cookies.
In the first batch I baked 12 cookies and in the second batch I baked 8 more cookies.
Depending on the size of the cookies, there may be slight differences in the number of cookies you can bake using this recipe.
These delicious cookies have soft and chewy texture inside and a slight crisp texture outside which is perfect!
Can You USe Self Rising Flour For Cookies
Yes, absolutely! You can use self rising flour to make delicious cookies with few changes made to your cookie recipes.
I have used self rising flour to make these easy and delicious self rising flour pancakes as well.
Self rising flour is basically flour mixed with baking powder and sometimes contain salt, baking soda as well.
So you have to check the ingredient list in your self rising flour package and decide how you need to tweak your recipe to substitute the all purpose flour or any flour in your recipe with self rising flour.
AS you can see in this post, I have used self rising flour to bake delicious, soft & chewy eggless chocolate chip cookies.
I used bleached self rising flour in this chocolate chip cookie recipe but unbleached should also work.
How To Make Self Rising Flour Chocolate Chop Cookies?
We need the following ingredients to make this delicious eggless chocolate chip cookies with self rising flour.
self rising flour 1.5 cups
butter 1/2 cup melted
sugar 3/4 cup
milk 1/4 cup (I used 2% milk)
semi sweet chocolate chips or chocolate morsels 3/4 cup
cinnamon powder 1 teaspoon
vanilla extract 1 teaspoon
Step By Step instructions
To make the self rising flour cookie dough
In a bowl, mix together the dry ingredients – self rising flour and cinnamon powder until they are evenly mixed.
In another bowl, mix the melted butter and sugar very well.
Also add the milk and vanilla extract, mix well to combine.
Add the chocolate chips to the dry flour mixture and mix in evenly with the flour.
Pour the wet ingredients mixture to the dry flour mixture and mix well using a spoon so all the ingredients are mixed evenly. Using your hands, mix very well to form the cookie dough.
Transfer the cookie dough to the refrigerator and chill for 30 minutes.
As you can see, as we chill the cookie dough, the texture will become perfect to make the cookies.
To make the self rising flour chocolate chip cookies
Preheat oven to 350 degree Fahreheit.
Line a baking sheet with parchment paper and place small balls of cookie dough in the prepared baking sheet (do not press the balls just leave them as small balls and they will spread when we bake).
Make sure to leave at least 2 inch space between the cookie dough balls as that will leave enough room for the cookies to spread (you may use two cookie sheets if they all don’t fit or you can always bake in two batches).
Place in the preheated oven and bake for 12 to 14 minutes until the sides of the cookies are beginning to lightly brown. Oven temperatures can slightly vary so it is a good idea to check the cookies after about ten to eleven minutes of baking. Keep in mind that the cookies will turn more crispier in texture as you bake for more time.
Once baked, transfer the cookies from the hot oven immediately to avoid further baking.
Allow the cookies to completely cool down.
The cookies will look very soft when they are taken out of the oven, but will settle down to the perfect texture once they are completely cooled.
Enjoy the delicious soft and chewy self rising flour chocolate chip cookies with a cup of milk or tea or coffee as you like!
Notes: You can chill the remaining cookie dough in the refrigerator until its time to bake the second batch if you can’t fit them all in the first batch.
If the dough turns slightly hard to form the dough balls (as a result of sitting more time in refrigerator), you may leave out the dough in room temperature for a few minutes until its the right texture to form the balls.
You may also freeze the self rising flour cookie dough just like you can freeze the other kinds of cookie dough if you wish to use it after few days.
How To Store Self Rising Flour Cookies?
Just like you store the other cookies, you can store these self rising flour cookies also in air tight food containers or cookie jars.
You can store these in room temperature for a couple of days, then you can refrigerate the cookies and store in the refrigerator for about a week.
You may freeze these cookies as well for few more days if you want to use them later.
However, always keep in mind that you need to use fresh ingredients to make the cookies and the shelf life of the cookies will always depend on how fresh or the quality of the ingredients you have used.
If the ingredients are not very fresh, you maynot be able to store them as usual.
As I mentioned, these soft cookies have a slightly crisp texture golden brown outside and soft and chewy texture inside and it is lightly colored on top.
More Cookies Recipes:
banana chocolate chip cookies (vegan)
coconut flour chocolate chip cookies (gluten free cookies)
moist chocolate chip cookie from scratch
Below you can get the recipe for eggless self rising flour chocolate chip cookies in detail.
Self Rising Flour Chocolate Chip Cookies (No Eggs)
Ingredients
- 1.5 cups self rising flour
- 1/2 cup butter melted
- 3/4 cup sugar
- 1/4 cup milk I used 2% milk
- 3/4 cup semi sweet chocolate chips or chocolate morsels
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix together the dry ingredients – self rising flour and cinnamon powder until they are evenly mixed.
- In another bowl, mix the melted butter and sugar very well.
- Also add the milk and vanilla extract, mix well to combine.
- Add the chocolate chips to the dry flour mixture and mix in evenly with the flour.
- Pour the wet ingredients mixture to the dry flour mixture and mix well using a spoon so all the ingredients are mixed evenly. Using your hands, mix very well to form the cookie dough.
- Transfer the cookie dough to the refrigerator and chill for 30 minutes.
- Preheat oven to 350 degree Fahreheit.Line a baking sheet with parchment paper and place small balls of cookie dough in the prepared baking sheet (do not press the balls just leave them as small balls and they will spread when we bake).Make sure to leave at least 2 inch space between the cookie dough balls as that will leave enough room for the cookies to spread (you may use two cookie sheets if they all don't fit or you can always bake in two batches).
- Place in the preheated oven and bake for 12 to 14 minutes until the sides of the cookies are beginning to lightly brown. Oven temperatures can slightly vary so it is a good idea to check the cookies after about ten to eleven minutes of baking. Keep in mind that the cookies will turn more crispier in texture as you bake for more time.
- Once baked, transfer the cookies from the hot oven immediately to avoid further baking. Allow the cookies to completely cool down. The cookies will look very soft when they are taken out of the oven, but will settle down to the perfect texture once they are completely cooled. Enjoy the delicious soft and chewy self rising flour chocolate chip cookies with a cup of milk or tea or coffee as you like!
I love this recipe……no eggs awesome
What’s the weight to get them at that size I see in the picture?
Thank you, I am glad you like this recipe! I am not sure if I understand your question. Do you mean to ask how much the flour weighs or how much the cookies weigh? I used 1.5 cups of flour in this recipe which weighs about 128 grams approximately. I didn’t weigh the cookies but they are pretty light.