Eggless Condensed Milk Cookies

It was one of those days when you would return home from work starving. I had some leftover sweetened condensed milk from making carrot halwa the other day and was wondering how can I put it to use with what was available in my pantry and something that can be quickly prepared. I came across this recipe here and didn’t think twice before trying it out. I have made slight variations to the proportions, with an intention of making it less fattening ;).



Unsalted butter, softened – 1/2 cup
Sweetened condensed milk – 1/2 cup
All-purpose flour – 1.5 cups
Baking powder – 2 tsp
Salt – 1/2 tsp
Chocolate chips – 1/3 cup

Yields: 20


  • Preheat your oven to 350F
  • In a bowl, mix together the butter and condensed milk
  • Sift together the all-purpose flour, baking powder and salt and add to the wet ingredients
  • Mix until well combined. Use your hands if needed to roll into a nice dough
  • Add the chocolate chips and knead just enough to mix them
  • Roll them into little balls and place them on a baking sheet lined with parchment paper

                                     IMG_4017 (2)        IMG_4018

  • Bake for about 12-15 minutes
  • Remove the cookies on to a cooling rack and allow to cool before serving or transferring to an air-tight container



IMG_4024Tip: This cookie resembles a shortbread cookie in terms of texture, softness and taste. You can increase the butter quantity as in the original recipe to get a crispier texture.

One thought on “Eggless Condensed Milk Cookies

  1. Lynn M.

    Thanks so much for posting this recipe. I followed a trackback link from the bottom of the page of the original recipe you noted – and so glad that I did! I too was hoping to find a way to use only one stick of butter instead of two – and you solved it for me. Thank you!

    I made your version today, but had to use bread flour instead of all purpose. I just avoided over-mixing the ingredients so the extra gluten might not be a big problem – and they seem just fine and tasty to me. Oh – and I made them without chips – just the plain cookie – like a shortbread cookie – and they’re quite nice. Since my butter tends to run salty, I did a scant measure for the salt.

    They are a nice little cookie. Not terribly sweet. Just a hint of crisp on the outside but a little soft inside. Tastes very shortbread-y to me. Great for my present need to avoid eggs. (Made them lactose free by pre-treating the condensed milk with lactase drops too. Oh the joys of special diets!) Thank you a million. 🙂

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