EGG-FREE TOFFEE CHIP COOKIES
Toffee and chocolate chips make these crisp, egg-free cookies taste anything but light. You can have a batch ready in just 30 minutes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in water, oil and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
EGG-FREE CHOCOLATE CHIP COOKIES
This is a modified Toll House recipe to accommodate my allergic child. I use Ener-G Egg Replacer (NOT the Egg Substitute, which contains egg whites) or Orgran No Egg. You really can't tell the difference in flavor. The cooking time listed is per batch - you'll have about 6 - 8 batches with this recipe, which is easily halved.
Provided by amyelice
Categories Drop Cookies
Time 20m
Yield 86 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Combine flour, baking soda and salt in a bowl and set aside.
- Beat softened butter with the sugar and brown sugar until well combined.
- Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well.
- Add the flour mixture gradually, beating after each addition.
- Stir in the chocolate chips.
- Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
- Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
- This makes a ton of cookies, so freeze some in ziplock bags for later!
Nutrition Facts : Calories 108.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 11.3, Sodium 122.7, Carbohydrate 14.8, Fiber 0.4, Sugar 9.4, Protein 0.9
EGGLESS CHOCOLATE CHIP COOKIES
Not only the best eggless cookies I've ever made, but quite possibly the best cookies I've ever made! The secret is in the addition of instant pudding mix!
Provided by MEGANK8
Categories Chocolate Chip Cookies
Time 30m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
- Combine butter, both sugars, pudding mix, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy.
- Whisk milk, vinegar, and baking powder together in a small bowl until frothy.
- Add milk-vinegar mixture to the butter mixture and mix to combine. Mix in flour, baking soda, and salt until a dough forms. Stir in chocolate chips.
- Use a cookie scoop to make perfect balls of dough. Drop balls onto the prepared cookie sheets and press them down a bit if your prefer a flatter cookie.
- Bake in the preheated oven until light brown, 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 119 calories, Carbohydrate 15 g, Cholesterol 12.3 mg, Fat 6.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.9 mg, Sugar 8.7 g
EGG-FREE COOKIES
Rustle up some egg-free choc chip cookies for a treat and add cocoa, if you like, to make chocolate versions. They're ideal if you follow an egg-free diet
Provided by GF member: beths.x
Categories Afternoon tea, Treat
Time 17m
Yield Makes 12-16
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
- Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
- Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
- Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.
Nutrition Facts : Calories 152 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
EGG-FREE, WHEAT-FREE, DAIRY-FREE CHOCOLATE CHIP COOKIES
I threw these cookies together yesterday for a family dinner. My fiance thinks they are the best cookies I've ever made - very soft and a little crumbly. I didn't actually measure each ingredient as I tend to eyeball certain things but I've been baking for years so my approximations are usually close!
Provided by KDub275
Categories Drop Cookies
Time 13m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Cream together butter and sugar.
- Stir in vanilla.
- Stir in applesauce.
- Combine flour, cornstarch, salt, and baking soda.
- Stir dry mixture into creamed mixture.
- Stir in chocolate chips.
- Drop spoonfuls of cookie dough onto prepared sheets and bake, one sheet at a time, for about 8 minutes or until golden-brown.
- Allow to cool 5 minutes on cookie sheet before removing to drying rack.
Nutrition Facts : Calories 94.2, Fat 0.5, SaturatedFat 0.1, Sodium 150.8, Carbohydrate 21.3, Fiber 0.8, Sugar 8.7, Protein 1.2
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