Eggless Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 300F degrees.
• Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
• Beat in vanilla.
• Add flour and baking powder; beat just until mixed.
• Stir in chocolate pieces and pecans.
• Dough will be firm.
• Shape into 6 or 7 lemon-sized balls.
• Arrange 3 inches apart on ungreased baking sheet.
• Using palm of hand, flatten each cookie to 1/2-inch thickness.
• Bake cookies until faintly browned at edges, about 45 minutes.
• (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.

Steps:

• Preheat oven to 300 degrees. Prepare cookie sheets.
• Beat butter and two sugars together until fluffy. In a small bowl, whisk together corn starch and water and beat into the butter mixture along with the vanilla and heavy cream.
• Combine dry ingredients together (flour, baking powder, baking soda and salt) and gradually beat into the mixture. Stir in chocolate chips and espresso powder with a wooden spoon.
• Drop 1-tbsp balls of dough 2 inches apart. Bake for 20 minutes.

Steps:

• In a bowl, mix the flour, baking soda, and salt and set aside.
• In a medium bowl or bowl of a stand mixer, mix the butter and cream cheese until light and fluffy, about 2 minutes on medium.
• Add the sugar and brown sugar and mix until incorporated.
• Add the vanilla and mix until fully incorporated.
• Add the flour mixture and mix.
• Fold in the milk chocolate chips by hand.
• Cover with plastic and place in the refrigerator for at least 30 minutes before cooking.
• Preheat oven to 350 and line a baking sheet with parchment paper (I skipped this step, and the cookies didn't stick whatsoever. I found this step unnecessary).
• Using a cookie scoop, place walnut sized dollops of cookie dough on the baking sheet and bake for 12 to 15 minutes.
• These cookies won't brown as much as cookies with eggs so keep an eye on them.
• When done baking leave on baking sheet for 2 to 3 minutes. Then remove to cooling rack to cool completely.

Steps:

• Preheat: Set the oven temperature to 160°C.
• Make the Dough:.
• While the oven is heating, combine the flour,oats, baking powder, soda and salt in a small bowl. In a large mixing bowl, beat the butter, castor sugar, brown sugar and vanilla extract. Mash the banana and mix it with the yoghurt and cream. Add this to the dough.
• Take your small bowl of dry ingredients and gradually mix it into the large mixing bowl and stir in a bag of Chocolate chips and some chopped nuts.
• As delicious as it may look right now, resist the temptation to eat the dough.
• You'll be rewarded with delicious fresh-baked cookies in about ten minutes.
• Use a tablespoon to drop the dough onto your baking sheets.
• Bake: Bake for 9 to 11 minutes or until the cookies are golden brown. Let them cool in a wire rack or in the tray.
• Final Step: Enjoy!
• You've made your own batch of Eggless Chocolate Chip Cookies.

Steps:

• Cream margarine, oil, sugar and 1 T water until light and fluffy.
• Mix in remaining 2-3 T of water and beat well.
• Mix dry ingredients.
• Add to margarine mixture and mix until combined.
• Refrigerate for 30 minutes to an hour.
• Preheat oven 400°F (200°C) and grease a cookie sheet well.
• Make 24 balls (can also do drop cookies).
• Bake for 10 minutes, should be very puffy.
• Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

Steps:

• Preheat the oven to 180°C ,350°F or gas mark 4.
• Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
• Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
• Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
• Bake for about 12 minutes or until golden brown.
• Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
• Store in an airtight tin for up to 2-3 weeks.

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.