Whole Wheat Low Sugar Eggless Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350F.
• Lightly coat 2 baking sheets with cooking spray.
• In a large bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy.
• Add the sugars, egg, applesauce, milk, and vanilla and beat one minute.
• Stir in chocolate chips and the flour mixture.
• Drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes.
• Remove and cool on a baking rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

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:

• Mix margarine, Splenda and vanilla.
• Add in flour & baking powder.
• Add in chocolate chips.
• Separate into 12 balls and flatten slightly.
• Bake at 300°F for 10 minutes.

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:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

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.