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
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
EGGLESS CHOCOLATE COOKIES
A chewy, moist, chocolate cookie. Easily vegan with vegan margarine. Prep time includes chilling. If you make drop cookies, chilling is not necessary but recommended.
Provided by brithebaker
Categories Drop Cookies
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74.5, Fat 3.2, SaturatedFat 0.6, Sodium 72.8, Carbohydrate 10.9, Fiber 0.4, Sugar 6.2, Protein 0.8
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