Eggless Chocolate Chip Cookies Recipes

EGGLESS CHOCOLATE CHIP COOKIES

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.

EGGLESS CHOCOLATE CHIP COOKIES

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.

EGGLESS CHOCOLATE CHIP COOKIES

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.

EGG-FREE COOKIES

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.