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 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 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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