No Egg Cookies Recipes

EGG FREE COOKIES :)

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.

NO EGG COOKIES

Steps:

• Start by pre-heating your oven to 375 degrees Fahrenheit. If you have a silicone baking mat, place it on top of a baking sheet; alternatively, grease your baking sheet. In a large bowl, with either a spoon or mixer, beat the cream cheese and butter until fluffy. Add in the sugar and continue to beat well until combined. It should lighten in color and fluff up again. Add the vanilla and beat until combined. In a separate bowl, whisk flour, salt, baking powder, baking soda and espresso. Fold in the flour mixture until well combined and then stir in the chocolate chips. Chill dough, uncovered, in the fridge for at least 30 minutes or overnight; if storing overnight, bring it to room temperature for 30 minutes prior to baking. Using a tablespoon, scoop out the dough and form 8 balls and place them on the baking sheet, ensuring there is enough space between each one. Bake your cookies for 8-10 minutes, making sure you take them out when the edges begin to turn golden brown. The residual heat will continue to bake the cookies a little once removed from the heat source. Rest cookies for 1 minute before transferring them to a wire cooling rack. Enjoy!

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.