Best 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.

WHOLE WHEAT LOW SUGAR EGGLESS CHOCOLATE CHIP COOKIES

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.

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.

OATMEAL CHOCOLATE CHIP COOKIES (EGGLESS)

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, melt butter over low heat. Remove from heat and reserve. In a small bowl, sift or stir together flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
• In a large bowl, whisk the ground flax seeds with warm water till it forms an egglike mixture. Alternatively, you can microwave the flax-water mixture for 15-30 seconds to achieve the same effect, then add the mixture to a large bowl.
• Using a wooden spoon, mix in the sugars. Add melted butter to flax mixture and stir until mixture is smooth.
• Stir in maple syrup and vanilla, then stir in flour mixture. Finally, stir in rolled oats and chocolate chips. Dough will be thick.
• Scoop up tablespoon-size dollops of cookie dough and place on a nonstick baking sheet, spacing dollops about 2 inches apart. Bake until golden brown, about 10 minutes.
• Remove from oven and let sit for a minute or two on baking sheet to firm up. Then, using a spatula, transfer to a wire rack and let cool completely. Repeat with remaining cookie dough.
• Store cookies in an airtight container at room temperature up to four days, or freeze in freezer bags or an airtight container for up to two months.
• TIP: To prevent the cookies from spreading too much, refrigerate the dough for 10-15 minutes before scooping it onto the baking sheets. Also, while one batch is baking, you can arrange the next on another sheet and refrigerate it till the first batch is done.

EGGLESS CHOCOLATE CHIP COOKIES

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.

EGGLESS CHOCOLATE CHIP COOKIES

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.