CHOCOLATE CHIP COOKIE IN A CUP NO EGG RECIPES
EGGLESS CHOCOLATE COOKIE IN A MUG RECIPE - FOOD.COM
Food.com wasn't letting me import this recipe. This is my spin on the original. *** REMINDER the best mug cookies are recipes that have eggs in it! So don't expect heaven in a mug. BUT if you ever find yourself craving this but are out of eggs then this is your recipe! Place butter and milk in a coffee cup or mug. Microwave for 30 seconds to melt the butter and warm the milk. Stir in brown sugar and vanilla extract then mix in flour, chocolate chips and pinch of salt. Microwave for about 1 minute on HIGH. Allow to cool for 5 minutes before serving. This is the BEST thing ever. I'm always craving something sweet and baking a full sheet of cookies and/or a cake is too much. This is my favorite recipe because it has no egg! It's also pretty moist which I personally like but if it is too gooey try adding a few seconds until you find what works best for you! I use large oversized mugs so I can add a scoop of Buttercrunch Blue Bell Ice Cream.. Yummmm!
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place butter and milk in a coffee cup or mug. Microwave for 30 seconds to melt the butter and warm the milk. Stir in brown sugar and vanilla extract then mix in flour, chocolate chips and pinch of salt. Microwave for about 1 minute on HIGH. Allow to cool for 5 minutes before serving. (The timing is really based on the texture you want. I like gooey cookie so it mixes with the melted ice cream. I'm weird I know.
- ADD toppings. I like to add ice cream but you can add whatever you want!
Nutrition Facts : Calories 594.5, FatContent 30.6, SaturatedFatContent 19, CholesterolContent 65.3, SodiumContent 387.4, CarbohydrateContent 78.4, FiberContent 2, SugarContent 51.8, ProteinContent 5.3
EGGLESS CHOCOLATE COOKIES RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
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, FatContent 3.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 72.8, CarbohydrateContent 10.9, FiberContent 0.4, SugarContent 6.2, ProteinContent 0.8
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