EGG SUBSTITUTE FOR CHOCOLATE CHIP COOKIES RECIPES

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LIGHTER CHOCOLATE CHIP COOKIES | JUST A PINCH RECIPES



Lighter Chocolate Chip Cookies | Just A Pinch Recipes image

Small batch recipe, making 1 1/2 dozen cookies. Adjust the butter and oils and the flours according to taste or what you have on hand. Oat flour adds to the flavor and the olive oil adds a crispness to the cookie.

Provided by RC :) @rcrc

Categories     Cookies

Prep Time 15 minutes

Cook Time 10 minutes

Yield 18

Number Of Ingredients 12

2 tablespoon(s) each - butter, canola oil, olive oil
2 tablespoon(s) sugar
2 2/3 tablespoon(s) brown sugar
1 teaspoon(s) vanilla
1 1/2 tablespoon(s) egg substitute
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/3 cup(s) all-purpose flour
1/3 cup(s) oat flour
1/3 cup(s) whole wheat flour
1/4 cup(s) dark chocolate chips (or sugar-free)
1/4 cup(s) chopped pecans

Steps:

  • Preheat oven to 350°.
  • Beat together butter, oils, sugars and vanilla.
  • Sift dry ingredients and add to batter. Stir in chocolate chips and nuts.
  • Drop by teaspoon onto baking sheet sprayed with PAM.
  • Bake 9 to 11 minutes or until lightly brown. Cool slightly and move to paper towels to cool completely.

CHOCOLATE CHIP COOKIES RECIPE - PILLSBURY.COM



Chocolate Chip Cookies Recipe - Pillsbury.com image

Add these nutty chocolate chip cookies to your dessert table - ready in 20 minutes.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 48

Number Of Ingredients 10

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 large egg
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 375°F.
  • In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  • On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 140 , CarbohydrateContent 16 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 80 mg, SugarContent 10 g, TransFatContent 0 g

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