HOW TO MAKE CHOCOLATE COOKIES WITHOUT EGGS RECIPES
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
EGG FREE COOKIES :) | BBC GOOD FOOD
These cookies are perfect for any occasion. Especially for party's.
Provided by beths.x
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield Serves 18
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.
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