Eggless Chocolate 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.

EGGLESS CHOCOLATE COOKIES

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.

EGGLESS CHOCOLATE COOKIES

Steps:

• Measure all the ingredients for the chocolate cookies recipe and keep it aside.
• Mix and sift dry ingredients - flour, cocoa powder, and baking powder. Keep it aside.
• Meanwhile, preheat your oven at 180 degrees centigrade for 10 min.
• In a mixing bowl, cream butter and sugar until you get a nice creamy texture.
• Add 1 tsp of milk and gently mix. You can add vanilla essence at this stage.
• Add flour and cocoa powder mixture.
• Gently mix and make a pliable cookie dough. Add more milk one - half tsp at a time if required.
• Add half of the chocolate chips and gently mix.
• Do not over mix.
• Roll out the dough in a 4-5 mm thick circle. Sprinkle some chocolate chips, press them using a rolling pin.
• Cut the cookies into the desired shape.
• Arrange the cookies in a baking tray, an inch apart from each other.
• Bake them in a preheated oven for 12-15 min or until the bottom starts to turn brown.
• Each oven takes a different time, so keep an eye after 10-12 min. Do not overbake them.
• Cool them on a wire rack.
• Store cookies in an airtight container and enjoy them.

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.