Eggless Pumpkin Chocolate Chip Cookies Recipes

EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
• Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
• Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

EGGLESS CHOCOLATE CHIP COOKIES WITH PUMPKIN RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, mix the sweetener, shortening, pumpkin puree, and vanilla extract until well combined.
• In a medium bowl, combine the dry ingredients: the flours, baking soda, and ground cinnamon.
• Stir the flour mixture into the pumpkin mixture until thoroughly combined.
• Stir in the chocolate chips. The cookie batter will be very dough-like.
• Measure out a tablespoon of the cookie dough. Roll into a ball and flatten into a round disc.
• Space cookies 1/2" apart on an ungreased baking sheet.
• Bake cookies at 375 degrees F for 12 to 15 minutes or until set and golden brown. Remove cookies from the baking sheet and cool them on a wire rack.
• Store cookies in an airtight container.

EGGLESS PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
• Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, for 30 -45 seconds just to break it down a little. Add the white sugar and brown sugar; mix until just combined, about 1 - 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add chocolate chips and mix to distribute evenly.
• Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs. Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes.
• Divide the dough into 12 equal portions, about 60 g each. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
• Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Bake for 12 - 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the sugar, shortening, pumpkin, and vanilla together.
• Mix until light and well combined.
• Mix the flour, baking soda, and ground cinnamon.
• Stir the flour mixture into the creamed mixture.
• Mix until combined.
• Stir in the chocolate chips.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake at 375° for 12-15 minutes or until set.
• Let cookies cool on a rack.

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.

MOM'S EASY EGGLESS PUMPKIN COOKIES

Steps:

• Cream together sugars, shortening, and pumpkin.
• Stir in remaining ingredients.
• Bake at 350 degrees for approx 10 minutes.