OATMEAL CHOCOLATE CHIP COOKIES (NO EGGS)
Make and share this Oatmeal Chocolate Chip Cookies (No Eggs) recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 46m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Beat butter or margarine, sugars and vanilla until light and fluffy.
- Add flour and salt, mix well.
- Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
- Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
- Don't over cook.
- (There are no eggs in this recipe, I didn't forget to type it down). Makes 3 dozen
Nutrition Facts : Calories 137.9, Fat 7.6, SaturatedFat 4.5, Cholesterol 13.6, Sodium 114.8, Carbohydrate 17.4, Fiber 1, Sugar 9.7, Protein 1.5
FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES)
Being a vegetarian, it's always difficult to find recipes, especially for baking, that retain the texture and taste without eggs. I found a recipe for sugar cookies on recipezaar a few months ago, and every time I used it, I would tweak it just a little. Over time, it has developed into this awesome recipe which results in fluffy, light, sugar cookies - emphasis on the fluffy. (No one is a huge fan of flat, hard cookies,after all.) Enjoy!
Provided by jmann_07
Categories Dessert
Time 20m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
- Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
- Combine salt, flour and baking powder in a separate bowl.
- Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
- Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
- Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
- Bake for 8-10 minutes, until bottom is lightly golden.
EGG FREE COOKIES :)
These cookies are perfect for any occasion. Especially for party's.
Provided by beths.x
Time 17m
Yield Serves 18
Number Of Ingredients 8
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.
MELTAWAYS (NO EGG COOKIES)
These cookies have no eggs. They are pretty and a great snack.
Provided by Sharon Whitley @aggiemom20002000
Categories Cookies
Number Of Ingredients 8
Steps:
- In medium bowl, cream butter until fluffy. Add cornstarch and sugar and blend well. Beat in flour until thoroughly mixed.
- Drop by small teaspoons onto baking sheet & flatten with bottom of glass. (Dip glass in powdered sugar to prevent sticking.) Bake at 350 for 10-12 minutes. Cool on wire rack and frost with Cream Cheese Frosting.
- CREAM CHEESE FROSTING Mix all ingredients together and stir until smooth. Color with food color if desired.
EGG-FREE COOKIES
Rustle up some egg-free choc chip cookies for a treat and add cocoa, if you like, to make chocolate versions. They're ideal if you follow an egg-free diet
Provided by GF member: beths.x
Categories Afternoon tea, Treat
Time 17m
Yield Makes 12-16
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
- Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
- Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
- Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.
Nutrition Facts : Calories 152 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
NO EGG CHOCOLATE CHIP COOKIES RECIPE
These no egg chocolate chip cookies are perfect when you have run out of eggs or don't want eggs in your cookies. The cookies are delicious & easy to make. Visit BreadDad.com for more easy cookie & bread recipes.
Provided by Bread Dad
Categories Appetizer Dessert Snack
Time 19m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Soften the butter in a microwave.
- Mix the milk, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don't overmix. Only mix for 1-2 minutes with an electric mixer.
- Add the chocolate chips chips. Stir in with a wooden spoon until the chocolate chips are evenly mixed throughout the cookie dough.
- Optional (but recommended) - Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- Scoop the dough with a tablespoon and place this dough "ball" onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking sheet from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, the cookies might break when removed from the baking sheet.
- Use a spatula to remove the chocolate chip cookies and place the cookies on cooling racks in order to cool down completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 169 kcal, Carbohydrate 22 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 13 mg, Sodium 98 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 2.3 g
20 BEST EGGLESS DESSERT RECIPE COLLECTION
Try these easy desserts without eggs for treats that come together fast! From cookies to pie to cupcakes, you don't need eggs to make tasty desserts.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an egg-free treat in 30 minutes or less!
Nutrition Facts :
NO EGG COOKIES
This easy recipe for No Egg Cookies means you can have your favorite treat if you have an egg allergy, or you've simply run out of eggs!
Provided by Cyd Converse
Categories Desserts
Time 50m
Number Of Ingredients 11
Steps:
- Start by pre-heating your oven to 375 degrees Fahrenheit. If you have a silicone baking mat, place it on top of a baking sheet; alternatively, grease your baking sheet. In a large bowl, with either a spoon or mixer, beat the cream cheese and butter until fluffy. Add in the sugar and continue to beat well until combined. It should lighten in color and fluff up again. Add the vanilla and beat until combined. In a separate bowl, whisk flour, salt, baking powder, baking soda and espresso. Fold in the flour mixture until well combined and then stir in the chocolate chips. Chill dough, uncovered, in the fridge for at least 30 minutes or overnight; if storing overnight, bring it to room temperature for 30 minutes prior to baking. Using a tablespoon, scoop out the dough and form 8 balls and place them on the baking sheet, ensuring there is enough space between each one. Bake your cookies for 8-10 minutes, making sure you take them out when the edges begin to turn golden brown. The residual heat will continue to bake the cookies a little once removed from the heat source. Rest cookies for 1 minute before transferring them to a wire cooling rack. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 140 calories, Fat 7 g, Carbohydrate 19 g, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 49 mg, Sugar 11 g
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