Egg Free Chocolate Chip Cookies Recipes

EGG FREE COOKIES :)

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.

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
• In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

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.

EGG-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in a bowl and set aside.
• Beat softened butter with the sugar and brown sugar until well combined.
• Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well.
• Add the flour mixture gradually, beating after each addition.
• Stir in the chocolate chips.
• Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
• Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
• This makes a ton of cookies, so freeze some in ziplock bags for later!

EGG-FREE COOKIES

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.

GLUTEN-FREE EGG-FREE OATMEAL CHOCOLATE CHIP AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.