Eggless Chocolate Raspberry Cookies Recipes

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EGGLESS CHOCOLATE RASPBERRY COOKIES



Eggless Chocolate Raspberry Cookies image

Make and share this Eggless Chocolate Raspberry Cookies recipe from Food.com.

Provided by Catalabella

Categories     Drop Cookies

Time 30m

Yield 45 cookies

Number Of Ingredients 11

1 cup butter or 1 cup margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons ground flax seeds
9 tablespoons water
1/4 cup yogurt
100 g bar dark chocolate
3/4 cup frozen raspberries
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking powder

Steps:

  • Mix ground flaxseed and water. Let stand for 2-3 minutes. Blend with raspberries and kefir.
  • Melt chocolate in a double boiler or microwave.
  • In a mixing bowl, cream butter and sugars.
  • Add flaxseed and raspberry mixture, a bit at a time, beating well after each addition. Beat in melted chocolate.
  • Combine the flour and baking powder; gradually add to the creamed mixture.
  • Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 150.4, Fat 10.7, SaturatedFat 6.5, Cholesterol 11, Sodium 48.7, Carbohydrate 15.6, Fiber 2.9, Sugar 5.7, Protein 2.7

EGGLESS CHOCOLATE COOKIES



Eggless Chocolate Cookies image

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.

Provided by brithebaker

Categories     Drop Cookies

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 8

1/4 cup margarine
2 tablespoons oil
3/4 cup sugar
3 -4 tablespoons water
1/4 teaspoon salt (scant)
1/2 teaspoon baking soda (scant)
1 cup flour
1/3 cup cocoa

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, Fat 3.2, SaturatedFat 0.6, Sodium 72.8, Carbohydrate 10.9, Fiber 0.4, Sugar 6.2, Protein 0.8

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