Eggless Quick Chocolate Crisps Recipes

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EGGLESS CHOCOLATE CHIP COOKIES



Eggless Chocolate Chip Cookies image

Not only the best eggless cookies I've ever made, but quite possibly the best cookies I've ever made! The secret is in the addition of instant pudding mix!

Provided by MEGANK8

Categories     Chocolate Chip Cookies

Time 30m

Yield 40

Number Of Ingredients 12

1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
½ (5.1 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract, or more to taste
2 tablespoons milk
1 ½ tablespoons vinegar
1 ½ teaspoons baking powder
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
1 ½ cups semi-sweet chocolate chips

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.

Nutrition Facts : Calories 119 calories, Carbohydrate 15 g, Cholesterol 12.3 mg, Fat 6.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.9 mg, Sugar 8.7 g

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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