EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES
This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.
Provided by Arlene Hansberger
Categories Fruits and Vegetables Vegetables Squash
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 21.6 g, Fat 6.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 74.8 mg, Sugar 12.5 g
EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES
These are my signature cookies! I got the recipe from Allrecipes.com a couple of years ago, and it has been a favorite ever since! Don't let the egg free part throw you. These cookies are moist, puffy, and delicious!
Provided by Kree6528
Categories Drop Cookies
Time 30m
Yield 6-8 dozen cookies
Number Of Ingredients 8
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 PUMPKIN CHOCOLATE CHIP COOKIES
These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie!
Provided by Oriana Romero
Categories Dessert
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210 kcal, Carbohydrate 27 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 126 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
EGG-FREE PUMPKIN CHOCOLATE CHIP COOKIES
My cousin has a little boy who is allergic to eggs, but he loves cookies, so she is always on the lookout for good recipes that don't require eggs. The pumpkin replaces the eggs so the cookies turn out moist and stay that way even if someone forgets to replace the lid to the cookie jar! these cookies turn out bright orange and...
Provided by Lillian Patterson
Categories Chocolate
Time 35m
Number Of Ingredients 10
Steps:
- 1. Cream together butter and sugars until well mixed. Add vanilla, cinnamon, and nutmeg. Add the pumpkin and stir well.
- 2. Stir in baking soda. Slowly add 4 cups flour, stirring to combine. Add chocolate chips and stir to combine.
- 3. Lightly grease 2 cookie sheets. Drop batter onto sheets with a spoon.
- 4. Bake at 375 for 15-20 minutes. check cookies after 15 minutes to ensure they aren't burning (cooking time depends on your oven but even a tad burnt, these taste amazing!)
EGG-FREE CHOCOLATE CHIP COOKIES
This is a modified Toll House recipe to accommodate my allergic child. I use Ener-G Egg Replacer (NOT the Egg Substitute, which contains egg whites) or Orgran No Egg. You really can't tell the difference in flavor. The cooking time listed is per batch - you'll have about 6 - 8 batches with this recipe, which is easily halved.
Provided by amyelice
Categories Drop Cookies
Time 20m
Yield 86 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 108.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 11.3, Sodium 122.7, Carbohydrate 14.8, Fiber 0.4, Sugar 9.4, Protein 0.9
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