Eggless Chocolate Cookies Food

EGGLESS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300F degrees.
• Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
• Beat in vanilla.
• Add flour and baking powder; beat just until mixed.
• Stir in chocolate pieces and pecans.
• Dough will be firm.
• Shape into 6 or 7 lemon-sized balls.
• Arrange 3 inches apart on ungreased baking sheet.
• Using palm of hand, flatten each cookie to 1/2-inch thickness.
• Bake cookies until faintly browned at edges, about 45 minutes.
• (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.

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.

EGGLESS CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
• Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
• Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

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.

EGGLESS CHOCOLATE COOKIE IN A MUG

Steps:

• Place butter and milk in a coffee cup or mug. Microwave for 30 seconds to melt the butter and warm the milk. Stir in brown sugar and vanilla extract then mix in flour, chocolate chips and pinch of salt. Microwave for about 1 minute on HIGH. Allow to cool for 5 minutes before serving. (The timing is really based on the texture you want. I like gooey cookie so it mixes with the melted ice cream. I'm weird I know.
• ADD toppings. I like to add ice cream but you can add whatever you want!

EGGLESS CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, mix the flour, baking soda, and salt and set aside.
• In a medium bowl or bowl of a stand mixer, mix the butter and cream cheese until light and fluffy, about 2 minutes on medium.
• Add the sugar and brown sugar and mix until incorporated.
• Add the vanilla and mix until fully incorporated.
• Add the flour mixture and mix.
• Fold in the milk chocolate chips by hand.
• Cover with plastic and place in the refrigerator for at least 30 minutes before cooking.
• Preheat oven to 350 and line a baking sheet with parchment paper (I skipped this step, and the cookies didn't stick whatsoever. I found this step unnecessary).
• Using a cookie scoop, place walnut sized dollops of cookie dough on the baking sheet and bake for 12 to 15 minutes.
• These cookies won't brown as much as cookies with eggs so keep an eye on them.
• When done baking leave on baking sheet for 2 to 3 minutes. Then remove to cooling rack to cool completely.