EGG-FREE COOKIES
Rustle up some egg-free choc chip cookies for a treat and add cocoa, if you like, to make chocolate versions. They're ideal if you follow an egg-free diet
Provided by GF member: beths.x
Categories Afternoon tea, Treat
Time 17m
Yield Makes 12-16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 152 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES)
Being a vegetarian, it's always difficult to find recipes, especially for baking, that retain the texture and taste without eggs. I found a recipe for sugar cookies on recipezaar a few months ago, and every time I used it, I would tweak it just a little. Over time, it has developed into this awesome recipe which results in fluffy, light, sugar cookies - emphasis on the fluffy. (No one is a huge fan of flat, hard cookies,after all.) Enjoy!
Provided by jmann_07
Categories Dessert
Time 20m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
- Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
- Combine salt, flour and baking powder in a separate bowl.
- Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
- Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
- Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
- Bake for 8-10 minutes, until bottom is lightly golden.
EGGLESS CRUMBLE COOKIES
I was making lemon bars with a recipe a friend gave me and had a lot of crust dough leftover, so I tried to make cookies. Turned out great!!! Especially great for people who are allergic to eggs and/or don't eat eggs. Enjoy :)
Provided by marshmallow dude
Categories Dessert
Time 1h10m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Sift together salt, flour, and sugar. Add in melted butter and vanilla and mix. Process in food processor if possible. Mixture will be very dry and crumbly and look like ground almond.
- Line metal baking pans with aluminum foil. Grease heavily. Place a 2-inch round cookie cutter onto the sheet and press tightly to the pan. Scoop about 3 tablespoons of dough mixture into the center of the cookie cutter. Press very hard. Use the flat base of a glass to press if that's possible. Compress the mixture as much as possible, as if you're making a graham cracker crust for a tiny cheesecake. Once the pressing process is done, put your right hand on the cookie and secure it while having your left hand slowly twist the cookie cutter (right handed people may do it vice versa). Then gently remove it. If the cookie collapsed, its either you didn't press hard enough, or you didn't twist it well. Repeat these steps for each cookie.
- Once you're done, bake the cookies in preheated oven for 27-30 mins, or until the cookies are golden brown. They could have crack on them.
- While baking, make the chocolate icing if you choose to decorate your cookies. Mix sugar and cocoa together in a small bowl. (if you want colorful icing, replace the cocoa with more sugar and drip a few drops of food coloring). Now stir in the milk, one tablespoon at a time. Stir well after each addition. If all three tablespoons are added and the icing is still too thick for icing, add more milk (though I think 3 tbs is enough). Transfer to a piping bag and cut a very small hole at the tip.
- When cookies are ready, take them out of the oven and slightly cool them for 5 minutes Using a small knife or a rubber spatula, slowly lift the cookies from the very side. If you made it right, the cookies shouldn't crumble up OR stick to the foil. It should come off easily, and the cookies are very hard and solid.
- Ice the cookies right away to make drying the icing easier and faster. After the icing is dried, store cookies in an airtight container. The cookies are stackable.
- Yield is an estimate.
Nutrition Facts : Calories 70.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.8, Sodium 84.3, Carbohydrate 10.2, Fiber 0.4, Sugar 4.5, Protein 0.9
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- Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Using an electric hand mixer or a stand mixer, beat butter on medium speed for 2 - 3 minutes, or until creamy and pale in color. Add brown sugar and continue beating for 2 -3 minutes, until creamy and fluffy. Beat in vanilla; beat to until combine.
- Reduce speed to low speed, add the flour and salt; beat until just incorporated. If the dough looks grainy, don't worry, turn off the mixer, and put the dough together with your hands until uniform and smooth.
- Form 12 tablespoon-sized balls and slightly flatten with your hand. Alternatively, you can use a cookie stamp to flatten them.
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- Eggless Chocolate Chip Cookies. Let’s start this list with the ultimate cookie. I think we can all agree that in the ranking of cookies, chocolate chip reign supreme.
- Eggless Vanilla Cookies. Finding out you’re allergic to eggs can be tough. But don’t worry, these eggless vanilla cookies will make everything okay. Unlike other cookies that are loaded with chocolate chips, nuts, and dried fruit, these are pretty basic.
- Eggless Sugar Cookies. Say hello to sugar cookies that are so ridiculously pretty, you almost don’t want to eat them. But trust me, you will want to take a bite (or 20) of these.
- Eggless Oatmeal Cookies. Oatmeal cookies are indeed no match in popularity to chocolate chip. Look, I get it. Cookies are a kind of comfort food, and putting something healthy in them ruins the fun.
- Eggless Peanut Butter Cookies. If you’re more of a peanut butter person, give this recipe a try. Flavored with nothing but nutty goodness, expect these treats to taste like peanut butter in cookie form.
- Eggless Chocolate Cookies. It only takes one second to know how sensational these cookies are. Just look at them! With cocoa powder infused in the dough and two kinds of chocolate peppered throughout, to say these cookies are ridiculously chocolatey is an understatement.
- Vegan Salted Caramel Cookies. I see your regular thumbprint cookies and raise you these salted caramel delights! This recipe gives a fun spin on the classic, making it ten times more irresistible.
- Vegan Oreo Cookies. If you’re making cookies for vegan friends, you can’t go wrong with these copycat Oreos. After all, how can anybody say no to cream-filled chocolate sandwich cookies?
- Vegan Strawberry Shortcake Cookies. Breath-taking is not enough to describe these strawberry shortcake cookies. Merriam-Webster has to come up with a whole new word.
- Eggless Lemon Cookies. These lemon cookies look plain and simple. But just you wait until you take a bite. While they’re not the most indulgent, these guys will surprise you with their mind-blowing flavors and textures.
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