Best Eggless Chocolate Chip Cookies
You can never have too many side dish recipes, so give Best Eggless Chocolate Chip Cookies a try. One serving contains 152 calories, 2g of protein, and 8g of fat. This recipe serves 14. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Food Faith Fitness requires avocado oil, baking powder, water, and cornstarch. 80 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a not so great spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Eggless Snickers Chocolate Chip Cookies – Eggless Cookie s, Eggless chocolate chip cookies | Best eggless cookie, and Eggless Chocolate Chip Cookies.
Servings: 14
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 Tbsp Avocado oil (or any neutral flavored oil)
2 tsp Baking powder
3/4 tsp Baking soda
6 Tbsp Raw organic cane sugar
3 Tbsp Coconut sugar (or brown sugar)
1 tsp Non GMO Cornstarch
1/3 cup Dairy-free chocolate chips
1 1/2 cups Oat flour (163g *) GF if needed
1/4 tsp Salt
1/3 cup Unsalted butter, softened (OR Ghee or vegan butter)
3/4 tsp Vanilla extract
2 Tbsp Water
Equipment:
hand mixer
whisk
bowl
baking paper
baking sheet
oven
wire rack
frying pan
Cooking instruction summary:
InstructionsIn a medium bowl, stir together the oat flour, cornstarch, baking soda and salt.In a large bowl, using an electric hand mixer, beat the butter and both sugars on high speed until fluffy.In a separate, small bowl, whisk together the water, oil and baking powder until frothy and combined. Add it into the butter mixture, along with the vanilla, and beat until fluffy and combined, about 1-2 minutes on high-speed.Add the dry ingredients into the wet and stir until combined, and a sticky dough forms. Stir in the chocolate chips.Cover and refrigerate for at least 2 hours, up to overnight. DO NOT SKIP THIS STEP.Once chilled, heat your oven to 325 degrees and line a baking sheet with parchment paper.Scoop the dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls, press out very slightly - you want the balls higher than they are round. **Bake until the tops JUST feel set and the edges are very slightly golden, about 13-15 minutes. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. ***DEVOUR!
Step by step:
1. In a medium bowl, stir together the oat flour, cornstarch, baking soda and salt.In a large bowl, using an electric hand mixer, beat the butter and both sugars on high speed until fluffy.In a separate, small bowl, whisk together the water, oil and baking powder until frothy and combined.
2. Add it into the butter mixture, along with the vanilla, and beat until fluffy and combined, about 1-2 minutes on high-speed.
3. Add the dry ingredients into the wet and stir until combined, and a sticky dough forms. Stir in the chocolate chips.Cover and refrigerate for at least 2 hours, up to overnight. DO NOT SKIP THIS STEP.Once chilled, heat your oven to 325 degrees and line a baking sheet with parchment paper.Scoop the dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls, press out very slightly - you want the balls higher than they are round. **
4. Bake until the tops JUST feel set and the edges are very slightly golden, about 13-15 minutes.
5. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. ***DEVOUR!
Nutrition Information:
covered percent of daily need
