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Chocolate Chip Egg Free Cookies

recipe at a glance
Rating: 4/5 4 stars
20 reviews
1 comment

ready in: under 30 minutes
serves/makes:   30
  

recipe id: 18591
Chocolate Chip Egg Free Cookies Recipe
photo by: daisyjeb
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ingredients

1 cup butter or butter-flavored shortening
1 teaspoon vanilla extract
1 cup powdered sugar
1 1/2 cup flour
1/2 teaspoon baking soda
1 cup quick-cooking oats
1 cup semisweet chocolate chips

directions

Preheat oven to 350 degrees F.

Cream together butter, vanilla, and powdered sugar in a large bowl. In a separate bowl, combine flour, baking soda, and oats; stir into creamed mixture. (Mixture may be slightly dry - do not add liquid.) Mix in chocolate chips; stir to combine.

Drop rounded tablespoons of dough, 2 inches apart, onto ungreased cookie sheet. Bake 8-10 minutes, or until golden brown. Cool cookies on baking sheet; carefully remove and store in an airtight container.

Recipe Source: Royal Pontaluna Bed and Breakfast, Spring Lake/Grand Haven, Michigan.

added by

skaytes

nutrition

130 calories, 8 grams fat, 14 grams carbohydrates, 1 grams protein per cookie. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
1575%
number of 4 star votes on this recipe
210%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
210%
number of 1 star votes on this recipe
15%
number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
I found these to be a total flop! There was nothing to substitute
for the eggs or the chemical reaction the eggs normally provide in
regular chocolate chip cookies so my cookies were a crumbly mess. I wonder how everyone else got theirs to work!



Guest at CDKitchen.com



REVIEW: recipe rating
thank you for this my son is allergic to eggs he has an epi pen for it this is just what I was looking for I thought I would never be able to make him cookies for him we made a cake with no eggs that was good but made him sick



Registered Member at CDKitchen.com



Member since: March 29, 2008
REVIEW: recipe rating
I had no idea you could make cookies without eggs! This was great and the cookies were just like regular cookies! I thought they'd be dry or something but they weren't.



Guest at CDKitchen.com



REVIEW: recipe rating
I followed this recipe to the T except that I added a half a cup of powdered sugar and a half cup of regular sugar. The powdered sugar has corn starch in it, so if you dont have powdered sugar, you can use a few tablespoons of cornstarch and a half a cup of sugar. It came over very sweet for me. Loved it though. Next time I will stick with a half a cup of powdered sugar OR a half cup of sugar. No more. :)



Guest at CDKitchen.com



REVIEW: recipe rating
I used tub margarine for the 1 cup of butter and 1/2 cup white sugar, 1/2 cup brown Turbinado sugar instead of powdered sugar. My dough was moist and I rolled my cookies into small 1 inch balls and baked for 12 min and let them sit a few min out of the oven and they are amazing!!! They are 1/2 inch high and 1 1/2 inches in diameter and are chewy and moist. Not shortbread like in any way so it must be the tub margarine. Best version of choc chip cookies ever!! And fun to sneak dough before making ;-)



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe is easy and the cookies are quick to make. I tried this because I was out of eggs and had a pack of chocolate chips winking at me....
I used half and half brown sugar and white sugar, and I softened the butter, as other posters recommended. The dough was pretty crumbly, but I got the little balls formed ok. I found they needed at least 15 minutes in the oven. Good flavour, you can't tell there's eggs missing.



Guest at CDKitchen.com



REVIEW: recipe rating
Amazing! I had no eggs so I decided to try this recipe. I also did half and half on the powdered and brown sugars. Turned out better than cookies with egg!



Guest at CDKitchen.com



REVIEW: recipe rating
I had only enough eggs for my husband's breakfast then next morning and of course that is the day that our daughter wanted to bake cookies. I googled "no egg cookies and came across this recipe among others, this one had the best reviews (now I know why). It whipped up so fast and both our kids LOVED the cookie dough....more than usual which was great!
I did use margarine instead of butter and melted it just a little to make sure it was soft enough to blend by hand as I had a helper.
Thank-you so much for posting this recipe it was greatly enjoyed by kids and adults alike in our house.



Guest at CDKitchen.com



REVIEW: recipe rating
These cookies are amazing...but i did change a couple things. i used brown sugar instead of powdered sugar, softened the margarine, and used only 1 cup flour. i baked them for 9 minutes and they are nice and chewy! Yum!



Guest at CDKitchen.com



REVIEW: recipe rating
I melted the butter and followed the rest of the recipe exactly. Baked them for 10 minutes. These cookies are delicous.



Guest at CDKitchen.com
Mar 18, 2012

pleasantly surprised
COMMENT:
Well, i also ran out of eggs and felt like having a cookie. I substituted some things, i used 1 cup of whole wheat flour, half cup of confectioners and one cup of brown sugar...it did not come together like traditional cookie dough. I made medium sized dough balls, squeezing the dough to combine the butter and sugar. The consistency seemed like graham cracker crust. I got nervous and scooped some out adding water to the dough which yielded two cookies. The majority of the cookies turned out firm yet easy to bite and chew. The two watered down cookies ended up very chewy and tasted more like oatmeal but both are delicious. I will make both of these again!!!



Guest at CDKitchen.com



REVIEW: recipe rating
not very good...very short bread type consistency. If you try this recipe, don't even try using the Crisco and use mostly melted margarine and the brown sugar mixed with powdered sugar as mentioned in another review...i also recommend being a little short on the flour that is recommended