Introduction: Eggless Cookies!!!
Are you allergic to eggs??? Or, don't have any at the moment because you had a huge omelette breakfast this morning? Or, perhaps you have a dietary restriction that does not allow you to consume eggs? Well, we've got a solution for you, my friend.
In the following recipe for chocolate chunk cookies, we will SUBSTITUTE 3 tablespoons of plain (unsweetened) lowfat yogurt for 2 large eggs.
The rule is:
- Substitute 1 tablespoon yogurt for 1 small egg.
- Substitute 1.5 tablespoon yogurt for 1 large egg.
Details for our recipe
Serving Size = 30 cookies
Prep Time = 20 minutes
Bake Time = 10 minutes
Step 1: Gather Ingredients and Supplies
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup salted butter (melted)
- 3 tablespoons plain lowfat yogurt (here it is.... SUBSTITUTE 3 tablespoons of plain yogurt for 2 large eggs)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1 1/2 cups semi sweet chocolate chunks (or chocolate chips)
- Large mixing bowl
- Measuring cups/spoons
- Cookie sheet
- Parchment paper
- Scooper (optional)
Step 2: Preheat Oven
Preheat oven to 350 C
Step 3: Mix the Sugars
In a large mixing bowl, mix the brown sugar and granulated sugar. Make sure to break apart any chunks of brown sugar and get the two sugars fully mixed.
Step 4: Add Butter and Yogurt
Make sure the butter is softened but not melted. Mix it into the sugar mixture and add 3 tablespoons of yogurt. Use a spatula (or whisk) to stir the liquid ingredients with the sugar mixture.
Step 5: Add Vanilla, Baking Soda, and Salt
Now, add the vanilla extract, baking soda and salt, and mix
Step 6: Add Flour and Chocolate Chunks
Now, add the flour and mix until it is like a dough, and no more flour is visible. Remember do not over stir!
Next, fold in chocolate chips or chocolate chunks -- whichever you prefer! Make sure you fold them in slowly while someone else mixes.
Step 7: Prepare the Cookie Sheet & Bake!
Using a dough scooper (or tablespoon), start placing 1 tablespoon of dough on your parchment lined cookie sheet. Make sure your cookies are at least 2 inches apart from each other. Once you drop the dough, flatten it just a little.
Now, put it in the oven and bake for 9-11 minutes. You will know when they are done when they look puffy, and are set around the edges, and dry to the touch.
Enjoy these delicious cookies fresh out of the oven with a cold glass of milk! We added a splash of hersheys syrup to decorate the plate.
Participated in the
Kitchen Compromises Speed Challenge