Really Lovely, Egg-less, Slightly-Lower-Calorie, Chocolate Chip Cookie Recipe
Hi all. I am now experimenting with egg-less cooking.
The briefest explanation is that I'd originally thought I was gluten sensitive because I sometimes got sick on gluten foods. But not always. Then I realized I also got sick when I had eggs for breakfast. So I'm trying egg free for now.
Anyway, this recipe comes from BAKIN' WITHOUT EGGS by Rosemarie Emro. I altered it a bit, by substituting the plain sugar for Stevia in the Raw -- the baking bagged Stevia, that lists it can be used cup for cup in baking. What I got was a lovely cookie, a bit too sweet -- I plan to drop the Stevia to 1/3 cup next time -- but with a buttery, home-made caramely flavor. It was quite good.
Here it is:
LOADED CHOCOLATE CHIP COOKIES
1/2 cup softened butter (I just melted it in the microwave. It worked. *shrugs* I'm lazy tonight. Sue me.)
1/2 cup sugar (I used Stevia)
1/2 cup packed brown sugar
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons vanilla
3 Tablespoons vegetable oil. (Yes, really. A lot of oil. But it worked)
1-2 Tablespoons water -- if needed for moisture.
1/2 cup chopped nuts
1 6oz package of chocolate chips (I chopped up part of a Giant Hershey Kiss I got for Christmas "Thanks Keesha, Jennie and Naomi!" -- about a cup)
1/2 cup shredded coconut (I skipped this one)
Preheat oven to 350F
Cream butter and sugars. Shift flour and baking soda. Add vanilla and oil. Then mix it all up.
I fear, I was tired. So I just dumped it all in one bowl and stirred. It will be a bit like a crumble topping, but you should be able to compress it into balls. If not, add water. Then fold in chocolate chips, nuts and coconut.
Drop in rounded teaspoons onto ungreased cookie sheet, about 2 inches apart. Flatten gently. Bake for 8-10 mins. Cool about five, and remove from sheet.
Very yummy. And with the Stevia, not quite so bad calorie-wise.
Of course, the dogs are ticked. I'm only supposed to make THEM cookies.
-- have a great night!
The briefest explanation is that I'd originally thought I was gluten sensitive because I sometimes got sick on gluten foods. But not always. Then I realized I also got sick when I had eggs for breakfast. So I'm trying egg free for now.
Anyway, this recipe comes from BAKIN' WITHOUT EGGS by Rosemarie Emro. I altered it a bit, by substituting the plain sugar for Stevia in the Raw -- the baking bagged Stevia, that lists it can be used cup for cup in baking. What I got was a lovely cookie, a bit too sweet -- I plan to drop the Stevia to 1/3 cup next time -- but with a buttery, home-made caramely flavor. It was quite good.
Here it is:
LOADED CHOCOLATE CHIP COOKIES
1/2 cup softened butter (I just melted it in the microwave. It worked. *shrugs* I'm lazy tonight. Sue me.)
1/2 cup sugar (I used Stevia)
1/2 cup packed brown sugar
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons vanilla
3 Tablespoons vegetable oil. (Yes, really. A lot of oil. But it worked)
1-2 Tablespoons water -- if needed for moisture.
1/2 cup chopped nuts
1 6oz package of chocolate chips (I chopped up part of a Giant Hershey Kiss I got for Christmas "Thanks Keesha, Jennie and Naomi!" -- about a cup)
1/2 cup shredded coconut (I skipped this one)
Preheat oven to 350F
Cream butter and sugars. Shift flour and baking soda. Add vanilla and oil. Then mix it all up.
I fear, I was tired. So I just dumped it all in one bowl and stirred. It will be a bit like a crumble topping, but you should be able to compress it into balls. If not, add water. Then fold in chocolate chips, nuts and coconut.
Drop in rounded teaspoons onto ungreased cookie sheet, about 2 inches apart. Flatten gently. Bake for 8-10 mins. Cool about five, and remove from sheet.
Very yummy. And with the Stevia, not quite so bad calorie-wise.
Of course, the dogs are ticked. I'm only supposed to make THEM cookies.
-- have a great night!