Egg-free cookie dough?!


Question: Does anyone have a good egg-free cookie dough recipie? My kids, (I know its not the healthiest), like it as a treat once in a while. But i always worry about the eggs in the batter. No comments just recipies or links please. Thnxx! <333


Answers: Does anyone have a good egg-free cookie dough recipie? My kids, (I know its not the healthiest), like it as a treat once in a while. But i always worry about the eggs in the batter. No comments just recipies or links please. Thnxx! <333

Try one of these egg substitutes for any cookie recipe:

For 1 egg use:
1) 1 Tbsp chick pea flour OR soya flour mixed with 1 Tbsp water.
2) 1 Tbsp arrowroot, 1 tbsp soya flour mixed with 2 Tbsp water
3) 2 Tbsp flour, 1/2 Tbsp shortening, 1/2 tsp baking powder mixed with 2 Tbsp water
4) 0.50g tofu blended with liquid from the recipe
5) 1/2 large banana, mashed
6) 2 Tbsp applesauce
7) 0.50 ml white sauce

yum, i used to make my own little cup full of dough. i just wouldn't add the egg to it and sometimes just add a little water or melted butter.

There's nothing quite like a good "Jam Thumbprint" cookie.
Yummy, *easy* and the kids love to help by making the "thumbprints"! This recipe is melt-in-your-mouth delicious and I make dozens at Christmas:

http://allrecipes.com/Recipe/Raspberry-a...

If you don't want to use the almond extract, you can replace it with vanilla or pretty much any "flavor" of choice. And of course, you can use *any* jam or jelly...

Enjoy!

The Snickerdoodle Vegan Cookie

1 cube (1/2 cup) softened butter substitute. I suggest using “Earth Balance” vegan buttery spread.
? c applesauce
? c sugar. Either beet sugar or turbinado sugar.
1 tsp baking powder
? tsp salt
1 2/3 c flour

In a small bowl, mix together 2 T sugar and 2 tsp cinnamon. Set aside.
In a large mixing bowl, combine the butter substitute and the sugar. Add the applesauce and beat until creamy.
Sift together the baking powder, salt and flour. Add this about a third at a time, to the creamed mixture until dry ingredients are mixed in and you have nice stiff dough.
Pinch off pieces of dough and roll each around in your hands to shape into balls. Roll each dough ball in the sugar and cinnamon mixture. Put the coated dough balls on a greased cookie sheet. Using the heel of your hand or the bottom of a glass, slightly flatten the dough balls.

Bake at 400 degrees for 10 minutes.

You and the kids can safely eat the UNCOOKED dough since there is no egg.

Sure, Both of these are really shortbread cookie recipes. They are my favorite kind of cookie. Buttery and not over sweet.

Pecan Sandies:

2 cups butter
2/3 cup white sugar
4 teaspoons water
4 teaspoons vanilla
4 cups sifted flour
2 cups chopped pecans
6 tablespoons powdered sugar

1. Cream to gether butter and sugar until smooth.
2. Beat in water and vanilla.
3. Stir in the flour and pecans until well blended (I use the mixer).
4. Cover dough and chill at least 4 hours (can be chilled over night).
5. Preheat oven 325 degrees.
6. Shape dough into walnut sized balls or cresents.
7. Place 2 inches apart onto cookie sheets.
8. Bake for 18 to 20 minutes.
9. Roll in powdered sugar while still warm.
10. I like to double roll them in the powdered sugar.


Basic shortbread cookies:

1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
1/2 cup of sugar on a saucer

1. Cream butter and sugar, add flour and vanilla.
2. Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
3. Use the tines of a fork to flatten cookies, or a sugar coated glass.
4. Bake at 350°F for 12-15 minutes.
5. Remove from baking sheet, cool 10-15 minutes.

* I sometimes don't bother with the rolling in sugar but drizzle with melted chocolate when they come out of the oven.

Hazelnut Chocolate Chip Cookies
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Cookie-Swap


1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs (don't put in)
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
1 cup hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips
Preheat oven to 325 degrees F.
Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)





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