How to Make Eggless Cookies

Опубликовал Admin

21-01-2021, 17:20

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Whether you're allergic to eggs, vegan, or just want to save a trip to the grocery store, it's useful to know replacements for the ever-standard baking good, the egg. It's easy to make cookies with everyday egg-replacements or even a commercial egg substitute. If you don't want to go through the process of figuring out which substitute to use, you are in luck; there are plenty of egg-free cookie recipes out there!

Baking Eggless Chocolate Chip Cookies

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. If you don't have parchment paper, you can lightly coat the baking sheet with nonstick cooking spray instead.
Whisk together the flour, salt, and baking soda in a large mixing bowl. Mixing your dry ingredients together separately ensures that everything gets evenly mixed together later on. Set the bowl aside when you are done.
Beat the butter in a separate bowl until it becomes light and fluffy. You can do this using a whisk or an electric mixer. You can also use a food processor fitted with whisks as well.
- If you are vegan, you can use "vegan butter" instead.
Beat the white and brown sugar for about 2 minutes. You might find it easier to mix if you add the sugar in a little bit at a time. You want the sugars and butter to be evenly combined.
Whisk in the vanilla extract and the milk. Keep whisking until everything is evenly combined. If you are vegan, you can use a non-dairy milk, such as almond or soy.
Beat in the flour mixture. At this point, the mixture will start to stick together to form a ball. If you were using a whisk, you might want to switch to a rubber spatula at some point.
Fold in the chocolate chips using a rubber spatula. You can use more or fewer chocolate chips than what the recipe calls for, depending on your personal tastes. You can also use chocolate chunks for something more rustic instead.
- If you are vegan, use either "vegan" chocolate chips, or cocoa baking chips; those are typically made from pure cocoa and do not contain any dairy.
Chill the dough in the fridge for 30 minutes, if necessary. If the dough is too soft and oily, you'll have a hard time with the next step. In this case, wrap the dough up with plastic wrap, and stick it in the fridge for about 30 minutes, or until it hardens back up again.
Roll the dough into 1-inch (2.54 centimeters) balls and place them onto the baking sheet. Make sure that the balls are a few inches/centimeters apart, as they will spread while baking.
Gently flatten each ball until they are about ½-inch (1.27 centimeters) thick. You can do this using the bottom of a cup or your palm. Don't flatten them too much, however; you still want them to be dome-shaped, like mushrooms. Remember, they will flatten and spread while being baked.
Bake the cookies for 10 to 12 minutes. They are ready when the edges turn golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Use a spatula to transfer the cookies from the baking sheet to the wire rack. Let them finish cooling completely before serving them.

Baking Eggless Sugar Cookies

Preheat your oven to 350°F (280°C) and prepare your baking sheet. You can do this by lightly coating it with a nonstick cooking spray or by covering it with parchment paper.
Beat the butter until it becomes light and fluffy, then mix in the sugar. You can do this using an electric mixer or a food processor fitted with whisks. You can also do it by hand using a whisk, but it will take much longer. Keep mixing until the sugar is mixed evenly throughout the butter.
- If you are vegan, you can use "vegan butter" instead.
- If the butter is too hard, let it sit at room temperature until it softens, or microwave it for about 45 seconds (depending on the strength of your microwave). Do not melt the butter.
Whisk the vanilla extract and milk into the butter mixture. Keep mixing until everything is evenly combined. If you are vegan, you can use a non-dairy milk instead, such as almond or soy.
Whisk together the salt, flour, and baking powder in a separate bowl. Mixing the dry ingredients separately will ensure that everything mixes evenly together later on.
Add the flour mixture into the butter mixture, and stir until evenly combined. Eventually, the ingredients will start to clump together to form a dough. If you are using a whisk, you might find it helpful to switch to a rubber spatula.
- If the flour is too sticky, add up to 3 tablespoons (22.5 grams) of flour.
Chill the dough for 30 minutes in the fridge. All that mixing and whisking likely made the dough very soft and sticky. This will make it hard to work with when you roll it out. Wrap the dough up with plastic wrap, then stick it in the fridge until it hardens by up again, about 30 minutes.
Roll the dough into small balls. You can also use a tablespoon or an ice cream scoop to make the balls. You have enough dough to make 12 of them. Do not roll the dough out into a flat sheet and cut out shapes using cookie cutters; this is the wrong type of dough for that type of cookie.
Flatten the balls a little using your palm or the bottom of a glass. You want the balls to be about ½ to ⅔-inch (1.27 to 1.7 centimeters) thick. They will continue to flatten and spread as they are baking.
Coat the cookies with sugar, then transfer them to a baking sheet. A simple way to do this is to fill a shallow dish with 2 tablespoons (30 grams) of sugar, and then pressing one side of each cookie into it. Do not coat both sides of the cookies. Also, make sure that there are a few inches/centimeters of space between each cookie; if the cookies are too close, they will mush together.
- For a more colorful cookie, use colored sugar or nonpareil sprinkles.
Bake the cookies for 8 to 10 minutes. The cookies are ready when the edges turn a light, golden color.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Be sure to use a spatula to transfer the cookies so that you don't burn yourself or break them. Once the cookies are completely cool, you can frost them or serve them as they are.

Baking Eggless Oatmeal Cookies

Preheat your oven to 350°F (180°C) and prepare two large baking sheets. You can do this by covering them with parchment paper or by coating them with nonstick cooking spray.
Beat the butter until it is light and fluffy, then mix in the sugar. You can do this with an electric mixer or a food processor with whisk attachments. You can even beat the butter by hand using an ordinary whisk, but it will take much longer. Keep whisking until the sugar is mixed evenly throughout the butter.
- If you are vegan, use "vegan butter" instead.
Prepare the flax egg. Combine 1 tablespoon (7 grams) of ground flax seed with 2½ to 3 tablespoons (37.5 to 45 milliliters) of warm water. Whisk the mixture until smooth, then let it sit for 5 minutes.
Add the flax egg and vanilla extract to the butter mixture. Keep stirring until the flax egg and vanilla extract are mixed evenly throughout the beaten sugar-butter.
Combine the flour, baking soda, salt, and cinnamon in a separate bowl. Mixing your dry ingredients separately helps everything mix together evenly. If you do it all at once, you're more likely to get streaks of unmixed ingredients.
Stir the flour mixture into the butter mixture using a rubber spatula. As you mix, the ingredients will start to pull together to form a sticky dough. Keep mixing until everything is evenly combined.
Fold in the oats, nuts, and raisins using a rubber spatula. Be careful not to over-mix, or the dough will be too soft. The dough should ready be well-blended, so all you need to do is fold the oats, nuts, and raisins into the dough until they are evenly distributed.
Use a tablespoon to drop the batter onto the prepared baking sheets. You can also use an ice cream scoop instead. Make sure that they are spaced 2 inches (5.08 centimeters) apart, as they will spread a little while baking.
Flatten the cookies until they are ½ inch (1.27 centimeters) thick. You can do this using a drinking glass or the palm of your hand. Don't worry if the cookies look too thick; they will continue to flatten and spread while they are being baked.
Bake the cookies for 12 to 15 minutes. They are ready when the edges turn a golden brown color. The centers should be still moist.
Let the cookies cool on the baking sheet for 5 minutes, then let them finish cooling on a wire rack. Use a spatula to transfer the cookies from the baking sheet to the wire rack so that you don't break them or burn yourself. Once they have completely cooled, you can serve them.

Finding and Using Substitutions

Try a flax egg if you are making oatmeal cookies. For each egg that you will be replacing: mix together 1 tablespoon (7 grams) of ground flax seed and 2½ to 3 tablespoon (37.5 to 35 milliliters) of warm water. Let the mixture sit for 5 minutes, then use it in your recipe.
- You can try using a flax egg for other cookie recipes, but keep in mind that they will be soft and chewy.
Use ¼ cup (60 milliliters) of vegetable oil to replace one egg. If the recipe calls for more than one egg, you will have to use a different substitute, or it will make the cookies too oily.
- Alternatively, you can also use 2 tablespoons (30 milliliters) of water, 2 teaspoons of baking powder, and 1 teaspoon of vegetable oil.
Try silken tofu if you don't care about the cookies being browned. You will need ¼ cup (65 grams) of whipped or puréed tofu for each egg that you are replacing. The cookies won't "brown" as much as with other methods, but they will be moist.
Use a commercial egg replacer, such as Ener-G Egg Replacer if you want crispy cookies. You will need to follow the instructions on the package, as each brand will be a little different. Keep in mind that the instructions are usually a starting point, and that you may have to make your own adjustments.
Try sweetened condensed milk with care. For each egg that you will be replacing, you will need ¼ cup (60 milliliters) of sweetened condensed milk. Do not use this if the recipe calls for more than 2 eggs. You will also need to decrease the amount of sugar that the recipe calls for or the cookies will be too sweet. This will give you crispy cookies and is great for coconut macaroons.
Use aquafaba if you need egg whites. Aquafaba is the liquid that comes in cans of chickpeas or white beans. You will need about 3 tablespoons (45 milliliters) for each egg white that you are replacing. If you need to make a meringue, use 1 part aquafaba to 1⅓ parts powdered sugar. Whip the ingredients together like you would using egg whites.
Try cornstarch and soy milk powder. For each egg that you need to replace, you will need 1 tablespoon, cornstarch, 1 tablespoon of soy milk powder, and 2 tablespoons of water. Mix the ingredients together in a small cup, then add them to your recipe.
Finished.

Ingredients

Eggless Chocolate Chip Cookies

1 cup + 2 tablespoons (115 grams) all-purpose flour
½ teaspoon baking soda
Pinch of salt
½ cup (115 grams/1 stick) unsalted butter, softened to room temperature
¼ cup (55 grams) granulated sugar
¼ cup (50 grams) light brown sugar
½ teaspoon vanilla extract
2 tablespoons (30 milliliters) milk
½ cup (90 grams) chocolate chips

Makes 16 cookies

Eggless Sugar Cookies

½ cup (115 grams) granulated sugar
½ cup (115 grams) unsalted butter
2 tablespoons (30 milliliters) milk
2 teaspoons vanilla extract
1 cup (100 grams) all-purpose flour
1½ teaspoons baking powder
Pinch of salt
2 tablespoons (30 grams) granulated sugar (for coating)

Makes 12 cookies

Eggless Oatmeal Cookies

¾ cup (170 grams/1.5 stick) unsalted butter, softened to room temperature
1 cup (200 grams) light brown sugar
1 tablespoon (7 grams) ground flax seed (for flax egg)
2 ½ to 3 tablespoons (37.5 to 45 milliliters) warm water (for flax egg)
1 teaspoon vanilla extract
¾ cup (75 grams) all-purpose flour
½ teaspoon baking soda
¼ to ½ teaspoon salt
¼ to ½ teaspoon ground cinnamon
3 cups(240 grams) old-fashioned/rolled oats
1 cup (150 grams) dried cranberries or raisins
1 cup (125 grams) chopped walnuts or pecans (optional)

Makes 21 cookies

Tips

Don't cram the cookies onto the baking sheet. If the baking sheets aren't big enough, bake the cookies in several batches instead.
These recipes can be easily halved or doubled.
If you are vegan, use "vegan butter" instead of regular butter, and non-dairy milk (such as almond or soy) instead of cow's milk.
Commercial egg replacements, such as Ener-G, can be found at health food stores and are tasteless, so do not affect the flavor of the cookies.
An aluminum baking sheet may take longer than a dark-colored, nonstick baking sheet.

Warnings

Some people find that using too much commercial egg replacers may lend a chalky flavor.
Some recipes may call for other egg substitutes, such as: applesauce, vinegar, or yogurt. These substitutes may work for that particular recipe, but they may not work in other recipes.

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