Eggless Chocolate Chip Cookies

• I found an eggless chocolate chip cookie recipe that seemed really good, and I tweaked it just a bit to this:
• 5 ½ cups flour2 teaspoons baking soda
  1 tsp baking soda
  2 teaspoons salt
  2 cups butter, softened1 ½ cups sugar
  1 ½ cups brown sugar, packed6 teaspoons Ener-G Egg Replacer
  ½ cup water
  2 teaspoons vanilla
  2-3 Tbsp vanilla yogurt
  2 cups semi-sweet chocolate chips

Directions:

1. 1
   Preheat oven to 375.
2. 2
   Combine flour, baking soda and salt in a bowl and set aside.
3. 3
   Beat softened butter with the sugar and brown sugar until well combined.
4. 4
   Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture, vanilla, and yogurt  to the sugar mixture and mix well.
5. 5
   Add the flour mixture gradually, beating after each addition.
6. 6
   Stir in the chocolate chips.
7. 7
   Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
8. 8
   Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
9. 9
   This makes a ton of cookies, so freeze some in ziplock bags for later!

Mint Chocolate Chip Cookies

Oh. My. Goodness! These were SO good!

To make these, double the Nestle Tollhouse Chocolate Chip Cookie Recipe, but instead of butter I used regular crisco (and I added a bit of butter flavoring). I also added some semi-sweet chocolate chips and some dark chocolate/mint chips mix! The other trick was using a medium sized scoop (not a small one, like I usually use!). It gave them enough dough to be nice, thick cookies that didn't fall when baked! PERFECT!

Molasses Crinkles

Ingredients:
1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
granulated sugar

Directions:
1. Mix brown sugar, margarine, shortening, molasses and egg in large bowl. Stir in remaining ingredients except for sugar. Cover and refrigerate at least 1 hour until chilled.
2. Heat oven to 375 degrees. Shape dough into 1 1/4 inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or until just set. Cool slightly; remove from cookie sheet. Cool on wire rack.

Revised WEMP Free Chocolate Chip Cookies

So I decided to try my new wemp-free chocolate chip cookies using Ener-G egg replacer instead of the applesauce to see if I could get a cookie that tastes even closer to the regular chocolate chip cookies we're all used to!

The other ones were good, but they weren't amazing! :) SO, let's see if this one reaches that goal!

UPDATE: These just came out of the oven, and let me say this...if I were to do a taste test right now, I bet NO ONE would know they are WEMP free!!! They are totally awesome!!! Yey!!!

Revised WEMP Free Chocolate Chip Cookies

Ingredients:
2/3 cup dairy free shortening
1/2 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla extract
1 3/4 cup wheat-free all-purpose flour mix
3/4 tsp xanthum gum
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Ener-G Egg replacer
2 Tbsp water
1/3 cup vanilla soy milk
1 cup dairy-free mini chocolate chips (Enjoy Life Brand!)

Directions:
1. Preheat oven to 375 degrees. Using a large mixer, combine shortening, brown sugar, sugar, and vanilla, until well blended. In small bowl, combine flour, xanthum gum, baking soda, baking powder, and salt. Add flour mixture to sugar mixture and mix until well combined. In a small bowl, whisk together water and egg replacer powder. Add to cookie batter and mix on low speed until combined. Add soy milk, mixing until well blended. Stir in chocolate chips.
2. Use a cookie scoop to place batter onto stone baking sheet. Bake for 12 to 15 minutes or until lightly browned.

WEMP Free Chocolate Chip cookies

So, I'm using another recipe from The Food Allergy Mama's Baking Book...but again, tweaking it b/c of the wheat allergy.

WEMP Free Chocolate Chip Cookies

Ingredients:
2/3 cup dairy free shortening
1/2 cup brown sugar
1/2 cup sugar
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1 3/4 cup wheat-free all-purpose flour mix
3/4 tsp xanthum gum
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup dairy-free mini chocolate chips (Enjoy Life Brand!)

Directions:
1. Preheat oven to 375 degrees. Using a large mixer, combine shortening, brown sugar, sugar, applesauce, and vanilla, until well blended. In small bowl, combine flour, xanthum gum, baking soda, baking powder, and salt. Add flour mixture to sugar mixture and mix until well combined. Stir in chocolate chips.
2. Use a cookie scoop to place batter onto stone baking sheet. Bake for 12 to 15 minutes or until lightly browned.

Chocolate Chip Cookies - Eggless!

Just got this recipe from my good friend Hillary whose kids have lots of food allergies! Can't wait to try for Julie!!!

Renee’s Chocolate Chip Cookies
*Awesome cookies…can’t even tell they are milk and egg free! Huge hit!

Directions:
Mix together:
1 cup margarine
½ cup brown sugar
½ cup sugar
¼ cup rice milk or regular milk
2 tsp vanilla

Mix together:
½ tsp salt
1 tsp baking soda
2 ¼ cup flour
12 oz. chocolate chips (Baker’s Real Semi-Sweet Chocolate Chunks)

Combine all ingredients and bake at 350 degrees @ 9 minutes.

Taste of Home's Frosted Pineapple Cookies

I made these for a Mom's night out and everyone loved them! I made mine without eggs!

Frosted Pineapple Cookies

Ingredients:
8 oz crushed pineapple (I had chunks, so I just chopped them with a food chopper)
1/2 cup shortening
1 cup packed brown sugar
1 egg (or 1/4 cup unsweetened applesauce)
1 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups confectioners' sugar

Directions:
1. Drain pineapple, reserving 3 Tbsp juice. Set pineapple aside; set juice aside for frosting. In a mixing bowl, cream shortening and sugar. Add egg (or applesauce); mix well. Add pineapple and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture.
2. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 325 degrees for 17-20 minutes or until golden. Immediately remove to wire racks to cool.
3. For frosting, in a small bowl, combine confectioners' sugar with enough of reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

Makes approximately 3 dozen cookies

Valentine Cookies

This recipe made about 40 3-inch heart shaped valentine cookies. They are light and a little flaky, and super delicious! I got it from www.recipezaar.com (#155480).

Ingredients:
2 cups butter, softened
1 cup sugar
2 tsp vanilla
4 cups flour
1/2 cup baking cocoa
1 bag white chocolate baking chips
6 red chocolate candy melts
1 Tbsp shortening
1/2 cup semi-sweet chocolate chips

Directions:
1. In a mixing bowl, beat butter and sugar until well creamed. (I read on a baking website the other day that to actually cream butter and sugar, you should mix in a mixer for 7-10 minutes...I mixed for about 2).
2. Beat in vanilla.
3. Combine flour and cocoa in separate bowl; gradually add to creamed butter mixture.
4. On a lightly floured surface, roll the dough to 1/4-inch thickness (if they are too thin, they will break apart after baking).
5. Cut with a heart-shaped cookie cutter and place about an inch apart on baking sheet (I use stones for everything I put in the oven).
6. Bake at 350 for 8 to 10 minutes.
7. Remove to wire racks to cool.
8. In a microwave safe bowl, heat vanilla chips, shortening, and red chocolate candy melts until melted, stirring every 20 seconds. DO NOT OVERCOOK! It will burn quickly!
9. Dip both sides of the cookie into melted mixture (so you make a v-shape from the point of the cookie out to the middle of both rounded tops).
10. In a ziploc bag, melt the semi-sweet chocolate chips in microwave, kneading every 20 seconds until well melted (again, DO NOT OVERHEAT!)
11. Drizzle over cookies as desired.
12. Place on wire rack to dry.

For the ones with the hearts on them, I used a wilton cookie cutter that has a stamp in it for valentine cookies. We stamped the heart design into the cookies and traced them with red cookie icing after the cookies cooled off. Then we drizzled with chocolate! Yummy!

Big Soft Chewy Ginger Cookies - EGG FREE!

These cookies were posted on Jenn Harrison's blog and I just had to try them. Julie is allergic to eggs so I had to substitute applesauce for the egg. And I didn't have ground cloves, so I didn't add that either...but they are AWESOME!



Big Soft Chewy Ginger Cookies

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 tsp ground cloves (I didn't use this)
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1/4 cup unsweetened applesauce
1 tablespoon water
1/4 cup molasses
6 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.