Small Batch Eggless Chocolate Chip Cookies
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Eight chocolate chip cookies made without eggs, with a little water and oil standing in.
Ingredients
- 4 tbsp salted butter softened
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ tbsp water
- 1 tbsp vegetable avocado, or canola oil
- ½ cup semisweet chocolate chips
Equipment
- hand mixer
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F and line a baking sheet with parchment.
- Beat the butter with the brown sugar and granulated sugar until smooth.
- Mix in the flour and baking soda, then the vanilla, water, and oil, until a dough comes together.
- Stir in the chocolate chips. Drop heaping tablespoons of dough onto the baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden. Let the cookies sit on the pan for 2 minutes, then move them to a rack.
Nutrition
Serving: 41g | Calories: 197kcal | Carbohydrates: 26g | Protein: 1.7g | Fat: 11g | Saturated Fat: 5.8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 127mg | Potassium: 62mg | Fiber: 0.9g | Sugar: 16g | Vitamin A: 177IU | Vitamin C: 0mg | Calcium: 13mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 cookies; vegetable (the first choice counted). Brands and portions vary, so use it only as an approximation.