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chocolate chip cookies with macadamia nuts
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Eggless Chocolate Chip Cookies

How to make PERFECT eggless chocolate chip cookies! An easy step-by-step recipe for macadamia nut chocolate chip cookies with no eggs.
Course Dessert
Cuisine American, baking, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 cookies
Calories 136kcal
Author Shivani Raja

Ingredients

  • ¼ cup/ 50 grams Margarine
  • ¼ cup/ 50 grams Soft Light Brown Sugar
  • 2 tbsp Caster Sugar
  • ½ tsp vanilla Extract
  • ¼ tsp Espresso Powder
  • ½ cup/ 100 grams Plain Four
  • ½ tsp Baking Powder
  • 1 tbsp Cornflour aka cornstarch. can sub custard powder
  • 1 ½ tbsp Milk
  • 1 ½ oz/ 45 grams Dark Chocolate roughly chopped
  • 1 oz/ 30 grams Macadamia Nuts optional

Instructions

  • Preheat the oven to 180°C/ 350°F.
  • Cream together the margarine, brown sugar, and white sugar in a bowl until fluffy.
  • Add the vanilla extract and espresso powder and stir together.
  • Stir in the flour, baking powder, and cornflour. Add the milk to help form the dough.
  • Mix in the chocolate and nuts if using, reserving some to sprinkle on top.
  • Portion out tablespoonfuls of the dough onto a baking tray lined with greaseproof paper. Put no more than 6 cookies on one tray.
  • Top the cookie dough balls with the remaining chocolate and nuts.
  • Bake for 8-10 minutes until the edges are just golden. Enjoy warm!

Notes

  • Baked cookies will keep in an airtight container for 2-3 days.
  • Reheat the cookies in the microwave for 10-20 seconds or in a low-heat oven for 5 minutes.
  • You can freeze the cookies before baking for up to 1 month, and heat up on demand. Note that they will take 2-3 minutes longer to cook this way.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 14.2g | Protein: 0.9g | Fat: 9.3g | Saturated Fat: 2.3g | Sodium: 63mg | Fiber: 0.8g | Sugar: 11g