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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 minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 8 cookies
Calories 136kcal
Author Shivani Raja
- 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
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!
- 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.
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 14.2g | Protein: 0.9g | Fat: 9.3g | Saturated Fat: 2.3g | Sodium: 63mg | Fiber: 0.8g | Sugar: 11g