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Egg Free Chocolate Chip Cookies


Egg Free Chocolate Chip Cookies
Half term is well and truly in full swing now and as usual my kids have eaten me out of house and home. My cupboards resemble Old Mother Hubbard's, but much to their dismay, I've told them I'm not going shopping again until Friday.

In order to fill the biscuit tins back up to an acceptable level, I rustled up these egg free chocolate chip cookies yesterday and they turned out really well. You might think I've developed these for people with an egg allergy in mind. Nope. I'd just run out of eggs thanks to my 8 year olds new found fondness of omelette's.

This quantity made 12 decent sized cookies and I've just checked the biscuit tin and there are 2 left. I'd better get the oven on again I suppose.....

Egg Free Chocolate Chip Cookies

TOP TIPS FOR MAKING THE EGG FREE CHOCOLATE CHIP COOKIES

  • Add a handful of raisins or chopped hazelnuts to the mixture for added texture.
  • These cookies freeze really well, so make a double batch and freeze half for another day.
  • Try using honey instead of golden syrup.
  • Swap the milk chocolate chips for dark or white chocolate chips if you prefer, or use a combination of all three.

OTHER COOKIE RECIPES YOU MIGHT LIKE

Egg Free Chocolate Chip Cookies

EGG FREE CHOCOLATE CHIP COOKIES


Cookies, Baking, Egg Free
Cookies, Baking, Chocolate
Yield: 12 cookiesPin it

Egg Free Chocolate Chip Cookies

prep time: 10 minscook time: 12 minstotal time: 22 mins
An egg free chocolate chip cookie recipe.

ingredients:


  • 175g Plain Flour
  • 1 TSP Baking Powder
  • 1/4 TSP Bicarbonate of Soda
  • Pinch of Salt
  • 75g Butter, cubed
  • 50g Light Brown Sugar
  • 5 TBSP Golden Syrup
  • 100g Milk Chocolate Chips

instructions:


  1. Preheat the oven to 190°c (170°fan) and line two baking sheets with baking paper.
  2. Put the flour, baking powder, bicarbonate of soda and salt in a large bowl and combine. Rub in the butter with your hands until you get fine breadcrumbs.
  3. Stir in the sugar and chocolate chips then mix in the golden syrup. Beat the mixture until it starts to come together in a dough (you can add more syrup if you feel the mixture is too dry). Bring it together with your hands then roll walnut sizes balls in your hand before placing on the baking sheets.
  4. Bake in the oven for 12 minutes. Allow to cool for 5 minutes before removing to a wire rack.


PIN THE EGG FREE COOKIES!

Egg Free Chocolate Chip Cookies

MORE RECIPES

For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don't forget to follow Jam and Clotted Cream on Pinterest then pin my recipes to try later.
Beth Sachs
1 Comments
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1 comment:

  1. These are very good. Thanks. I added walnuts and I keep in refrigerator. They are really crispy that way.

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