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Nutrition Facts

Serving Size 1 (18g)

Recipe makes 24 servings

Calories 74
Calories from Fat 28 (38%)
Amount Per Serving %DV
Total Fat 3.2g 4%
Saturated Fat 0.5g 2%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 72mg 3%
Potassium 6mg 0%
Total Carbohydrate 10.9g 3%
Dietary Fiber 0.4g 1%
Sugars 6.3g
Protein 0.8g 1%

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Eggless Chocolate Cookies

Recipe #360032 | 50 min | 40 min prep | add private note

By: brithebaker
Mar 9, 2009

A chewy, moist, chocolate cookie. Easily vegan with vegan margarine. Prep time includes chilling. If you make drop cookies, chilling is not necessary but recommended.

SERVES 24 , 24 cookies (change servings and units)

Ingredients

Directions

  1. 1
    Cream margarine, oil, sugar and 1 T water until light and fluffy.
  2. 2
    Mix in remaining 2-3 T of water and beat well.
  3. 3
    Mix dry ingredients.
  4. 4
    Add to margarine mixture and mix until combined.
  5. 5
    Refrigerate for 30 minutes to an hour.
  6. 6
    Preheat oven 400°F (200°C) and grease a cookie sheet well.
  7. 7
    Make 24 balls (can also do drop cookies).
  8. 8
    Bake for 10 minutes, should be very puffy.
  9. 9
    Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

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Featured Reviews for This Recipe

From: Chef #543763

On Nov 9, 2009

Very good! I substituted Butter Flavor Crisco for the margarine to make them dairy free, and added 1/2 t. vanilla. I think they taste like Oreos, without the filling, of course!

0 people found this review helpful

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  • From: Chef #1434294

    On Nov 2, 2009

    I have been baking cookies for many years, having raised 3 sons. My 2 yr. old grandson is allergic to eggs, so I have been searching for recipes without them. This one looked interesting, so I tried it this morning. I must say that this is one of the best cookie recipes I have ever made, and that includes any made with eggs. I only used 3 Tbsp. of water; refrigerated the dough for at least an hr., and baked them for 15 min. I have always found that the temp. given in recipes is way too high. I usually bake cookies at 285 degrees. I got 15 cookies out of the recipe and will double it the next time I use it. I am going to try adding chocolate chips, and also taking out the cocoa, and adding chocolate chips to make a traditional chocolate chip cookie. Thanks again for a wonderful recipe!!

    0 people found this review helpful

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  • From: SallyDe

    On Aug 8, 2009

    These were great! I love eggless cookiess as you can eat the raw dough without fear of salmonela Great recipe.

    0 people found this review helpful

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  • From: butterscotchgirl

    On Mar 21, 2009

    nice recipe! the cookies were very easy and turned out looking just as i want cookies to look like. theres a good chocolate flavor and a nice crispy-chewy thing going on with these and i dont miss the eggs at all. thanks for posting!

    3 people found this review helpful

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  • Read all 4 reviews

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