Eggless Chocolate Cookies
Eggless Chocolate Cookies
5 recipe photos
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Chef's Note
“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.”
READY IN:50mins |
SERVES:24 |
YIELD:24 cookies |
UNITS:US |
Ingredients Nutrition
- 1⁄4 cup margarine
- 2 tablespoons oil
- 3⁄4 cup sugar
- 3 -4 tablespoons water
- 1⁄4 teaspoon salt (scant)
- 1⁄2 teaspoon baking soda (scant)
- 1 cup flour
- 1⁄3 cup cocoa
Directions
- Cream margarine, oil, sugar and 1 T water until light and fluffy.
- Mix in remaining 2-3 T of water and beat well.
- Mix dry ingredients.
- Add to margarine mixture and mix until combined.
- Refrigerate for 30 minutes to an hour.
- Preheat oven 400°F (200°C) and grease a cookie sheet well.
- Make 24 balls (can also do drop cookies).
- Bake for 10 minutes, should be very puffy.
- Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Eggless Chocolate Cookies