If you think recipes for eggless cookies became popular only because they satisfy a vegan’s aversion to eating anything that exploited animals, then that means you have not tried eating eggless cookies yet. Eggs as cookie baking ingredients are important because they make baked goodies chewier; but going eggless with your cookies is not a bad idea at all even if you are not vegan.
Eggless cookies are still flavorful and gives the same mouthfeel as the conventional egg-bound cookies. The only difference is that they tend to be crumbly and less chewy.
After all, the most important function of eggs in cookie structure-building is the egg’s ability to bind all other ingredients, whilst giving the cookie dough, a better rise. This can still be remedied by using other binding ingredients as well as using a self-rising flour. However, if you are strictly vegan, make sure the self-rising flour you are using is egg-ingredient free.
You can still make your eggless cookie chewy by using arrowroot powder, or extracts from soy lecithin or flax-seed mix. Vegetable or fruit puree, silken tofu or agar agar (unflavored gelatin powder) can also perform well as binders. The replacement ratio is 1 egg to ¼ cup of the substitute binder.
Here is one example of a recipe for eggless cookies.
Eggless Chocolate Chip Cookies
- 12 ounces self-raising flour
- 8 ounces soft spreadable margarine
- 8 ounces superfine sugar, also known as caster or baker’s sugar
- 2 ounces dark chocolate chips or drops and/or white chocolate drops
Mixing and Baking Directions
- Using a big mixing bowl, combine all ingredients together to make the eggless chocolate chip cookie dough.
- Knead the dough with your hands. If it is still crumbly, add a little more of the soft spreadable margarine.
- Make small balls of the dough, roughly about the size of ping pong balls and then press on them to make a circle that is about 1and !/2 cm thick. You will make about 16 to 22 pieces of eggless cookie dough.
- Arrange the pieces in greased trays, with which you will be needing two.
- Bake for 15 minutes in an oven that was preheated at 180 degrees.
Serve and eat while freshly baked. Best when taken with a glass of milk… that is if you are not vegan.