17 Reviews

I made these cookies with white chocolate chunks. The last part of the batter didn't have any chunks left, so I added some chocolate chips just to see how they tasted. I liked the white chocolate better. Next time I might try them with half brown sugar. I cooked the last batch for only 10 minutes instead of 12 and thought those turned out the best. This recipe makes 105 cookies using a small scoop, so next time I'll halve the recipe. Overall, a really good dairy-free cookie recipe! Thanks! Update: I made these again with light olive oil instead of shortening and added 1/4 tsp ground ginger and cooked them for only 10 minutes and they are delicious!

2 people found this helpful. Was it helpful to you? [Yes] [No]
elainegl January 01, 2004

Thank you for this recipe! My son is highly allergic to dairy & eggs, but loves helping out in the kitchen. We used dairy-free choc. chips, and had a lot of fun making them together :)

1 person found this helpful. Was it helpful to you? [Yes] [No]
Effis November 16, 2010

Great pumpkin recipe and not too sweet! I think these would look nice if using a cookie press for decorative shapes then dip half of the cookie in melted white chocolate rather than folding in the chips into the cookie dough.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Stacia Hayes March 10, 2004

YUM!Just made these as part of a Thanksgiving feast. I used carob chips instead of chocolate, still REALLY GOOD!!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Tricia Lathan November 26, 2003

I made these tonight on a whim. I used white chocolate chunks and they were so fabulous! The kids and I cannot stop eating them!

1 person found this helpful. Was it helpful to you? [Yes] [No]
len8mom November 13, 2003

Here`s a stay fat cookie! No sinking. A very moist and chewy cookie! I didn`t have pumpkin so I used frozen butternut squash that I pureed in the food proceesor!Then followed through with the whole recipe in the food processor. Yummy!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Rita~ June 03, 2003

These are great cookies! I was really surprised at how light these cookies are without the egg. The key is in the baking soda. Next time I think I will add a little more spices because it didnt have enough for my taste, but with that little alteration it would be a 5* recipe for me. Thanks so much for the recipe on Zaar! It was a great find at Allrecipes! ;)

0 people found this helpful. Was it helpful to you? [Yes] [No]
~*Miss Diggy*~ August 06, 2008

My daughter is DEATHLY allergic to eggs so this was exciting to me to find a rec for a cookie she could have i made it the first time as 3dozen they were GREAT!!! i the next night since they were gone that night made more i doubled the rec. there not good at all i WILL make them again just not as a double rec. other then that i would of rated them a 5

0 people found this helpful. Was it helpful to you? [Yes] [No]
wife_mommy_daughter October 17, 2007

These were great. I got a lot of compliments on them. I rolled mine into little balls before baking.

0 people found this helpful. Was it helpful to you? [Yes] [No]
connieb128 September 07, 2007
Egg Free Pumpkin Chocolate Chip Cookies