Eggless Chocolate Chip Cookies

I like this recipe because it doesn't call for eggs. Instead of adding pecans, I tried shredded coconut instead...my boyfriend loved it. And they really do take 45 minutes to cook...but it's worth the wait.

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These are easy to make, simple, yummy buttery cookies!
the directions were wonderful and they baked out nice and toasty on the crust and warm on the inside. I was surprised how simple and nice they came out wihout using eggs. I think the important part is to get the butter at room temp.
Thanks for the recipe! God bless

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These cookies are amazing! I love that they are not too sweet. I made them smaller so the baking time was not as long as the recipe says. I will be making them again!

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I made these today, as we ran out of eggs this morning but I felt like something sweet. I used 1/8 c. brown sugar and 1/8 c. white sugar. That was the only change I made- and these are really good! I made them with a cookie scoop so I wouldn't have to wait so long to eat one. My husband said they are like little chocolate chip scones- and I agree. :)

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These were delightful! A real light but tasty flavor and the texture is like a shortbread. I will make these again and play around with what you might add in besides the chocolate chips. I also used a mix of white and light brown sugars when I baked these. Had to keep checking them because they didn't really "brown". Just don't be mislead by the name, they are not similar to Toll House cookies!

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They were so easy to make minus the cooking time. I added a dollop of cream cheese to the top of them and they became even more melt in your mouth! I will definitely be making these again!

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I found theses cookies flaky not dry. In my house we adults had them with milk and the kids ate the cookies with icecream. I also used margrine not butter. If I am out of eggs again I will make these.

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These cookies are fantastic! They remind me of French cookies - light and flaky, the right amount of crunchy without being hard. My kids love them, too. And the best thing (aside from the way they taste) is that you can eat the batter without worrying about the raw egg.

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WONDERFUL!! I had run out of eggs and was craving some cookies when I stumbled across this recipe. Its like a shortbread which is crispy but not to hard, so yummy.I was surprised at how long they took to bake but its worth it these cookies didn't even last a day, next time I'm going to have to triple the batch. Thanks so much!

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WOW, what a great cookie recipe!!! I made it when craving that chocolate fix on a Sunday without eggs in the house and they came out so yummy! They were really crispy and had a lovely chocolatey shortbready taste! Mmmm! I actually prefer them over some of the egg containing cookie recipes Ive made over the years. I am allergic to nuts, so I just left out the pecans and reduced the butter to 85g, which worked out nicely. My dough was very stiff just like you mentioned, but good to handle. I baked my cookies at 350°F for 18 minutes, cause I didnt want to wait that long for them to be ready to be gobbled up. ;) It worked out nicely. THANKS SO MUCH for sharing this winner of a recipe with us, spatchcock! Ill definitely make it again!

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The dough was not very firm, probably needs to be chilled before baking because they spread out too far. Tasted like a crunchy shortbread cookie with chocolate in it. Not a bad cookie, but not like the chocolate chip cookies I remember from before my egg allergy.

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These tasted terrible!!! I made them one day when I ran out of eggs but felt like baking anyway. I used butter flavored shortening and maybe thats where I had problems, but these were too greasy, too crumbly and all in all disgusting. I had to throw them out and I am the kind of person who will eat almost anything so as not to waste food. Next time I'll make the trip out to get eggs for my cookies if I run out.

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These cookies were delicious. I had no eggs in the house and was craving something sweet. The cookies are crunchy and have a wonderful texture. I did not have chocolate chunks on had, so I used about 1/2 cup of mini chocolate chips. Great recipe!

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Great Base! These are the first cookies I've ever baked that haven't burned! lol. I made a couple adjustments: 1/2 cup butter = .5 butter .5 coconut oil. Instead of pecans, almonds & .5 a pear. Used brown sugar & all-purpose whole wheat white flour (all i had) They came out flaky and melted in my mouth! Next time, I'll add 1Tbs of flax meal stirred in 3 Tbs of warm water as a 'binder' :)

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I made 2 batches and let my preschoolers and their friend make cookies. They mashed, ate and shaped the cookie dough. They had a blast. The cookies ended up being all different shapes and thickness, but they baked up very nicely. They reminded me of shortbread cookies.

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I needed an eggless cookie recipe due to an allergy, but was disappointed. These were dry and didn't have a lot of flavour.

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Very Yummy Cookies I used sweet cream butter, 3 tablespoons of brown sugar mixed with powdered sugar to make 1/4 cup sugar. Kahlua instead of vanilla. Baking powder, all-purpose enriched wheat flour, no pecans only mini chocolate chips..I spooned out 15 tablespoon sized cookies. cook about 20 minutes.. and they were very thick and crunchy. The uncooked dough was so good I was tempted not to cook them!

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These turned out great, perfect directions. I used sweet cream butter and added about a tablespoon of brown sugar as well. Simply delicious!

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These cookies are great! I used sweet cream butter which can be picked up at your local grocery store. It is salted so I added more sweeteners. I used splenda instead of regular sugar and I measured it the same. I also mixed in about 1 table spoon of real maple sugar. I used unbleached flour as well. I used the almonds but no chocolate. These cookies taste just like the butter cookies that come in those tin cookies filled cans you get around X-mas time. The dough tasted great too, just mix it a little more than it says and be prepared to get less cookies than it says.

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I made this recipe to just eat the cookie dough. I was wanting some and didn't want to worry about the egg. And it really hit the spot. I added the honey to make it moist. Tastes like the really thing. Maybe next time I will bake some. Great recipe!!!

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