By Kree on March 11, 2003
Photo by Kree
Photo by Kree
"These are my signature cookies! I got the recipe from Allrecipes.com a couple of years ago, and it has been a favorite ever since! Don't let the egg free part throw you. These cookies are moist, puffy, and delicious!"
Serving Size: 1 (1897 g)
Servings Per Recipe: 1
"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!"
"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 :)"
"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."
"YUM!Just made these as part of a Thanksgiving feast. I used carob chips instead of chocolate, still REALLY GOOD!!"
"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!"
"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!"
"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! ;)"
"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"
"These were great. I got a lot of compliments on them. I rolled mine into little balls before baking."
"My daughters love this! Since one child likes chocolate and the other doesnt, i had to make half with choc. chips and the other half with nothing. I did use pumpkin spice instead of cinnamon."
"I love these cookies!!! The recipe makes a LOT of cookies...you may want to make a half batch. My dad was helping me make these and decided that he wanted BIG cookies. They were good, but turned out like mini loaves of bread. They were better when scooped small. Definately a recipe to try!"
"These cookies were great! They were easy and fluffy and soft. Just they way we like them! They were perfect for my egg/milk allergic son too. The whole family enjoys them! Thank you"
"I really wanted to like this, but for some reason they turned out really weird...kind of melty? I did use M&M's instead of chocolate chips, and they melted and the colors melted into the cookie, creating a weird-looking cookie. Sorry! "
"I used brown sugar instead of white and added a 1 tsp of ginger, 1/2 tsp allspice, and 1/2 tsp cloves... but they're amazing. So soft, so chewy, so easy to make, so tasty. Two thumbs up! "
"I am v-excited that you posted this recipe. My mom used to make them and can't find her recipe. I can't wait to whip them up. Thanks."