By Cathleen Colbert on January 06, 2004
Photo by Boomette
Photo by Boomette
"from Chef2Chef.net. I use Pam and low fat margarine."
Serving Size: 1 (753 g)
Servings Per Recipe: 1
"I have made these twice now! Used butter instead of margarine & shortening like others suggested. These came out nice and rounded. Great flavor- nice & soft on the inside."
"These cookies are moist and have a great taste. My son liked them a lot with the chocolate chips. Thanks Cathleen :) Made for Holiday tag game"
"Very good cookies!! I also used butter. Not a bad cookie made with yogurt. Will make again!!!"
"This recipe made me happy. I used butter instead of margarine and soldified coconut oil instead of shortening so I'm sure my cookies came in well over the 80 calorie mark but they were crisp on the outside and dense and chewy on the inside."
"I saw this recipe in a cookbook at borders and searched zaar and found it! i love the fact that this had no egg in it! the cookies were cakey and soft and fluffyish. I used strawberry yogurt, it was all i had, it imparted a very mild taste, barely noticeable! i also halved this recipe, but i will most likely make them again! i used half butter half oil and i will try using whole wheat flour next time and making this into an icecream cookiedough batter."
"These are my favorite cookies and I was going to post them here, but they already exist! I like that it doesn't use eggs and I use 1/4 cup butter and if it's salted I omit the salt. Great cookie! They also freeze well."
"This is a wonderful cookie recipe. It does not have any eggs, yet you don't feel like there is something missing or that there is a funny texture or taste due to a foreign ingredient being a replacer. The cookies were chewy also. I used butter instead of margarine and shortening - but other than that I didn't have to add anything. The cookies were perfect!"
"These were great little egg-less cookies! My BF's sister is allergic to eggs, so I'm always looking for good egg-free recipes. My dough was quite runny and needed the extra 1/4 cup of flour, but after that it was perfect. The texture of the cookie turned out a little rubbery or squishy - everyone still gobbled them up, but they weren't traditional choc. chip cookies. They're perfect if you need to avoid eggs!"
"We really enjoyed these cookies. They were fast and easy to make. I subed Slenda for the sugar and fat free Promise for the margarine and shortening and my husband didn't even notice. Thanks they are great!"
"I just made this same recipe from my Pillsbury Cookie cookbook. I was looking for a way to have cookies that aren't so fattening. I also used 1/2 cup of butter as well (don't like trans-fat). They are sweet enough and have a nice texture...soft and chewy. You would never guess they were low-fat. The book says they are 80 calories and 3 grams of fat each. — May 28, 2005 "
"I used 1/2 cup of butter instead of 1/4 margarine and 1/4 shortening. The end result was a nice, flavorful chocolate chip cookie that I could serve to my friend with an egg allergy. Thank you for posting this recipe!"