No eggs? No problem.
Today, how to make cookies when you have no eggs (or just don’t want to use them because you’re hoarding them & you’re just weird like that). Tomorrow - other wacky cookie hijinx. I know. You’re atwitter (old meaning) with anticipation. You can’t stand the suspense. Is there no end to the ways in which I can help you economize?
Got 25 minutes? Got some basic gluten free cookie ingredients, give or take? You got it made, baby. In the shade.
Ingredients
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
2 cups all purpose gluten free flour (I like Bob’s Red Mill)
1 level tsp. xanthan gum
6 oz. semi-sweet chocolate chips (half a standard 12 oz. package)
Preheat oven to 350 degrees.
Line a 10″x15″ rimmed baking sheet with heavy duty foil, and spray with Pam.
Mix together butter & sugar until light & fluffy. Add vanilla & stir to combine. Mix in flour & salt until just combined. Mixture will not be smooth (that’s the missing eggs you’re witnessing – resist the temptation to add eggs). It will be a bit, well, crumbly. Don’t judge it.
Toss the chocolate chips in another tablespoon or less of gluten free flour. That will keep the chips from migrating to the bottom of the dough and melting into the bottom of the pan. Dump the chips into the dough. Stir to distribute them evenly throughout.
Press the dough into the pan, evenly. Bake 15-20 minutes, until golden (or more pale, depending upon how crispy you like cookies to be). Cool in pan for a few minutes, then break apart at random into pieces. Enjoy. Rinse & repeat. These puppies are goooooood, especially frozen. I love stashing a bunch in the freezer & pilfering a few here & there.
Be prepared to have people ask you for this recipe. Don’t tell them about the blog, just jot down the recipe from memory and take all the credit. Don’t worry about me. If you need me, I’ll be at home with my head in the oven. I’ll be fine. Honest.
Warmly,
Nicole
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Yes, finally! This recipe comes just in time for Aidan’s birthday. I’m running out right now to pick up some ingredients. Can’t wait. Oh boy do I love them from the freezer. Yummy.
Hi, Jess,
I’m so embarrassed that I took so long to put this recipe on the site. This is not the sort of recipe that should be kept under wraps! Forgive me….
Nicole
i have been pilfering (love that word) way too many of theses… they are really good — really sweet — and just really good!
Hi, Helene,
No such thing as having too many of them. They’re broken, anyway. ;)
Nicole,
A friend sent me the link to these cookies, and I have to say they are sooo good.
There are several food allegies in my home so I substituted the butter for vegan butter and the chocolate chip for allergen free chocolate chips, and they taste great, they taste “normal”.
Thank you for sharing this recipe.
Carrie
Hi, Carrie,
I know what you mean by “normal.” It feels great to feel normal again. I’m so glad you enjoyed these. You are very welcome.
Warmly,
Nicole
Thanks so much for the GF egg-free recipe. Do you have any other GF & Egg-free recipes to share?
Hi, Maggie,
Nothing else egg-free comes to mind right now, but I have used EnerG egg replacer in the past with success as a substitute for eggs in baking. Have you ever tried that?
Warmly,
Nicole
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