The holidays are filled with goodies, parties and most likely office potlucks. Mister had one just the other day, and while I was planning to bake him a cake, two things decided to derail that plan… 1. Mister decided he did not want to bring a cake after all, and 2. someone stole all our eggs. Huh. It had nothing to do with that Sunday brunch – nope not at all…
Of course I hadn’t been to the grocery story in a week, so when it came time to bake him something egg-free, I had to rifle through my stack of hand written recipes I had accumulated over the years. I was surprised to find only a handful of egg-free recipes, all for cakes. I was about ready to call it a night and force him to take a cake, when I remembered that I had made chocolate cookies one year and they were egg-less. I scavenged until I could find it (food-glued to the back of another recipe) and felt excited just remembering how good they were.
These cookies are soft, with a bit of a chew. This recipe made so many cookies, I even brought a whole bowl of them for my co-workers. I watched as they kept sneaking over to the table to take another. I am not lying when someone also happy-danced to the table to grab another. I have never seen a group of people more satisfied and guilty at eating cookies, ever.
They are amazing fresh, like little morsels of brownie-like fudgey cookies. They are also very good the next day, if kept in a container or zip-lock bag. They will become crunchy if you leave them out, but that’s okay. I like them best this way because I dunk them in to milk as an extra special treat.
I didn’t take pictures of the process, as I was not planning to post this recipe. I haven’t posted in a while and since Christmas is almost here, I thought I might as well share this very easy recipe. It is great for those who do not want to use eggs, whether for diet, allergies or lack of ingredients. You won’t need a step-by-step guide for this as it is really a one-bowl mix kind of cookie.
- 2 cups flour (I used unbleached all purpose)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted **
- 3/4 cup cocoa powder
- 2 cups powdered sugar (aka confectioners or icing sugar)
- 1 tsp vanilla extract
- 2/3 cup buttermilk | or kefir or 1/3 cup milk & 1/3 cup yogurt/sour cream ***
- 1 cup semi-sweet chocolate chips + 1/2 cup milk chocolate chips (you can use nuts instead but you may not get that gooey chocolate centre)
- In a small bowl, melt the butter
- In a large mixing bowl, soft flour, cocoa powder, baking powder, baking soda, salt, powdered sugar.
- Toss in the chocolate chips
- Add in the melted butter, vanilla extract and buttermilk.
- Mix until the dough comes together.
- Dough will feel a bit sticky but can be easily rolled in your hands and will not stick when you do this. They will feel a bit oily when you start to roll it.
- Make several 1 inch balls of dough – do not flatten them.
- Place them on a baking sheet, 1 inch apart
- Bake at 350’F for 10-13 minutes.
- When you take them out of the oven, they will seem under-baked and still fairly round.
- Let them cool for a minute before transferring to a wire cooling tray.
- Let cool for several minutes and they will flatten down, firm up and crack, but will be soft and chewy. ****
- Serve with a cold glass of milk!
This recipe can make between 36-48 cookies.
** Coconut oil is a good substitute for butter in this recipe
*** You can substitute buttermilk with non-dairy milk. Take 2/3 cup of milk substitute, remove 1 tbsp of the liquid and replace with lemon juice. Add 1 extra table spoon of flour to recipe
**** If cookies fall apart when you pick them up after cooling for a few minutes, bake next batch for 2 more minutes.