Table of Contents
Sugar Cookies Recipe
INGREDIENTS:
1 cup unsalted butter, softened
3/4 cup white sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 cups flour for all purpose
1 teaspoon baking soda
as needed, colored sugar
PROCEDURE:
In a large bowl whisk together the butter and sugar, until light and soft. Add vinegar and vanilla extract.
In another bowl, mix the flour and baking soda. Add this to the sugar cream mixture and mix well.
Take out a spoonful of each cookie dough, roll it into a ball and cut it into 1/4 inch size; sprinkle colored sugar and divide by 2 inches (See My Notes)
Bake in a preheated oven at 350F / 180C, in a greased pan for 8 to 10 minutes or until the edges are slightly brown. Transfer the pan to a wire rack and allow the cookies to cool down for 2-3 minutes before removing them from the pan. Store in airtight containers when completely cool.
Best Eggless Chocolate Chip Cookies Recipe
Egg-free chocolate chip cookies are DIFFERENT forever. These cookies are clear on the edges and chew on the inside, with an addictive taste. This chocolate chip cookie without eggs recipe certainly gets an A +.
INGREDIENTS:
2 and 1/4 cups of All-Purpose flour
1 teaspoon Baking Soda
1/4 teaspoon salt
1 cup Soft Butter
3/4 cup of Granulated Sugar
3/4 cup Filled Brown Sugar, (I used light)
2 tablespoons Vanilla Extract
4 and 1/2 teaspoons Ener-G instead of 3 eggs
6 tablespoons Water
1 and 1/2 cup Semi Sweet Chocolate Chips
1 cup of nuts (Optional)
OTHER MONEY
butter – a plant-based butter like Becel
Ener-G – 3 flaxseed eggs (3 tablespoons flax mixed with 9 tablespoons water)
PROCEDURE:
Preheat the oven to 375F / 190C for 15 minutes. If using nonstick pan greasing is not necessary, otherwise use parchment paper to follow the cookie sheets.
In a large bowl, whip together the butter, granulated sugar, brown sugar, and vanilla.
In a food processor/blender beat the powder together instead of egg and water together, until thick and creamy. Add this mixture to the cream butter and sugar, and mix well.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually beat the flour mixture into a liquid mixture until it begins to thicken.
When well combined, stir in chocolate chips and nuts, if using. The freshly baked egg cookie dough was sticky so I put the cookie dough in the fridge overnight.
I greased a spoon to make the dough and put it easily on a baking sheet.
Bake for 8-10 minutes, or until golden brown. The flax egg version of these chocolate chip cookies had the best texture after baking for 11 minutes. See My Notes for more details.
Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to the packaging to cool completely before storing them.
Oatmeal Coconut Cookies Recipe
INGREDIENTS:
1 cup All Purpose of Flour
1/2 teaspoon Baking Soda
1/8 teaspoon salt
1 cup Shredded Coconut (I used sugar)
1 cup for quick Oats cooking (I used a large flake)
1/2 cup butter
3/4 cup of Granulated Sugar
2 tablespoons Honey
PROCEDURE:
Preheat the oven to 350F for 15 minutes. Insert two sheets of cookies. I used one large sheet of cookies I had recently purchased from Walmart. It was a black pan tied with a stick. Usually, the cookies baked on these black-covered sheets turn brown quickly, so I wrap them in parchment paper and smear them with cooking spray.
In a large bowl, whisk together the flour, baking soda, and salt. Add the coconut and oats.
Melt butter and sugar and honey in a small pan over medium heat. Remove from the stove and let cool for 2 minutes.
Pour the melted butter mixture into the dry ingredients and mix well with a spatula.
Sprinkle into balls the size of walnuts and divide 1 inch on a baking sheet and flatten with a fork.
Bake for 15-20 minutes, or until golden brown. If you are using 2 cookie sheets, change the racks in the middle of the baking area to make sure they are evenly brown. Mine turned golden brown after 13 minutes itself. I think it’s because of the black-covered cookie sheet.
Allow cookies to cool on pages until slightly hardened. Then use a spatula to carefully lift the cookies and transfer them to a cool place to cool completely.
Eggless Chocolate Chip Cookies Recipe
INGREDIENTS:
1 cup Soft Butter (I Used Smart Balance 50/50 Blend)
1/2 cup of Granulated Sugar
1/2 Cups of Condensed Milk (I Used Free Eagle Token Milk)
1/2 teaspoon Vanilla Extract (Not Specified in the Original Recipe But I Incorporated)
2.25 Cup All Purpose of Flour (I Used 2 Cups of Flour And 1/4 Cup Cocoa Powder Instead, See My Notes)
1 teaspoon Baking Powder
1.75 Cups Semi-Sweet Chocolate Chips / Numps (I Used White Chocolate Chips)
Optional Peanuts (I Used Chopped Peanuts in Group 1)
PROCEDURE:
Preheat the oven to 350F (180C) for 15 minutes.
Coat baking sheets or wrap them in parchment paper.
Mix butter and sugar in a large bowl until lightly browned again (5 minutes).
Pour in the condensed milk, and vanilla extract and beat the mixture.
In a separate bowl, strain the flour, cocoa, and baking powder and mix well.
Add the butter mixture, then add the chocolate chips, and nuts (if you use them).
Mix well using a spatula. Do not hit it.
Take a spoonful of dough, fold it in half, and spread it out with your fingers. Sprinkle with a spoon, so that the dough falls off easily.
Bake for 15-18 minutes, or until golden brown. (Color testing can be done if only intended flour is used. Mine is done in 17 minutes).
Allow the cookies to cool for 5 minutes on the baking sheet itself. Do not attempt to delete it. It may look uncooked but it will be hard on the baking sheet itself.
After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
Vegan Oatmeal Raisin Cookies Recipe
INGREDIENTS:
3/4 cup Or 1.5 Sticks Vegan Button / Ordinary Button, Unsalted Butter (Room Temp)
1 cup Light brown sugar
1 flax egg
1 teaspoon vanilla extract
3/4 cup All Purpose of Flour
1/2 teaspoon Baking Soda
1/2 teaspoon salt (I used only 1/4 teaspoon)
1/2 Teaspoon Ground Cinnamon (I used only 1/4 teaspoon)
3 cups Old Fashioned Oats (I Used Cooked Oats Quickly – Not Immediately)
1 cup dried cranberries or cherries or raisins or white/black chocolate chips (Optionally, I use raisins)
1 cup fried and chopped Walnuts or Pecans (Optional)
PROCEDURE:
Preheat the oven to 350F / 180C for 15 minutes. Prepare 2 large baking sheets or coat them or cover them with parchment paper.
Sprinkle butter and sugar until smooth and creamy. I used a hand mixer.
In a blender, add flax powder seeds and water and mix until foam.
Add a mixture of flax seeds and vanilla extracted from creamy butter. Mix well using a wooden spoon/spatula.
In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the flour mixture to the wet ingredients and mix well using a spatula.
Now mix the oats with the other ingredients of your choice.
Place the dough with a table spoon 2 inches from each other. I used an ice cream scoop.
Brush your hands and soften the cookies to a thickness of 1/2 inch.
Bake for 12-15 minutes or until the edges are golden brown and the center is slightly wet.
Take it out of the oven and let it cool on the baking sheet itself for 5 minutes. Then transfer it to a telephone booth to cool it completely.
Recipe for Chocolate Shortbread Cookies
INGREDIENTS:
2 cups All Purpose Flour
1/4 cup and Sugar-free Cocoa Powder (Blasting Dust)
1/4 teaspoon salt
1 cup / 2 sticks Stainless Button, At room temperature
3/4 cup Sugar
1 teaspoon Vanilla Extract (Optional)
PROCEDURE:
In a medium bowl, whisk together the flour, cork, and salt.
In a large bowl add the butter and whisk over medium heat for 5 minutes until smooth.
Add the sugar and beat for about 2 minutes, until lightly browned and fluffy, occasionally scrubbing the sides of the bowl with a spatula. Add vanilla when using.
Add the flour mixture and mix at low speed, until the flour is thickened and the dough sticks together as you press with your fingers.
Make the dough into a flat disk; wrap it with plastic. Bake until firm, for at least 1 hour.
Preheat the oven to 325 F for 15 minutes. Line 2 baking sheets with parchment paper. I smeared it lightly with the wrapping butter itself.
Use a spoon to make the dough into balls and place it on a prepared baking sheet. I refrigerated for 2 hours and the dough became so hard that I could not even knead the dough. I had to squeeze the dough and fold it between my hands.
Bake until firm, 20 to 25 minutes, rotating in the middle (i.e., moving the baking sheet from top to bottom and vice versa) My cookies were ready for about 23 minutes.
Completely cool in the locker area. Dust the cocoa powder just before serving. (I did not do this)
Recipe for eggless Macaroons coconut.
INGREDIENTS:
1 cup of sweetened condensed milk
1/4 cup of milk
1/4 cup All Purpose of Flour
2.5 Cups of Canned Coconut Sugar
OPTIONAL OPTIONS:
3 tablespoons semolina
1/4 cup Cashew Nuts, broken into pieces
1 teaspoon Cardamom Powder
Eggless Coconut Macaroons Ingredients
PROCEDURE:
Cover the cookie sheet with parchment paper and bake in the oven at 350F (180C) for 15 minutes.
In a large bowl, combine the condensed milk and milk, stirring until combined.
With a wooden spoon, knead the flour, mixing until well combined.
Combine coconut, cashews, and cardamom powder.
After mixing all the ingredients, the dough became slightly watery. So I tried baking just 1 tablespoon and the cookie spread widely.
So I added 3 tablespoons of semolina (sooji / rava) to the batter and mixed well and now the batter was good and firm. I also tried baking another spoonful of dough and the macaroon came out perfect.
I then proceeded to lower the tablespoons of the dough into a 1-inch-thick paste and bake it in the oven until golden at the edges (which took about 15 minutes). I got 24 macaroons (and 2 bake tests) at the above rate.
Cool for 10 minutes on a sheet. This point is very important. Do not try to remove the macaroons from the sheet once it is out of the oven as they will be too small. Again do not return to the oven to firmness. Just leave the macaroons on the cookie sheet for 10 minutes and they will harden on their own.
Then transfer to a rack and cool completely.
Recipe for Christmas Pudding Cookies
INGREDIENTS:
3/4 cup Soft Butter
1 Package 3.4Oz Instant Pistachio Pudding Mix
1 and 1/4 Cup All Intent Flour
1/2 cup of fried and chopped pistachios
PROCEDURE:
Preheat the oven to 375F / 190C for 15 minutes.
In a small mixing bowl, combine the cream butter, and pudding until smooth. I used a hand-held electric mixer.
Gradually pour in the flour.
Add the pecans.
Sprinkle spoon with non-stick cooking spray.
Take a spoonful of dough and toss it on a baking sheet about 2 inches apart.
Rub the dough using your fingers.
Bake for 10-13 minutes or until lightly browned. Mine is fully done in 11 minutes.
Take it out of the oven and let it cool on the baking sheet itself for 5 minutes.
Then transfer it to a cooling point and let it cool completely before storing it in an airtight container.
Oats & Brown Rice Flour Chocolate Chip Recipe
Dry ingredients:
1 and 1/4 cup Oats Flour
1 and 1/4 cup Brown Rice Flour
1 teaspoon Baking Soda
1 cup Brown Sugar (I used light)
1/2 cup of Granulated Sugar
1 cup Chocolate Chips
1/2 cup nuts
WATER SUPPLY:
2/3 cup Canola Oil
1 teaspoon Vanilla Extract
4 teaspoons EnerG egg replacement
7 tablespoons of Warm Water
PROCEDURE:
Preheat the oven for 15 minutes at 375F / 190C. Grease (use short spray/butter / non-stick) baking sheets and set aside.
Apply EnerG instead of powder with warm water in a blender until smooth and foam.
In a large bowl, combine dry and wet ingredients and mix well.
Sprinkle with chopped baking sheets and bake for 10 minutes or until lightly browned.
Eggless Butter Pecan Cookies Recipe
INGREDIENTS:
3/4 cup Soft Butter (I used 1.5 Stick Smart Balance 50/50 Unsalted Butter Blend)
1 Package 3.4Oz Instant Butterscotch Pudding Mix (I Used Jello Brand Instant Pudding And Pie Mix)
1.25 All Cups of Flour
1/2 cup of chopped Pecans
Eggless Pecan Cookies Ingredients
PROCEDURE:
Preheat the oven to 375 F for 15 minutes.
In a small mixing bowl, combine the cream butter, and pudding until smooth. I used a hand-held electric mixer.
Gradually pour in the flour.
Add the pecans.
Sprinkle spoon with non-stick cooking spray.
Take a spoonful of dough and toss it on a baking sheet about 2 inches apart.
Rub the dough using your fingers.
Bake for 10-13 minutes or until lightly browned. Mine is fully done in 11 minutes.
Take it out of the oven and let it cool on the baking sheet itself for 5 minutes.
Then transfer it to a cooling point and let it cool completely before storing it in an airtight container.
Recipe for Cranberry Shortbread Cookies
INGREDIENTS:
2 cups All Purpose of Flour
1/4 cup of Cornstarch
1/4 teaspoon of salt
1 Cup Soft Butter
3/4 cup of Confectioner’s Sugar
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup of Dried Blueberries
1/3 cup white Chocolate Chips
1/3 cup Semi Sweet Chocolate Chips
PROCEDURE:
Preheat the oven to 350F / 180C for 15 minutes. Line the cookie sheets with parchment paper.
In a bowl, combine flour, salt, and cornstarch. Set aside.
In another large bowl, whisk the butter, sugar, and vanilla using an electric mixer at medium speed, until light and creamy. This may take about 4-5 minutes.
At low speed, slowly add the flour mixture, beating until combined. Using your hands, knead to make a smooth dough.
Stir until cream Add a little flour mixture
Now divide the dough in half and place it in two separate bowls.
Cranberry Shortbread Cookies Dough
In another part of the dough add cranberries and white chocolate chips. Mix well.
In another portion of dough, add blueberries and semi-sweet chocolate chips and mix well.
Add green berries and dark chocolate chips add cranberries and white chocolate chipsCucumber Flour with blueberriesOffie dough and cranberries
Roll out the spoons of dough full of spoons and toss about 2 inches from the prepared cookie sheet. You could choose to roll the dough a little too far or just roll it up a little and leave it as it is.
Bake in the oven for 13-18 minutes or until lightly browned at the edges. Note that these cookies do not spread. Mine was done in 16 minutes.
Cool for 5 minutes on a sheet, then transfer to a rack and cool completely.
Cranberry Pistachio Short Bread Cookies Recipe
INGREDIENTS:
1 and 1/2 butter, soft
1/2 cup white sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
3 cups wheat flour flour
1/2 teaspoon of salt
1 cup dried cranberries
1 cup pistachios, fried
SUBSTITUTE:
butter – solid coconut oil or vegan butter instead of vegetables
maple syrup – honey
vanilla extract – maple extract
wheat pastry flour – white wheat flour or whole wheat flour
dried cranberries – any other dried fruit of your choice
pistachio – any nuts of your choice
PROCEDURE:
Brush together butter, sugar, maple syrup, and vanilla extract using an electric beater.
Add flour one cup at a time and salt, mixing well after each cup is added. Do not use a beater for this, just mix it with a wooden spoon or spatula. Hitting it with a hand-held mixer may cause cookies to harden.
Add the cranberries and pistachios.
Make the dough into two pieces, each 10 inches long. Wrap it tightly in parchment paper or wrap it in plastic and refrigerate for at least two hours. I cooled mine at night.
Preheat the oven to 350F / 180C for 15 minutes. Line a baking sheet with parchment paper. Cut each log into 1 / 4-1 / 2-inch pieces and arrange them on the baking sheet.
Bake for about 18-20 minutes, or until slightly browned. I pulled out mine just 18 minutes later.
Cool the sheets in the storage area and allow for 5 minutes. Then remove the cookies from the pan and allow them to cool completely in the storage area before storing them in an airtight container.
Oatmeal Breakfast Cookies Recipe
INGREDIENTS:
2 cups Quick Cooking Oats
1 cup Whole Wheat Pastry Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
A little Cinnamon (if you like)
a pinch of salt
1 can (19oz / 540ml) Water bean, purified and extracted
4 tablespoons Soft Bath Margarine
1 cup Brown Sugar, packed (I used light)
1/4 cup Sugarless Apples, weighed in a dry measuring cup
2 tablespoons Vanilla Extract
1/2 cup Peanut Butter Chips
1/2 cup dried cranberries
1/2 cup chopped Walnuts
2 tablespoons Flax Seed Meal
PROCEDURE:
Preheat oven to 350F for 15 minutes. Line 2 cookie sheets and parchment paper.
Beat the oats in a food processor until it looks like coarse flour. For this, add whole wheat flour, baking powder, baking soda, cinnamon and salt and grind until combined. Transfer this mixture to a large mixing bowl.
Put the peeled and peeled beans in a food processor and beat until smooth. You can add 2-3 tablespoons of water to make it easier. Add the butter / margarine and grind until well combined.
Now add the brown sugar, apple and vanilla and whisk until smooth, rolling down the sides of the bowl.
Pour the bean mixture into the oatmeal and fold in using a spatula. Add the peanut butter chips / chocolate chips, dried / dried cranberries, nuts and flax seed food and stir until combined.
Sprinkle with large tablespoons of dough on prepared cookie sheets. Fill each one a little with your hand. Have a container of water nearby to soak your hands, making cracking cookies easier.
Bake for 14-16 minutes, until lightly browned but still soft in the middle. Cookies baked on a black-framed cookie sheet start to turn brown after 14 minutes on its own but a pale cookie sheet was made after 16 minutes.
Place the cookie sheets on the wire racks. Allow to cool for 5 minutes. Transfer cookies to a cooling point afterwards.
Diet cookie recipe
INGREDIENTS:
1 and 1/3 cup whole wheat flour
1/4 cup All Purpose of Flour
1 teaspoon Baking Powder
1/2 teaspoon salt
2 tablespoons Crushed oats/oats for quick cooking
5 tablespoons Butter
1 cup Sugar
1/3 cup Milk (I used 2%)
PROCEDURE:
In a large mixing bowl, whisk all the dry ingredients except the oats and sugar. Add the oats.
Remove the butter from the refrigerator, take small pieces, and place in a flour mixture. Using a pastry blender continue to cut the butter until the mixture looks like crumbs. If you do not have a pastry blender you can do this with your fingers or fork as well, but it is extra work.
Add the sugar and add the milk slowly to make a soft dough. Stir until smooth.
Squeeze the dough into a disk, wrap it in plastic and leave it in the fridge for 30 minutes. Set the kitchen time calculator for 15 minutes. When the timer goes off start heating the oven at 375F for 15 minutes. So when the oven heats up first it will be about 30 minutes and you can start working on the cookie dough. Also butter 2 cookie sheets.
A little more flour. Roll out the dough to a size of 1/4 inch. Use a cookie cutter to cut cookies. Combine the rest of the dough, knead and continue the same process until all the dough has been applied.
Cookies tend to stick to the bottom, so use a spatula to lift and transfer the cookies to the baking sheets. Place in 1-inch spacing. Rub all over with a fork.
Baking time depends on the size of the cookies and the properties of the baking sheet. Note that cookies baked on a non-stick black baking sheet are usually baked immediately and if you are not careful the bottom will burn. My second batch of cookies was smaller than the first batch. So the first set lasted 13 minutes, and the second set lasted 10 minutes. Look at the gold cookies. If you are baking both batches at the same time, place each baking sheet on individual racks and remove the sheets during baking.
Leave the cookies on the baking sheet itself for 5 minutes and transfer them to a baking tray to cool.
Eggless Chewy Cookies Recipe
INGREDIENTS:
1 And 1/4 Cup All Purpose Flour
1/4 teaspoon of salt
1 cup Light brown sugar
1/2 cup of corn syrup
1 Stick Butter
1 cup chopped Pistachios
1 teaspoon Rosewater
PROCEDURE:
Preheat the oven to 375F / 190C for 15 minutes.
Slightly rub or line the baking sheets with parchment paper.
Sift flour into a bowl and set aside.
Add the brown sugar, corn syrup, and butter to the pan over medium heat.
Boil, stirring occasionally.
Boil for 30 seconds.
Remove from heat and add a mixture of flour and chopped pistachios and rosewater. The batter will not be as hard as a normal cookie dough. It will have an idli/dosa batter compatibility, so don’t worry.
Reduce the batter using 1/2 teaspoon, 3 inches apart on baking sheets.
Bake for 7-8 minutes, until the edges are slightly brown.
Carefully remove the cookies from the baking sheet and store them in an airtight container for up to 5 days.
