01/6Easy Choco Chip Cookies recipe without eggs & oven
Do you know what’s better than a choco-chip cookie? A choco-chip cookie that uses no eggs and can be made without an oven! Crunchy, sweet and loaded with small kisses of chocolate chips, these cookies are the hardest to resist. We sometimes crave these heavenly treats most when we lack the equipment and ingredients. Luckily, there are more than one ways to make choco-chip cookies without eggs and oven at home!
02/6Prepare your egg replacement
If you have ground flax seeds, make a flax egg by mixing 2 tbsp ground flax seeds with 1 tbsp water and let it sit for 5 minutes. If you don’t have flax seeds, you can also use a combination of 2 tbsp water, 1 tbsp oil and 2 tsp baking powder in place of an egg. ¼ cup of mashed banana can be used to replace one egg but know that it will lend its flavour to the cookies. If you have unsweetened applesauce at home, use ¼ cup along with ½ tsp baking powder to replace one egg in the recipe. If you have absolutely no livener at home, use ¼ cup of vegetable oil to substitute for one egg.
03/6Make the cookie dough
The first step to making choco-chip cookies without eggs and oven is to get the cookie dough ready. In a large bowl, mix ½ cup butter, ½ cup soft brown sugar, ¼ cup caster or white sugar until the mixture is fluffy and light. Add ½ tsp vanilla extract and your egg replacement. If you are using any replacement that doesn’t already use baking soda, add ½ tsp of it to the mix. After combining your preferred egg replacement, add 1 ½ cup all-purpose flour and incorporate. If the flour is too dry, add 1 to 2 tbsp of milk. Keep ½ cup of chocolate chips ready. And please resist the temptation to eat the raw cookie dough!
04/6Cook it on the stovetop
For making choco-chip cookies on the stovetop, mix the chocolate chips to the dough and incorporate properly. Heat a skillet on medium heat and melt 1 tsp of butter. Make sure that the entire surface is properly greased. Make little balls of cookie dough and press them to form little discs. Place 2 to 3 discs at a time, making sure that they don’t touch each other as the dough will need some room to spread. Once you place the discs on the skillet, cover the lid and let it cook for 4-5 minutes. When the underside turns golden and toasty, flip to the other side like a pancake and cook for another 4-5 minutes with the lid on. Keep checking to make sure they don’t burn. Repeat with rest of the dough!
If you don’t have an oven but do have a microwave, you can make these delicious cookies by simply reducing the baking time by 25%. Transfer your cookie dough with an ice cream scoop or tablespoon on a greased baking tray. Press them lightly into discs with your finger and top with the chocolate chips. Bake in the microwave on 180 degrees Celcius for 8 minutes. Give the baked cookies 10 minutes to rest before transferring them to a plate.
06/6Make ‘No-Bake’ Choco-Chip Cookies
If you don’t have a microwave or a stovetop but do have a refrigerator, you can enjoy the ‘no-bake’ version of the choco-chip cookies. Since there would be no cooking involved, the cookies must use ingredients that are safe to be consumed raw. This means no baking soda or egg replacement. So, when you prepare the dough, simply replace all-purpose flour with oats flour and leave out the baking soda and egg replacement. To make oats flour, dry roast 1 ½ cup oats and blend into a fine powder with your food processor. Combine the chocolate chips with the no-bake cookie dough and make small discs. Spread them on a gap of 1 inch from each other and top with more chocolate chips if desired. Let them sit for at least 20 minutes in the refrigerator before serving. You can easily cover and store them in the fridge for 10 days.