Whether you want to eat raw cookie dough without the dangers of eating raw eggs or want to bake cookies without them due to diet or lack of ingredients, today is your lucky day! It is possible to make a delicious raw or baked dough without using eggs, which is completely safe and requires only a few simple ingredients.
- 1 bar of butter at room temperature.
- 3/4 cup brown sugar.
- 1 teaspoon of vanilla.
- 1 cup of all-purpose flour.
- 1/4 teaspoon of salt (do not use if the butter already has salt in it).
- 2 tablespoons of milk.
- 1 cup of chocolate chips.
- 1 cup salted butter at room temperature.
- 1 cup and 1/2 of light brown sugar.
- 1 teaspoon of vanilla essence.
- 2 cups of wheat flour.
- 180 g of chocolate and/or brown drops, raisins or sprinkles.
- 120 g of melted chocolate.
- 2 teaspoons of peanut butter.
- 2 tablespoons of sugar.
Cookies without eggs
- 1 cup and 1/2 of butter.
- 1 cup and 1/2 of sugar.
- 3 cups of wheat flour.
- 1/2 teaspoon of vanilla essence.
- 1 teaspoon of baking soda.
- 1/2 teaspoon of salt.
Method 1 of 4: Making Raw Cookie Dough
Step 1. Beat the butter with the sugar
Everything must be at room temperature. First beat the butter until fluffy, then stir in the sugar using a fork. Finally, use a wooden spoon or mixer to mix the ingredients well.
Step 2. Add the flour and salt
Slowly mix the ingredients until the dough is smooth. Again, the mixer is the best choice, but it is also possible to use a fue.
Step 3. Pour in the milk and vanilla
Add ingredients to mixture slowly until everything is smooth. If you think the dough is still too thick, add more milk until it is as expected.
Step 4. Incorporate additional ingredients
Carefully incorporate nuts, chocolate chips, and any other ingredients you want to put into cookie dough. They should be placed with a wooden spoon and not with a fué so as not to break the chocolate chips.
Step 5. Serve the raw pasta
To make the texture more consistent, refrigerate it for 30 minutes or more; it can be enjoyed directly from the bowl with a spoon, or rolled into several little cookie dough balls.
Leftovers can be stored for about four days in the refrigerator or frozen for up to three months
Method 2 of 4: Making uncooked dumplings
Step 1. Beat butter and brown sugar together
To beat them together, first let the butter sit out of the fridge for about an hour until it comes to room temperature, as it should be soft but not completely melted.
- Cut the butter into cubes; place them in a large bowl and use a wooden spoon to beat until everything is smooth.
- Add the sugar to the bowl and use a fork to incorporate it into the butter.
- Again with the wooden spoon, mix the ingredients well until the dough rises and has a light yellow color.
Step 2. Add the remaining ingredients:
vanilla extract, flour, chocolate chips and peanut butter. Use a wooden spoon or mixer for best results. The dough doesn't have to be perfectly smooth as it won't bake, so it's okay if some parts get lumpy.
Step 3. Form into 2, 5 cm balls, or a little smaller than a ping-pong ball, so that each one can be consumed in one or two bites
Step 4. Place the balls on a plate and refrigerate them until firm (about 30 minutes)
If you're in a hurry (or impatient), put them in the freezer for 10 minutes.
Step 5. Dip the balls in chocolate to create an even stronger flavor
After melting the chocolate in the microwave or bain-marie, use a spoon to pour it over the balls in a "zigzag" pattern.
If serving the dish at a party, skewer each one with a decorative toothpick before dipping them in chocolate
Step 6. Let it cool in the fridge or freezer
The balls can be placed in the fridge/freezer for the frosting to cool.
Step 7. Serve
Pour some powdered sugar into the cookie dough balls (you can even use cinnamon or a little chili powder if you prefer) and enjoy this delicious treat.
Method 3 of 4: Baking Cookies Without Eggs
Step 1. Preheat oven to 176 °C
Turn on the oven when starting to prepare the ingredients, so that it is very hot and ready to receive the dough when it is ready.
Step 2. Beat the butter with the sugar
So that these ingredients are mixed, with the butter at room temperature, mixing it with a wooden spoon until it is creamy. Then press the sugar into the butter with a fork, stirring the ingredients until a well-beaten light yellow mixture is created.
- As you beat the ingredients, use a rubber spatula to scrape the sides of the bowl well, making sure all the butter and sugar are well mixed.
- If you like, you can also use a mixer or a fue.
Step 3. Add the vanilla
When the butter and sugar mixture is creamy, add the vanilla before adding the dry ingredients.
Step 4. Sift the flour and baking soda, adding them to the creamy mixture
Hold a strainer over another bowl and slowly pour in the flour and baking soda, swirling it gently to allow the ingredients to absorb some air as they fall into the bowl. When finished, mix the ingredients until they are fully incorporated.
Step 5. Form into balls once all ingredients are well mixed
They should be a little smaller than a lemon, being prepared on a plate or in your hands, until all the dough is used up.
- Another option is to open the dough and use cutters between two pieces of parchment paper.
- Putting the dough in the freezer for five minutes can make the task of cutting the shapes easier, as it will stick much less.
Step 6. Prepare cookies to be baked
Place each on grease-free baking paper; if you're making round cookies, mash each ball with the underside of a glass or other kitchen utensil.
If desired, sprinkle granulated sugar on top of each cookie
Step 7. Bake for 10 to 12 minutes or until cookies are lightly browned
Observe them from time to time to ensure they do not burn. When finished, remove them from the oven and let them sit for five minutes.
Baking larger cookies will take longer than smaller ones. If you want to prepare minicookies, leave them for less than 10 minutes
Step 8. Cool and serve cookies
After a brief cooling period, enjoy these egg-free cookies with a glass of milk or on their own.
Store cookies in an airtight container for up to a week, but they must be fully cooled before placing them in the container
Method 4 of 4: Using Egg Substitutes
Step 1. If you cannot eat eggs due to an allergy, it is necessary to know how to differentiate egg substitutes, knowing if the product used has ingredients that completely replace them (that is, they do not contain any eggs) or if there is still any component that acts the same way as eggs
Most egg substitute products still contain some of the ingredient.
Step 2. Replace them with other liaison officers
If the egg in the recipe you are using works as a binding agent or makes the ingredients "together", you need to add another component that performs the same function.
- Crushed bananas or applesauce are healthy options to serve as binding agents. Use half a banana or 1/4 cup of puree for each egg.
- A tablespoon of cornstarch (or soy flour) mixed with 2 tablespoons of water for each egg can also work as a substitute.
- Another alternative is to use 1 tablespoon of flaxseed flour mixed with 4 tablespoons of water.
- Products called "egg substitutes" in the bakery can also be used. But don't forget to follow the package instructions regarding quantity and procedure.
Step 3. Substitute other agents that make the food more "wet"
Eggs are usually the ingredients that make cookies moister. To retain this moisture in your recipe, try substituting ¼ cup of coconut or vegetable oil for each egg that is used.
- Instead of frosting, spread some batter between two layers of cake.
- Take small pieces of dough and mix with vanilla ice cream to create a cookie dough ice cream.
- To spread the dough more easily, mix a cup of dough and 1/2 cup of heavy cream. The taste will remain the same and it can easily be spread over brownies and other sweets.
- Use different types of chocolate chips: milk, semisweet, white or bitter.
- To make the dough taste even more like chocolate, melt a few drops and mix with it before adding additional ingredients.