I've been trying to find a chocolate chip cookie recipe that does not have egg as one of the ingredients, but is still soft and tastes good. My daughter is allergic to egg, and of course she loves cookies. I used vanilla Greek yogurt, and these cookies turned out great. I also baked them on a lower temp, 350 degrees, for a longer period of time, 14 minutes, because I want soft cookies, not crisp. I just hope they stay soft for a few days, as with most egg-less recipes I have tried the food tends to dry out quickly. As someone else said, these cookies do not spread so I pressed them flat a little bit before putting them in the oven.
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I've been trying to find a chocolate chip cookie recipe that does not have egg as one of the...