Egg and butter-free cookies are delicious light and crumbly treats. I enriched these cookies with dark chocolate chips that I added directly into the dough. Egg and butter-free cookies are ideal at any time of the day.
Let’s start baking..
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/5 cup granulated sugar
- 5 tbsp vegetable oil
- 7/16 cup milk
- 2 tsp baking powder
- 3 tbsp dark chocolate chips
Steps
In a bowl, pour the sifted flour and baking powder, add the sugar and mix with a fork.
Add the milk and oil gradually, always mixing with the fork until possible.
Start kneading with your hands and add the chocolate chips, knead well to form a dough ball.
Roll out the dough between two sheets of parchment paper so you don’t need to add more flour.
Shape as desired; I used a simple glass to create a round shape.
Bake in a preheated static oven at 356°F for about 12-15 minutes.
Egg and butter-free cookies are ready to be enjoyed.
Storage:
egg and butter-free cookies can be stored in an airtight container or under a glass dome for up to 5 days
Variations
dark chocolate chips can be replaced with white chocolate chips.
