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Egg-Free Toffee Chip Cookies Recipe
Egg-Free Toffee Chip Cookies Recipe photo by Taste of Home

Egg-Free Toffee Chip Cookies Recipe

Publisher Photo
Toffee and chocolate chips make these crisp, lower-calorie cookies taste anything but light. You can have a batch ready in just 30 minutes! Healthy Cooking Test Kitchen - Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup milk chocolate English toffee bits

Nutritional Facts

1 cookie equals 88 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 92 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the water, oil and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and toffee bits.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten with the bottom of a small glass. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks. Yield: 4 dozen.
Originally published as Egg-Free Toffee Chip Cookies in Healthy Cooking October/November 2008, p10

Nutritional Facts

1 cookie equals 88 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 92 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Egg-Free Toffee Chip Cookies

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (9)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 2, 2010

"I made these cookies today. The taste is ok but more like a shortbread than a cookie. I used all ingredients as stated but the mixture was too dry. Added some water but still too dry. I do not think I will do them again."

MY REVIEW
Reviewed Jan. 24, 2010

"Lovely buttery texture and light flavor. Big hit."

MY REVIEW
Reviewed Dec. 11, 2009

"I used parchment paper as well, so being greasy was not a problem. These are so delicious, to make them a little more "Christmasy" I sprinkled colored sugar on them prior to baking. Loved Them!"

MY REVIEW
Reviewed Dec. 7, 2009

"Because there were no eggs involved, the grandkids got to taste the batter before they were cooked & loved them. They didn't last long after they were cooked either. These cookies were great & we didn't change a thing in the recipe."

MY REVIEW
Reviewed Nov. 30, 2009

"Excellent crunchy cookie"

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