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

Egg-Free Toffee Chip Cookies Recipe

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


  • 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: 88 calories, 4g fat (2g saturated fat), 7mg cholesterol, 92mg sodium, 12g carbohydrate (5g sugars, trace fiber), 1g protein Diabetic Exchanges:1 starch, 1 fat


  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

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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."

Reviewed Jan. 24, 2010

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

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!"

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."

Reviewed Nov. 30, 2009

"Excellent crunchy cookie"

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