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Egg-Free Toffee Chip Cookies

 Egg-Free Toffee Chip Cookies
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
48 ServingsPrep: 20 min. Bake: 10 min./batch

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 King Arthur Unbleached 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

Directions

  • 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.
  • 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.

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Egg-Free Toffee Chip Cookies (continued)

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.