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Egg-Free Toffee Chip Cookies

Toffee and chocolate chips make these crisp, egg-free 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
    4 dozen

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

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in water, oil and vanilla. Combine 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 until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 90 calories, 5g fat (2g saturated fat), 6mg cholesterol, 95mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
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Reviews

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Average Rating:
  • jshenk
    Apr 18, 2020

    No comment left

  • maryvandorin
    Jan 11, 2012

    No comment left

  • annabaldi
    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.

  • Windwisprd
    Jan 24, 2010

    Lovely buttery texture and light flavor. Big hit.

  • gibson.charity
    Dec 16, 2009

    No comment left

  • packerannie
    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!

  • Hersheybarb
    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.

  • customdisplays
    Nov 30, 2009

    Excellent crunchy cookie

  • LilMunchkin
    Nov 19, 2009

    Im very picky about cookies and when I made these and finally had the first bite I was in shock! DELICIOUS!!! ON MY FAVORITES LIST!! :)

  • LilMunchkin
    Nov 19, 2009

    Im very picky about cookies and when I made these and finally had the first bite I was in shock! DELICIOUS!!! ON MY FAVORITES LIST!