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
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
Reviews
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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.
Lovely buttery texture and light flavor. Big hit.
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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!
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.
Excellent crunchy cookie
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!! :)
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!