Hey Everyone! Sometimes, you run out of a key ingredient but feel like baking. Not so much that you want to drive all the way to the grocery store, but you still want to bake something delicious. Nobody in my household has an egg aversion, but I still wanted to share this really easy recipe for Eggless White Chocolate Chip Cranberry Cookies. Although I used traditional butter in this recipe, you can easily swap it out for a plant based spread.
These cookies will be delicate when they’re hot out of the oven, so I recommend allowing them to cool completely before transferring them to a serving dish, or your mouth. I know, this may seem unreasonable, and I apologize. I don’t use an egg substitute for this recipe in particular and I did make another version with traditional milk chocolate chips. We decided on white chocolate and cranberry since it’s a family favorite. Use what you’d like and get creative!
I hope you enjoy this really easy recipe whether you or a loved one has an egg allergy, or you find yourself in the mood to bake without having all of the traditional ingredients or substitutes. LOL!
- 1/2 Cup Butter
- 1/4 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 3/4 Cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp Vanilla
- 3 TBSP Warm Water
- 3 TBSP Oil (neutral or coconut oil)
- 1/4 Cup Dried Cranberries
- 1/2 Cup White Chocolate Chips
- In a large bowl, cream together butter, sugars, vanilla and sea salt until fluffy,
- Add in flour and baking soda then white chocolate chips plus cranberries.
- If dough is crumbly, add in oil and warm water until dough is firm and a bit sticky.
- Place cookie dough into large tablespoon scoops on a parchment lined baking sheet.
- Bake at 350F/180C for 12-15 minutes.
- Allow cookies to cool completely until serving.