I have always been on the search for a good eggless cookie recipe. I had known that plain yogurt was a perfect substitute for eggs, but had never tried it. I decided to try the yogurt substitute with this recipe, and the result was a very moist, chewy and melt-in-your-mouth good chocolate chip cookie. This is one of the best cookies I have ever tasted, and when I sent some with my kid to school, his friends gobbled them up in 5 minutes. This is a great recipe for anyone watching the fat content in their desserts.
1/2 cup brown sugar
1/4 cup sugar
1 stick butter
1/2 cup plain yogurt
2 1/2 tsp vanilla extract
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup chocolate chips
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream brown sugar, sugar, and butter together until fluffy.
3. Add in vanilla yogurt, and mix well.
4. Combine flour, baking soda, and salt together in a separate bowl and fold into the wet ingredients.
5. Carefully fold the chocolate chips into the dough.
6. Scoop rounded spoonfuls of the dough 2 inches apart on the baking sheet, place in the preheated oven for 10 min until golden.
Makes 3 dozen cookies.
Sending this recipe to 'only' cooking with chocolate hosted by Foodelicious, and Bake Fest hosted by Priya and started by Vardhini.
Thursday, May 3, 2012
2 cups flour*
1 tsp baking soda
1 tsp salt
1 cup sugar
1/4 cup oil
3 ripe bananas
1/2 tsp vanilla extract.
*I used white whole wheat flour
1. Combine flour, baking soda, and salt together and set aside.
2. Mash bananas to a pulp and mix in sugar, oil, and vanilla extract.
3. slowly incorporate the dry ingredients into the wet ingredients to get a tough, but smooth dough.
4. Scoop batter into muffin pan or loaf pan (for banana bread), bake at 350 F for 25 min or until a toothpick comes out clean.
5. Cool, serve, and enjoy!
Linking this post to Lets Bake Cupcakes and Muffins hosted by simply.food, "Let's Party" hosted by Divya and Surabhi and Bake Fest hosted by Priya and started by Vardhini