what to do to make oilless, butterless, eggless cookies?
I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
Best Answer
In general, it's not a good idea to mess too much with baking recipes, since they rely heavily on precise reactions between ingredients. However, there are some things you can try.
For most baking applications, you can replace the eggs with yogurt (Greek yogurt will give you extra tanginess and more calcium, etc. - see here for substitution guidelines: http://chobani.com/community/blog/2011/04/chobani-kitchen-conversion-chart)
I don't know that you'd be able to do without either butter or oil, since the fat is what helps to bind the cookies and give them their texture, but you can (in cakes, muffins, and other more bread-like baking) substitute plain applesauce for the oil (1:1 ratio). Like I said, though, that will most likely change the texture of the cookies. If you're looking to just use a healthier oil, then you could use canola, olive, or coconut oil, which are generally better for you than butter or vegetable oil (or Crisco/shortening).
Another option, if you're not too worried about the butter or could use a butter substitute, is this really tasty recipe for eggless cookie dough. It tastes fantastic, and you can eat it raw without worrying about raw eggs, or you can bake it up like normal cookie dough. The recipe is from Vanilla Joy's baking blog: http://www.vanillajoy.com/cookie-dough-for-pregnant-women.html
Pictures about "what to do to make oilless, butterless, eggless cookies?"
What makes cookies flat and greasy?
Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly.What can I add to cookies to make it not flat?
9 Tips to RememberWhat does less butter do to cookies?
It can also affect the texture of a cookie. Butter has a lower melting point than shortening or margarine, causing it to spread more during baking, so a cookie made with butter will be thinner and crisper than the same cookie made with shortening or margarine. Changing the type of butter can also make a difference.Can I use oil instead of butter in my cookies?
Cookies (Oil Option) \u2013 Use half the amount of oil in cookie recipes that call for butter, but add liquid as needed. So if your recipe calls for 1 cup butter, substitute 1/2 cup oil and add liquid until the dough comes together and looks properly hydrated.Healthy Vegan Cookies | No Eggs | No Sugar | No Oil | No Butter | how to make cookies at home
More answers regarding what to do to make oilless, butterless, eggless cookies?
Answer 2
As stated above, cakey is what you can expect without fat. Typically gingerbread-type recipes.
Only alternative that I can see is a second baking of thin cookies at reduced temp to get brittle-crisp. Aiming for biscotti texture but without fat, not exactly.
Super dense chewy would be possible as squares (pan baked cut after)by reducing liquid but you want cookies...
Answer 3
Try these .. The use something to substitute the eggs.
http://blog.fatfreevegan.com/2010/02/banana-maple-oatmeal-cookies.html
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: SHVETS production, SHVETS production, SHVETS production, SHVETS production