Crispy Chocolate Chip Cookies (No Eggs! No Flour! No Baking Soda!)
Updated: Aug 26, 2020
This is a recipe for Crispy Chocolate Chip cookies -- without eggs or flour (or baking soda)! :) I wanted to try the Raspberry Chocolate Chunk Cookies recipe from @houseofnasheats, but I don't have eggs and I wanted to experiment with using pancake mix for flour. (I actually do have flour, but I'm saving it for baking bread. :) )
So the result is I came up with a new recipe for Crispy Chocolate Chip cookies -- without eggs or flour. And without baking soda actually -- I purposely didn't add it to my recipe because pancake mix already has leavening agents in it to make fluffy pancakes.
I came up with recipe just in time for World Baking Day (third Sunday in May! / May 17 for 2020) and it's particularly timely since there is a short supply of flour!
World Baking Day
Every third Sunday in May, World Baking Day inspires people to bake for their loved ones, friends, and neighbors. These bakers are also encouraged to give their baked goods away as a token of gratitude and appreciation.
People have been baking for thousands of years. In fact, the world’s oldest oven is over 6,500 years old! Bread baking goes all the way back to 600 BC in Ancient Greece. The Egyptians were the first to use yeast when baking bread. Besides bread, cakes were also a popular food to bake. The word “cake” dates back to the 13th century. The earliest cakes were more bread-like. Bakers added sugar or honey to add sweetness.
Ingredients: (Yield: ~12 cookies)
- 1/2 cup of butter (room temp)
- 3/8 cup of brown sugar
- 1/4 cup of sugar
- 1 tablespoon of corn syrup
- 1 1/4 cup pancake mix
- Chocolate chunk or chocolate chips (As much as you want; I just took some of these Ghiradelli chocolates I had and cut them into chunks)
- 1/8 teaspoon of salt (not shown)
I don't have vanilla -- always forget to buy it, but you could add 1/2 teaspoon of vanilla.
You just make it just like you would any other chocolate chip cookie recipe.
1.) Preheat oven to 350 degrees.
2.) Cream the butter and sugar (brown sugar and granulated sugar) for 2 minutes with an electric mixer or mix by hand. The butter should be room temp.
3.) Add the corn syrup and mix in.
4.) Add the pancake mix in and mix together.
** If the cookie dough looks too wet or sticky, add some more pancake mix until it looks like a good cookie dough.
5.) Cut up your chocolate into chunks (skip if using chocolate chips).
6.) Mix into cookie dough.
7.) Form about 1 or 1 1/2 inch cookie dough balls (or as big or as small as you want -- you can make them smaller or bigger) and place them at least 2 inches apart on a greased / cooking spray-covered baking sheet..
** The cookie dough spreads A LOT, so place them at least 2 inches apart on a greased / cooking spray-covered baking sheet. That said, it's not a big deal if your cookies touch each other when they come out of the oven. They still taste good!
8.) Bake for ~15 min. at 350 degrees and then increase temp to 375 degrees and bake for another 3-5 min. or until crispy golden brown.
-- They seemed to take longer than cookies with eggs and you could try starting with 375 degrees -- that may make the bake time shorter.
Yield is ~12 cookies. I froze 1/2 of the cookie dough -- will post again and let you know how thawing the cookie dough works! Usually freezing cookie dough and then using it later works just fine.
The crispy cookies taste good on their own, but I think they would taste really good with ice cream too!
That's it! Give it a try! We are good at this!