I want to bake something, but i have no eggs. i have chocolate chips tho.?

Question

I want to bake something that will go good for a snack, i have chocolate chips and everything else you need to bake something i just have no eggs. any ideaS?

Answer 1

http://answers.yahoo.com/question/index?...

http://answers.yahoo.com/question/index?...

the above is how you can sub out for eggs

then, find a cake recipe, cupcake, brownie (allrecipes.com) and use this egg replacement

(you cant cook much w/o eggs!)

Answer 2

i have a recipe i made it myself.

Ingredients:

1 Package of Chocolate or Devil's food cake mix

1/2 Cup Applesauce

2 tbl spoons of Instant coffee

1 1/3 cups of water

1/2 cup oil

1/3 cup rice crispies

1 tsp of vinager

2tsp baking soda/powder

Optional: 2 tbls spoons of Kahlua

Directions:

Preheat oven to 350 degrees

Mix all of the dry ingredients together - cake mix, instant coffee rice crispies

Combined wet ingredients with the dry ingredients

Mix all together with a fork for 1 minute- briskly.

Optional: add Kahlua

Spray baking pan with PAM.

Put batter into pan

bake for 35-40 Minutes

Take out and let cool for fifteen minutes.

Answer 3

make chocolate shortbread cookies.

Answer 4

Eggless Chocolate CHip Cookies

Ingredients

1/2 cup unsalted butter

1/4 cup granulated sugar

1 teaspoon vanilla

3/4 cup all-purpose flour, plus

3 tablespoons all-purpose flour

1/8 teaspoon baking powder

1/2 cup chunky chocolate piece

1/4 cup pecan halves, salted,roasted

Directions

1 Preheat oven to 300F degrees.

2 Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.

3 Beat in vanilla.

4 Add flour and baking powder; beat just until mixed.

5 Stir in chocolate pieces and pecans.

6 Dough will be firm.

7 Shape into 6 or 7 lemon-sized balls.

8 Arrange 3 inches apart on ungreased baking sheet.

9 Using palm of hand, flatten each cookie to 1/2-inch thickness.

10 Bake cookies until faintly browned at edges, about 45 minutes.

11 (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.  

Answer 5

You dont need eggs to bake. Eggs mainly act as something to hold things together.  I love to bake cookies.  My 2 favorite egg-less recipes are...

Pumpkin Cookies

1 c. brown sugar, packed

1 c. pumpkin

1/2 c. oil

1 tsp. vanilla

2 c. sifted flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. each salt, cinnamon & nutmeg

1/4 tsp. ground ginger

1 c. raisins

1/2 c. chopped nuts

In mixing bowl beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoon on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Peanut butter oatmeal cookies

3 c. old-fashioned oatmeal (dry, sometimes takes more oatmeal)

5 tbsp. peanut butter (reduced fat works great)

2 tsp. vanilla

2 c. brown sugar

1/2 c. milk (Non fat works great)

1/4 c. butter

Mix oatmeal, peanut butter and vanilla together, Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute. Immediately pour over oatmeal mixture and stir thoroughly but rapidly. Scoop onto a cookie sheet and let cool.

Answer 6

Make cookie dough truffles. They don't even need to be baked

.Ingredients:

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds semisweet candy coating, chopped

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

    In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Answer 7

Treasure chip cookies

1 1/2 cups graham cracker crumbs

1/2 cup all-purpose flour

2 teaspoons baking powder

1 (14 ounce) can sweetened condensed milk

1/2 cup butter, melted

1 1/3 cups flaked coconut

2 cups semisweet chocolate chips

1 cup chopped pecans (or walnuts)

1) Preheat oven to 375 degrees F (190 degrees C).

2) In a small bowl mix cracker crumbs, flour and baking powder.

3) In a large mixing bowl, beat condensed milk and margarine until smooth.

4) Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.

5) Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.

I usually add some chopped cherries in - rehydrated dry OR marachino.