Check out this super easy egg free chocolate chip recipe with hazelnuts and almonds! It’s super easy to make, and super addicting.
Sometimes, it’s the simplest recipes that make for the best treats. I’ve tried my fair share of chocolate chip cookie recipes before, from classic to “luxurious.” Some of these recipes have even included peeling and toasting walnuts before adding them into your dough, or browning butter in a saucepan. This chocolate chip cookie recipe is delicious, buttery, and nutty, with only a fraction of the work.
After a long time of experimenting, I’ve finally found my favorite chocolate chip cookie recipe and it can be done in only 30 minutes. There’s something about the way that the Imperial margarine browns and spreads that makes it deliciously thin and crispy! This recipe is also egg-free, for those that are looking for that.
The Best Egg-Free Crispy Margarine Chocolate Chip Cookies!
Equipment
- Oven
- Baking Tray
- Parchment Paper optional
- Digital scale for weighing
Ingredients
- 5 tablespoons Imperial Margarine
- ⅓ cup granulated white cane sugar
- ⅓ cup granulated brown cane sugar
- 2 tsp vanilla extract
- ½ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 20 grams coarse ground almonds
- 20 grams coarse ground hazelnuts
- 80 grams 60% cacao dark chocolate
Instructions
- First in a large bowl, take the Imperial margarine and beat it with an electric mixer with the brown and white sugar. After awhile, the sugar will be well mixed and the margarine will be clumped up.
- In another small bowl, mix the flour, salt, and baking soda.
- Then, you’ll want to take the almonds and hazelnuts and blitz them in your food processor until they’re coarsely ground and add it to the dry mixture. Then sift the two together until it looks like a coarse meal. After that, take your chocolate chips or baking chocolate and process them until the shards are ½ or ¼ the size of chips. Add them to the mixture. The mixture will look very dry, but will stick together easily.
- Take two full teaspoons worth of the dough and mold it into small balls. Put them two inches apart on parchment paper on a baking sheet or pan, as they will spread and thin out.
- Bake the cookies then for 350°F for 11-13 minutes. The cookies will start to brown towards the corners when they’re ready and will be soft but not runny when you take them out.
- But you don’t want to eat them right away because these cookies are better crispy and firm. Once they’re done baking, cool them on a cooling rack for 8-10 minutes.
Why Imperial Margarine?
Believe it or not, I’m a picky chocolate chip cookie eater! I like crispy cookies, not soft cookies. I don’t like it when you can taste the “flour” in the cookie, or if they’re too chewy. Something about this recipe, sans egg, and with the Imperial Margarine just makes them melt perfectly and be the right amount of gooeyness. I’ve tried this with vegan margarine before, and the result isn’t the same.
It’s also a completely different recipe if you add egg. The result becomes a chewy, soft cookie, with larger dough to chip and nuts ratio. It might be a better cookie if you prefer that kind of cookie, but I first made this recipe for myself, so this is my favorite kind of cookie – a crispy, egg free chocolate chip cookie recipe!
Why Hazelnuts and Almonds?
I made a crunchier version of a this egg-free chocolate chip cookie with hazelnuts and almonds. I strongly recommend using a food processor, to blitz them into small pieces, though you can also do it by hand. If you can’t find hazelnuts, you can substitute with more almonds, or vice versa. I found that hazelnuts give this cookie an absolutely delicious crunch, which is so addicting!
These chocolate chip cookies are deliciously buttery, sweet, with chocolate chips done just right! Enjoy, and if you’re like me, you won’t be able to eat just one. Let me know what you think of this recipe!
How to Veganize These Cookies
Originally, I found the basis of this recipe through this book called Easy Vegan Baking, which called their vegan cookies, “Chocolate Chip Cookies, the Salty Way.” Which gives you a hint about reconverting the cookies back to a vegan recipe – they become strangely salty!
These cookies can be made vegan by a margarine like Earth Balance. By using a vegan margarine with a higher oil content, the cookies will turn out more salty. The cookies will not “flatten” in the oven and smooth out into beautiful ovals, so you should push them down with your hand. I tried this with Earth Balance but I imagine the results will be similar with other vegan margarines.
Other than that, vegan chocolate chips should not make a difference. These vegan chocolate chip cookies are still delicious! By in my opinion, not as addicting as the recipe I have listed above.
Are you vegan? Let me know what you think about this version and if you have notes on improving the recipe! For more delicious treats, check out my other desserts here!
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