Eggless Monster Cookies Recipe (2024)

FAQs

Why are my monster cookies falling apart? ›

Cookies can sometimes fall apart if you over measured your flour. Be careful not to pack the flour down into your measuring cup at all when measuring it. Oatmeal cookies can also tend to fall apart sometimes.

Based on our experience and research on egg substitutions the most popular substitutes we found were: Applesauce, Banana, Chia Seeds and Baking Powder.

These cookie monster cookies combine chocolate chips, white chocolate chips, Oreos, and chocolate chip cookies all wrapped in a soft and gooey cookie dough!

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

Typically you'll want to use about two egg yolks for each whole egg that would be used in a cookie recipe.

If you add fewer eggs than you're supposed to, your dough might not bind as well, which can affect its stability and texture. They're also essential when it comes to helping your baked goods to rise – so using the wrong egg size could have an impact on the height of your bread or cakes.

What happens if you don't put eggs in cookies? If you take a standard sugar cookie recipe and simply remove the eggs, you'll basically end up with shortbread cookies: dry, dense, and crumbly.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Can you use milk instead of egg in cookies? ›

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

As with most things in Texas, Bush's Cowboy Cookies are enormous and wholly stuffed with so many mix-ins: oats, coconut, pecans, and of course, chocolate chips. They're sure to win over any crowd.

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

Egg yolks are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie. Egg Yolk Cookies are slightly richer in flavour from the additional fat from the yolk.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

If you use cake or pastry flour, which are softer, your cookies will be fragile and crumbly. And if you use self-rising flour (which is a type of flour with the baking powder already mixed in), any number of things could go wrong. The right way: Use whatever flour the recipe specifies, most likely all-purpose flour.

Dough that's too airy.

The goal, usually, is to only incorporate the two ingredients without reaching the "light and fluffy" stage. When you mix the butter and sugar together at high speed or for too long, you'll aerate the dough excessively, causing the cookies to rise—and then fall—in the oven.