I invested in some caramel baking chips a few weeks ago. I’m quite glad I did!
This recipe requires no eggs whatsoever. That’s a good thing if you’ve run out of eggs, just like I did the other day! Crispy, buttery and flaky, these lovely cookies spread beautifully in the oven and come out nice and thin due to the batter being fairly wet. I prefer flatter, crisper cookies myself, so I was delighted with how these guys turned out. Some cookies are plain guilty of being too dense, too hard on the teeth and too heavy on the stomach, but these are little angels! They definitely won’t make you want to throw up after eating a whole plateful of them (yes, you’ll probably eat a plateful of them, they’re pretty darn good). Ah, who knew an eggless cookie could be so perfect?!
I used coconut sugar in this recipe (lower GI!) which brought about an interesting subtle butterscotch taste to the cookies. If you don’t have coconut sugar, brown sugar should work just fine. Also, to make them a bit healthier, I used half butter and half ‘low fat’ spread (Flora Pro-Active). Feel free to use 100% butter instead! Without further ado, here’s my recipe for eggless coconut sugar cinnamon cookies with caramel bits. Enjoy!
1/4 cup salted butter, softened
1/4 cup Flora Pro-Active Light spread (50% less fat), softened
1/2 cup coconut sugar (or brown sugar)
1 cup all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons white vinegar
2 teaspoons vanilla extract
1 to 2 tablespoons ground cinnamon (to taste)
1 cup caramel baking chips
- Preheat oven to 170°C and line baking tray with non-stick baking paper.
- In a medium sized bowl, combine the flour and baking soda. Set aside.
- In a large bowl, cream the butter, Flora spread and sugar until light and fluffy.
- Add the vinegar, vanilla and cinnamon to the creamed mixture. Mix well.
- Gradually add the flour mixture to the creamed mixture in 3 or 4 increments, mixing well after each addition.
- Fold in caramel chips.
- Spoon half tablespoon sized balls of dough onto prepared baking tray.
- Bake for approximately 15 minutes, or until brown and crisp.
- Remove from oven and transfer cookies to wire rack to cool.