Reese's Chocolate Chip Cookies Without Eggs (lower fat and gluten free using gluten free flour)

Here is Reese's Chocolate Chip Recipe without using any eggs and using less butter 
(I have egg allergies - namely the white stuff).

You can have fresh baked cookies everyday - just refrigerate or freeze the cookie dough. Leave it in the refrigerator covered for a maximum of 3 days, or just freeze it and take it out to thaw on the day that you want to bake cookies. 

Mix these ingredients together first:

1 cup of white or brown sugar (whatever you have in the house) 
11/2 cups of flour (or gluten free flour)
11/2 small well-grated apples 
(take the peel off before you grate them)
1/2 stick of 125gr. butter or a 1/4 cup (semi - melted)
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 teaspoon of vanilla
11/2 tablespoons of cocoa powder

Use a wooden spoon in the beginning to mix the wet and dry mix together, then once it's all mixed well, use your hands to mash it all together, 
then throw in the good stuff below:

1/2 cup of chocolate chips
(or add as much as you desire)

13 to 15 minutes in the oven (preheat the oven)
depending on how soft or crunchy you like it
Refrigerate for an hour or more and then roll them into small balls and place them on a cookie sheet on top of a cookie pan. Pop them into the oven at about 165-170 Celsius 
(338 Fahrenheit) 
This makes approximately 24 cookies 
(or more if you make the balls smaller)


It's really important to refrigerate the cookie dough.
Once, you're finished mixing the dough with the chocolate chip cookies, put the cookie dough mix in the fridge for an hour or more. I find that the consistency of the dough works better once it has been refrigerated, allowing you to roll the dough into a ball without a sticky mess leftover on your hands or spoon. This way, you don't end up wasting any of the cookie dough. And 13 to 15 minutes in the oven results in a chewy centre and crispy texture.  

I've given these as treats to my kids at school and they enjoy it, but they think it's strange. The cookies/biscuits in Italy are quite different. They don't have chocolate chip cookies here. Last time I made chocolate chip and peanut butter cookies, the kids thought it was a strange flavour and some of them didn't like it. They don't eat peanut butter in Italy. The adults look at it strangely....some like it, some don't. 
(I'm glad just means more cookies for me :-))


  1. Ohhh, these look good! I want to try them :)

  2. ill be honest, I have never manages to make decent cookies, never, they either melt in the oven or just dont work out... I might try these ones, look yummy!

  3. These look great, Reese! I love that you can have delicious cookies that are egg free and have less butter!

    It's interesting that they don't eat peanut butter in Italy & that the sweets are so different! It's fun you bring the kids cookies to try, though! They are getting a taste of America :)


  4. Hey Guys!

    Thanks for your kind comments. I've been playing around with this cookie recipe for a while. Sometimes, I used too much apple and it made the cookie too moist; other times I put too much butter and I could taste the butter when I bit into the cookie.

    Everyone has their own preferences on how sugary and buttery they like their cookies to be, but this is the right combination for me. Remember that you can always adjust the amount of sugar or butter to suit your taste or calory intake.



  5. The cakes sounds very good!!!!!


  6. Not like peanut butter! What?


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