How to Make an Egg-Free Recipe for Cookies Without Baking Soda

Suffering from an egg allergy or cutting back on sources of cholesterol doesn't have to mean going without cookies. For that matter, you can use an egg-free recipe for pecan-filled cookies that doesn't call for baking powder, either. These vegan cookies are great for those with allergic reactions to eggs.

Things You'll Need

• 1 cup butter or margarine
• 1/2 cup sugar
• 1/2 cup pecans, finely chopped
• 1/2 cup crushed potato chips
• 1 teaspoon vanilla
• 2 cups plain flour
• Microwavable bowl
• Mixer
• Drinking glass

Instructions

1. Soften but don't melt the butter or margarine in the microwave using a microwave-safe bowl. Add the sugar and beat until creamy. Add the vanilla and beat again. Because this is an egg-free recipe and can be made without any dairy products, these vegan cookies are great keepers and can be stored for weeks without spoiling.

2. Add the chopped pecans and crushed potato chips. Beat at medium speed for two minutes. Gradually add the flour and beat well. The dough will be thick, so you might want to mix them by hand or use a heavy-duty mixer.

3. Place well-rounded teaspoons of the dough on an ungreased cookie sheet, two inches apart. Use the bottom of a greased drinking glass, dipped in some more sugar to flatten each cookie to a quarter-inch thick. Re-dip the glass into the sugar after doing each cookie.

4. Bake in a 350-degree oven for 10 minutes. Remove the cookies from the pan and allow to cool on a plate or rack.

Tips & Warnings

• Be careful not to over-bake the cookies.