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4 Ingredient Chocolate Chip Cookies

These cookies…these little gems, were born from a mistake.  My original intent was to make a graham cracker crust for my Lime Bars.  Well, when my “crust” was done, it was too soft and chewy…not the texture I was looking for.  But, when I tasted it…I immediately thought “chocolate chip cookie”.  I opened up the cabinet and started shoving chocolate chips into my pan of crust, then breaking off pieces and insisted that everyone try it.  Consensus…awesome!  Only problem, they didn’t look like cookies…so I whipped up a second batch, added the chocolate chips before baking, and shaped them. Wa Lah…heavenly little chocolate chip cookies!  So super fast and easy.  Now, I have to admit I haven’t been able to do vegan or carob chips yet..(when I want chocolate…I want real chocolate) but this recipe is easily vegan if you want it to be =)
 
4 Ingredient Chocolate Chip Cookies
No Flour, No Eggs, No Sugar!
 
4 ingredient chocolate chip cookies
 
 
 
 
 
Ingredients:
 
 1 box of Low Fat Graham Crackers
3 TBSP Sugar Free Vanilla Syrup
3/4 C. + 2 TBSP Soy Milk
1 Cup Dark Chocolate Chips
 
**alternates: Milk or Semi Sweet Chocolate, Vegan or Carob Chips
 
Directions:Place crackers in food processor until fine crumbs.  Slowly add syrup and soy milk until batter well blended.  Remove dough and place in bowl.  Stir in Chocolate  Chips. (should resemble consistency below)
 
 
Form into balls and press flat with bottom of glass to form circles.
 
 
flattening cookies with glass
 
 
 
Bake at 350 degrees for about 8 minutes until starts to golden on top. Remove and let cool.
 
 
4 ingredient chocolate chip cookie
 
 
 
Trust me…you will not be able to eat just one!  So simple and so good! Enjoy!
 
 
 
chocolate chip cookie stack
 
 
 
 
This recipe was so popular I decided to bring it to The Better Bakers Weekend Potluck.
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Busy Vegetarian Mom (403 Posts)

Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.


13 Comments

  1. Wow, that’s awesome! My husband loooves graham crackers (and of course choc chip cookies) and will go nuts when I make these! His future tummy thanks you ;)

    • I hope you and your sweetie like them! Everyone kept picking one up every time they walked by, so it was thumbs up in this house! So easy to make too. YAY!

  2. No flour eggs or sugar?! Sign me up!!! http://abpetite.blogspot.com/

  3. How amazing is this??? I can’t imagine…so glad you shared at Weekend Potluck.

  4. Tracy do you usually use vanilla syrup in your recipes instead of vanilla extract? Is there a taste difference?

    ~Robyn

    • I do use it instead of extract because then I don’t need to add any extra sugar. I like the flavor it has and it is made with splenda so I don’t have to do the guesswork on getting measurements right. Only thing I’ve noticed is that it is a thicker/denser syrup so your recipes end up on the dense side…so I can’t get a light and fluffy result with it. at least not yet, lol!

  5. I love the way you used the glass! Very nice recipe!

  6. What a great idea! And this is perfect to share at Foodie Friends Friday, because for some reason I have been in a cookie mood….

  7. I have a three-ingredient peanut butter cookie recipe (1 egg, 1 cup sugar, 1 cup peanut butter) that everyone loves, so when I saw this at Foodie Friends Friday, I knew I’d have to get it! I love that there is no egg, so I can actually cheat and eat the dough! Thanks!

  8. Oops. I forgot to ask. Do you think almond milk would work just as well?

  9. G’day! WHO does not love a choc chip cookie!
    Cheers! Joanne YUM!
    Joanne T Ferguson recently posted..Foodie Friends Friday #Recipes That Tell a StoryMy Profile

  10. What could I use in place of the syrup or vanilla extract?

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