Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, May 2, 2007

Egg-less Chocolate Chip Cookies

Jyoti's Tasty Tip:

As everyone knows, the cookies and muffins we make in our kitchen have no eggs.  Everyone asks the recipe and the difficulty is that we make this in large batches.  Finally I was able to resize the recipe to something manageable for a family.  I hope you enjoy them.

Remember, it's all about the taste!   Chef Jyoti


Makes 48 small cookies



2 1/4 cups organic unbleached flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup (2 sticks) unsalted butter
3/4 cup organic evaporated cane juice
3/4 cup organic sucanat
1 teaspoon vanilla extract
1/2 cup organic whole milk
2 cups organic semi-sweet chocolate chips
1 cup organic walnuts, toasted and chopped 


  1. Preheat oven to 375. Grease 15 X 10-inch baking sheets. Set aside.

  2. Combine flour, baking soda, and sea salt in a small bowl. Beat butter, evaporated cane juice, Sucanat, vanilla extract, and milk in a mixer until creamy, 1 minute.

  3. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto greased baking sheets, approximately 48 small cookies.

  4. Bake for 9 to 11 minutes or until golden brown. Cool for 5 minutes before serving.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery