Tuesday, October 28, 2014

egg free chocolate chip cookies made with egg replacer

I live in a household with many food allergies and intolerance, eggs being one of them. I have learned what recipes I can make with out eggs and what I can't and these chocolate chip cookies are one of them. They always come out soft and stay moist so I will share the recipe for others who can't use eggs in their baking because this one is a winner!

*baking note* mind how dark my cookies are I tried making them french vanilla flavoured and that was not a hit so I omitted that step for the ones pictured.

egg replaced chocolate chip cookies (makes a dozen + cookies)
1 tbsp egg replacer plus 4 tbsp water ( this can be bought at most health food stores now)
1/2 cup butter softened
1/2 cup firmly packed brown sugar
1/4 cup white sugar
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
chocolate chips

how to make:
Cream together butter and sugars. Mix together the egg replacer and add into the sugar mixture along with the vanilla, mixing well. Combine the flour, baking soda and salt in a separate bowl. Gradually blend into creamed mixture. Add in as many chocolate chips to your liking.
In a 375 degree oven drop from the spoon full onto a cookies sheet. Bake for 9 to 12 minutes.

I use a tablespoon to measure out my cookies for 15ml cookies bake for 9 minutes and 30 seconds
for a double sized cookie scoop (25ml) bake for 12 minutes.
Made using a double sized cookie scoop.

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