My nephew came to visit this weekend and he also is allergic to eggs, so I decided to jump into figuring out eggless cookies. A lot of recipes seem to use applesauce or bananas instead of eggs, which I didn’t want. I wanted a true bakery style, chocolate chip, delicious mega cookie. When the rest of the family has no ideas anything is different, you know they are good. If you want the egg version, shoot me a message and I’ll send it your way!
🍪INGREDIENTS🍪
Butter, room temp: 171 g | 3/4 c
Brown Sugar: 165 g | 3/4 cup
White Sugar: 75 g | 6 Tbsp
Vanilla: 10 g |2 tsp
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Ground Flax: 7 g | 1 Tbsp.
Bobs Red Mill Egg Substitute: 20 g | 2 Tbsp
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Vital Wheat Gluten: 5 g | 1 Tbsp
Salt: 1/4 teaspoon
Baking Soda: 7 g | 1 tsp
Flour: 320 g | 2 and 1/4 cup
Oat Flour: 34 g | 2 Tbsp———————————
Chocolate Chips: 255 g | 1.5 cup
Mini Chocolate Chips: 105 g | 1/2 cup
M&Ms: 115 g | 1/2 cup
🍪INSTRUCTIONS🍪
Swipe in photos, or find on my website.
Combine 3 tablespoons water and flax, set aside in Fridge.
Combine 4 tablespoons water and egg substitute, set aside in fridge.
Combine the butter, brown sugar, and white sugar. Cream together. Take your time, we want the dough to be very creamy and smooth.
Add vanilla, mix.
Add the egg substitute mixture and flax mixture, to the butter and sugar, mix.
In a separate bowl, combine flour, vital wheat gluten, baking soda, oat flour, and salt. Stir to combine.
Add dry ingredients to wet ingredients.
Mix until you’ve got a thick smooth dough. Avoid over-mixing the dough; stir until everything is just combined.
Add in the regular sized and miniature chocolate chips, and m&ms.
Stir to evenly disperse the chocolate
Use a 1/4 cup measuring cup to measure the balls of dough
Roll into round balls and press additional M&Ms on top.
Bake, 15 minutes rotating cookie sheets halfway through.
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