Zutaten für Egg Free Chocolate Chip Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- Orgran No Egg
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
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Zubereitung von Egg Free Chocolate Chip Cookies
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- In a small bowl, whisk together 2 tablespoons Ener-G egg replacer (or Orgran No Egg) and 2 tablespoons water until frothy.
- Add the egg replacer mixture and 1 teaspoon vanilla extract to the wet ingredients. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until edges are lightly golden brown. Rotate baking sheets halfway through for even baking.
- Let cookies cool on baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature or freeze for longer storage. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
37g
Fat
17g
Carbs
4g