Egg-free oatmeal-chocolate chip cookie
Submitted by Debra on Wednesday, 17 December 2008
3 Comments
This recipe makes a lot. As in, half it unless you're on a serious sugar bender. Or plan to freeze part of it. Or leave them all in the cookie jar and make a serious dent in them some night when you're stressed and in need of unhealthy comfort. Not that I've ever done that.
Actually, as far as chocolate-chip cookies go, the oats make this one a tad heftier on the nutrition scale. Big Guy even accepts them as the real deal, mainly because Evil Mommy never has made the other kind. Ignorance can be bliss.
Oatmeal chocolate-chip cookies
- 1 c. white sugar
- 1 c. brown sugar
- 1 c. shortening
- 2 eggs' worth egg replacer beaten into 4 tbl. water and cooled -- tested with Ener-G egg. That's two eggs for those of you living in non-allergy land.
- 1 tsp. vanilla
- 1 1/2 c. flour
- 3 c. oats
- 1/2 tsp salt
- 1 tsp. soda
- 6 tbl. water -- that's 2 tbl. water for those of you living in non-allergy land.
- 1 c. chocolate chips
Cream sugars, shortening, egg replacer and vanilla. Combine dry, add half to sugar mixture. Add water and rest of dry ingredients. Sir in chocolate chips. Drop by teaspoonful onto greased cookie sheet. Bake at 350 7 to 10 minutes. Mine take 12 minutes on AirBake.
More egg-free cookies
Copyright 2008 Debra Legg. All rights reserved.
Must try these! The girls love chocolate chip cookies! Yum! Better yet, if you are in the Virginia area, come on over and make some for us
LOL
First time here and love the neat layout of your blog. I’m also into eggless baking and have baked oatmeal raisin cookies but using flax seed powder instead. Yet to try my hands on the egg replacer. The picture of the cookies is so good.
I’ve never tried the flax seed methods because I’ve heard they alter the flavor of baked goods. Plus the powder isn’t readily available locally, and I’m all about easy.
I’m glad you found my site, though. I just signed up for an email subscription to yours because I’ll take all the ideas I can get!
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