Classic (Egg-Free!) Chocolate Chip Cookies

After it was discovered that my son had an egg allergy, like most moms I set out to find egg-free alternatives for our favorite foods. I have created a delicious and egg-free chocolate chip cookie recipe that tastes the same as the good old fashioned ones!

Ingredients

• 1 c. (2 sticks) butter, softened
• 3/4 c. packed brown sugar
• 3/4 c. granulated sugar
• 1 tbs. vanilla extract
• 2 tbs. Bob’s Red Mill Gluten Free Egg Replacer
• 4 tbs. water
• 2 and 1/4 c. flour
• 1 tsp baking soda
• 1 tsp salt
• 2 c. chocolate chips (I prefer semi-sweet, but use whatever your favorite is!)
• Cooking spray or butter for greasing

Directions

Preheat the oven to 375°.

In a large bowl, combine the softened butter, brown sugar, granulated sugar, and vanilla. In a separate smaller bowl, combine the Bob’s Red Mill egg replacer and water and stir well. Let the egg replacer and water mixture sit for at least a minute to thicken. Once thickened, add the egg replacer mixture into the bowl with the other wet ingredients. Set aside.

In a separate bowl, combine your dry ingredients (flour, baking soda, salt). Once combined, add the flour mixture to the wet ingredients and mix well. Once mixed, add the chocolate chips.

Line two cookie sheets with parchment paper and spray with non-stick cooking spray or grease with additional butter. Using a small dough scoop or two spoons, drop the cookie dough in one inch balls onto the pans. Bake in the oven for 10-12 minutes or until the edges are golden brown. Once removed from the oven, allow the cookies to cool on the cookie sheet for at least 3 minutes before moving to a cooling rack.

Enjoy!

I swear that these cookies taste like the original recipe with egg. I cannot tell the difference, and neither can anyone in my family. Plus, our little guy gets to enjoy them, too!

I am so glad that I found Bob’s Red Mill gluten free egg replacer. When I was looking for egg-free ingredient options, I kept finding things like applesauce as a replacer. The problem was that apple sauce made everything taste like apples. I don’t know about anyone else, but I was not a fan of the meatballs in our Sunday sauce tasting like apple butter! Bob’s Red Mill replacer is not only egg-free, but is also gluten-free, vegan, paleo-friendly, and made with clean ingredients. Plus, it doesn’t change the flavor of whatever I am making! I found this product at Whole Foods, but it can also be found at Target, Amazon, and even ShopRite (I couldn’t find a link!). So far, everything I have made with Bob’s Red Mill egg replacer has been great and I cannot wait to try more recipes!