Eggless Chocolate Chip Cookies
This recipe came about in two ways. First it was Sunday– dessert night. The one night of the week I make dessert. And we were completely out of eggs. The reason I went ahead and made a dessert rather than postponing until Monday night was partly due to my friend’s son and my little niece who have egg allergies.
Eggs are generally used as a leavening agent and to add moisture (cakes, cookies) or as a binder (omelets and meatloaf). Eggs combined with fat in a yeast bread work to tenderize the protein wheat flour. This protein forms gluten during kneading, which makes the bread chewy. Egg whites help dry the bread out to create a crisper texture.
Eggs used in cookie and cake batter works the same way. I remember the time in high school when a friend made chocolate cake and forgot to add the eggs. The flat disc was as hard as a hockey puck. If eggs are omitted something will need to take its place. This recipe for chocolate chip cookies calls for an egg replacement product called Ener-G. Ener-G comes as a powder and must be completely mixed with a liquid before adding to the batter.
Most of the reviews I have found suggest using ground Flax seed, baking powder or silken tofu in that order of preference for cookies. However if you are baking muffins or a cake silken tofu is a better choice. “The tofu adds better structure than flaxseed.” Make sure to beat the tofu until smooth.
I used 1 tablespoon baking powder and 1 tablespoon corn starch well blended into 6 tablespoons milk. The cookies flavor and texture were no different from a cookie made with eggs. Personally I prefer the nuttiness of flaxseed.
Source: “The Joy of Vegan Baking”
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup/2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
4 1/2 teaspoons Ener-G in place of 3 eggs (see variations for alternative substitutes)
6 tablespoons water
1 and 1/2 cups semi sweet chocolate chips
1 cup nuts (optional)
Preheat oven to 375F/190C.
In a large bowl, cream butter, granulated sugar, brown sugar and vanilla. In a food processor/blender whip together the egg replacer powder and water together very well, until it’s thick and creamy. Add this mixture to the creamed butter and sugar, combine thoroughly.
In another bowl, sift together the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until just combined. Stir in chocolate chips and nuts, if using. Drop by spoonfuls onto the baking sheet. Bake 8-10 minutes, or until golden brown.
Let stand for 2 minutes on the baking sheet itself. Then transfer the cookies to wire racks to cool completely before storing.
— Replace the egg substitute with 1 tablespoon baking powder and 1 tablespoon corn starch. Mix thoroughly with the 6 tablespoons water or milk.
— To use Flax Seed in place of eggs: (per each egg called for)
Combine 1 heaping tablespoon of whole organic flax seed in a blender. Blend until it becomes a fine meal. Add 1/4 cup cold water. Blend 2-3 minutes until thickened. (Be sure to blend until mixture is well blended; the consistency of an egg) 1/4 cup Flax seed mixture = 1 egg in baking.
Store any leftovers in the refrigerator for up to 2 weeks.
— If you having problems try using this version of conversions from Eggbeaters.com: 1 egg = 1/4 c. firm silken tofu = 1 T ground flaxseed + 3 T water whisked together.
— Replace flour with whole wheat pastry flour or oat flour.