Despite an abundance of allergy cookbooks, multiple boxes on Ener-G Egg Replacer, and a virtual family of allergy sufferers who share their own clever substitutions and recipes, one feat has remained maddeningly elusive: chewy chocolate chip cookies.
Chips Ahoy! business.
2 & 1/4 cups all purpose flour (do not sift!)
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 tsp real vanilla extract
3 tsp Ener-G Egg Replacer whisked and well mixed with 4 tbsp water
1 tbsp softened cream cheese
2 cups chocolate chips (we like big, dark ones like these)
1. Preheat the oven to 375 degrees. Combine the flour, baking soda, and salt. Whisk to combine.
2. In a separate large bowl, beat the butter and sugars until creamy. Add the vanilla, egg replacer mixture, and cream cheese and continue to beat until well combined.
3. Add dry ingredients to wet, 1/3 at a time, mixing well between additions. Stir in the chocolate chips. Drop by tablespoon onto ungreased cookie sheets (or line them with Silpat mats) and bake 9-11 minutes until lovely, fragrant, and golden brown.
Makes about 4 dozen cookies
|My chewy gooey babies|