Sunday, October 14, 2012

Chewy, Gooey, Egg-Free Chocolate Chip Cookies

Ever since Roo's egg and nut allergies were diagnosed, I've been experimenting with dozens of recipes so that he can enjoy the same beloved baked goods as the rest of us. Okay, maybe he doesn't care that much about pancakes, muffins and cookies, but his mother and sisters do and we're all about inclusiveness over here.

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. 
Most of the egg-free recipes I've tried have been great right out of the oven, and as long as your willing to scarf down a dozen cookies in 10 minutes, everything's totally cool. But sadly, replacing the eggs seems to dictate that after 10 minutes of cooling time, egg-free cookies seize to a gingersnappy, tooth-rattling level of crunch. Maybe you're a dunker and that's not a problem for you, but I prefer my chocolate chip cookies a little on the chewy side - none of this crunchy, crumbly Chips Ahoy! business.
Fear not, my friends, the answer is near. So near in fact, you might already have it in your fridge. So simple and creamy, tangy and sweet. Cream cheese. It's not just for bagels.
Chewy, Gooey, Egg-Free Chocolate Chip Cookies

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


  1. I made these yesterday and they were delicious!!!! Still chewy 24 hours later! Thank you!!

    1. I'm so glad you gave them a try!! These are a total family favorite for us and they freeze well too. :)

  2. I 1/4 the recipe and added some honey and whole milk as I thought the mix was a bit dry but other than spreading more than I expected it turned out really well!

    1. Hmmm, I'm trying to figure out why your dough was dry as mine ends up a little sticky. Was you butter room temp? I fluff my flour before measuring and spoon it into the cup. Next time I'll weigh it on the scale so it's more precise. I'm glad they worked out in the end and the honey sounds like a nice touch. They do spread quite a bit for a thin cookie. Thanks for giving them a try!!

  3. Do you think the flax mixtures for egg replacement would work? (guess I'll have to try and let you know) :)

    1. Hi Pam, I haven't used flax in this particular recipe, but I suspect a ground flaxseed/water mixture would work out well instead of Egg Replacer. The cookies might have a slightly nuttier flavor, but that's not a bad thing! Let me know how it goes :)

  4. Can the egg replacer and cream cheese combo be used in other cookies?

    I LOVE this recipe. They were still chewy a few days later.