One word. Eggless.
A recently made our go-to chocolate chip cookie recipe EGGLESS. How on earth did she do that? Chia Seeds! The egg consistency was easily matched with a simple chia egg!
Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cups butter, melted
1/2 cup white sugar
1 cup brown sugar
1 tbsp vanilla extract
2 tbsp chia seeds
4 tbsp water
1/4 cup oats (gives the cookies more texture and chew)
1 1/2 cups bittersweet chocolate chips (the big kind not the small ones)
Instructions:
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Sift together the flour, baking soda, and salt; set aside.
Mix your chia seeds and water together in a small bowl. Let stand for at least 10 minutes.
Cut butter into pieces and place in a microwave-safe bowl. Microwave for 20-30 sec intervals. Mix in between. Continue until all the butter is melted. Be careful not to over-melt.
Cream together the melted butter, brown sugar, and white sugar in the bowl of a stand mixer or medium bowl until well blended. It should look brown and silky.
Beat in the vanilla and chia mixture until light and creamy. The color should now be light brown and thicker.
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips and oats with a wooden spoon.
Shape cookies into balls. We suggest 2 tablespoon measurements for each cookie. But the choice is yours!
Place the cookie balls on the baking sheet. This can be right next to each other right now. Place the cookies in the fridge for 2 hours.
Place cold cookie balls on a baking sheet about 2-3 in apart.
Bake for 17 to 20 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
Store in an air-tight container for up to a week. But they'll be eaten by then ;)
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