One of my daughters has an egg allergy. She loves sweets (as do all my children), particularly muffins, cookies and cupcakes. I use a lot of Ener-G Egg Replacer, which works great in muffin recipes (as long as I use a whisk to whip it with warm water until the powder is fully dissolved and frothy), and I am grateful to Nabisco because neither Chips Ahoy nor Oreos contain eggs at all. I am also super grateful to my friends at Butterflake, particularly owner Richie Heisler, who knows and cares about families with allergies and makes sure to have egg-free cupcakes in the freezer at all times, ready to be decorated. (And frankly, they are great cupcakes and I even prefer them to the ones containing egg!)
In addition to a great birthday cake recipe altered from a chocolate-peanut butter cake in Bon Appetit that does not contain eggs (a share for another day), my sister Jacqueline gave me a recipe for soft-baked chocolate chip cookies that does not contain eggs to begin with. And it’s fantastic. Since there’s nothing missing, there’s nothing to replace, which makes my daughter feel good. She’s a great cookie-making assistant, too. Since this is the recipe I’m sharing with my daughter’s kindergarten class for them to make this week, I happily share it with you here as well.
Egg-Free Chocolate Chip Cookies
- 1/2 cup margarine or butter (1 stick, I prefer Earth Balance)
- 1/3 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 3 tablespoons vegetable oil
- 2 cups chocolate chips (I prefer California Gourmet)
Cream together the margarine or butter and sugars, then add the other wet ingredients. Combine the dry ingredients and mix until well-combined. Add chocolate chips at the end.
Roll heaping tablespoons into round balls and place on a baking sheet covered in parchment paper. (The recipe will yield 24-32 cookies, but you can save any remainder by freezing dough in a Ziploc bag.) Flatten balls slightly with two fingers or a fork. Bake at 350 for 8 to 12 minutes.
When you pull them out, they should be puffed up, almost doughy-looking, and should be barely browned. They will shrink down and look like Entenmann’s. Enjoy!
This article was originally published in the Jewish Link of New Jersey and is republished here with permission.
By Elizabeth Kratz
Elizabeth Kratz is the executive editor at the Jewish Link of New Jersey.