I am always writing down various egg replacement suggestions as I come across them. I decided to pick a recipe and try several of the options to see which one works best. Kayleigh is going to help and Bill volunteered to be a taste tester (what a sacrifice!).
I selected this chocolate chip cookie recipe because it doesn't make too many cookies and it calls for only one egg. Usually with egg substitutes, the more eggs you are replacing, the less effective they work. We might take the top two from this experiment and try a recipe with more eggs in it.
I'm not sure where this recipe came from originally. When I moved into an apartment for my junior year of college, my mom typed up several recipe cards for me and this was one of them. These are chewy cookies, not cake-like. Here is the original recipe:
Chocolate Chip Cookies - Original Recipe2/3 C margarine
1/2 C sugar
1/2 C brown sugar
1 tsp vanilla
1 1/2 C flour
1/2 tsp baking soda
1 C chocolate chips
Heat oven to 375 degrees. Mix margarine, sugar, brown sugar, egg and vanilla thoroughly. Stir dry ingredients together. Blend in. Mix in chocolate chips. Drop by rounded teaspoonsful about 2 inches apart on ungreased baking sheet. Bake 8-10 minutes. Cool before removing from sheets.
First of all is "teaspoonsful" a word? That is what is on my card. Anyway, you get the idea. Also, we used parchment paper on the pan.
We get these from amazon.
In case you don't know what hemp seeds look like.
Overall we rate this as a success. They were easy to substitute, didn't change anything about the cookie and we always have hemp seeds on hand because I use them in my morning smoothie.
Here are some pictures of the process (although I'm pretty sure everyone knows how to make chocolate chip cookies!).
I love these blue bowls I'm using to pour the dry ingredients into the mixer. They collapse so that you can pour everything into that small space without it going all over the counter. I don't know what they are called but I think I got them from chefscatalog.com.