"Egg-less" Chocolate Chip Cookies

Lightly adapted from About.com
Desserts are notoriously scary when it comes to food allergies. I ALWAYS take a dessert to any function just to make sure my daughter will have something to enjoy. These are my go-to dessert for any get-together. The best part, no one can tell they are egg-less. My hubby even thinks these are better than the "real" version!

*My daughter's milk allergy is minor, so I am able to cook with butter. If you need to, sub out the butter with coconut oil (healthiest option) or margarine (not so healthy option, but works in a pinch). Here we go...

2 3/4 cup flour (sub out 1/2 the white flour for wonder flour if you want them to be a bit healthier, or sub out all of it for wonderflour!)

1 tsp. salt

1 tsp. baking soda

1 cup butter*

3/4 cup brown sugar (try using sucanat or other cane sugar instead of the brown sugar)

3/4 cup sugar (for a healthier cookie, use raw sugar

1 tsp. vanilla

1 Tbsp. fresh ground flax seed and 3 Tbsp. water (or 1 egg)

12 oz. chocolate chips (we like dark chocolate, but you can use semi-sweet or even milk chocolate)

Preheat oven to 350 degrees.

Sift together the flour, salt and baking soda in a large bowl and set aside.

In a separate large bowl (like a stand mixer), beat together the margarine, sugar, brown sugar, vanilla and egg replacer. Add the dry ingredients to this and stir until combined well.

Stir in the chocolate chips.

Here is the best part - without the egg, you can eat as much dough as you want without feeling guilty. This is my kids favorite part!

Using a cookie scoop, drop dough onto cookie sheet. I like to use a silpat over my cookie sheet when I make cookies. They bake so much better - and I don't have to use any cooking spray because they are non-stick. If you haven't heard of them, or don't have one - check it out! Back to the recipe. Bake for 8-11 minutes, until edges are golden brown.

Don't eat too many all at once - they are that good!

Jana

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