It is that time of year again to start baking and eating all the holiday goodies.
I am always looking for new recipes and chocolate chip cookies are my favorite.
The problem with most recipes is they call for eggs, which some of my family members cannot eat because of allergies (or they just simply don’t like the eggs).
So what do you use in place of eggs?
If you’re still searching for the answer, here is my best choice when it comes to baking chocolate chip cookies without the eggs.
What’s the best egg substitute for chocolate chip cookies?
In my experience, the best egg substitute for chocolate chip cookies is ground flaxseed mixed with water.
For every egg in your recipe, you can replace it with a tablespoon of ground flaxseed mixed with 3 tablespoons of water.
The liquid would be good enough for you to replace the eggs when baking your chips.
There are brown and golden flax seeds.
Brown seeds have a stronger flavor than golden ones.
Both are good sources of alpha-linolenic acid, but dark seeds contain more ALA than light ones.
Since you can’t digest whole flax seeds, it is best to grind them up before eating them.
The best way to do this is by using a small coffee grinder or a mortar and pestle.
You should only grind as much as you need to use in one meal because the ground seed will spoil quickly.
You can use finely ground flaxseed to replace eggs in a recipe.
To replace one egg, mix together one tablespoon of flax seeds and three tablespoons of water.
The mixture will become sticky like an egg and can be used in the same way as eggs.
What does an egg do for baking cookies?
Eggs are important in cookie dough because they give the dough moisture and protein.
They bond with the starch and protein in flour to make a cookie’s structure.
They also help make a cookie chewy by giving it protein.
The large eggs that most recipes call for are best.
How many eggs should I use for cookies?
You need 2 eggs.
You also need 1 cup of white sugar, 1 tsp vanilla extract, 1/2 cup of brown sugar, and 2 cups of chocolate chips.
What makes cookies chewy vs crunchy?
It depends on the ingredients.
Eggs make a cookie chewy, but if they are missing, the cookies will be crunchy.
Can I use one egg instead of two for cookies?
Yes, you can use one egg instead of two for a cookie recipe ONLY IF it asks for that.
A substitute for an egg is to put in 2 tablespoons of water and 1 tablespoon of oil.
This will give the dough a little moisture and make it not as dense or chewy.
What happens if you don’t put eggs in cookies?
If you don’t use eggs or other egg substitutes in cookies, then they will be crumbly and not spread out.
Cookies need to have a good texture to be tasty.
What happens if I put too much egg in cookies?
If you put too much egg in your cookie, then the cookie will be more tender.
It will also have more flavor and richness.
If you put less egg in the cookie, then it will be crumblier.
Can I substitute egg white for whole egg in cookies?
Yes, you can.
You can use 2 egg whites or 1/4 cup of fat-free egg substitute to replace one whole egg. (source)
Is egg necessary in cookies?
Yes, eggs are used to make many foods.
They give structure and stability to batters, thicken sauces like pastry cream, add moisture to cakes or other baked goods, and can act as glue or glaze. (source)
What does melted butter do to cookies?
If you want a tougher cookie, add melted butter to the recipe.
If you want a softer cookie then use softened butter instead of melted.
What is the purpose of milk in cookies?
Milk is used in cookies to help make them nice and moist.
Milk also adds protein, flavor, and color to baked goods.
The most common form of milk in baking is non-fat dry milk (NFDM). (source)
What happens if not enough butter in cookies?
The cookies will come out dry, flat, and won’t taste good.
Does butter make cookies soft or crispy?
Yes, butter is a softener.
Butter also adds water and milk solids to the cookie.
Brown sugar also helps with being soft.
You can make a cookie crispy by using less sugar and fat, plus baking the cookies slower for a longer time.
What does cornstarch do in cookies?
Cornstarch can be used in cookies, shortbread, and cake recipes.
It makes the desserts taste like they are made with flour.
Cornstarch is also used in commercial products to keep things from sticking together.
Have you tried substituting eggs with ground flaxseed and water?
I’ve found that it makes a great egg substitute for chocolate chip cookies.
This substitution is especially helpful if your recipe includes an unusual amount of eggs, like 12 or more.
Ground flaxseeds can be added to many baked goods as well, such as muffins, pancakes, and bread.
For those on the go who need some morning fuel before they start their day but don’t have time to stop at a bakery first, this may be the best solution around.
Flax seeds are very nutritious too- not only do they provide protein (about 4 grams per tablespoon), but also plenty of fiber and omega 3 fatty acids which help keep cholesterol under control.