Chocolate chips cookies and a tip if you don’t have eggs

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“Good food makes everything better”
A quote from my brilliant son. It is so true! Tonight the bf is sick so I made a delicious dinner and finished it up with these bad boys here shown in the picture. Chocolate makes everything better in my world plus it’s national chocolate day so I figured, sure why not? Plus I still had a bag of chocolate chips in the cabinet.

I had just creamed the butter and sugars to perfection in the stand mixture when it occurred to me… I have no eggs! The recipe called for 2 eggs! What’s a girl to do? So, being the skilled problem solver that I am, I took from my experience with vegan baking and poured some apple cider vinegar into about a half a cup of milk. I let it sit for about 5 minutes and then beat it into the butter and cream mixture. I followed the recipe as usual after that.

To my relief the cookies came out amazing! I much prefer them without the eggs now.They are not as cakey and still slightly chewy in the middle. They also are a little thinner and I like them like that. This recipe could have easily been made vegan if I had Earth Balance available instead of regular butter.

So there you have it. Don’t be afraid to be daring and take risks in the kitchen. You might discover a new trick or shortcut for something you have made million times before.

If you want the exact recipe for these chocolate chip cookies, just let me know!

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3 Comments Add yours

  1. I posted a vegan cookie recipe this evening! I used coconut oil in place of butter/milk/eggs and it worked like magic!

    1. That’s brilliant! I had coconut oil in the cupboard, too. Next time I will use that. I don’t know about you, but I love the subtle taste that coconut oil lends to food, too.

      1. Oh yes me too! Coconut oil is one of my absolute favorite things to use for um…. everything šŸ˜‰

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