"Thick and delicious chocolate chip mega cookies"
Eggless Bakery Style Cookies
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Prep time: 45mins
Cook time: 15mins
Serves or Makes: 18
Recipe Card
ingredients
- 3/4 cups room temperature unsalted butter
- 3/4 cup brown sugar
- 6 tablespoons sugar
- 2 teaspoons vanilla
- 1 tablespoon ground flax seeds
- 2 tablespoons Bobs Red Mill Egg Replacer
- 1 tablespoons Vital wheat gluten
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cup flour
- 2 tablespoons oat flour
- 1 1/2 cups chocolate chips
- 1/2 cup Mini chocolate chips
- 1/2 cup MM candies
Method
Step 1
Combine 3 tablespoons water and flax, set aside in Fridge.
Step 2
Combine 4 tablespoons water and egg substitute, set aside in fridge.
Step 3
Combine the butter, brown sugar, and white sugar. Cream together. Take your time, we want the dough to be very creamy and smooth.
Step 4
Add vanilla, mix.
Step 5
Add the egg substitute mixture and flax mixture, to the butter and sugar, mix.
Step 6
In a separate bowl, combine flour, vital wheat gluten, baking soda, oat flour, and salt. Stir to combine.
Step 7
Add dry ingredients to wet ingredients.
Step 8
Mix until you’ve got a thick smooth dough. Avoid over-mixing the dough; stir until everything is just combined.
Step 9
Add in the regular sized and miniature chocolate chips, and m&ms.
Step 10
Stir to evenly disperse the chocolate
Step 11
Use a 1/4 cup measuring cup to measure the balls of dough
Step 12
Roll into round balls and press additional M&Ms on top.
Step 13
Bake, 15 minutes rotating cookie sheets halfway through.