Ingredients and Method to make Eggless Chocolate Chip Cookies
2 1/4 cup all purpose flour (Maida)
1 cup unsalted butter (2 sticks) (softened to room temperature)
1 1/2 cups white sugar
2 tbsp molasses (optional)
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
3 tbsp flax seed meal (powdered flax seeds/ alsi) + 6 tbsp water
1 1/4 cup milk chocolate morsels
Preheat oven to 375 deg F
Line a cookie sheet or tray with parchment paper and keep aside
In a bowl mix together all purpose flour, salt, baking soda and keep aside.
In another bowl cream together sugar, molasses (if you are using it) and butter until creamy and airy. ( I used my electric hand mixer for this and it took me just few minutes to get the right texture )
Whisk together water and flax seed meal until it becomes gelatinous. Pour this mixture along with vanilla into the creamed butter and sugar and mix well (or use the electric mixer to mix it in)
Add all purpose flour that has been kept aside to the creamed butter + sugar mixture in small increments and it in before adding some more.
Finally add the chocolate chip morsels and mix it in too.
Using a small tbsp sized round scoop place cookie dough an inch apart on the tray. Place the tray in the oven and bake between 9 to 11 minutes or until the cookies are beginning to brown on the sides and the bottom.
Remove and let cool on the tray for 2 minutes and then place on wire rack to cool completely.
Store in air tight container after thoroughly cool.
Yielded 72 cookies
Notes
The yield and baking times of the cookies will depend on the size of the cookies.
The original recipe called for some white sugar and some dark brown sugar, I replaced the quantity of brown sugar with white sugar and added a little molasses instead for some color and flavor. If you want you can use half white and half brown sugar instead or all white too.
The original recipe called for two eggs which I replaced with the above mentioned flax+water
