![]() Beat the butter and sugars together in a large mixing bowl until well creamed together. ![]() How to Make this Egg Free Chocolate Chip Cookie Recipe Step-by-Step: Eggs – If you do want to use eggs for some reason, swap out the cornstarch and water mixture for two large eggs.Let me know if you try these gluten-free! Gluten-free – I haven’t tested a gluten-free version of this recipe, but cup for cup gluten-free all-purpose flour is a good place to start.Dairy-free & Vegan – Use your favorite dairy-free or vegan butter and chocolate chips to make this recipe dairy-free and vegan.Granulated Sugar – Granulated sugar adds sweetness but also helps keep the cookies moist and soft.You can even use dark brown sugar to deepen the flavor, which I love doing. Brown Sugar – Brown sugar helps give a chocolate chip cookie its classic flavor.This is our secret ingredient to make an egg substitute! It couldn’t be any easier – and it’s something you can easily keep on hand in your pantry, unlike applesauce or bananas which I often do not have on hand, haha. Cornstarch & Water – Make a cornstarch slurry by stirring together cornstarch and water until the cornstarch is dissolved.Scooping the measuring cup directly in will lead to too much flour. All-purpose Flour – Spoon & level your flour for best results, or use a scale.Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.You'll also want to grab a large baking sheet - I use the Nordicware Baker's Big Sheet lined with a Silpat ¾ sheet liner. And a #30 cookie scoop helps to measure out your cookies to the exact size you'll need. Also, an oven thermometer will help to correct any temperature disparities to make sure that your cookies bake perfectly. ![]() To make these dairy free cookies, you'll want to grab a kitchen scale to help you measure your flour with perfect accuracy to get that chewy, gooey texture that you like.
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