A couple of our children’s friends have egg allergies. This recipe was created so I could offer them something yummy when they come to our house for a party or a play. They have become our favourite Chocolate Chip cookie. They are crispy on the outside and chewy in the centre and especially good eaten straight out of the oven!
Egg free Chocolate Chip Cookies
Makes approximately 35 cookies
Ingredients
250gm unsalted butter, softened
1/2 cup brown sugar
1/2 tin of condensed milk (I freeze the other 1/2 for the next time I want to make a batch)
1 cup self raising flour
1 cup plain flour
3/4 cup oats (or a full cup if you love oaty biscuits)
1 teaspoon vanilla extract
250gm packet of dark chocolate chips (you can use milk if you prefer)
Method
Preheat oven to 180 degrees celsius, or 160 degrees celsius, fan forced.
Cream butter, sugar and condensed milk together using electric beaters, till light and fluffy.
Add all other ingredients and mix on low (or use a spoon) till just combined. You don’t want to over mix cookie dough too much.
Roll 1 dessert spoon of mixture into balls and place on baking paper lined trays. Slightly flatten each ball with the palm of you hand.
Bake for approximately 15 minutes or until golden. Cool for a few minutes on trays and then place on wire racks to cool completely.
