Okay, so blogging is definitely a new thing for me, and I’ve been spending countless hours of browsing various food blogs (literally the best break from schoolwork). Recently, I’ve been on the search for an egg substitute for baking and it has been SO hard to find!

Finally, after visiting a plethora of grocery stores, getting lost in the aisles, and munching on samples of everything as I searched, I finally found a box of Ener-G Foods Egg Replacer. I picked up a box (the last one on the rack) and was sure it wouldn’t be a disappointing find. Because I have this innate need for approval when it comes to new foods, I asked the cashier if this was a good replacement. She immediately pointed to the column of what she called “weird, idk how good this is for you, stuff” (aka amino acid content) and told me she wouldn’t buy it. Well, let’s just say Whole Foods definitely did NOT get my $7 plus tax that day (even though it may still be a good substitute).

That brings me to the flax egg! After reading some vegan food blogs, I decided to try this wonderful finding and it worked! These cookies are the most heavenly, soft, and decadent cookies ever! Plus, 12 cookies were gone in about a day…between 3 people.

The perfect part is, you can’t even taste the flax-seed (some bloggers said there was an aftertaste) in the cookie because the oatmeal and chocolate chips mask the flavor!

Yup, that’s how I like my dinner – cookies piled high and milk on the side. Just kidding, don’t worry, I always eat a balanced, nutritional meal packed with protein and veggies before dessert…most of the time at least.

Vegan Oatmeal Chocolate Chip Cookies

Ingredients:

For the flax egg (we only need 1):

1:3 tbsp ratio per “egg” of ground flax meal to water

3/4 cup brown sugar

1/2 cup of Earth Balance butter

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1 cup quick-cooking oats

1 cup semisweet chocolate chips

3/4 cup of all-purpose flour

a good pinch of salt

First! Make the flax egg. Add the flax meal into a small bowl and then add the tablespoons of water, stirring constantly. Whisk it around with a fork for a minute or so and place it in the fridge to “set” for about 15 minutes. DO NOT skip this step, you need it to make the perfect sealant.

In the mean time, combine the flour, baking soda, chocolate chips, and oats in a bowl and mix well. Now in another bowl, combine the butter, vanilla, salt, brown sugar, and the “egg” together. Mix in the dry ingredients together slowly, to make a dough like this.

This should get you about 20-24 2-inch cookies, but I made mine a little bigger, so I ended up with 12 larger ones! Baked them at 350 F for about 20 minutes or until golden brown.

Enjoy! I think I’m going to have another one…YUM.