The “That’s a good egg…substitute” month continues. Reminder, all four weeks will be the same recipe and the only difference will be the egg substitute that I use.
The egg substitute that was used was the chia seed egg replacement. This is an easy egg replacement. But sourcing the chia seeds was annoying. It started when I opened the chia seed bag and there was less than 2 tbs left. This is not enough. It took me 2 stores because the first store was sold out.
The recipe for the chia egg substitute is 1 tbs chia seeds to 1/3 c water. Warm or hot water would be best. Let the mixture rest at least 5 minutes depending on the temperature of the water. I let the mixture sit while I went to an Employee Health appointment about my leg. When I got back there was a gelatinous mass in the bowl. This is what it should look like, an amorphous mass that gives when you poke it and pours out easily, leaving the bowl mostly clean.
I made the cookies as usual, substituting the chia seed egg replacement for the 2 eggs I would normally use. The dough was a little stiffer than normal and it took longer that I anticipated to incorporate the flour.
The best thing about these cookies is that they bake up wonderfully and are gorgeous. If you looked up cookie in a photo dictionary, these cookies would be the picture.
The resulting cookies are less chewy but more “snappy”, if you know what I mean. There are hints of chewiness in them. I found them delightful.
Another thing I found delightful is that, for the second week in a row, the bowl that I used had zero dough residue on it. Normally, there would be dough scraps clinging to the bowl but these past two weeks were clean.
Interesting.
Dispatches from the Evening Shift 