- 1/2 cup unsalted butter
- 2/3 cups brown sugar
- 1 serving Egg Replacer
- 1/2 tsp vanilla extract
- 1 cup old fashion or quick oats
- 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cups semi-sweet chocolate chips
- In a large, microwave-safe mixing bowl, melt the butter. (Try short bursts, starting with 30 seconds, followed by 10-second intervals until its mostly melted. Then stir with a spatula until completely melted.)
- Add the brown sugar to the butter and whisk until smooth.
- Prepare the Egg Replacer according to the package directions. Then add the Egg Replacer and vanilla extract to the butter mixture and whisk again until uniform.
- In another mixing bowl, whisk together the oats, flour, baking soda and salt.
- Pour the dry mixture into the wet mixture. Use an electric hand mixer on low to mix until all the dry ingredients are incorporated into the dough.
- Gently fold the chocolate chips into the dough.
- Scrape down the side of the bowl, form the dough into a large ball, cover the bowl with plastic wrap and refrigerate for at least an hour up to 2 days.
- Remove the cookie dough from the fridge and let it warm until it’s just soft enough to work with.
- Preheat the oven to 350ºF. Line a dark, nonstick cookie or baking sheet with parchment paper or spray with nonstick cooking spray and set aside.
- Form the cookie dough into golf ball-sized balls and place on the baking sheet about 2 inches apart.
- Bake on the middle rack for 10-12 minutes, until edges start to turn golden brown.
- Remove from oven and allow to cool on the baking sheet for at least 5 minutes. Then transfer the cookies to a cooling rack and cool for at least 5 more minutes before sharing.
NutritionPer Serving: 163 calories; 8g fat; 22g carbohydrates; 1.8g protein.