1 cup butter or margarine
1 cup white sugar
½ cup brown sugar, packed(I like to use 1 ½ cups of Turbinado sugar instead of the white and brown. It’s like large granulated brown sugar and it gives the cookie a little more texture. Just my personal preference here.
1-2 tsp. Vanilla
Cream these till light and fluffy.
Add: 1/3 cup water and 1 heaping T. oil and cream again.
Mix together the following dry ingredients then add to the above creamed mixture:
2 ½ whole wheat flour (I love it with whole wheat! You could use white, but may need a little less water, maybe like ¼ cup instead of 1/3)
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
Stir in a 12 oz. pkg. chocolate chips and 1 cup chopped nuts, if desired.
Bake at 375° for about 10 minutes.
Cool on pan for one minute then remove to cooling racks to cool for crunchier cookies, or remove to aluminum foil for softer cookies.
Here is the egg substitute ratio I used (but I added a little more water and a tiny bit more oil in the above recipe because the wheat seemed to need a little more liquid). See how it works for you in one of your favorite cookie recipes!
FOR ONE EGG:
2 T. water
2 T. flour
½ TBSP oil
½ tsp. baking powder
(Don't have to premix. I just added the wet with the wet ingredients, and the dry with the dry ingredients.)
