What’s your favorite chocolate chip cookie recipe? My favorite has a subtle buttery brown sugar flavor with just the right amount of chocolate chips. Unfortunately, my favorite recipe is huge making over three dozen cookies. Most days my waistline prefers I stick to recipes that prepare a small handful instead.
As I set about downsizing the recipe I kept butting up against those same old egg issues, how to split or quarter an egg and what to do with the rest. After reviewing the many egg alternatives from bananas to flax meal, I decided to put the chia egg to the test.
Why a chia egg? Chia seeds are high in omega-3 fatty acids, fiber, protein and most importantly were already in the pantry. What do they taste like? Not much, it’s really about their texture which is crunchy when dry and gelatinous when soaked.
An added bonus from baking with chia eggs is that you can eat the raw dough or enjoy an under-baked chocolate chip cookie without the pesky salmonella risk. (Even flour is no longer safe from the risk of salmonella – to be safe don’t eat it raw) The chia seeds won’t dissolve (unless ground) into the batter so you will have a cookie with little black flecks of seed.
If you’re looking to scratch that chocolate chip cookie itch without cracking open an egg give this recipe a try. You will end up with nine not too sweet, crispy on the outside but soft on the inside Toaster Oven Chocolate Chip Cookies.
Nutritional Information is a rough estimate for 1 of 9 cookies.