Modifying Chocolate Chip Cookie Recipes

roxybeme1997

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I just tried out this chocolate chip cookie recipe last night: Save Money with DIY Christmas Gifts That Don't Suck

It was pretty darn good! But I'm wondering, when you make a cookie recipe, what substitutions do you commonly make? What's always a safe swap?

For example, this recipe used a flaxseed "egg." Are there a bunch of safe egg substitutes that always work for cookies? Is the JUST egg always the best because it's most like the real thing? I know it's quite expensive...

Just wondering what substitutions you use in cookies regularly.
 

silva

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I made chocolate chips with chickpea flour mixed in water-1 Tblsp each per egg. Tastes awful raw, but baked very well and not noticable at all-and I usually do!
Some people use aquafaba or ground flax, but I didn't think they worked as well--mine spread more than I like, I like a higher, not oily cookie
I've never tried Just Egg

This is a good recipe-I've modified it by grinding the oats, and using white flour. I just use sugar that's from beets, as beet sugar is always vegan
 

silva

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Recently heard of the aquafaba (I have yet to try it), but never heard of chickpea flour! Thanks.
I haven't found aquafaba good for baking as it does add moisture but I don't find it acts enough as a binder for baked goods. Like it doesn't bind up when heated and cooled.
Bobs Red Mill has lots and lots of grain and flours, and available most stores
 

KLS52

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I love flax egg in my chocolate chip cookies but I do prefer them to not spread so much. I would like to try chickpea flour or aquafaba.
I do find using earth balance definitely makes for an oily-er cookie for some reason.
 

silva

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I love flax egg in my chocolate chip cookies but I do prefer them to not spread so much. I would like to try chickpea flour or aquafaba.
I do find using earth balance definitely makes for an oily-er cookie for some reason.
I have found reducing oil is better for vegan cookies--I sub applesauce for most of the oil, but for the binding always prefer a starch, or the chickpea flour
 

KLS52

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I can’t do applesauce in my baked goods recipes. They always come out rubbery. Although, I’ve never used it as an egg substitute, only an oil substitute.
 

silva

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What's good in oatmeal cookies or quick breads for eggs are pureed prunes- I think. For ginger cookies dates
 
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PTree15

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I can’t do applesauce in my baked goods recipes. They always come out rubbery. Although, I’ve never used it as an egg substitute, only an oil substitute.
Same, I loathe applesauce in baked goods. I'd rather just use the oil. I use either a flax egg or a EnerG egg replacer. Both work pretty well in quick breads, too.