Cookies. There is something just so comforting about dilly-dallying in the kitchen with the aroma of baked goodies enveloping you to bliss, knowing that little drops of heaven are baking away to glory in the oven. And, for most of you who ask me about eggless versions – this will soon become your NUMBER ONE recipe.
This is a genius recipe adapted from food52.com for an eggless version that is just so, so, so do-able. This recipe uses a mixture of vegetable oil and water in replacement of eggs – and this means no hassle of chia seeds, grinding flaxseeds, or looking for thick yoghurt. These bake with a chewy texture inside and a crispy edge. This is pure and simple genius.
Perhaps, the only hindrance is resting the dough for a good period of time, which in itself entails a bit of misery, but I promise it’s worth the wait. Remember, if I wait, it must be necessary.
Also, this can be vegan, if you choose vegan brown sugar and vegan chocolate chips. I know, genius right?