Egg Free Cookies

Egg Free Mint Chocolate Chip Cookies and Double Chocolate.  (information/results to come soon!) 

Chewy Chocolate Chip Cookies (Egg Free)

My third take on the perfect egg free chocolate chip cookie recipe. These turned out very very good! I messed around with the same chocolate chip recipe, this time melting the butter and sugar together, in order to dissolve the turbinado sugar. I also altered the rest of the recipe quite a bit. Well, actually I suppose this is a completely different recipe. I used turbinado sugar, but didn't use any brown rice syrup. I'll have to experiment with brown rice syrup more, but for now... these are AMAZING Egg Free Chocolate Chip Cookies. Super soft and chewy. And they look lovely. I gradually added things while making the dough, hopefully I remember correctly the measurements of ingredients for the next time I make these. Because I will DEFINITELY make these again. 

My first test batch of these cookies ended up with the bottom of the cookie way too hard and crispy, and the top was left TOO soft/chewy and doughy. So I added a bit more flour and then tried to bake them on the next rack up. They turned out perfect! When these cookies are still somewhat warm, they seem oddly doughy yet, but once they cool and sit for an hour or so, they set very well and are great. Very very soft though. They kind of melt in your mouth... but it's a good thing. I used large real milk chocolate, all natural Guittard Chocolate Chips. YUUUUM! 

I'm going to bake some more and try to take some better pictures soon, so you can see the soft chewyness of the inside of the cookie. 

Vegan Chocolate Chip Cookies

So these didn't turn out well. They don't have a terrible appearance at least. However, I need to continue to experiment and alter this recipe. I think I may know how to make it work better. I used just a bit of turbinado sugar and also brown rice syrup. Something I definitely did wrong was not mix the sugar with the wet ingredients. By not doing this, the turbinado sugar was left in the larger crystals.. not allowing them to desolve. You can see and even taste/feel the texture of the sugar crystals. My cookies also turned out very hard. I'm thinking adding applesauce to the recipe may help add moisture and soft/chewyness. Also, it is said that Turbinado sugar is more moist than regular sugar, therefor if it was better desolved into the batter, maybe it would make the cookie more moist. I'm also not sure about the brown rice syrup flavor. Definitely need to experiment more. However, ONE of my friends said he actually thought this cookie was "solid" and said he prefered his cookies on the harder side and thought they were great.. He was very serious. But neither I or others agree.

However, the ingredients I used were very similar to that of my favorite store bought chocolate chip cookies by Back to Nature (Yeah I know! But they are sooo good! and HFC free, and all natural. And easy to satisfy my cravings while I continue to be frustrated and experiment with my own baked goods that I can eat). Anyway, these packaged cookies are made with brown rice syrup as a sweetener and they are perfect. I will continue to experiment.. I think I might try some altering right away tomorrow! We'll see what happens.

Egg Free/Vegan Banana Bars

Egg Free Banana Bars!

These turned out very well. VERY yummy! However, you know how if you over mix batter.. sometimes the product becomes a bit rubbery? I think I overmixed a bit. But they are still very good. However, they pretty much just taste like banana bread. Which is okay I guess. Banana Bread is amazing. But maybe for the consistency of a bar, they could be more dry and cake or cookie like in texture. I used turbinado sugar instead or refined sugar and some nice over ripe bananas! MMmmmmMMMmmMm! And I just had to add chocolate on top.

Now to test different sugar alternatives...

Soft Chocolate Chip Agave Cookies (egg free, sugar free)

My first attempt in using agave nectar..

I took a couple of recipes and kind of put them together, altering them based on amount of dry and wet ingredients. I wrote down my own recipe before hand, based on research. I replaced the sugar, decreased some of the other ingredients to what I thought would work well, and also replaced the egg. While mixing the batter, I gradually added more dry ingredients and more of other ingredients in order to give what I thought it needed for moisture, bonding/helping replace the egg, and I wrote down things as I went and crossed things out, to keep track of what I did. But, I figured ... this is definitely going to be a first run, there is no way these cookies are going to turn out and I should be okay with that. I expected them to taste awful.. and I'd have to go through many tries to come up with the right taste, or to get them to rise correctly... But.. They actually turned out pretty well. I think my research before hand and knowledge really helped me completely come up with a recipe that actually worked. 

I first tried them while they were warm and my impression at first was, "OH THESE ARE VERY BLAH AND NOT SWEET AT ALL. NO FLAVOR!" But once they cooled, they actually tasted like normal chocolate chip cookies, pretty darn good! They were maybe a bit too cakey for my liking, and I'd like to see if I can make them a bit chewier.. and maybe a bit more flavor to them. But they turned out surprisingly well.. and even look perfect. They maybe look a bit TOO perfect. They look like processed, store bought cookies... too round and not chewy looking.. which I don't find amazingly pleasing. But I am pretty satisfied with the results so far. Pretty tasty. 

The agave gives a bit of a different taste though, kind of a nutty, maple-ish taste. My friend Brett, someone who can normally have egg and normal ingredients, said they were very good. I'm thinking a double chocolate cookie or even brownies would be good with agave nectar, that way the chocolate would cover up the nutty taste... I want to try Brown Rice Syrup as an ingredient to experiment with next. I'm thinking that I would maybe like that better, for I'm not one for a nutty flavor. I'm analyzing too much! Overall, these were great! But I have an attitude where I always think things can be better. My mom always tries to tell me to stop trying to be perfect. . but.. well I like to try to perfect things. And if I like to do it, then so what! 

FAAN and Replacing Egg

I just found the FAAN website (The Food Allergy and Anaphylaxis Network). It is very helpful and gives many allergy friendly recipes, tips, information, support group information, and etcetera. Their mission is to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis. FAAN membership stands at about 27,000 people and includes families, dietitians, nurses, physicians, school staff, and reps from gov. agencies and the food and pharmaceutical industries.  Looking at the site, there are no support groups in South Dakota that are listed. They ask to email them if interested in starting a group. It'd be interesting to start a group and work together with other individuals and help inform those less aware. 


I found this recipe a bit interesting, pretty plain and simple, but a way to go without egg... Chocolatey Chocolate Cake - FAAN .
I want to do a bunch of research and try to come up with the best way to substitute egg in different recipes.  I also want to continue researching about food allergies and understand everything better. I'm going to try this method of replacing egg and experiment with this recipe. Also, maybe a cream cheese frosting or something not containing confectioners sugar.. 
Here are other substitutions for egg listed by FAAN:
   * 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
    * 1 tsp. yeast dissolved in 1/4 cup warm water
    * 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
    * 1 packet gelatin, 2 T. warm water. Do not mix until ready to use.


Also, I have used Flax Seed in many recipes. 
1 Tablespoon Milled Flax Seed dissolved in 3 Tablespoons warm water, will replace one egg. Since flax seed is very oily, I found it works best in more dry baked goods like oatmeal cookies or muffins. I've tried it in brownies, but it didn't turn out. One would definitely have to alter normal recipes and use less oil when using flax.


From past experience, different substitutions work better for different recipes. Especially things like brownies that already contain a lot of oil. I guess this all seems a bit common sense, but a bit helpful in understanding what to pair baking powder with and how a recipe works. I want to continue to learn about the chemical process of baking and how things work, for that is where I am lacking. 


Just wanted to share this very important website. I'll post my experimenting soon. Also.. I am making a couple of Graduation cakes coming up for college graduates. I am excited. I went to Hobby Lobby and Michaels last week and got many new cake decorating tools!  I was suppose to be helping with wedding ideas, but I was distracted and ecstatic by the baking isles  :) 

Egg Free Chocolate Chip Banana Bread

So I've been craving banana bread and wanting to make banana bread for several weeks now, but kept putting it off. I finally made some with my over ripe bananas. I made some normal banana bread with egg, and an alternative loaf that was eggless. The 3 bananas in the recipe took the consistency of the egg and helped bind everything together, along with a half cup of applesauce. With the 3 bananas, this bread really didn't even need any egg. A bit of baking soda helped the bread leaven a little and add tenderness. This banana bread actually turned out quite well and I've been eating it away. I think I will try altering the recipe a bit though to make it even better! It was very moist, maybe a bit too moist... and possible a bit of baking powder would help give a better consistency and make it rise to a better visually pleasing loaf. I could mess around with a few other ingredients.. but it was the perfect flavor really.

Yummy yummy baked good that even I can eat! Great treat for breakfast or snack ... also fulfilling my constant craving for chocolate. And even a bit healthy? Soooo good! I think I will take some for a snack at work this week.

Some recent findings

It is interesting how business focus on one main product and really focus on a story to sell the product http://www.wildwhoopiebakery.com/wild-whoopie-press.html
http://globakery.com/

Chicago Eats Allergy Free. http://www.chicagonow.com/blogs/chicago-eats-allergy-free/2009/11/take-back-the-cake.html  This article mentions several bakeries in Chicago that are allergy friendly/gluten friendly and vegan. My favorite Bakery, the Bleeding Heart Bakery is mentioned for their vegan cakes. The Chicago Diner is also very interesting to read about. They have a variety of Vegan Cakes (specializing in wedding cakes.. and even cheesecakes that are egg free!) , Muffins, Cookies, Scones. They also have a full menu of vegan meals. I enjoy the history of the couple who started the Diner http://www.veggiediner.com/wp/?p=233

Fleet Foxes loves the Chicago Diner! AWESOME.

Packaging fun!

Oatmeal Flax & Chocolate Chip Cookies - Egg Free