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Eggless Cranberry Chocolate Chip Cookies
February 9th, 2009 Madhuram Posted in Cookies, Egg Replacements, Food Blog Events | 
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In my previous post I had mentioned that I had to bake cookies for my son’s class. This was the other cookie I baked for his friends. I used this recipe, but instead of using silken tofu as the egg replacement, I used EnerG egg replacer powder. The instructions in the EnerG box mention that it does not work well with store bought mixes. I took a chance anyway and was surprised that the cookies came out so well. These cookies were also chewy and did not spread as much as the silken tofu ones. Last time I had used Duncan Hines cake mix and this time I used Betty Crocker’s german chocolate cake mix and I felt that the latter ones had a smell which I didn’t relish. I think the flavorings in the Betty Crocker cake mix gave that smell. Nobody else could really feel it. I’m known for my exceptional “nose-power”. So the next time I bake these cookies I’m definitely going to use Duncan Hines. Also this time I used dried cranberries instead of raisins, reduced the amount of chocolate chips and increased the quantity of dried fruit.
These Cranberry Chocolate Chip Cookies go to Egg Replacement Event – Egg Replacer Powder hosted by me.
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August 6th, 2009 at 7:57 am
I can’t get the step by step procedure for the Eggless Cranberry Chocolate Chip Cookies. When I click “click here for the procedures” it brings me to the chewy choc chips cookies.
How can I get the step by step recipe? Sorry, I am new in baking and never baked before.. Hope you don’t mind teaching a dummy..
No problem Rachel. Just follow the procedure for chewy chocolate chip cookies but use energ egg replacer instead of silken tofu. Whisk the EnerG powder and given quantity of water in a blender or with a fork and add it instead of pureed tofu. Otherwise the procedure is exactly the same. Get back to me if you have any other questions.
February 10th, 2009 at 8:54 pm
Hey, Hope you’re up late tonight and have time to reply!! I am to take something breakfasty and healthy for a breakfast gathering at Arnav’s school tomorrow. Any ideas? In any of your recipes, if I replaced half of the all purpose flour with 100% whole wheat flour, would I need to add anything else to compensate? I like the cranberry nut quickbread!
February 10th, 2009 at 4:19 pm
Boy, you guys bake a lot of cookies! Yum!
Yes, had to. Thanks.