Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Yield: 4 dozen (48 cookies)

1 Process the oats in a food processor/blender. The texture of the powdered oats was not mentioned
in the original recipe, so I chose a consistency in between coarse and fine.

2 In a medium size bowl combine together the powdered oats, flour, baking powder, soda and salt; mix well.

3 In a blender, blend together the EnerG powder and warm water until it’s frothy; set aside.

4 In another large mixing bowl, cream together the butter and sugars with an electric mixer until light and fluff. Beat in the EnerG mixture and vanilla.

5 Add the flour mix to the sugar mixture; mix well. Stir in the chocolate chips and walnuts.

6 Cover the bowl with a plastic wrap and chill the dough at least for an hour.

7 Around the 45th minute, start preheating the oven to 350F/175C for 15 minutes.

8 Scoop out heaping tablespoons of cookie dough; drop it on ungreased cookie sheet 2 inches apart. Bake on middle rack for 10-12 minutes or until lightly browned. For crisper cookies, I would suggest flattening the dough instead of just dropping them. The scooped out dough doesn’t spread much, so it’s very chewy in the middle. In that case I think the baking time will also reduce by a minute or two. I used an aluminum pan, so mine took about 13 minutes. The baking time will vary if you are using a dark coating non stick cooking pan. Be sure to check it earlier. I used to 2 cookie sheets at a time. So I shifted the pan from the middle layer to the bottom layer and vice-versa after 6 minutes.

9 Remove the baking sheets from the oven and place it on wire racks. Let the cookies stand for 5 minutes because the cookies will continue to bake. After 5 minutes, transfer the cookies to the cooling racks directly using a spatula and let it cool completely before storing it in an airtight container.