It’s been a while since I baked anything because these days my hands are full with my two and a half year old son. The once very independent and “I-couldn’t-care-less about-you” attitude son has become so clingy, wanting my undivided attention literally 24/7. I wish that it’s just a phase. I managed to bake these double chocolate cookies in the little time that he was napping last week. So easy to put together these cookies are very big on taste and was devoured by the kids I had baked it for. I found the recipe here and made few changes to make it egg free. I usually whip together the egg replacer powder and water together until its frothy and then add it with the rest of the wet ingredients. This time I wanted to try adding the egg replacer and water directly to the creamed butter mixture and it did work. The cookies turned out great. The original recipe had all-purpose flour in it which I replaced with whole wheat pastry flour and nobody found it different at all.