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

madhu, the list looks fantastic! I made Eggless Thumbprint Cookies, so I’d appreciate if you could add them to your list:)

http://funnfud.blogspot.com/2008/04/thumbprint-cookies-with-jam.html

U have a super duper collection here Madhu. Thanks and your effort clearly shows!

woohoo, this post calls for a celebration…

Madhuram… this looks too good… thanx for the amazing list…. Now I can just check ur blog for all the eggless recipe links… thanx a lot dear…:)

Check my blog have something for u there

Hi Madhuram:

I tried making the best c.c. cookie with ener-G replacer yesterday. I used Egg Replacer (Bob’s Red Mill brand) and used salted butter instead of unsalted, which made cookies like naankhatai. I couldn’t make it flatter. Please advise what I should do to make it softer and flat.

However the taste was absolutely amazing. Just like bought from bakery..!!

Thanks!

Hi Aditi, I’m guessing that Bob’s Red Mill replacer gives a different result. I just dropped the dough on the cookie sheet and it got flat while it was baking. Actually I was so tempted to flatten the dough with a fork, but resisted it and it came out perfect. I think you can try adding a tablespoon of water to the dough, so that it will loosen up and will become flat.

Hi Madhuram..
Today morning.i baked the cookies adding 3 spoons of water to 1/2 of the remaining dough (and a little bit is still remaining !!)
But the cookies didn’t go flat as it should.
Also, I had to bake it too long.I baked for about 18 minutes.It came out like a tiny flat hill.Ofcourse,the ouside was crispy and nice but the inside became soft and doughy instead of chewy.Definitely they were much better than what I made before. It seems I am still going wrong somewhere..
I have few questions,
*Does 2 teaspoon makes 1 tbspoon ?
*Is a way to know the if the dough is correctly done or needs some extra water ?
*Can i change the proportion of (BRM) replacer and make it work for this recipe ?
*Does it mean I can not try any of your other cookies recipe with this egg replacer for it will not come out that perfect ?
*Would you suggest a store (or online purchasing) for ener-g replacer ?(I didn’t find it in A&P, Trader’s Joe or in Whole Foods )..

Thanks…

Aditi, I meant 1 tablespoon (is 3 teaspoons) of water for the entire batch. I didn’t know that you were going to try it with half the dough only. Did you leave the cookies on the baking sheet itself for at least 5 minutes after removing it from the oven, before transferring it to a cooling rack? Because the cookies continue to cook from the heat in the cookie sheet, even outside the oven. Guessing about the water depends on one’s experience. I’ve not used BRM (because I don’t get that in the stores here). What is the measurement suggested for it (the powder and water ratio). I read in a book that sometimes using twice as much as the amount of powder specified may be required to get the desired result. You can try that too. You can get EnerG in Amazon.com. I would like to mention here that even EnerG doesn’t work well in all recipes. I tried another chocolate chip cookie recipe before this one using EnerG and it did not come well. So I would suggest trying BRM itself for at least 2 or 3 recipes and then you can decide whether to use it or not. For starters, in the Egg Replacer round up, Debra has baked a pound cake using BRM, try that and see.

Hi,

I tried the best choc chip, the cookies are great and crispy! My husband loves it too However, I modified the recipe. Instead of granulated + brown sugar, I use only brown sugar and 1 3/4 cups choc chips without adding nut. By the way, can you tell me the different using between granulated, castor and brown sugar pls? I usually replace all white sugar with brown sugar. Again, thanks for the great recipe and so far this is the first recipe I’ve tried online

Hi Feilin, thanks for trying the recipe and I’m so glad that it turned out great for you. As far as the different sugars are concerned, all 3 have the same calorific value. Brown sugar is not healthier than white sugar. The only difference you will notice is the color of the end product. When using all brown sugar or more of dark brown sugar the end product will be more golden brown color than pale.