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Categories:
egg substitute water sugar canola oil hazelnut oil vanilla milk corn syrup flour bran flour cookie crumbs ground hazelnuts baking powder salt bittersweet chocolate chips additional chocolate chips
Viewed: 75 - Published at: 5 years agoIngredients
- 12 tablespoon Ener-G Egg Substitute
- 3 tablespoons warm water
- 12 cup sugar
- 14 cup canola oil
- 2 tablespoons hazelnut oil
- 1 tablespoon vanilla
- 14 cup 1% low-fat milk
- 1 tablespoon corn syrup
- 12 cup oat flour
- 13 cup oat bran
- 1 cup flour
- 1 cup Oreo cookie crumbs
- 14 cup ground hazelnuts
- 2 teaspoons baking powder
- 1 teaspoon salt
- 13 cup bittersweet chocolate chips (I used Guittard 63%)
- additional chocolate chips (to garnish) (optional)
Method
- In a bowl, whisk together the egg replacer and warm water.
- Add the sugar, oils, vanilla, milk and corn syrup and beat until well combined.
- Stir in the oat flour, oat bran, flour, cookie crumbs, ground hazelnuts, baking powder, salt and chocolate chips.
- Cover and refrigerate at least one hour, up to 2 days.
- Preheat the oven to 350F and line 2 cookie sheets with parchment (do not grease).
- Scoop balls of dough 1 1/2" apart on the sheets and dot with chocolate chips if desired.
- Bake cookies, one sheet at a time, for 12 minutes.
- Cool completely on the sheets.
