I ran out of eggs after making a quiche that blew up like a souffle this week. And then, I promptly forgot I was out of eggs the next night when I went to make cookies.
Now, I’d already spent two hours searching for a chocolate chip oatmeal cookie recipe that didn’t require brown sugar, because I ran out of brown sugar, too. Thank you, oatmeal. So I wasn’t about to try to track down yet another recipe that not only forewent the necessity of brown sugar, but also that of eggs. Instead, I Googled “egg substitutes in baking.” And used a banana.
Here’s the recipe, as I used it:
- 2 sticks softened unsalted butter
- 1 cup sugar
- 1 banana, overripe
- 2 cups flour
- 2 cups oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 c. very coarsely chopped walnuts
- 2 c. chocolate chips
- 1/4 c. heavy cream or milk
Preheat your oven to 350°F. Line a baking sheet with tin foil and set aside. In a bowl, use an electric mixer (I use a hand mixer) to cream butter, sugar, and banana (it was 2 eggs in the original recipe) until light and fluffy. Stir in all of the dry ingredients through chocolate chips, then stir in the milk/cream. Drop the dough in spoonfuls spaced about 1″ apart on the covered cookie sheet. Cook until golden brown and kind of puffy, round about 15 minutes, give or take. Keep an eye on ‘em to be sure.
They smell like heaven, have a little bit of banana flavor, but it kind of adds to what else is going on in there. I can see half a dozen different ways to make other substitutes to make this healthier or more decadent as desired (whole wheat flour, Splenda if you’re into that, steel cut oats, carob chips instead of chocolate, non-fat milk or soy, etc. for instance, or else fatten that shit up, folks). But the truth is, they’re not terribly bad for you as is, and they taste like love. I’m packing the rest of mine up to split between my office and my fiancé’s office.