I was craving cookies…and my 7 year-old daughter was begging, “Mommy, can I please bake cookies?”. But we had no eggs. And one does not drag three kids to the grocery store just for eggs. So we tried the egg-substitution trick we’ve so far only used in muffins: Ground flax seed (1 tablespoon) cooked with (2 tablespoons) water until it becomes the consistency of a beaten egg; it only takes about 2-3 minutes. Muffins turn out marvelous with this trick. Most of my muffins recipes already contain half whole wheat flour – so the grains of flax seed fit right in as another whole grain taste. They maintain the moisture, tenderness and binding qualities of an egg. But I wondered if the same would be true for cookies.
Honestly, the answer is no. But the cookies were still delicious; they were still moist and chewy, and the flax seeds did a good job binding the dough to hold the dark chocolate chips. But…the cookies were slightly gritty and, even though my flax seeds were fresh, fresh-out-of-the-oven they had that tell-tale omega-3 oil fishy flavor (that can be tasted in flax seeds which are old.) My 4 year old and 2 year old tasted only deliciousness and devoured the cookies, but my 7 year-old and I could taste some fishiness. However, the cookies were better the second day – moister and the faint fishy flavor was all but gone. And while not perfect, these Double Chocolate Cookies with Flax are still a fabulous vehicle for transporting our favorite Ghiradelli Dark Chocolate Chips to our tongues! (And they remind us how rather essential eggs are to baking a good cookie!)