I was craving chocolate chip cookies one Friday night after dinner but unfortunately we’d run out of eggs! So after a wee bit of research, I found an egg-free recipe which I adapted to be gluten-free and I think they turned out to be yummier than normal. Crunchy, golden and in perfect rounds rather than melting together to become one giant cookie cake!
These delightful chunky cookies are super easy to make in five minutes and are baked in about 12 so you can please the family in no time at all. The best thing for me being pregnant while making these cookies was that I actually got to lick the bowl (the benefits of no raw egg, yay!). These cookies aren’t refined sugar-free but they are made from scratch and are still a much better alternative to packaged biscuits that are likely filled with partially hydrogenated vegetable fat and much more sugar. As with any baking it is still a treat, so treat a treat as a treat and you will be fine. However, be warned, these are just delicious!