Eggless Chocolate Chip Cookies

It's a journey. Trying to create a healthy lifestyle for my family. For myself. There are many roads and sometimes it seems like we're all on a different one. My six year old is often on Marshmallow Ave., while my nine year old prefers Butter Lane. Occasionally our paths cross and we share a single meal together. But mostly I make three different ones, every day, and from those choices the five of us find nourishment. So if I can include some healthy choices in the mix, I feel like we're moving forward.

To further complicate my life, my husband has decide to train for a triathlon. (It's amazing what one marathon can do for your confidence). For some reason, he thinks this means he needs to become a vegan. I may have to rename the blog Four Different Meals.

Who am I? I am a flawed mother of three. Don't believe me? Just ask my middle child how bad I am at my job. She'll tell you.

But that's all backstory. Today it's about finding an egg free chocolate chip cookie recipe. My youngest daughter has an egg allergy. Usually I substitute ground flax seed for eggs and it works great. But her birthday is coming up and our school is nut and seed free, so I need another option.

Ok, so chocolate chip cookies don't exactly fit into the healthy category. But as I said, it's a journey. And today we're going off-roading.

I found this amazing recipe on Pinterest. It's similar to the regular toll house recipe but without the eggs. No substitutions. Really. These cookies are amazing. They remind me of Tate's chocolate chip cookies. Only better because they're homemade and warm and I know every last organic ingredient that went into them. I may never go back to ground flax seeds.

Here's the recipe. Or you can go right to the source (It's a gorgeous blog called Crunchy Creamy Sweet and her pictures are infinitely better than mine).

Ingredients
2 cups unbleached flour (sometimes I use half white, half whole wheat)
1/2 tsp baking soda
1/2 tsp salt (I used coarse sea salt and loved the unexpected bursts of salt)
2 sticks unsalted butter, room temp
1 cup packed brown sugar
1/2 cup sugar (we use turbinado)
2 Tbsp milk
2 tsp vanilla
1 1/2 cups semi sweet chocolate chips (or a little more...)

Preheat oven to 375.  Line baking sheet with parchment paper.  (I use the pre-cut baking sheets, so easy).  Mix together dry ingredients in a medium sized bowl.  In large bowl, using electric mixer, cream together butter and both sugars until light and fluffy.  Add milk and vanilla and combine.  Stir in chocolate chips.  Drop rounded teaspoon size balls onto baking sheet and flatten gently.  Bake 13-15 minutes.

Take them out of the oven, eat 1 or 2, and hide the rest.

Since these were a trial batch, I divided the cookies into little baggies and stuck them in the freezer.  At least for the next few days, I won't have to worry about an after school snack.