Help Egg replacer....
Ok, I have these favorite chocolate chip cookies courtesy of the Gluten Free Cooking school blog:
Johnís Peanut Butter Chocolate Chip Cookies
(Yield:15 - 20 cookies depending on how big you make them)
1 c. creamy peanut butter
1 c. sugar
1 egg white
1/2 c. chocolate chips
Here's the problem, tried to substitute egg replacer for the eggs and the cookies burned within 3 minutes. Any suggestions as to why that happened? When I use eggs, they turn out fine and cook in about 10-15 minutes and are delicious, but trying to cut eggs back out again.
What do you use as the egg replacer..?
EnerG Egg Replacer. Would flax seed work better or change the taste?
Try the EnerG Egg Replacer for one egg (you'll need it for leavening) and a tablespoon or two of apple sauce for the wetness that a real egg would normally lend. You might also try lowering your baking temp and cooking them a little longer. That should keep the bottoms from burning before the insides are done.
I think it will be fine for me coz I'm allergic of eggs. No egg's white but egg yolk only. I make
acne and tumors on my sensitive skin.
I use a brand for pure processed egg white and it works very fine!