The article describes the author's experimentation with flaxseed and a commercial egg replacer as substitutes for eggs in cookie recipes. Initially, the author was surprised by the cost of the flaxseed but learned it could make a 'flax egg' that mimicked the texture of traditional eggs. After baking, the flaxseed cookies turned out deliciously nutty with a crisp edge and chewy center. The commercial egg replacer, though also pricey, produced cookies with good rise and a soft center, closely resembling classic cookies in both texture and flavor.
The cookies made with flaxseed had a nutty flavor reminiscent of browned butter, with a crisp edge and chewy center that was surprisingly satisfying.
Using a commercial egg replacer resulted in cookies that had a good rise, soft center, and crispy bottoms, closely resembling traditional cookies in taste.
Collection
[
|
...
]