Eggless Chocolate Chip Cookies

I'm not vegan, but I am lazy. We didn't have any eggs so I resorted to google and found out that 1 egg equals 1 tsp of corn starch mixed with 1/4 cup water. SCORE! So... eggless chocolate chip cookies! I also know that chocolate chip cookies are very tasty if you add in a little bit of creamy dairy - sour cream or plain yogurt, neither of which I had in the house because I hate sour cream and plain yogart is not so pleasant either. I do know that plain goat cheese has the same effect so... there ya go! I ALWAYS have goat cheese in the house.

I am going to make a claim that this is the best tasting chocolate chip cookie dough I have ever made. Ever.

Eggless Chocolate Chip Cookies

Ingredients

• 1 cup brown sugar, firmly packed
• ½ cup granulated sugar
• 1½ sticks butter (salted), at room temperature
• 2 tsp corn starch mixed with 1/2 cup water
• 1/2 tsp Pumpkin pie spice (nutmeg and cinnamon)
• 2 tsp vanilla extract
• 2 oz of plain goat cheese (Trader Joes makes single serving medallions - I used two of those)
• 2½ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 bag of semi-sweet chocolate chips

Steps

1. Preheat oven to 350degrees F
2. Mix the sugars, butter, corn starch mixture, pumpkin pie spice, vanilla and goat cheese together so it's nice and creamy.
3. Mix in the dry ingredients
4. Taste to ensure you don't need to add any more salt or sugar to balance the sweetness.
5. Scoop on to parchment paper lined cookie sheets and bake for 12-15 minutes. (Revision - I made larger scoops of dough - about 1.5 inches in diameter)
6. Let them sit and cool a bit before serving.