Monday, September 28, 2015

Eggfree, Single-Serving Cookie Dough

I know what you're thinking - what does this post have to do with writing? And I have exactly two things to say to that:
  1. You don't know me AT ALL.
  2. It's my blog, and I want to write about cookie dough today. :-P
Now that we've cleared that up, I want to share something very dear to my heart that I've spent the last couple of weeks on. There's this really awesome one-minute microwave cookie in a mug recipe, which is great if for some reason you like to ruin your cookie dough by heating it up (a bit too much flour for me, but that's easily fixed). Ever since I found it, I've been trying to figure out an egg-free version that would allow me to enjoy my heart's true desire without getting salmonella. One person suggested using mayonnaise instead of the egg yolk, which is perfect from a texture standpoint - but the finished project tasted like mayo. I actually like mayo and put it on things a lot of people find disgusting, but - mayo cookies?

Tasted slightly better once cooked, but no thanks.
I had the same issue with applesauce. That's a great substitute for oil in a lot of baked goods, but as someone who's not a fan of apples, I need a pretty high chocolate content to make it not taste like applies at the end of the day. So, that wasn't an option for me. But here's what I did come up with: two ways to make single-serving chocolate chip cookie dough, sans eggs.
  1. Buy Pasteurized Eggs. This is the easiest way. Then you just double the recipe, use one whole egg instead of two egg yolks, and go about your day. I'll even pretend I think you're going to split that doubled recipe into two containers and enjoy delicious cookie dough for two days instead of one.
  2. Make a Few Basic Tweaks to the above-linked recipe.
    • Substitute 3/4 tablespoon of confectioners or powdered sugar for the granulated sugar. This is important, because the egg is what keeps your dough from being grainy, and we no longer have an egg. (I didn't do a straight substitution, because it's sweeter than regular sugar).
    • Substitute 1.5 tablespoons vegetable oil and .5 tablespoons water for the egg yolk.
    • Reduce the flour to 2.5 tablespoons (I do this even when I'm cooking with the egg, because the original recipe just tastes like flour to me).
    • Skip the step where you put it in the microwave, because that's just not necessary.
    • Grab  spoon and enjoy.
Voilá! Delicious cookie dough goodness! Go forth and be happy! 

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