We’ve all been there…

You get the urge to do a bit of Sunday afternoon baking. You’ve got the flour, the sugar, the butter and then you realise you used the last of your eggs at brunch.

But all is not lost. With Vegan lifestyles becoming more popular, egg free baking is on the rise and there are plenty of recipes available online.

Whilst I’m not a vegan myself, I am used to egg free baking as my eldest daughter has an egg allergy. Over the years I’ve built up little collection of family favourite egg free recipes including pancakes, sponge cake, banana bread and the feature of today’s blog – the chocolate chip cookie.

A firm favourite with kids and adults alike this recipe is easy to make and makes the ideal accompaniment to your favourite cup of tea (Yorkshire, obviously).

I’ve played with this recipe so many times over the years trying different combinations. My favourite has to be a salted caramel & choc chip. The salted caramel sauce is the egg replacement in which helps to bind all the ingredients together to form the dough. You can also replace the butter with a dairy free alternative to make these vegan friendly and replace the flour to make them gluten free!

You will need:

150g Plain Flour

2 tsp Baking Powder

75g Light Brown Sugar

75g Butter

3 Tbsp Salted Caramel Sauce (You can also use Syrup or dulce de leche/caramel

100g Choc Chips (or chopped chocolate bar!)

What to do:

Pre heat the oven to 180°c. Pop the flour, baking powder and sugar into a mixing bowl. Add the butter and using your fingertips rub the butter into the dry mix until it resembles breadcrumbs.

Add the chocolate chips and caramel sauce and mix until it forms a dough. You may need to use your hands to bring the mix together. Don’t be tempted to add more caramel sauce or syrup. It will come together I promise!

Divide the dough into 12 equal size balls and place on a greased and lined baking tray. Make sure to space them apart as they will spread a little during baking.

Bake for 10-12 minutes or until golden brown. Leave to cool on the baking sheet for a couple of minutes before transferring into a cooling rack.

And that’s it! If you do try my recipes don’t forget to share your bakes on my social media sites.

Now pop the kettle on and enjoy!

Happy baking,

Natalie x