Egg-Free Double Chocolate Chip Cookies

Note: The egg in this recipe is replaced by 1 teaspoon baking powder, 1 1/2 tablespoons water, and 1 1/2 tablespoons oil.

Preheat oven to 375ºF.

In a small bowl, stir together flour, 1 3/4 teaspoons baking powder and salt. Set aside.

In a medium-sized bowl, cream together margarine and brown sugar with an electric mixer. Add 1 teaspoon baking powder, water, oil and vanilla extract. Beat well.

Add flour mixture to creamed mixture. Stir to combine.

Add oats and both chocolate chips. Stir gently to combine.

Line a cookie sheet with parchment paper. If you don’t have parchment paper, grease the sheet.

Drop cookie dough by teaspoonfuls onto cookie sheet 1 to 2 inches apart. Bake for 8–10 minutes, or until cookies just start to brown. Allow cookies to cool on the sheet for a few minutes then remove to a wire rack to cool completely.

Makes about 30 cookies.

Recipe adapted from Cookies by Hilaire Walden.