EGGLESS CHOCOLATE CHIP COOKIES

I'd been searching for perfect and low fat chocolate chip cookies which are chewy but soft inside. This recipe really fits my taste. This is good for those who are egg-allergic

You could use 2 cups of all purpose flour but I used only one and half cup of flour, the balance is half cup of rolled oat, just run them in a mixie.

The texture of the dough is great, easily shape and with this dough I got about 45 cookies. It's all depend on the size you've made.

Used milk to combine but you could add water if you prefer. My family loves this cookies so it will be regular on our dining table.

EGGLESS CHOCOLATE CHIP COOKIES

1 and 1/2 C all purpose flour
1/2 C rolled oat (grind)
1/2 C sugar (if you want it sweeter use 3/4 C)
1/2 C melted butter or oil
2 tsp baking powder
1/2 tsp salt
3/4 C chocolate chip
1/2 C milk/water
1 tsp vanilla essence

METHOD

* Sift flour and baking powder.

* Combine flour, oat, salt, chocolate chip and baking powder in a mixing bowl.

* In a small bowl, beat butter, vanilla with sugar until well blended.

* Pour butter mixture onto flour and mix until pliable dough is formed. Preheat oven @ 180 C.

* Drop teaspoonful of dough onto non greased baking sheet, bake about 8-10 minutes until light brown.

* Cool on pan 5 minutes, transfer onto wire rack to cool.

* When completely cool, store into airtight container.