Having had to accommodate my son Jack’s egg allergy for over 15 years, I know how important it is to find substitutions for egg in cookies and cakes. This flax egg replacement works as a binder in lieu of the egg. The best part about this recipe is it is absolutely delicious, something I always strive for with a food allergy – go above and beyond. Chewiest chocolate chip ever and gluten free too!

Preheat the oven to 350 degrees. Prepare 2 baking sheets with parchment paper.

In a small bowl, add the flax meal and water and mix. Let this sit for 5 minutes until it becomes a viscous, gel-like liquid. This is an egg replacement.

Next, in a medium-sized bowl, add the almond flour and whisk to break up chunks. Then, add the oats, baking soda, baking powder, and cinnamon. Whisk to combine.

In the bowl of the stand mixer with paddle attachment, add the flax egg, almond butter, oil, vanilla, and brown sugar. Mix until well combined.

Note: May substitute almond butter with sun nut butter to accommodate a nut allergy.

Add the dry ingredients to the wet ingredients and mix on low. Fold in the mini chocolate chips.

Scoop up 1 1/2  tablespoons of cookie dough and shape into a ball. Place 8 cookies onto the baking sheet.

Bake cookies for 12-14 minutes. Then turn pan and raise temp to 375-400 for the last 2 minutes until golden brown.

Note: If you prefer the cookies to be more dense and not to flattened out, refrigerate the dough for up to 30 minutes. The flax egg substitute in this recipe is equivalent to 1/2 of a flax egg or 1/2 of 1 large egg.

These will be very chewy and delicious!