Red Velvet Chocolate Chip Cookies
1 box red velvet cake mix (I used Duncan Hines)
Energy Egg Replacer for 2 eggs plus 2 tbsp warm water
1 1/2 tsp vanilla
Just over 1/3 cup vegetable oil (I have a picture)
1/2-3/4 cup chocolate chips (Ghirardelli Semi-sweet are vegan and soooo good)
|measure 1/2 way between 1/3 and 1/2 cup|
Preheat your oven to 350 F.
Combine mix with egg replacer, vanilla, and oil. Once thoroughly combined, fold in chocolate chips.
I made this recipe twice so far and you really do need to keep an eye on the cookies. The first time they burned...badly. The second time I watched them like a hawk and they came out amazingly. One tray I pulled out after just 2-3 minutes so the centers were still gooey and moist and enjoyed them semi raw. By not using real eggs, I don't have to worry about whether or not bacteria is growing in my food. Its a nice feeling when baking!
These cookies are really fantastic!
<3The Mortician's Wife