chocolate chip cookie recipe.
To replace the original recipe's egg content I used one banana, a half cup of apple sauce, and 1/8 of a tsp of baking soda. Removing the eggs meant that the baking time had to be adjusted to twenty minutes instead of the usual twelve. These cookies are a little more chewy, and less cake like, however they retain much of their usual look and scent. If you need to make an egg free chocolate chip cookie I can recommend using the approach I took above.
The hand made chocolates in the middle of the platter are my take on peanut butter cups -- all of them start with a dark chocolate base, followed by either peanut butter or cognac cranberry filling, then covered in milk chocolate. They melt in your hand so you have to eat them quickly :)
I hope to get back to regular posts soon, after all my holiday baking I needed a break. Hoping everyone is doing well in this new year - and enjoy the above recipe!