Egg-Free Double Chocolate Chip Cookies

• 1-1/4 cup Flour
• 2-3/4 teaspoons Baking Powder, Divided
• 1/4 teaspoons Salt
• 1/2 cups Margarine, Softened
• 2/3 cups Brown Sugar
• 1-1/2 Tablespoon Water
• 1-1/2 Tablespoon Oil
• 1 teaspoon Vanilla Extract
• 3/4 cups Quick Oats
• 1/2 cups Semi-Sweet Chocolate Chips
• 1/2 cups White Chocolate Chips

1. Note: The egg in this recipe is replaced by 1 teaspoon baking powder, 1 1/2 tablespoons water, and 1 1/2 tablespoons oil.
2. Preheat oven to 375u0b0F.
3. In a small bowl, stir together flour, 1 3/4 teaspoons baking powder and salt. Set aside.
4. 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.
5. Add flour mixture to creamed mixture. Stir to combine.
6. Add oats and both chocolate chips. Stir gently to combine.
7. Line a cookie sheet with parchment paper. If you don't have parchment paper, grease the sheet.
8. 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.
9. Makes about 30 cookies.
10. Recipe adapted from Cookies by Hilaire Walden.

flour, baking powder, ubc, margarine, brown sugar, water, oil, vanilla, oats, semisweet chocolate chips, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/egg-free-double-chocolate-chip-cookies/ (may not work)