flaxy eggs for cookies

I'm finally feeling a little less grinchy, so decided to make some Christmas cookies. When I'm going to do a lot of baking requiring veganising omnivorous recipes I like to make a big batch of flax gloop to take the place of the eggs. I like how it works in cookie and cake recipes where the main function of the eggs is binding. It has kind of a funny flax smell, but I've never noticed it in a finished cookie, even a really mildly flavored one like a sugar cookie. I doubled the recipe since I'm planning to make more than five eggs worth of cookies.


Flax Gloop

makes about five egg-equivalents

4t flax seed
1C water



Put the water and seeds in a little pan and let soak at least an hour, or overnight. Simmer them together for 20 minutes, then pour into a cheesecloth-lined funnel set over a jar.



When it's cool enough to handle, squeeze the gloop through the cheesecloth. It'll come mostly in one big glob, and you'll be pleased to see how slimy and viscous it is--remarkably reminiscent of egg whites!

Use two to three tablespoons to equal one egg.