I was on a mission…a mission to recreate the famous Levain Bakery Chocolate Chip Cookies into a gluten free and egg free version. I knew that I could make a strictly gluten free version of this famous cookie, but one without eggs? Now that would be a bit more challenging.
When eggs were part of my cookie recipes, my kids were always quite cautious about indulging in raw cookie dough. I’m not sure where this timidity came from…certainly not from me. I have always felt it my duty, call it a “service to my family”, to test out the dough. Worry about raw eggs? Not me. I figured if Rocky could down raw eggs, then surely I could swipe some cookie dough and survive unscathed.
A few months ago I stumbled upon a recipe using aquafaba as an egg replacement. I was intrigued as to what aquafaba actually was. With a little investigation I discovered that aquafaba refers to the water found in a can of garbanzo beans.
My intrigue quickly turned to nausea.
I tucked the idea of using aquafaba far away…until this week.
Like many others, I’ve simply gotten used to my food allergies. Oh, there are a few items that I miss, but as more and more time elapses, those one time treats have become more of a distant memory than a current craving. However, there are two exceptions: garlic and pumpkin pie.