These cookies feature an easy homemade, inexpensive, planet-friendly egg substitute
made with similar ingredients as the product “Just Egg” but you can make multiples on
demand for a small fraction of the price. These “eggs” stay good in the refrigerator for a week.

“Egg” Substitute

Use this recipe to make an “egg” substitute for omelets, scrambles, etc. You can substitute mung bean dal (a flour version of the beans) instead of soaking overnight.

Whisk together first to allow a few minutes to thicken while you prepare the cookie ingredients:

  •  2 Tbsp moong dal flour
  • 4 Tbs cold water
  •  1/4 tsp kala namak
  • pinch of baking powder


  • 1/3 cup organic sugar
  •  6 oz piloncillo style sugar
  • ½ cup vegan butter (Melt brand works well), melted
  •  ¼ tsp salt
  • “Egg”
  • 2 teaspoons pure vanilla extract or vanilla paste
  •  1⅔ cups grams all-purpose flour
  •  ½ teaspoon baking soda
  • 1 cup Lily’s dark chocolate baking chips (which are 55% cocoa and are stevia
    sweetened – no sugar added)
  • Flaky sea salt or kosher salt


  • Grate piloncillo using the large holes of a box grater. You want larger crumbles and irregular shapes. When these bake, the taste and texture is like toffee.
  • Combine the organic sugar, grated piloncillo, vegan butter,  and salt in a large bowl and whisk until evenly mixed.
  • Add in the “egg” and vanilla and continue whisking until mixed and sticky but take care to allow the undissolved pieces of piloncillo to remain. The batter will become stretchy.
  • Combine flour with baking soda and stir in with a wooden spoon until dough comes together and you you cannot see any bits of flour. Add chocolate chips and stir until mixed. At this point the dough will be melting, so refrigerate it for 30 minutes while preheating the oven to 350 degrees and setting up pans.
  • Scoop out 2 tablespoons of dough and form balls. Place them at least 2 inches apart on
    parchment paper-lined baking trays. Don’t flatten them. Sprinkle with a pinch of flaked salt.

Bake cookies 16-18 minutes.

If baking two trays, switch shelves half way through. The centers should still be soft and the edges will be firm. Allow to cool on baking sheets for 10 minutes before gently removing to a wire rack. Cool completely before storing.