1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
⅓cup (57g)butterscotch chips
⅓cup (57g)semi-sweet chocolate chips
In a small bowl, whisk the flour, baking powder, and salt together. Set aside
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the egg replacer and vanilla extract. Add the dry ingredients and mix on low speed until cookie dough forms. Fold in the butterscotch and chocolate chips. Cover and chill the dough for at least 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough measuring 2-3 tablespoons per cookie and arrange on prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes. Allow cookies to cool on baking sheet at least 10 minutes before transferring to a wire cooling rack.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
I like to use a large cookie scoop to scoop out the dough.