A vegan cookie that’s crisp around the edges and chewy in the middle? It's not 'good for a vegan recipe”—it's just plain good.
made with a single egg white will look and taste almost exactly like a regular sugar cookie; the only problem is that it can be more difficult to emulsify the egg white into the sugar and fat. By the time the whites are fully incorporated, all the air cells developed byIn other words, an egg white's primary role in a cookie is to provide water and protein to bind everything together, while the yolk primarily serves to facilitate emulsification.
. After straining, the oat slurry had a consistency not unlike a beaten egg, with a faint"cereal" flavor that was as unobtrusive as the taste of all-purpose flour. Because the dough doesn't contain any butter or egg, it didn't need quite as much time in the oven as a traditional cookie dough, nor did it have the same visual cues for doneness. The cookies are done when the edges are firm to the touch, with a pale golden color all over, and centers that still seem a bit puffy and raw; about 12 minutes at 350°F.
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