Here's the recipe they gave me:
Pompeian Chocolate Chip Cookies
In Mason Jar:
2 ¼ cups all-purpose flour
1 cup packed light brown sugar
½ cup granulated sugar
¼ cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup of bittersweet chocolate chips (Note: make sure you use non-dairy ones!)
¾ cup Pompeian Grapeseed Oil
2 large eggs
1 teaspoon vanilla extract
Grapeseed Oil Spray
1. Preheat oven to 375°F.
2. In large bowl, blend Pompeian Grapeseed Oil, eggs and vanilla. Beat until mixture
3. Add contents of mason jar; stir until mixture is thoroughly combined.
4. Spray cookie sheet with Grapeseed Oil Spray and sprinkle with flour.
5. Drop 1 tablespoon mixture onto cookie sheets, about 2 inches apart. Bake 10-11 minutes or until golden brown around edges. Repeat with remaining batter.
Makes about 4 dozen.
So what brain-pushing and crazy recipe tweaking did I have to do to make this work? Brace yourself...
Swap the 2 large eggs for 6 tablespoons water and 2 tablespoons flaxseed meal (ratio of water to flaxseed meal should be 3 tablespoons to 1; this works for pretty much any baking recipe that calls for eggs as a binder). Mix the water and flax together and stir. Let it sit for a few minutes and put your spoon back in. Behold: the mixture will take on a gummy consistency, just like eggs.
Yup. That's it.
Yield: About four dozen that will disappear in mere minutes.
Note: If you feel like going really crazy, get creative like we did and add cinnamon to a few, a scoop of dark chocolate peanut butter to some others, and a few flakes of sea salt (gotta love that savory sweet contrast of sea salt a nd olive oil with warm, gooey cookies) to a few more. I dare you not to be in Levain-esque Bakery-infused heaven post-eating session.