Who doesn’t love homemade chocolate chip cookies? And there’s no reason why food allergies should keep you from indulging in this classic treat. We’ve been making them allergy-safe for years.
Our recipe is not only milk-free, but it can also be made egg-free. You know what that means! Some people in my house love sneaking bites of raw cookie dough.
Just replace the called-for egg with flax eggs and add some healthy omegas. We will show you how below!
Plus, one of our Milk Allergy Mom Members made these gluten-free! Here’s her tip.
“We made Jamie Kaufmann ‘s chocolate chip cookies gluten free today! I swapped flour with Bob’s Red Mill 1:1 gluten free flour and used the flax egg to make them dairy-free, egg-free, gluten-free. They came out great!”
Enjoy these delicious cookies with a glass of your favorite dairy-free milk, of course.
CHOCOLATE CHIP COOKIES
Oven 350 degrees
2 cup white/wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup coconut oil or dairy-free shortening (affiliate)
1/2 cup dairy-free butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs or 2 flax eggs
1 bag of Enjoy Life Chocolate Chips (affiliate)
Combine flour, baking soda and salt in small bowl. Beat oil, butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs or flax eggs, beating well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto un-greased baking sheets.
Bake for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Original Post: 3-12-11