Madeline's Dairy-free, Nut-free, Egg-free Chocolate Chip Cookies
Every child deserves to eat a chocolate chip cookie. In our family, it has been tough because our daughter, Madeline, has severe food allergies. I cobbled this recipe together to let her taste something that so many other children don't think twice about. The result has been so fabulous that we haven't gone back to our usual recipe, even though she has outgrown her egg allergy.
Food is such a part of families, schools, and celebrations. As a mother, I cannnot tell you how much joy it gives me to see her in the middle of her friends or cousins eating the same thing, with no fear that she is consuming something that could be life threatening.
And even if you don't have allergies, these cookies are great because they are essentially free of animal products and cholesterol.
1 c. dairy-free margarine*
1/2 c. brown sugar
1/2 c. sugar
1/4 c. soy milk or rice milk
2 tsp. vanilla extract
2 1/4 c. unbleached flour
1/2 tsp. salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips or chopped chocolate**
*I use Earth Balance margarine and it is available at:
http://www.earthbalance.net/
*The best brand I have found is Scharffen Berger. It is wondeful chocolate and it is not cheap, but it is the only one I have found that is dairy and nut free. In order for it to be dairy and nut free and not processed with dairy or nuts, you MUST buy the 9.7 ounce baking bars. The smaller bars are wrapped in a factory that processes nuts and dairy. The chocolate is available here: http://scharffenberger.com/departments.asp
and the allergy statement is here: http://scharffenberger.com/nutrit.asp
15 minutes
Cookie sheet, hand mixer
1: Preheat the oven to 350°F.
2: If not using chocolate chips, chop semisweet chocolate baking bar into small chunks the appropriate size for cookies. Set aside.
3: Cream together butter and both sugars until light and fluffy. Add soy or rice milk, and cream. Mix in vanilla extract. It might look a little curdled, that is fine.
4: Combine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chunks or chips.
5: Drop by teaspoons on greased cookie sheets. Bake at 350°F degrees for 8-10 minutes. Remove from baking sheet and cool on racks.
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2 Comments
My daughter has allergies to nuts, peanuts, dairy, and egg. This is the best chocolate chip cookie recipe ever! I will continue to use this recipe even if she outgrows her allergies - you can safely eat the dough without worry of salmonella! If you do not want to chop up a Scharffenberger bar, you can use Enjoy Life brand mini chocolate chips. They are also dairy, egg, peanut, tree nut, soy, and gluten free! Just chocolatey goodness.
This sounds like a fantastic recipe. You should share this on cleverparties.com, another fantastic site I love that lets mom share birthday party ideas, recipes, and buy invites, decorations, etc for any special events. The link is http:..www.cleverparties.com