The BEST Back-To-School Pick Me Up... Chewy Dairy, Egg, Nut & Gluten-Free Chocolate Chip Cookies
Chocolate chip cookies were one of the first things I was determined to make safely when my oldest son was diagnosed with his food allergies. They are not only one of the most iconic American desserts in existence, but also a staple in most of our childhood experiences. I HAD to figure out a way to make chocolate chip cookies happen in my egg, milk, peanut and tree nut-free house!
After some experimentation, I found a go-to chocolate chip cookie recipe that my family gobbled up (click here to see). But, my world was completely rocked when my dear friend Alli upped the ante and shared with me her aunt's favorite chocolate chip cookie CAKE recipe (click here for recipe). While I loved the traditional cookies that I'd been making for years, there was something so special and different about this cookie cake - particularly, its moist and chewy texture.
So, one day I decided to do a little experiment: I made the cake, but turned the batter into cookies. And, it was... DELICIOUS!
Another plus? This cookie recipe is the most gluten-free friendly adaption I've ever found! Just substitute your favorite gluten-free flour (I use King Arthur Gluten-Free All-Purpose Baking Mix) for your regular flour, and I promise, you will be surprised by how beautifully it works!
Making cookies has been a first day of school tradition at our house since my oldest was in preschool, and my kids LOVE it! But, you can make this special treat any time in the next few crazy back-to-school weeks for a little pick-me-up. There is nothing that brings a smile to a kid's face than piping hot, delicious cookies, and these may be just what your family needs. Give it a try!
Chewy Dairy, Egg, Nut & Gluten-Free Chocolate Chip Cookies
1 cup dairy-free butter, softened (I use Earth Balance, soy-free version)
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 egg replacer "eggs" (3 teaspoons of egg replacer powder, whisked with 4 tablespoons of warm water until frothy)
2 1/4 cups all-purpose or gluten-free flour
1 teaspoon salt
1 teaspoon baking soda
2 cups of dairy-free chocolate chips (I use Enjoy Life's mini-morsels)
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, salt and baking soda; set aside. In a large bowl, use a stand or hand mixer to beat butter, sugars and vanilla until light and fluffy. Slowly add in egg replacer "eggs" until well-incorporated. Gradually add in flour mixture and continue to mix on medium speed. Fold in chocolate chips.
Spoon mixture on to ungreased baking sheet using a cookie scooper, and bake for approximately 8-10 minutes or until golden brown. ENJOY!
