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Allergy Friendly, Allergy Friendly Chocolate Chip Cookie Recipe, allergy-friendly-chocolate-chip-cookies, allergy-friendly recipe, baking, Dairy Free Recipe, dairy-free, dairyfree, Egg Free Recipe, egg-free, eggfree, Food Allergy, Food Allergy Awareness, Gluten Free Recipe, Gluten Wheat Nut Egg Dairy Free Recipe, gluten-free, Nut Free, Nut Free Recipe, nutfree, Peanut Free Recipe, peanutfree, Recipes, Wheat Free, Wheat Free Recipe, wheatfree
This recipe is easy peasy to make, the kids can even help you!
I hope that you enjoy!
-Monique
Pre-heat oven to 350 degrees
Dry Ingredients:
1 1/2 – C Gluten Free, All-Purpose Flour
1/2 C Sugar
2/3 C Brown Sugar
1 tsp. Baking Soda
1 tsp. Baking Powder
1/4 tsp. Salt
Wet Ingredients:
1 Sticks of Melted Butter. I use a dairy-free plant based butter. Substitute with whichever butter is safe for your family.
1 tsp. Vanilla Extract
1 Large Egg or egg substitute like 1/3 C of aquafaba (the liquid in a can of chickpeas) or whichever egg substitute is safe for your family. NOTE: 1 egg makes the cookies have a chewy texture, for more cakelike cookies, simply double the egg or egg substitute.
Half a bag of chocolate chips that are safe for your family.
This recipe typically yields enough dough to make 12-18 normal sized cookies.
Mix dry ingredients in a medium to large sized mixing bowl with a spatula.
In a separate large bowl, mix wet ingredients.
Gradually mix the wet ingredients into the bowl of dry ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, the mixture should resemble cookie dough. (It might seem like the mixture is too powdery or dry, but don't give up - keep mixing until the butter and egg/substitute is fully mixed into the dry ingredients.
Now it's time to mix in the chocolate chips.
I line a cookie sheet with parchment paper.
Next, I begin scooping spoonsized balls of cookie dough onto the parchment-lined cookie sheet.
Bake in the oven for 12-14 minutes, (or until fully baked.)
Enjoy!
-Monique
