Makes 16 cookies
Free of: Top allergens, except wheat.
- 1 cup (250 mL) all-purpose flour
- 1⁄2 cup (125 mL) white sugar
- 1⁄2 cup (125 mL) brown sugar
- 1 stick (125 mL) unsalted butter or dairy-free margarine
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) egg replacer (such as Ener-G egg replacer) mixed with 2 tbsp water (equal to one egg)
- 1 tsp (5 mL) vanilla
- 1⁄2 teaspoon (2 mL) salt
- 1¼ cup (295 mL) semi-sweet chocolate chips*
- Preheat oven to 375° F.
- Mix together flour and baking soda. Set aside.
- In a large bowl or using an electric mixer, beat together the butter, both sugars, egg replacer, salt and vanilla.
- Add the flour mixture and mix until smooth. Gently stir in chocolate chips.
Divide dough into 1 tbsp-sized balls.
- Arrange cookies on a non-stick baking sheet 2 inches apart. Bake for 8 to 10 minutes, or until bottoms are golden.
- Cool on a wire rack and serve.
*Note on Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:
- Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
- Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
- Vermont Nut Free Chocolates
Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
Recipe by Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine.
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