Do you or a child in your family have a food allergy? Have you decided to live a certain diet where you cut out eggs and butter? These may be and good answer! And, you cannot tell that they are lacking butter and eggs!
What?! You say, no eggs or butter? That’s right! And they are still chewy in the center and crispy on the outside. You cannot tell that the two quintessential ingredients for cookies are being substituted! Give this one a try for sure!
Allergy Friendly Chocolate Chip Cookies
1 cup Earth Balance (picture below)
1/2 cup organice pure cane sugar
1/2 cup light brown sugar
1/4 cup unsweetened Coconut milk (I like Trader Joe’s the best)
1 tsp vanilla
1/2 tsp sea salt
2 1/4 cups Lily flour
1 tsp baking soda
1 tsp Organic Gluten-Free Flaxseed Meal
Preheat oven to 350°F.
Using an electric mixer or sturdy wooden spoon, cream earth balance (or butter or margarine) and sugars until light and fluffy.
Slowly add coconut milk, mix well, then add the vanilla.
Combine the dry ingredients in a mixing bowl. Add dry ingredients to the creamed mixture and stir to blend. Fold in the chocolate chips.
Drop by teaspoon onto buttered or parchment-lined cookie sheets.
Bake for 10-12 minutes. (I did mine exactly 12 minutes)
It was so fun to be able to hand my little guy a cookie and watch him enjoy eating it! To see his face light up when he realized he got one too was so precious! I’ve gotta make him some little treats more often!
And now, for the quote of the day: