Vegan (allergy friendly) Chocolate Chip Cookies

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!

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Allergy Friendly Chocolate Chip Cookies

Ingredients

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

10 oz Enjoy Life Semi Sweet Chocolate Mini Chips – 10 oz

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Directions

1.
Preheat oven to 350°F.
2.
Using an electric mixer or sturdy wooden spoon, cream earth balance (or butter or margarine) and sugars until light and fluffy.
3.
Slowly add coconut milk, mix well, then add the vanilla.
4.
Combine the dry ingredients in a mixing bowl. Add dry ingredients to the creamed mixture and stir to blend. Fold in the chocolate chips.
5.
Drop by teaspoon onto buttered or parchment-lined cookie sheets.
6.
Bake for 10-12 minutes. (I did mine exactly 12 minutes)

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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:

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Homemade Chicken Nuggets!

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Dairy Free, Egg Free, kid friendly… homemade chicken nuggets!

I make these in small batches, because I have a picky eater that doesn’t like “reheated” homemade nuggets. They taste great to me, when frozen, if reheated… but he’s who they are for, so I just do a few at a time.

My recipe for that is below. If you want to do a larger batch, and freeze and reheat, just double or triple the recipe.

(I make these if the Perdue Simply Smart chicken nuggets are not on sale, because those are the only ones he likes/can eat with his food allergies)

Ingredients:

  • 5 boneless skinless chicken tenderloins
  • 1/4 cup coconut milk
  • 1/4 cup all purpose flour
  • 1 tsp flax seed meal
  • 1 tbsp paprika
  • 1 tsp each salt & black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup coconut oil or sunflower oil for frying

Cut the boneless skinless chicken tenderloins in to little chunks (about 1 inch pieces)

Throw the chicken pieces in to a ziplog bag and add the 1/4 cup of coconut milk.  Marinate it in the fridge for an hour.  After an hour, take out your marinated chicken and pour out any excess coconut milk from the bag.

Grab your dry ingredients (all purpose flour, flax seed meal, paprikagarlic powder, salt, pepper) and stir them all together in a bowl.  Heat up your cooking oil of choice at medium fire, and while you wait for that to heat up, go to the next step. Place pieces of chicken into bowl with the dry ingredients and toss/stir around so that it gets very well coated. Basically massage/stir it around. Then, start frying your chicken pieces!  Try not to crowd them in the skillet.  It takes a few minutes on both sides to cook thoroughly.  You’ll know when it’s ready when it’s a golden brown color on both sides. 10.  When the nuggets are ready, place it on a plate with a dry paper towels to help remove some of the excess grease from cooking them. Then… dip into ketchup, or a different sauce of your choice… and enjoy!