Gluten, Dairy, Egg-Free Chocolate Chip Cookies
My son (12) wanted to make some allergy safe cookies on the weekend and with all his allergies (dairy, gluten, egg, fish and nuts) this can be a tricky endeavor to say the least. Luckily I had recently purchased the Enjoy Life’s Cookies for Everyone! cookbook (on sale right now on Amazon for $8.00!) and my son picked out the People’s Choice Chocolate Chip Cookie recipe to try. I honestly wasn’t sure how these would taste considering they are made with oil but my son really thought they were delicious! Although you might want to keep in mind that he’s never eaten a regular cookie to compare them with :) I was pretty impressed when I tried them myself though. I love the Enjoy Life products for my son and am so excited they have two cookbooks out now….this one and a cupcake one as well.
People’s Choice Chocolate Chip Cookies
1/3 cup vegetable oil (we used Canola oil)
1 cup packed brown sugar
2 teaspoons vanilla extract
1/4 teaspoons salt
1 cup white rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/4 cup plus 2 tablespoons water
1 cup Enjoy Life semi-sweet chocolate chips
Preheat oven to 350 degrees F. With a mixer, or by hand, stir together oil, brown sugar, vanilla and salt. Add the flours (we substituted our own flour blend for both the flours) and baking powder and mix on low speed. While mixing, slowly pour in the water until the dough is smooth. Stir in the chocolate chips.
Drop dough by tablespoon onto a baking sheet, leaving about 2 inches between cookies. Bake for 12 to 15 minutes or until cookies are golden around the edges and soft in the center. For softer cookies, remove from oven before they get too golden, about 12 minutes. Let cool on baking sheet for less than 1 minute. Remove with a flat spatula and place on cookie racks to cool completely.
Yield: About 2 dozen.
* see my other allergy friendly recipes here.