Chocolate Chip Cookies
Absolutely amazing allergy-friendly Cookie recipe with no gluten, dairy, eggs or nuts
So I developed this recipe over the summer when I was, #1 craving my favorite cookie, and #2 feeling lazy. Honestly, my best recipe outcomes are often when I am not feeling the “cooking” vibe. How was I being lazy? I didn’t want to drain a can of garbanzo beans just to get the juice to substitute for the eggs. Also, I didn’t want to wait for the palm shortening (that I store in the fridge) to come to room temperature so I could cream with the sugar. Honestly, putting the oats in the food processor is the hardest part of this recipe. So if you’re feeling lazy, just omit them and add 1/4 cup more flour to the bowl. BOOM! You’re welcome!
The second part of this story is the people I have shared it with. Family who eat gluten/egg/dairy free love them. But here is the TRUE TESTAMENT to how good they are: friends who DO NOT eat allergy friendly foods have loved them so much that they just keep eating another one, and another one, and another one. Honestly, you can’t get better reviews than that!!
1/2 c. GF quick oats (If omitting the oats, add 1/4 c more flour to bowl)
2 3/4 c. GF flour (Click to go to my recipe)
1 c. Sugar
1 c. Brown sugar (Click to go to my recipe)
1 tsp. baking soda
1/2 tsp. baking powder (Click to go to my recipe)
1 tsp. salt
1 c. oil (I use canola oil for baking)
1/2 c. applesauce
2 tsp. vanilla extract
2 bags chocolate chips
Preheat oven 350°F (177°C)
Put oats in a food processor and blitz for a few seconds. Pour into a large bowl.
To a large bowl add the flour, sugar, brown sugar, baking soda, baking powder and salt. Mix with a spatula or spoon.
Add chocolate chips and mix again.
Add the oil (1 cup) to a 2 cup liquid measuring cup.
Next, spoon applesauce (1/2 cup) over the oil to the 1 1/2 cup mark. That’s easier than trying to measure out 1/2 cup.
Add vanilla (and molasses if you don’t have brown sugar, about 2 TBSP) to the oil and applesauce.
Add to the bowl with dry ingredients. Mix well.
Put parchment paper in a bar pan. Spoon cookie mix into pan and spread evenly.
Bake 15-20 minutes, or until golden brown.
Gather supplies and preheat oven 350°F (177°C)
Oats
GF flour
Sugar
Brown sugar (I didn’t have brown sugar mixed up so I have molasses to add)
Baking soda
Baking powder
Oil (I use Canola)
Applesauce
Vanilla
Gathering continued:
Don’t forget the chocolate chips!
If we’re making chocolate chip cookies, we can’t forget the allergy-friendly chocolate chips! I love combining dark chocolate with mini chips. I often add the big chunk chips as well. Everyone was out of stock this time. :(
If I’m going to allllllll the trouble of making cookies, I’m going to make it even easier on myself next time by mixing up some extras! Be sure to label the bag with what is inside (choc chip, this time). And also go ahead and write what is needed to add, oven temp and length of time to cook. (I don’t have brown sugar mixed up right now, so I reminded myself to add some molasses. Honestly, it isn’t necessary. It just makes the cookies more chewy. If you want more crumbly cookies, only add white sugar.)
Measure 1/2 cup oats (I use quick cooking)
Put oats in a food processor
Blitz oats for a few seconds
Mix dry ingredients together
Add chocolate chips
This is where I stop and close the bag. Now I have cookie mix for another day!
Measure 1 cup of canola oil
Add enough applesauce to the 1 1/2 cup mark
Add vanilla (and molasses if you don’t have brown sugar, about 2 TBSP)
Add oil mixture to bowl and mix well
Empty bowl into prepared pan and press evenly
Bake 350°F (177°C) for approximately 20 minutes
Chewy delicious yumminess!!