Completely Allergy Friendly and Actually Good Chocolate Chip Cookies

I know I mentioned this a while back, but my niece is gluten free. My extended family has been making a considerable effort to make all meals safe for both my niece and Ricky. For those of you keeping track, that means free of gluten, dairy, eggs, peanuts and tree nuts. Yup, it’s a lot. Lucky for us, my sister is a great cook and I do my best to keep up:-) So, we have started compiling a list of apps, entrees, sides and desserts that are safe for the whole family and I’m going to share them here as well. In an effort to start off with a bang, the first recipe up is a chocolate chip recipe free of the top 8 allergens! That is a big flipping deal guys!

We started with both of our favorite chocolate chip recipe, the much revered Nieman Marcus chocolate chip recipe, and tweaked it until it was safe and tasted just as delicious as the original. No, I am not just saying that, it is actually just as good as the original recipe! My family is not exactly the kindest of critics when it comes to food, and they all approved! I’m going to give you both the non-gluten free and gluten free options, just to cover all our bases.

IMG_6042

Top 8 Safe Chocolate Chip Cookies

Ingredients

  • 1 cup dairy-free butter at room temp (we use Blue Bonnet Lactose Free sticks, Earth Balance Dairy-Free, Soy-Free is a great options as well)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 flax eggs
  • 1 tsp vanilla
  • 2 cups flour*
  • 2.5 cups blended oatmeal**
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 8-10 oz Enjoy Life chocolate chips (This depends on your taste, I like a little less chocolate in my cookies…don’t judge me)

Directions

  • Preheat the oven to 375 degrees. Mix your flax eggs and set aside.
  • In a large bowl, cream the butter and both sugars
  • Mix in the flax eggs and vanilla
  • In a seperate bowl, combine flour (and xanthum gum if using), blended oatmeal, salt, baking powder and baking soda
  • Slowly incorporate flour mixture into butter/egg mixture. Once fully blended, stir in chocolate chips.***
  • Roll dough into balls and place on an ungreased cookie sheet. Bake for ~10 minutes at 375 degrees. Cool on a wire rack.
  • Enjoy and try not to eat all of these in one sitting!

*If gluten free, use 2 cups  King Arthur All Purpose Gluten Free Flour and 1 tsp xanthum gum
** Place rolled oats in a food processor and blend until it is a fine powder
*** Suggestion: refrigerate dough for ~30 minutes (or longer) prior to rolling into balls. The dough is much easier to work with when it is cold

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