My kids an I were with some close friends for an extended stay last year. Their youngest son had egg, dairy, and nut allergies (Thank goodness there weren’t more!), and it was always a challenge to find things for him to eat.
Even though he was just a little guy (barely walking), I always felt bad that most of the things I baked were hands-off for him,. I thought it would be fun to make some chocolate chip cookies this week, and I’ll deliver them to him and his family as soon as this post is up.
Now, my goal here was to simply make something without the problem ingredients. They came out nice, though they definitely have more of a shortbread texture than a chewy chocolate chip cookie texture. I think I will try fiddling with the recipe some and make a chewy version in the future. But for now, these are pretty good, and very tasty. I’m sure my friends will love them.
Egg-free, Nut-free, and Dairy-free Chocolate Chip Cookies
- 3/4 cup vegetable oil
- 1/2 cup dairy free shortening (I bought a non-hydrogenated version at the health food store)
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 2/3 cup all-purpose flour
- 1 cup semi-sweet chocolate chips (be sure to check the label to be sure it is free of allergens)
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together oil, shortening, and sugars for four minutes. Add in vanilla. With the mixer on low, add in dry ingredients, and mix to combine. With a rubber spatula, stir in chocolate chips.
- Scoop out dough and shape into balls (if the chocolate chips try to run away, just squish them back in), and flatten slightly.
- Bake for 12 minutes on an ungreased baking sheet.
- Remove from oven, and let cool completely on the baking sheet.