Chocolate chip cookies are classic “cooking with kids” fare. But, with traditional recipes I’m always worried about the kids sampling the dough. Well, not with this recipe…
I found this recipe in Kelly Rudnicki’s “The Food Allergy Mama’s Baking Book” (Surrey Books). I’ve tried dozens of recipes from this book, since my younger daughter is senstive to dairy. What I love about this book is that Kelly provides not only tips for birthday or class parties, but she also tells you where you can find the products she lists in her recipes.
I’ve made these cookies over and over again with my kids and it never gets old. I also freeze the dough or crumble it over vanilla ice cream. By no means is this a health food! But, it is a “sometimes” food as my kids like to call it, and a fun family-time recipe.
Food Allergy Mama’s Chocolate Chip Cookies – Makes 2 dozen cookies
- 2/3 cup dairy-free shortening
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free mini-chocolate chips
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, combine shortening, sugars, applesauce, and vanilla until smooth.
- In a medium bowl, combine the flour, baking soda and salt with a wire whisk.
- Add flour mixture to the shortening mixture, and stir until combined. Stir in chocolate chips.
- Use a teaspoon to place batter onto prepared cookie sheet.
- Bake for 12 to 15 minutes, or until lightly browned. Cool completely on the baking sheet.