So, it should be known that I have a horrible sweet tooth. I’m a certified choco-holic, with a particular love for cookies and baked goods. With that being said, I’ve been missing my tasty sweet treats as of late.
Since my diagnosis of like a bajillion new allergies, I have yet to eat any cookie worth the name of a cookie. As a consequence, I have spent my day off from work gathering random kitchen supplies to bring to you cookies so delicious, you won’t be able to tell that they are dairy, egg, soy, peanut (all legume), and gluten free!
Now let me tell you peeps, while making these cookies I thought they would turn out alright, just a bit decent; but I was pleasantly surprised. These turned out so delicious that I turned into a veritable Cookie Monster.
Five cookies mysteriously disappeared. No idea what happened to them guys.
So what we have here is a collection of delicious cookies. I’ll give you the recipe for how to make them dairy, egg, soy, peanut, and gluten free, however, I’ll also give you the way to make them full of all those goodies, if you happen to be so inclined.
What you will need:
1 box of King Arthur cookie mix (processed in a factory free of the 8 common allergens, so it’s safe and gluten free)
1/2 cup applesauce (or butter if you can)
1 egg replacer (or 1 egg)
2 tablespoons of freshly brewed coffee (I used espresso for a stronger flavor)
1/2 cup Sunflower Butter
1 cup Enjoy Life chocolate chips
First things first, preheat the oven to 350 degrees,and then you’ll want to take half of your flour mix (about 1 and 1/2 cups) and mix it with your applesauce (or softened butter). Once you’ve created a nice smooth mixture. While that is all mixing together, mix together your egg replace (1 1/2 teaspoons of Energe egg replacer to 2 tablespoons warm water).
Once you mix in your egg replacer (or egg), you’ll also want to mix in your 2 tablespoons of freshly brewed coffee, and add in the remainder of your flour mixture.
Now, it’s of vital importance that you let this all mix together for at least a good two minutes. With gluten free flours, they tend to be grainier than wheat flours due to the difference in textures. The most common ingredients in gluten free flours are tapioca starch, potato starch, tapioca flour, and xanthum gum (for your binder). Now, these have a slightly grittier texture than wheat flour, and subsequently, you need to BLEND THAT MIXTURE until it is nice and smooth.
Here is the fun part: measure out a 1/2 cup of Sunflower Butter and mix it until smooth. Now, the sunflower butter will make the batter very thick. At this point in time, I actually added an additional tablespoon of espresso, because my batter was a bit too thick, so be sure to follow what you need.
Once your sunflower butter is mixed together thoroughly, you will want to add in the chocolate chips. I’m a big fan of chocolate chips, so I added in a good 1 cup and change of chocolate chips.
At this point in time, don’t over mix. If you mix to vigorously, your chips will actually start to melt a whee bit, and we definitely want to wait for that to happen in the oven.
Now, you’re ready to put them all on the cookie sheet, roughly 2 inches apart. Be sure you’ve lined your cookie sheet with parchment paper, or else you will never get those babies off the cookie sheet.
Your cookies will need to cook at 350 for roughly 10-14 minutes depending on your location.
When they are golden on the very edges, you will need to take them out, and place them on a cooling tray.
This recipe will yield about 24 cookies.
Or you can bake half of them, and place the remainder of your dough in an airtight container for a rainy day (which is what I did).
The best part of these cookies is you can eat them as still warm and gooey, because there isn’t any egg to risk salmonella!
Eat and enjoy with a hot cup of coffee. 🙂
This recipe is: gluten free, egg free, dairy free, egg free, soy free, peanut/legume free.
Remember, if you aren’t allergic to the world, modify your cookies to contain all those tasty allergens for a truly premium cookie!