Soft Chocolate Chip Cookies – Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free

Chocolate chip cookies are a staple of most childhoods.  I grew up on Nestle Toll House chocolate chip cookies; soft, warm and gooey out of the oven. Really, is there anything better? When I began the journey of recreating all of my son’s favorite baked treats to be top 8 free, the first thing he asked for was chocolate chip cookies. O.K. no problem! A chocolate chip cookie that is gluten free, dairy free, egg free, stays soft, is gooey and tastes like a “regular” cookie. Um…problem, not so easy.  Who knew how important that darn egg is!  After countless batches thrown in the trash, this recipe is my own little miracle.

Chocolate chip cookie lovers fit into 2 categories; those who like crispy and those who like soft. This house is definitely a soft chocolate chip cookie house. To accomplish the right soft almost doughy texture, I use applesauce which also makes me feel like I’m making the cookie healthier because I”m adding fruit, right? Because these are consumed by the handful in our house, I’ve reduced the sugar to a level that is lower than other cookies, without taking away any of the cookie taste.  And I use chocolate chunks instead of chips because chunks = more chocolate! Unlike most gluten free, egg free cookies, these cookies stay soft for a few days and don’t turn into hockey pucks at the stroke of midnight. The best part? If you love raw cookie dough, go ahead and pig out as there aren’t any eggs! I suggest you double this recipe and freeze half for later, assuming they aren’t all eaten within the first hour!

Soft Chocolate Chip Cookies – Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free

Yield: 24 cookies

Ingredients

  • 3/4 c. non-hydrogenated soy free shortening (I use Spectrum)
  • 2/3 c. firmly packed brown sugar
  • 1/3 c. sugar
  • 4 oz. unsweetened apple sauce
  • 2 t. vanilla
  • 8 oz. gluten free flour (I used Bob's Red Mil 1 to 1 Baking Flour which includes xanthan gum) *
  • 1 t. baking soda
  • 1/4 t. baking powder
  • 1/2 t. salt
  • 1 cup chocolate chunks (I use Enjoy Life)

Instructions

  1. Preheat oven to 350. Line cookie sheet with parchment paper.
  2. In a small bowl, whisk together gluten free flour, baking soda, baking powder and salt (and xanthan gum if your flour blend does not include it.
  3. Cream shortening and sugars on medium until light and fluffy, 1-2 minutes. Add applesauce and vanilla. Blend well.
  4. Add the flour mixture to the shortening and sugar mixture, mixing just until thoroughly blended. Fold in chocolate chunks.
  5. Drop by spoonful onto cookie sheet and bake for 9-10 minutes. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.

Notes

* if your flour blend does not contain xanthan gum, add 1 t. xanthan gum to the flour mixture.

http://www.buddysaf.com/soft-chocolate-chip-cookies-gluten-free-dairy-free-egg-free-nut-free-soy-free/

Starting Out Gluten Free, Dairy Free and/or Egg Free


A year ago, I didn’t know what a blog was. Yes, I am that uncool. And now that it’s out in the open, my teenage daughter is denying her DNA. All pride aside, the process of going gluten free, dairy free and/or egg free, or any other food “free”, for that matter, can be overwhelming and daunting. Because of my own challenge of going through it, I am always asked for advice or more importantly, for recipes. But how do you even start? I mean let’s be honest,it’s not like you can ignore this. And the issue of food “problems” isn’t going away. In fact, it is growing at an alarmingly rapid rate (See Food allergy facts and stats). I am willing to bet the every single one of you knows at least one person other than yourself that has a food “issue”.

So how do you start from taking something for granted, like grabbing a muffin or throwing snacks together based solely on what you feel like eating, to suddenly having this become an exhausting thought process? Apply this to a child, and the challenge doubles. Almost every single “typical” child’s food contains one or all of these. I know. When our son was 8, we were told that his body could not break down the proteins in most major food categories. I clearly remember that first year of feeling overwhelmed and consumed by the one thought of what I was going to feed him for this next meal or for a snack when he got home from school? What can you just grab that is quick to eat? Starting out is the hardest part because it will take effort.

#1 DON’T BE A VICTIM

Your mindset is key here. Yes, this is going to be work and things are going to have to change. No one likes drastic change, you’re not alone. But you can’t look at this as being deprived. Too many people see this as a “poor me” situation and focus on all the foods they can’t have anymore. Seeing the glass as half empty doesn’t do any good. You have to look at this as a challenge that will pay off because you (or your child) will finally feel SO MUCH BETTER! This is just a new approach to eating. But your attitude is so important. If you were diagnosed with diabetes, you’d have to change how you eat, right? This is no different.

#2 YOU MUST READ ALL LABELS

This will probably be your biggest challenge. Yes, it adds an extra step to your former life of just grabbing food without giving it any thought. You are going to have to get into the habit of automatically reading ingredient labels. If there isn’t one, you need to ask about the ingredients. Do not take anything for granted. Gluten and dairy can HIDE in things like seasonings and marinades. And as a warning, many, many people have no idea what gluten is or what ingredients are considered “dairy”. I can’t tell you how many people think that “gluten” is the name of the ingredient to look for. You need to educate yourself.

Gluten and dairy aren’t necessarily obvious in your food. It is often “hidden”. Nacho cheese flavored corn chips contain dairy in the cheese seasoning. Gluten and dairy can also be found in medicines, gummy vitamins, seasonings (aka “whey”), marinades and many other unsuspecting foods.

#3 CLEAN OUT YOUR PANTRY/REFRIGERATOR.

Go through your entire kitchen, yes both your pantry and your refrigerator and throw away anything that contains any of the ingredients you can’t have. This means looking at EVERY bottle and package. Now, here is where you will need to make a choice. You will need to decide if you are going to completely revise your kitchen to be free of your particular food, or if you are just going to have a separate “safe” zone. I will also address that in another blog if you decide to do the latter. I tried having 2 different eating lifestyles in our home but it became too much work so, for the most part, we have all just changed our diet to eat like Alex.

#4 NOW REPLACE

Start finding new brands or substitutes for the particular item(s) you can’t have. For example, if you can’t have eggs, which egg substitute works best for you if you are going to bake? Chia eggs? Flax eggs? Psyllium husk? Egg replacer? While this is time consuming at the beginning and will require alot of your own taste trial and error, in the end you will have your “go-to” product. You will rebuild your pantry and refrigerator so that it is safe.

#5 BE PATIENT!

I realize that many of you might be feeling even more overwhelmed after reading this post. This change to your eating lifestyle does not happen overnight. And it doesn’t happen in a week. Changing your eating habits is a gradual process of learning and trial and error. The accomplishment that I felt when I conquered the simple chocolate chip cookie for my son, without any of the top 8 allergens, was as much as if I had earned a doctorate. Just start..take small steps, one meal, one day at a time, and please do not ever hesitate to ask me any questions you might have. If I don’t have the answer, I’ll try to find it. To help you get started, I have posted one of my family’s all time favorite recipes, Banana Chocolate Chip Oatmeal Bread!

Banana Chocolate Chip Oatmeal Bread – Gluten, Dairy, Egg, Soy and Nut Free


Eating should be fun. It’s that simple. But when you have food issues, it can quickly become a dreaded task. When we first learned about Alex’s food issues, my goal was to recreate favorite treats that could be a snack, a dessert, a breakfast and if necessary, a lunch item. Without any of the top 8 allergens. It needed to be nutritious without tasting that way. It needed to taste like “regular” banana bread. This recipe was the answer! It meets all of those things. I make this and freeze it so we always have it on hand, and it is a staple item that I give to friends, regardless of food issues. Kids absolutely love this and NO ONE, and I mean no one can tell this is free of anything!

I have made this recipe into both muffins and bread. To be honest, if you just add frosting to the top, this also passes as banana cake or banana cupcakes!

Chocolate Chip Oatmeal Banana Bread

Ingredients

  • 1 1/2 c. gluten free flour (if your flour blend includes xanthan gum, eliminate it below)
  • 1/2 c. gluten free oat flour *
  • 1/3 c. packed brown sugar
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1 t. baking soda
  • 1 t. xanthan gum
  • 1 t. cinnamon
  • 1/2 t. salt
  • 3 ripe bananas
  • 1/2 c. oil
  • 1/2 c. coconut yogurt
  • 1 Tblsp. vinegar (I use apple cider)
  • 1 t. vanilla

Instructions

  1. Pre-heat oven to 350(F) and lightly grease standard loaf pan.
  2. Mix all dry ingredients in a bowl.
  3. Mash bananas until there are no lumps left.
  4. Mix together all wet ingredients and add mashed bananas.
  5. Pour dry ingredients into your wet mixture. Mix until combined then fold in 1 1/2 cups dairy free chocolate chips (I use Enjoy Life).
  6. Pour batter into greased loaf pan. Bake at 350 for about an hour or until a toothpick comes out clean. Let sit in pan for 10 minutes and then turn out onto cooling rack. Cool completely before cutting.
  7. ENJOY!!
  8. *Oat Flour - you can easily make your own, just place 1 cup of gluten free oats into a food processor and pulse until finally ground.
http://www.buddysaf.com/banana-chocolate-chip-oatmeal-bread-gluten-dairy-egg-soy-nut-free/

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