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!