I’m back, whew. Sorry for the delay in getting this site back up and running. Technical problems combined with a couple of crazy weeks caused me to not post as often as I’d like. But now that we’re back on track I am excited to share one of my all time favorite cookie recipes…the chocolate chip.
I have four kids, and if you are a parent you know that chocolate chip is the true standby cookie. I have my jar stocked with these delicious cookies most days of the week. They’re easy to make and taste like the real deal. Moms of food allergic children know that most treats don’t always taste like others made with full butter, cream or eggs. My search for the best chocolate chip cookie ultimately failed; nothing measured up to a “typical” tasting cookie. I soon realized that I had to create one that satisfied all my favorite traits in a cookie. It had to be decadent, slightly chewy, perfectly shaped and aesthetically pleasing to the senses. I worked on this recipe alone for two months. But when I finally came up with the right ingredients and measurements it was obvious I had found what I was looking for… The Best DAIRY, EGG and NUT Free Chocolate Chip Cookie I have ever tasted.
My taste testers are not only my children, but the children on my block who have a keen sense of what’s yummy and what’s not. These always are a hit with them. Food allergies can be isolating for the child who suffers them. But creating a delicious and successful recipe that ALL children can share and enjoy together is the best treat of all. Enjoy.
THE BEST CHOCOLATE CHIP COOKIE
2/3 c. dairy free shortening
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. good quality vanilla extract
1/4 c. unsweetened applesauce
1 3/4 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. mini dairy free chocolate chips
Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.
Bake 12-14 minutes or until lightly brown. Cool slightly on baking sheet and serve!
How can I resist the Best Chocolate Chip Cookie? I’m making them today! Thank you!
Thanks so much Vivian! I can’t wait to hear how they turn out for you. I’m telling you, make them for all your non food allergic friends; they will love them even more than the traditional versions!
Hi Kelly,
I hope you enjoy the Swiss steak recipe! And yes, feel free to link me. I hope it’s ok if I link you back. My other site is http://www.zumfamily.blogspot.com and that’s where your link will be.
Is the cat out of the bag? I can’t believe that the secret is out!! These are the best. Although, they probably won’t taste as good as the ones you send over!
the cat is out of the bag for sure!
although i did let your tikes in on the secret ingredient (applesauce) when we made cookies in my kitchen this summer….
Kelly is NOT KIDDING! These are the BEST chocolate chip cookies! I seriously savor every bite, especially when they’re warm. Thanks, Kelly, for sharing your secrets…
Kelly, Are Carob chips suitable?
ED
I am not a fan of carob chips personally, but you can certainly use them. If you have a whole foods near your house I would recommned Enjoy Life for a reliable dairy, egg, nut and gluten free chip. Thanks!
Kelly,
Your blog is amazing! I feel like I’ve won the lottery with all your yummy recipes.
A friend and I made your cookies yesterday and just couldn’t believe our tastebuds!!
They really are just like Tollhouse Chocolate Chip Cookie. My hubby couldn’t believe it they were allergen free for our Sophia. They ARE the BEST!!
Thank you for sharing.
You are so kind Amy…thank you! I am so glad you enjoyed them. Lots more to come!
I have tried so many choc. chip recipes, but none have been good enough. Something was always off. These are AMAZING! Thank you! I look forward to your cookbook’s publication, and a, eager to try out some more of your recipes.
Thanks so much Katie!
I am going to have to try these again. I made them yesterday and they were rock hard. I think I baked them too long for how small my cookies were or I over mixed them. Going to try again. Thanks for the recipe.
Hi Liz, I use a cookie scooper found at Williams Sonoma and at most kitchenware stores. If your cookie scooper is smaller than mine, you’ll have to cut your baking time by at least a few minutes. You also have to account for your oven may be hotter than mine or someone else’s, so the first time you make a recipe, keep an eye on the clock and at the first sign the cookie is turning light golden brown take it out of the oven. Also, I HIGHLY recommend using parchement paper or silpat lined baking sheets, because they produce even browning of the cookies. I’d love for you to try them again with these accommodations and let me know your results. Good luck!
ABSOLUTE PERFECTION! I took your advice and reduced my baking time to about 9 minutes (my cookies are only about a 1 ½ inches in diameter) and used parchment paper (I did use this the last time too). These chocolate chip cookies are AWESOME. No doubt the best I have ever made.
I love all your recipes because they use everyday ingredients. You have changed my life in regards to baking for my family. When we found out about Nick’s allergies I was devastated that I would not be able to make chocolate chip cookies, Christmas cookies or Sunday morning muffins. But now I have found the source of all my baking needs. Thank you for everything you do. I am looking forward to more dairy, egg and nut free recipes throughout the summer and your book this fall.
That is awesome Liz!!!! Thanks so much for writing back and sharing your experience! Your words mean so much to me. I know the difficulities of living everyday with food allergies, and to know that your family can enjoy yummy treats inspires me to make more!
I just made these today and they are delicious. Between myself, my husband and my daughter, I don’t think they are going to last long in our house!!
Thanks Kristy! I love these cookies…I make them at least once a week, if not more!
Thank you for this recipe! I’ve made many attempts to make good chocolate chip cookies that are dairy and egg free using the Toll House recipe, only substituting with Fleischman’s Unsalted Margarine and Ener-G egg replacer, but they never came to the right consistency of a traditional chocolate chip cookie. Your recipe is wonderful; I know I will make these quite often!
Kelly, these cookies are amazing! I didn’t have mini chips and the normal sized ones worked fine. I just decreased the amount a tad. My 2 y.o. is quickly finding out that he can’t eat the same food his friends and big brother eat. I am so happy to find this site with all your wonderful recipes. I can make the whole family special treats and Quinn does not have to feel excluded.
[...] From Food Allergy Mama [...]
Oh my goodness! I just made these for my 3 yr old with allergies. It is the first chocolate chip cookie he has ever eaten. He couldn’t believe that he was able to eat them and kept asking to make sure it was safe lol. It absolutely brought tears to my eyes to see him devour these.
Thank you so much for the recipe. I just ordered your book and can’t wait to receive it.
Thank you!!!!
so glad you love them!!!
My son and I finally made these today to celebrate the start of spring break. He was tickled pink that he could eat a chocolate chip cookie and I was so exited to lick spatula! I have an egg allergy and growing up my sisters always got to lick the spatula and I never did. Finally, after 33 year I did it!