OK, so here’s the best recipe I have come up with for almost allergen-free chocolate chip cookies. The only thing left is the wheat flour (and a little soy, but you could easily subsitute rice milk). Luckily, I don’t have to deal with those. But I am sure you could subsitute a mixture of rice flour, etc. Before I found chocolate that was “doable” for my daughter, I just made them with raisins and that was great too.
The key is to find the Scharffen Berger baking bars. That is of the utmost importance. The smaller eating bars are wrapped in a factory that contains dairy and nuts. The larger, 9.7 ounce baking bars are completely dairy and nut free and also not manufactured with those products. Here’s some information on their processing to reassure you.
(On Edit, I should add that the margarine or shortening should be dairy-free)
Chocolate Chip Cookies with Allergy Friendly Chocolate Chunks
1 cup dairy-free margarine or shortening (I use Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1/4 cup Plain Soy Milk (or rice milk)
1 teaspoon vanilla
2 1/4 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
Chocolate Chunks Made From One Scharffen Berger Semisweet Baking Bar (9.7 ounces)
1: Preheat the oven to 350Â°F.
2: Cream butter and sugars until light and fluffy. Add soy milk, cream well, then add vanilla.
3: Chop Semisweet Chocolate Baking Bar into small chunks the appropriate size for cookies. (serrated knives work best with chocolate)
3: Combine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chunks (or raisins).
4: Drop by teaspoons on greased cookie sheets. Bake at 350Â°F degrees for about 10 minutes. Remove from baking sheet and cool on racks.