Thursday, November 5, 2009

Allergy Free Chocolate Chip Cookies

I read about a competition that Beaver Creek (a local ski resort) has each year. It is called the worlds best chocolate chip cookies. I decided to enter, and put a twist on the normal cookie. I made mine allergy free. As someone who ski's a lot, it's always a bummer to come down from the mountain and have nothing available to snack on, so I'm hoping mine win! Please try the recipe and let me know what you think. Bom Apetite! (Enjoy your meal) and stay healthy.

Allergy Free Chocolate Chip Cookies:
2 Cups of all purpose Gluten Free flour blend*
1/2 teaspoon of baking soda
1/2 teaspoon of fine salt
3/4 cups of butter substitute or margarine**
1 cups of packed brown sugar
1/2 cup of granulated white sugar
1 1/2 tablespoons of Gluten Free vanilla
1 1/2 teaspoons of egg re-placer OR 3 tablespoons of unsweetened applesauce+1 teaspoon of baking powder
2 cups of dairy free chocolate chips

*Gluten Free flour can be found at any major grocery store. Look in the health food aisle.
**For your butter substitute-I use Earth Balance. This too can be found at major grocery stores in the dairy section.

Baking Instructions:

1.) Preheat your oven to 325 degrees.
2.) Combine all dry ingredients in a bowl. (Flour, Salt, Baking Soda)
3.) In a separate bowl melt butter, then add both sugars. Once thoroughly mixed, add in egg re-placer and vanilla.
4.) Once all wet ingredients are combined, add remaining dry ingredients.
5.) Dough should look sticky and not runny.
6.) Fold in chocolate chips with a spatula, and place dough in refrigerator for 10 minutes.
7.) Once removed from refrigerator, scoop desired amount onto sprayed cookie sheet.
8.) Bake for 13-15 minutes.
9.) ENJOY!