Oh yeah, she’s back! I know, this is probably the longest I’ve been without posting something chocolate. It’s been hard. It’s been like, a whole week! I wish I could say I haven’t consumed anything chocolate but….
My son has something called ‘Cookie Night’ at his preschool tonight. The kids will go in their pj’s and sing songs and then eat cookies. I’m not sure the point of cookie night, but it gave me an excuse to make these cookies!
Now, if you have a child with food allergies, a table set up with dozens and dozens of potential allergens, in our case eggs and nuts, is not my idea of a good time. I mean, how hard is it going to be to tell a 2 y/o (very soon to be 3!) that he can’t have any of those cookies that everyone else is eating?! I’m having anxiety just thinking about it now. So, I decided to make a cookie that would be safe for him to eat, yummy for everyone else, and just pack him a little container to tide him over until we can excuse ourselves OTD. (out the ‘doe’)
I went through a few allergy friendly sites that I have bookmarked and chose this recipe. It sounded easy and I was looking for a simple, basic chocolate chip cookie. I also did not want to experiment since it was already getting late and I had to feed these to other people.
■1/2 c. butter or margarine, room temperature
■1/2 c. granulated sugar
■1/2 c. firmly packed brown sugar
■1 1/4 c. all-purpose flour
■1/2 c. cocoa
■1 tsp. baking soda
■1/4 c. cooking oil *I used canola
■2 tbl. water
■1 c. baking chips *I used abt 3/4 cup of semi-sweet chocolate chips
Use a mixer at medium speed to cream butter and sugars until fluffy, about two minutes. Slowly add flour, baking soda and cocoa. Add oil and water until completely combined. Stir in baking chips with a spoon.
Drop by rounded teaspoonfuls on ungreased cookie sheet, two inches apart. Bake for 8 to 10 minutes (depending on size) at 350 degrees. Cool on sheets for three minutes. Remove from sheet and cool completely.
These cookies were good. I can’t imagine that anyone will know that they do not contain eggs. They had a great texture, slightly crispy on the outside, chewy on the inside. That being said, I know these cookies could be even better! I can’t wait to play around with the recipe. Once I do, I’ll post it, but this is a great base recipe if you have to cook egg-free or just want to or want to make cookies really bad and realize you have no eggs and don’t want to go to the store. It happens.
Also, check out who I’ll be linking this recipe up with HERE! You’ll find lots of other great recipes. Thanks to Feeding Four for featuring my Cake Batter Pancakes today 🙂