Of Unicorns and Chocolate Chips
>> Monday, May 26, 2008
Happy Belated Mother's Day to me, the Divvies arrived today! In the past, I haven't had the best of luck making egg and dairy free chocolate chip cookies, but I ordered some extra chocolate chips to give it another try. (I also ordered a dozen of their cookies in case I messed up again).
It's always been hard to get that chewy texture and they end out been chocolate chip bricks. This time around, I did a pretty good job. I remembered a recipe my sister introduced me to after our first babies were born. We ate a lot of them under the guise that nursing would burn off the extra calories. Anyway, this recipe goes under many names, but I found it again under "Urban Legend Chocolate Chips", the trick that keeps them chewy is finely ground oatmeal.
Oh, and the unicorns. My girls were the food stylists this time around. I guess unicorns make everything more beautiful.
Legendary Dairy and Egg Free Chocolate Chip Cookies
2 sticks dairy free margarine, softened ( I used Fleishmann's Unsalted Margarine)
1/2 cup white sugar
1 1/2 cup packed brown sugar
2 egg replacers ( I used Ener-G)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1-2 cups dairy-free semisweet chocolate chips (I used Divvies)
1.) Preheat oven to 350 degrees F.
2.) Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
3.) In a large bowl, cream together butter and sugars. Beat in the egg replacers and vanilla. In a separate bowl, mix together flour, ground oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips.
4.) Drop by rounded teaspoons onto parchment lined cookie sheets. Bake for 8-10 minutes until lightly browned.
5.) You can also freeze the dough in blobs for baking at a later date, they can go right into the oven from a frozen state without a problem, just bake them a little longer.
4 comments:
I just wanted to let you in on my own recently dicovered secret to soft, moist, chewy cookies... applesauce. Usually I just replace one of the eggs with 1 or 2 tablespoons of applesauce, but i've seen recipes with as much as 1/4 cup. Also wanted to tell you my 6 yr old loved the unicorns! :)
Thanks, that's a good idea. I was making baby food today, prunes actually, and thought about putting a bit in my cookies to see what would happen. The unicorns are Playmobil, by far the best toy investment we've ever made. No batteries, it's quiet, nearly impossible to break, the girls play with that stuff constantly. It really is a gift for the parents, not the kids!
Hi! I'm a friend of your sister-in-law. She's the one who introduced me to your website. Thanks for the great recipes and ideas. I've been trying to find the egg substitute you mention, but have not had much luck. I called a place, but they have it in a powder form. Where did you find yours? Any suggestions?
Hi, I just updated the recipe to have the link for the Ener-G egg replacer. It is a powder, you mix it up with water and it mimics the chemical properties of egg in baked goods like cookies and muffins (but is not something you'd 'scramble up' to eat like an egg),and it lasts forever. I think I got my last box at our little local health food store, but I've seen in in Meijers and Whole Foods.
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