This dairy, egg and nut free recipe was definitely a hit - all the family loves them and they're a great treat to share with friends. They're also shellfish and sesame free, but that's what you'd hope for in choc chip cookies!
When my husband is around, we make it together with our 2 year old son. He loves tasting all the ingredients as they are added (yes, even the flour, and especially the salt). The uncooked dough is also yummy to eat... so much so that when the cookies were finally out of the oven, he only ate half of one since he'd already gutsed himself on the dough!
I've also popped a few into the freezer in a zip-lock bag, so hopefully they'll taste nice too.
3/4 C sugar
3/4 C brown sugar
1t vanilla extract
3T sunflower oil, 3T water and 1 1/2 t baking powder, mixed together (this is to replace egg)
2 1/4 C plain flour
1t baking powder
2C Sweet William Chocolate chips - dairy and nut free
Preheat oven to 170deg C.
In a large bowl, cream together margarine, sugar, brown sugar and vanilla. Add oil-water-baking powder mixture to dough. Mix well. Mix in flour, remaining 1t baking powder and salt. Mix well. Stir in choc chips.
Form cookie balls, about 2cm diameter. Place balls approx 5cm apart on greaseproof paper (just to reduce the risk of contamination). Cook for about 10 minutes, or less if you make the balls smaller for smaller mouths.
This recipe is adapted from "What's to Eat? The milk-free, egg-free, nut-free Food Allergy Cookbook" by Linda Coss.