There are several excellent vegan butters on the market that work great in this recipe. These cookies use vegan butter to make them rich and flavorful. For a lower sugar option, these are a great option and they are made with real stevia. Both of these major realtors make vegan chocolate chips for their store generic and they are accidentally vegan and totally delicious.īest Sugar Free Chocolate Chip: Pascha Chocolate Chip with Stevia. Plus, they are free of major allergens! You can get them in normal chip size, mini chips, and chocolate chunks.īest Grocery Store Brand: Simple Truth or Sprouts Brand chocolate chips. These chips are rich with a nice chocolate flavor, melt just enough in the oven to get all delicious, but don’t turn into liquid chocolate. Chocolate Chips - See my thoughts below on the best vegan chocolate for these cookies.īest Allergy Friendly Vegan Chocolate Chip : Enjoy Life Chocolate Chips.Brown Sugar - You can use white sugar in a pinch, but brown sugar brings a depth of flavor to the cookies that can’t be beat!.Vegan Butter - See below for some of my favorite options.That will give you the best results in your cookies. I can’t recommend enough that you use boiling water and mix it with the flax to rest for 5 minutes. Ground Flax Seeds + Boiling Water - This is what makes the flax egg for these cookies, aka, the thing that binds them together.You only need a few simple ingredients to make these cookies! If you need a different cookie, make sure you check out my gluten free and vegan chocolate chip cookie recipe (which is based on this recipe!) or my vegan oatmeal raisin cookies for when you feel a little healthier. So if you are going to make some homemade cookies, why not make the best? This is a great recipe to make because of how it is such an easy recipe. Easy-peasy.Have I mentioned that chocolate chip cookies are my favorite? I think most people will agree with me that they are one of the best cookies around. Like what you’ve read? Would you like to get new posts delivered directly to your inbox? Enter your e-mail address in the box to the right, and you’ll get new posts e-mailed to you as soon as they’re published. Now, pop some of these in the oven, put on some coffee (or pour a nice, big glass of cold milk) and enjoy! Whew! Did you get all that? (Sometimes food allergy stuff makes my head spin.) They are made in a dedicated allergen-free facility. ****We use Enjoy Life Semi-Sweet Chocolate Mini Chips. (If you have a suggestion, I’d love for you to leave a comment and tell me about it. Thanks!) ***For wheat/gluten allergy, replace with your favorite gluten-free option. **Instead of eggs, we use Ener-G Egg Replacer *Replace coconut oil with 1/2 cup shortening and 1/2 cup butter. Bake at 350įor 10-15 minutes until cookies are golden brown.įood allergy notes (the following contains affiliate links): Stir until well blended.ĭrop by spoonful onto greased cookie sheet. Stir into creamed mixture.Īdd oatmeal and chocolate chips****. In a large bowl, mix together coconut oil* and both sugars.Ĭombine the baking soda, salt, and flour***. We’re all out. :))Ģ cups semi-sweet mini chocolate chips*** (And if you’re in the neighborhood, feel free to drop a few off to me. You might just want to whip some of these up for the weekend. Why have a great recipe if you can’t share it with friends, right? So I’m passing it on to you. I made this allergy-friendly version a few weeks ago for our small group and they were devoured! divine. Even after making some changes to accommodate our food allergy issues, they are still divine. I don’t know who the first person was to combine warm oats with chocolate chips, but whoever it was, they were genius! It’s quite possibly the best combination in the history of food, don’t you think?Ī few years ago, a friend of mine gave me her recipe for homemade oatmeal chocolate chip cookies after I raved about them.
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