Chocolate Chip Cookies
1 cup dairy-free margarine, room temperature ( Hy-Vee 100% vegetable margarine brand sticks)
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 TBS vegetable oil, 3 TBS water, and 1-1/2 teaspoons baking powder, mixed together
2-1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups dairy-free semi-sweet chocolate chips
Preheat oven to 375 degrees F.
In a large bowl, cream together margarine, sugar, brown sugar, and vanilla extract.
Add oil-water-baking powder mixture to dough; mix well. Mix in flour, remaining 1 teaspoon
baking powder, and salt; mix until well blended. Stir in chocolate chips.
Form dough into 1-inch diameter balls. Place dough balls approximately 2 inches apart
on ungreased cookie sheets. Bake in preheated 375 degree oven for about 10 minutes,
until golden brown. Cool on wire racks.
Makes 72 (2 inch diameter) cookies.
*I use Whole Foods 365 brand chocolate chips. I have heard Hy-Vee also has a brand in a light blue package.
These do not contain milk products and aren't made in plants with peanut products.
This recipe came from the cookbookWhat's To Eat? The milk-free, egg-free, nut-free Food Allergy Cookbook by
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