Saturday, December 14, 2013

Chocolate Chip Cookies (dairy free)

Isn't it obvious that I have to post a chocolate chip cookies recipe? Seriously though. Chocolate chip cookie is the classic snack, dessert, or breakfast. Yes, you read it right. Breakfast. Just you wait!!!

From all of the chocolate chip cookies I tested, William Sonoma's recipe turned out best. Of course, I had to modify their recipe to fit my kids' allergy free diet. "Gone" is the butter at room temperature. "In" is the coconut oil or coconut butter.
I found a coconut butter at Whole Foods. But it is super duper expensive. I tested my chocolate chip cookie recipe, using both coconut oil and coconut butter. The cookies tasted the same, but I noticed the coconut aroma was stronger in butter than in oil. With that said, use the ingredients that are safe for your diet and within your budget.

Chocolate Chip Cookies (dairy free)
adapted from William Sonoma's chocolate chip cookies
makes about 3 dozen cookies

1 1/3 cups (6.8 oz) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 large egg
1/2 cup (3.5 oz) granulated sugar
1/2 cup (3.5 oz) light brown sugar
1/3 cup (3 oz) coconut oil or coconut butter
1/2 cup (3 oz) chocolate chips
  1. Line the baking sheet with parchment paper or nonstick mat.
  2. In a small bowl, shift together the flour, baking powder, and baking soda.
  3. In a large bowl, beat the egg with sugar, using an electric mixture at a medium speed.
  4. Add the coconut oil or coconut butter and beat until creamy.
  5. Add the flour mixture and combine on low speed.
  6. Add the chocolate chips and mix until they are folded into the dough.
  7. Using a medium scooper, scoop the cookie dough onto the prepared baking sheet, making sure the cookies are 2 inches apart.
  8. Flatten each cookie dough to about 1/2 inch thick.
  9. Place the cookie dough in a freezer for at least 30 minutes.
  10. Preheat the oven to 350 F degree.
  11. Bake the cookies until golden brown, about 12 minutes.
  12. Allow the baked cookies to cool for at least 5 minutes then transfer them to a wire rack to cool completely.
Note: These chocolate chip cookies can be kept in a tightly lid container at room temperature for up to 3 days. Keep the cookie dough in a freezer for up to 3 months. There is no need to thaw the cookie dough, but the cookies will need to bake a few minutes longer, about 15-17 minutes total. I usually bake the frozen cookie dough for 12 minutes, turn off the oven but leave the cookies to bake longer. Check every minute until the cookies are golden brown.
William Sonoma's chocolate chip cookies recipe I adapted from is not posted on their web site, but their book is called William Sonoma Collections: Cookies.

Optional: Add the same amount of chocolate chunks instead of chocolate chips for a robust chocolaty taste. If you can have nuts in your diet, add 1/2 cup (2 oz) of your preferred raw or toasted and chopped nuts. Mix in about 1/2 tablespoon of ground flaxseeds. Now you can have these cookies for breakfast because they are now healthy for you. Told you these cookies are meant for breakfast.


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