Oh man, these are so good!!! I’ve been apprehensive about attempting to make allergy-friendly chocolate chip cookies (sans real butter and eggs). I mean, the very essence of great chocolate chip cookies is the butter! And how would they hold together without egg? It just didn’t seem right. Well, I’m here to tell you that it is right. Oh, it is so right!
In face, Ooey Gooey Organic Chocolate Chip Cookies are so right, that they will be making regular appearances in this household from now on!
According to my husband, ‘they’re EVEN BETTER than ‘regular’ chocolate chip cookies!’
These taste amazing the day you bake them ( served warm). If you let them sit around even for just 24 hrs., they WILL BECOME CRUNCHY. 🙁
So yeah you have to eat the whole batch within 6 hours of baking.
Not that crunchy is necessarily a bad thing. In fact some of us are all about ‘crunchy’. It’s just that, when it comes to chocolate chip cookies I think most of us vote for less crunch/more ooey gooey.
While these cookies are cooling, expect this to happen.
I use organic, dairy and soy free chocolate chips that I order in bulk from Azure Standard.
Oh, and in if you’re not up for baking a whole batch of cookies, you might want to consider making these and just eating a spoonful of cookie dough. My daughter performed an official taste test, and said that it is super yummy! In fact, it is the perfect cookie dough [for eating] since it doesn’t contain eggs!
I used The Joy of Cooking‘s recipe for Classic Chocolate Chip Cookies as the base of this recipe, and modified to make it dairy and egg free.
1/2 cup Earth Balance dairy free/soy free spread
1/2 cup organic brown sugar
1/2 cup organic white sugar
1 and 1/2 t. vanilla extract
2 T. rice milk
1 t. baking soda
2 t. raw, organic apple cider vinegar
1 c. plus 2 T. organic flour
1/4 t. salt
1 c. organic chocolate chips
Beat buttery spread, sugars, vanilla, and rice milk until smooth.
Stir in baking soda and vinegar.
Mix in flour, salt, and chocolate chips.
Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake at 375 degrees on lowest rack for 10-12 minutes or until lightly browned on the bottom/edges.
Remove very gently (They’re fragile-remember they don’t have eggs to hold them together!) from pan and place on cooling rack.
Best served while still warm. Makes about two dozen cookies.