There have been some unique dietary changes at home due to addressing an allergic reaction and testing that was done to remedy that. So, with the new: no egg, no diary, no corn, no wheat diet, I have been figuring out new recipes to try and how to adapt some existing ones.
Yesterday’s attempt turned out amazing. I love baking, and I typically can make cookie without a recipe in front of me. I know the consistency and ratios of dry:wet ingredients. This one was what I figured would work, and it did, and they are delicious. Everyone loved them and didn’t inquire about the alternate ingredients as they tasted so good. I’ll be making more batches soon.
Alternate Chocolate Chip Cookies
1/3 cup coconut oil
1/3 cup brown sugar
1/3 cup regular sugar
1 tsp vanilla extract
1 T flax meal plus 3 T water (mix and let sit 2 minutes)
2/3 cups spelt flour
2/3 cups Almond meal
1 tsp baking powder
1 cup chocolate chips (for allergies, make sure it’s semi-sweet chocolate with no dairy in it)
Preheat oven to 350 (Fahrenheit)
In a large mixing bowl (I used my stand mixer), cream together the oil and sugars. Add in the vanilla and then the flax meal/water mix.
Then add in the spelt, almond meal, and baking powder, mix together. Last, mix in the chocolate chips.
Scoop out onto a cookie sheet about 2″ apart. A small ice cream scoop works great for this. Bake for 8 minutes or until slightly browned on edges. Leave on the cookie sheet for about 2-3 minutes before lifting with a small spatula.
Once cooled, seal in a ziplock bag or airtight container.
(For those interested in nutritional content, I did approximate calculations with this link: Recipe Nutrition Calculator)