From: This is my own mutation/creation, taken from the traditional chocolate chip recipe… I made these today to take to school in honor of Saint Patrick–thus the little green peanut m&m on the top of the cookies… (Very chic, I know…) Since it’s Lent, I abstained from eating one–but only because my mouth was numb from a trip to the dentist. God saved me!
Time Commitment: If you’re fast, then around thirty minutes
These cookies are tasty. And I trick the kids by hiding all sorts of good-for-you-things inside… Makes about 12-16 cookies. This recipe is easily doubled or tripled or quintupled
- Tools you need:
- I use a Kitchen-Aid mixer–but could be mixed by hand in a bowl, with a wooden spoon
- Two cookie sheets
- an oven 🙂
Ingredients:
- 1 stick of butter–softened
- 1/3 cup each–brown sugar, granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup plus a pinch of unbleached flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2/3 cup chocolate chips
- Optional: 1/3 cup almond meal, 1/2 cup oats, 1 teaspoon or more flax seeds, 1/3 cup chopped walnuts or pecans, 1/4 cup shredded coconut, 1 tablespoon wheat germ, 1 teaspoon bran, etc… I usually put most of this in. Always the oats and almond meal.
- What to do:
Step One: Preheat oven to 375 degrees. (If you have convection, use it!)
Step Two: Mix butter and sugars until creamy. Add egg and vanilla and mix some more.
Step Three: Add dry ingredients–I don’t think it really matters what order they go in.
Step Four: Onto the cookie sheet.
Step Five: Bake in the preheated oven for 12 minutes, or until golden on top. (If you have convection, bake for 8-10 minutes–this is my preferred mode of baking chocolate chip cookies. They come out almost too delicious…)
Step Six: Cool on rack.
Step Seven: Eat one, give one away, store one away to eat with your morning cup of green tea.
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I found the free download of the cookie song at www.freekidsmusic.com . “Cookie Batch” is recorded by The Tomato Collection, and they have their own website–and must be pretty cool folks to write a song like that. www.tomatocollection.com I also know that eating raw cookie dough could get you sick–so eat it at your own risk… I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
The Woman and the Wheat 
Yum! I’ll have to try these out some time. Although, we’ll have to go the diary-free route for our little lady 🙂
Michelle–can you post what substitutions you’ll make in order for it to be dairy free? I’d love to know what works and what doesn’t from someone who has probably had lots of experience!
Sounds great, they’re on our list of things to try. Thanks Jane
We use Dari-free for all our dairy-free cooking. We even make ice cream with it.
http://www.vancesfoods.com/darifree.htm
-Phyllis
Jane,
I have had great luck with applesauce in place of eggs in cookies or sweat breads during fasting days. One of my recipes called for it once and now I just use it in any recipe I make on fasting days. 1/4 c. apple sauce = 1 egg. I even buy the 1/2 cups of apple sauce just for baking cookies in case I don’t have a whole jar open. I have done the same with bananas too, but they definately have that flavor, but I never taste the apple…I think pumpkin puree would work too.
I use still use Crisco in cookies instead of butter even though I’m sure it’s terrible for you, but I still do it. I might try some other substitues for butter this lent though.
Anna in Alaska