Milk-Free, Soy-Free Chocolate Chip Cookies
Does your child like to have a special treat when their friends are having one? Do you need an option for chocolate chip cookies that are both milk and soy free? Do you want a recipe to make with your kids so you can participate in your family’s holiday traditions?
I grew up eating the best cookies. My Grandmother made them. Every year we would visit her for Thanksgiving, and then, the day after, when most people were shopping, she and I would bake the Christmas cookies. They were the best cookies. We made several different kinds. She always used butter, so I had to play with the recipe a bit to make them come out right so that my girls could enjoy them as well. These days, I make the Christmas cookies. And, it’s not always the day after Thanksgiving. Today, I am going to share with you my adaptation of her Chocolate Chip Cookie recipe.
- 1 cup milk-free, soy-free margarine (I used Earth Balance)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cup flour
- 2 cup milk-free, soy-free chocolate morsels (I used Enjoy Life) or chopped up chocolate bar (like Aloha superfood chocolate)
1. Beat margarine, sugar, brown sugar and vanilla with electric mixer.
3. Stir in chocolate chips by hand.
4. Refrigerate 30 minutes or overnight. (You can also go ahead and drop the cookie dough onto cookie sheets and freeze as dough balls to bake later.)
5. Preheat oven to 350 degrees. And drop dough by rounded teaspoons onto an ungreased cookie sheet.
6. Bake 9-11 minutes, rotating halfway through.
7. Let sit on cookie sheet 1 min. Then use a spatula to move them to a towel to cool. When cool to the touch, you can stack them.
8. When completely cool, store in an airtight container with a piece of bread to keep them fresh.
I hope that you and your family are able to participate in this holiday baking tradition. For more allergen-free holiday baking ideas, be sure to check out the Freedible cookie exchange.