As the Moose gets older, he is becoming more aware that his food isn’t always the same as ours. This isn’t always a bad thing; he enjoys having “his” foods that he doesn’t have to share.
I, on the other hand, am trying to figure out how to make our family favorites to be “Moose-safe” so that I’m not always making two sets of everything, or having to tell him that he just can’t have whatever appetizing-smelling thing just came out of the oven.
I took my trusty chocolate chip cookie recipe from Betty Crocker’s Cooky Book, and simply substituted some gluten free/dairy free ingredients that I already had on hand for baking.
I made sure to cream everything together very thoroughly before adding the dry ingredients.
After adding the dry ingredients, it sure looked like cookie dough. I use chocolate chips from Trader Joe’s, which are dairy-free.
It was a little soft, compared to regular butter and wheat flour doughs. It made spooning it onto the cookie sheet slightly more challenging, but not much. I really do need a cookie scoop.
Bake at 350° until just barely golden:
The Moose was quite pleased with his cookies, although he was somewhat put out that he had to share.
GF/DF Chocolate Chip Cookies
⅓ c. butter substitute or shortening
⅓ c. coconut oil
½ c. sugar
½ c. brown sugar (packed)
1 t. vanilla
1½ c. gluten-free all purpose flour
½ t. soda
½ t. salt
1 – 6 oz. pkg. chocolate chips (1 c.)
- Cream shortening, sugars, egg & vanilla thoroughly.
- Stir dry ingredients together, blend in.
- Mix in chocolate pieces.
- Drop rounded spoon-fuls of dough about 2″ apart on ungreased baking sheet.
- Bake in 375° oven 8 – 10 min. or until barely golden. Cookies should still be soft.
- Cool slightly before removing from baking sheet.
- Makes about 2 dozen cookies.