Last month I went into a chocolate chip cookie frenzy. For an entire week, I was baking one batch of chocolate chip cookie after another. I tried so many different recipes from a number of my usual dairy versions but none of them came out the way I wanted them, crispy on the outside, soft on the inside. They were all good mind you, but they just didn't measure up to the delicious ones you buy at the store. I wanted to make a chocolate chip cookie that resembled the packaged cookies, not only in taste, but also in texture. So I came up with this recipe which I've had many (and I mean many) people taste. It is by far the best chocolate chip cookie I've made and is a favourite among family and friends. Most of my taste testers thought these cookies are better than store bought ones. They have an added bonus too - less fat, less sugar and no cholesterol. They do go fast, however. Once you try them and like them, I strongly suggest doubling the recipe. It'll go in no time!
Dairy, Egg & Nut Free Chocolate Chip Cookies
Yields 3 dozen
1/2 cup dairy free margarine, softened
6 Tbsp brown sugar, packed
2 Tbsp granulated sugar
2 tsp vanilla extract
1/4 cup soymilk
1 1/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 box dairy free instant vanilla pudding powder (the 6-serving or 153g size box)*
1 cup dairy free semi-sweet chocolate chips
Preheat oven to 375 degrees. Line 3 cookie sheets with silicone mats or parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream margarine and sugars until light and fluffy. Add vanilla and soymilk. Mix until thoroughly combined.
In a separate bowl, combine flour, baking soda, salt, and instant pudding powder. Add to the wet ingredients and mix until the dough just comes together. Add chocolate chips and stir with a rubber spatula.
Using a small cookie scooper, place cookies about two inches apart on baking tray. Lightly flatten the surface of the cookies. Do not press too hard as they will spread and puff slightly.
Bake for 8 to 10 minutes or until golden around the edges and the middle looks wet. They might look doughy when they first come out but they will firm up as they cool. Let them sit on the baking tray for 2 minutes then promptly remove them to a wire rack to cool completely.
*Note: Please make sure that the instant pudding powder you use is allergy safe. Store brand and low fat versions often contain dairy or are made on equipment that shares dairy and nuts. I use the 6-serving (153g) size of Kraft's Vanilla Instant Pudding Powder which is completely dairy, egg, peanut and tree nut free.
Nutritional Info (Per Cookie)
Calories 74.12, Total Fat 3.98g, Cholesterol 0mg, Sodium 82.6mg, Potassium 9.29mg, Total Carbohydrates 9.59g, Fiber 0.39g, Sugar 3.22g, Protein 0.67g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.