White Chip Chocolate Cookies – Dairy and Egg Free
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One thing I really missed when we started our food allergy journey was chocolate cookies, especially the ones with white chocolate chips. I was so excited when Nestle came out with allergy friendly, dairy free white chocolate chips. Here is my adaptation of their recipe. Be sure to measure the flour by spooning it into the measuring cup because too much flour can make the cookies crumbly.
White Chip Chocolate Cookies – Dairy and Egg Free
These cookies are an adaptation from the Nestle Toll-House recipe for "Premier White Chip Chocolate Cookies." They are moist and delicious. Be sure to spoon the flour into the measuring cup rather than scoop the flour, otherwise the cookies can come out a bit more crumbly.
Ingredients
- 2 1/4 cups all-purpose flour (spoon flour into measuring cup and level off)
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dairy free margarine (Spreads like Smart Balance work too), or shortening
- 3/4 cup sugar
- 2/3 cup packed brown sugar
- 1 tsp vanilla
- 1/4 cup applesauce*
- 1-2 cups Nestle Simply Delicious white chocolate chips
* You also can use ground flax seed instead of applesauce. Before you begin making the recipe, mix 2 Tablespoons of ground flax seeds with 6 Tablespoons of water and let it sit for a few minutes while you gather ingredients.
Instructions
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Preheat oven to 350° F
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Combine flour, cocoa, baking soda, baking powder and salt.
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In a large mixing bowl, beat dairy free margarine (or shortening) sugar, brown sugar, and vanilla until creamy.
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Add applesauce (or flax mixture). Mix until well blended.
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Add flour mixture gradually. Stir in white chocolate chips.
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Drop rounded Tablespoons of cookie dough onto an ungreased baking sheet. Press down to flatten slightly. Bake for 9-11 minutes until cookies begin to crack. Cool on baking sheet for 2 minutes. Remove from pan and allow to cool completely.
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