The last time I had chocolate chip cookies, was roughly about twenty two years ago before I developed allergies to dairy products among other allergies. I completely gave up on eating anything with dairy and nuts. Going into a supermarkets or health food store and reading everything I took from the shelves became a nightmare checking the ingredients. I gave up on eating food for awhile, then some days I would try different health food stores and got so excited, just for a second
I thought found something’ I could eat as I continued to read the ingredients on the packet there was either coconut or sesame seeds, which is still nuts. And when I asked for some assistance in the health store they’re clueless, about allergies, for example coconut is a form of nuts, and sesame seeds are classed as nuts. So decided I’m going to try and make my own and forget about wasting so much of my time trying to find snacks to and make my own.
I made my first batch of chocolate chip cookies yesterday, with soy chocolate chip really delicious. I also have Irritable Bowles syndrome so I choose to use gluten free flour, reason for using gluten free flour I get quite bloated whenever I used any ingredients with wheat, by removing wheat from my diet. I feel good and my diet is a lot better.
175 g/6oz/1 ½ cups plain (all purpose) gluten flour
1 tbsp baking powder
125 g/4 ½ oz /1/2 cup soft dairy free margarine
90 g/3 oz generous ½ cup light muscovado sugar
60 g/2 oz/ ¼ cup castor sugar
½ tsp vanilla flavouring (extract)
1 tbsp vegan egg power
125 g/4 ½ oz /2/3 cup dark dairy free chocolate chips
1.Lightly grease 2 baking trays (cookie sheets).
2.place all the ingredients in a large mixing bowl and heat until well combined
3. Place tablespoonfuls of the mixture on to the baking trays (cookie sheets), spacing them them during cooking.
4.Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 10-12 minuets or until the cookies are golden brown.