These are my best cookies, and most likely the best cookies in the world. I realize that is not at all a humble thing to say, but it’s true. Try them for yourself and you’ll see! I’ll put the regular recipe up first, then the “healthified” recipe I made the other day. Good news – the taste, texture, look, everything is EXACTLY the same!
Chocolate Chip Cookies (E, N)
makes about 50 cookies
Ingredients:
1/2 cup butter, at room temperature
1/2 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla extract
3 tbsp. water
3 tbsp. canola oil
2 tsp. baking powder
1 1/4 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. salt
Dash of cinnamon (optional)
2 cups (12 oz) Nestle mini semisweet chocolate chips
Directions:
- Preheat oven to 375*F. Line a baking sheet(s) with parchment paper.
- In a stand mixer (or using a hand-held beater) cream together butter, Crisco, and sugars. Add vanilla extract.
- In a small bowl, combine water canola oil, and baking powder. This is the equivalent to two eggs. Mixture might bubble.
- With mixer on slow, add “egg” mixture to butter and sugar mixture.
- In a medium bowl, combine flours, baking soda, salt, and cinnamon.
- With mixer on slow, add flour mixture to sugar mixture in thirds.
- Mix in chocolate chips.
- Drop by rounded tablespoons onto parchment paper-lined baking sheets. Bake for 6-8 minutes (baking time depends on oven).
- Remove from oven, allow to cool on baking sheets for 2 minutes, then move to a cooling rack.
- Enjoy!
Now for the healthified recipe:
Ingredients:
1/2 cup butter, at room temperature
1/2 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
3 tbsp. canola oil
3 tbsp. water
2 tsp. baking powder
1 cup all-purpose flour
1 1/4 whole wheat flour
1 tsp. baking soda
1 tsp. salt
2 cups (12 oz) Nestle mini semisweet chocolate chips
Follow the above directions.
Nutrition (for the healthier cookies):
Notes:
– To store these cookies, you can put them in a plastic zip-lock bag or in plastic containers. If you won’t be consuming them within 3 or so days, freeze them.
– As for the healthified cookies, I know there are other ways to make them even healthier, but I didn’t want to go too crazy with this batch! I think next time I might substitute applesauce for half of the butter/Crisco. Or perhaps Greek yogurt. I don’t really want to touch the canola oil in the “egg” mixture, just because that’s such a crucial aspect of cooking allergy-free.
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Just tried your recipe for chocolate chip cookies for my 3 year old son with an egg allergy. Oh my goodness!! They’re wonderful! Thank you so much! I love to bake and it’s been quite the challenge finding recipes that I think are just as good as our egg-filled favorites, and this recipe is absolutely perfect…they even look “normal”! Can’t tell you how happy it made us–thanks so much!
Joy, I can’t tell you how happy this comment makes me! I’m so, so glad you and your son liked them! I agree, it is very difficult to find consistent, “normal”, egg-free recipes, so I’m so glad you found this one helpful. Thanks for your sweet comment – it made my day!
[…] Egg/Nut-Free from Liv Lives Life and Gluten-Free from After the Ivy […]