Waking up the smell of freshly baked cookies is a sugary little heaven. Even though my middle school aged daughter felt very special today, my motive was to bake since the puppy needed to go outside at 6am, and to make sure at today’s celebration at school included treats that hit everyone’s food allergy in her group. I can bake to most free from diets, including Kosher and Halal, but prefer non-food treats for the classroom as my most favorite celebratory goody.
This morning, I upped my game though as I spruced my standard chocolate cookies with a Dollar Tree platter and sea salt. They were magically transformed into Salted Chocolate Chip Cookies – free from dairy-egg-peanut-treenut and sesame. Sea salt is a little flavoring powerhouse. Between my beloved sea salt, a cookie dough scooper, and fresh cup of french pressed coffee, I was unstoppable. Until, I realized I needed those cookies to cool down faster. So, I opened up the window and placed a few cookies at a time on the sill hoping the refreshing morning breeze would do the trick.
Sometimes, I think the silver lining of managing life-threatening food allergies for me, is finding the pleasure in baking that includes my kid’s community.
As the cookies, securely wrapped in foil, started their yummy journey to my daughter’s friend’s stomachs, I sat down to work with my coffee and few of those little gems of allergen savvy baking goodness! My favorite is using little china dishes I scavenge at thrift shops.
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup non-dairy spread (I use Earth Balance buttery spread) that meets your allergic needs
- 3/4 cup light brown sugar
- 3/4 cup organic cane sugar
- 1 tsp vanilla extra (I often use a vanilla bean paste )
- 3 tbs warm water
- 3 tbs vegetable oil
- 2 tsp baking powder
- 2 cups allergen savvy mini chocolate chips
- Turn on oven to 350 degrees
- In a medium sized bowl, mix flour, baking soda and sea salt
- In a large mixing bowl, cream non-dairy spread, both sugars and vanilla until light and fluffy looking (you can do this by hand or with an electric mixer)
- Add flour mixture and mix until fully combined
- In a small separate bowl, whisk together the warm water, oil and baking powder, adding the baking powder last
- Immediately stir into dough
- Add chocolate chips
- Scoops dough into around 2 tsp size balls and drop onto baking sheet lined with parchment paper and bake for 7-10 minutes until light golden brown.
One of the hardest things I find about managing both life threatening food allergies and asthma is talking to others. I hate to be the one that might be perceived as demanding, pushing or for asking too much. What I now know, fourteen years later, is that honest, clear information presented with kindness works!..
I feel the same way! Nothing beats the smile on NutriKids’ faces when I bake early and they come downstairs saying “What are you making? Something smells really good!” Can’t wait to try your cookie recipe 🙂
There is something magical right?
Sea salt makes everything better! Brilliant addition. Did you save me some? 🙂
Well, I actually did! I put a few in the freezer!
Caroline, you are a bright ray of sunshine with these yummy cookies! You truly inspire me with every post and recipe. Thank you, thank you!! I’m in an allergy-friendly recipes/cooking/baking rut and you’re giving me a much needed hand and smile. Appreciate you, your wisdom and happiness!
Thanks for the kinds words. You made my day and my week. I am itching to bake more, but it has been rather busy these days. Thank you again for being so kind and happy baking to you!