For a family with a child with allergies to milk, eggs and nuts, having a go-to recipe for a safe treat is especially important. These cookies allow the writer Curtis Sittenfeld and her family to feel a sense of control over what they eat together. And they look like regular chocolate chip cookies – an advantage for kids frustrated by needing to have special foods.
- Serves: 2 persons
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¾teaspoon salt
- 1cup whole wheat pastry flour
- ½cup all-purpose flour
- ½cup Earth Balance brand organic whipped buttery spread
- ¾cup sun butter
- ½cup brown sugar
- ¾cup powdered sugar
- ½teaspoon vanilla extract
- ½cup Enjoy Life brand semi-sweet chocolate mini-chips
Step 1Preheat oven to 350 degrees. Blend baking powder, baking soda, salt and both flours. Set aside.
Step 2With a stand mixer, blend buttery spread, sun butter, sugars and vanilla. Gradually pour the dry mixture into the wet mixture and combine.
Step 3Add chocolate chips.
Step 4Refrigerate dough for 30 minutes. Remove, and use a tablespoon or a small scoop to create two dozen dough balls. With the palms of your hands, flatten balls into disks. Place on parchment-lined cookie sheet.
Step 5Bake for 10-12 minutes. Remove from oven and place cookies on a wire rack to cool.