I realize you might be wondering why the heck I am posting a chocolate chip cookie recipe this close to Thanksgiving.
Most people close to me in my “real” life are most likely thinking, “Oh, there goes Heidi again, off on an ADD tangent…does she NOT REALIZE what today’s date it is? Where’s the $&@#! pumpkin pie???”
Take a deep breath. It’s all part of the plan.
This is how I roll:
Procrastination Panic + Stubborn Determination + Glutadoodle Creativity = Crapshoot Gluten-free, Dairy-free, Egg-free Pumpkin Pie Success.
I’m already 12 flops in, so success must be right around the corner (My goal is to find a dairy-free, egg-free creamy pumpkin pie recipe that tastes similar to the pie I grew up on, the Libby’s recipe using evaporated milk…is that wishful thinking?).
If not, then I just might have to follow the lead of The Swedish Chef in the following video clip! Anyone know where can I buy a bazooka? 😀
Anyhoo, last year I found a recipe for Gluten-Free Toll House Chocolate Chip Cookies (you can read my original post here), and I have yet to find another chocolate chip cookie recipe that we like better so I armed myself with this handy sheet of egg substitutions and got crackin’ (or in this case, not crackin’). 😀
As you can see from the list, there are a TON of possible egg replacers. The trick is knowing the purpose of the egg in each particular recipe. I haven’t had the time to educate myself on the science of it all, so I’ve just been using the eeny meeny miny mo approach. It only took 4 attempts to find a great egg replacer for my favorite gluten-free chocolate chip cookie and here it is!
Gluten-Free, Dairy-free, Egg-Free “Toll House” Chocolate Chip Cookies
1/2 cup Tapioca Starch
3/4 cup Sorghum Flour
2 tsp. Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Earth Balance, softened (or try using Coconut Oil)
3/4 cup Sugar (I used Florida Crystals Natural Cane Sugar)
3/4 cup packed Brown Sugar (I used Florida Crystals Organic Brown Sugar)
1 tsp. Pure Vanilla Extract
**Egg Replacer for 2 eggs: 4 tablespoons water + 2 tablespoon oil + 1 teaspoon baking powder, beaten together until smooth.**
1 cup Dairy-Free Semi-Sweet Chocolate Chips (I used Enjoy Life Foods Semi-Sweet Chocolate Chips)
1/2 cup Pecans (I omitted the Pecans and added more chocolate chips)
- Preheat oven to 375° F.
- In medium bowl, combine flours, baking soda, xanthan gum and salt, whisk to combine and set aside.
- In a separate bowl (or bowl of a stand mixer), cream together the softened dairy-free butter substitute, sugars and vanilla. Add the egg replacer and continue mixing until combined.
- With the mixer on low speed, add the dry ingredients to the wet ingredients and mix until combined.
- Add the dairy-free chocolate chips (and nuts if you want) then stir until the add-in’s are well incorporated throughout the cookie dough.
- Drop the cookie dough by rounded spoonfuls onto a parchment paper lined cookie sheet. (**I have found that refrigerating the cookie dough mounds prior to baking helps reduce spread)
- Bake in preheated oven for 10-12 minutes.
- Remove cookies from the oven and allow them to cool slightly on the cookie sheet before transferring to a cooling rack.
I have quickly come to realize that when baking with egg replacers, it is not a good idea to eat the baked goods while still fresh and hot from the oven. It is important to allow your egg-free creations to come to room temperature before digging in, otherwise the texture will make you think you didn’t cook it long enough; but if you put it back in the oven, you risk over-baking it.
So, I am brand new to the world of IgE food allergies and I am trying to figure out some of the differences between IgE and IgG food allergies. I am curious about an article I read on About.com called “Is it possible to be allergic to eggs but be able to eat eggs in baked goods?” by Daniel More, MD. Dr. More cited a study that said:
A recent study assessed the ability of people with a known allergy to egg to eat foods containing extensively heated egg, such as in waffles and muffins. The study showed that the majority of egg-allergic people (70%) were able to consume foods containing extensively heated egg, but not egg that was cooked in a “regular” manner, such as in scrambled eggs or French toast. It appears that the higher temperatures achieved for these baked goods destroyed the egg proteins enough that the allergic antibodies were not able to recognize them.
As we all know, this is obviously NOT the case with gluten, so I plan on sticking with the “better safe than sorry” approach by not risking this with Luke, but I am curious to learn more. Any thoughts?
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