No Eggs Please! Chocolate Chip Cookies

Almost everyone, and especially children enjoy cookies and cake. Though today it is very common that many of us have some type of food allergy which can prevent us from eating some of our favorite foods.

During the last six months I have been testing recipes that are gluten free, and egg free. The gluten free cookie recipe testing is still a work in progress since the boys are not too happy about the texture. But I'm continuing to work on it.

You can find another chocolate chip cookie recipe with no eggs which calls for spelt flour as an alternative to white flour.

However I do have this egg free recipe that I've been making for the past 4 or 5 years when my daughter's friend requested a cookie recipe that was egg free since her son is allergic to eggs.

He loved cookies and, as a concerned parent, she wanted to be sure he had a snack that was safe for him to eat while in school.

There are many cookies recipes without eggs, but some of them wouldn't appeal to children. I'm not sure 3 or 4 year olds would appreciate biscotti, though shortbread cookies are always yummy. Most children would prefer a chocolate chip cookie over shortbread so I thought this recipe would be THE one.

The recipe is very easy to prepare, the cookie is not too sweet, and if not over-baked it is the 'soft' style chocolate chip cookie.

This has become a favorite in my family especially when we are having a party since it's fast and easy to make. I named the recipe in honor of Andy who was the inspiration for this eggless chocolate chip cookie recipe.

Andy's Favorite Chocolate Chip Cookies Ingredients:

• 1 Cup Butter
  
• 1 Cup Brown Sugar
  
• 2 Cups AP Flour
  
• 3/4 Cup Chocolate Chips
  
• 1 tsp. baking soda
  
• 2 tsp. milk
  
• 1 tsp. vanilla extract

Directions:

Pre-Heat oven 350 degrees

• 1. Cream butter and sugar with electric mixer.
  
• 2. Add chocolate chips to mixture and stir in by hand
  
• 3. Add the flour and baking soda and stir by hand then add milk and blend - do not over-mix. If batter is too soft, refrigerate for 20 minutes before baking.
  
• 4. Drop by teaspoonfuls onto greased cookie sheet.
  
• 5. Bake for 10-12 minutes. Cool for 5 minutes on cookie sheet and then transfer to cooling racks.

This is a very flexible recipe. You can make this a dairy free cookie if you substitute the butter and milk with a butter alternative and your favorite non-dairy milk (almond or coconut). I've made this as a dairy free cookie many times and the results were excellent -- grampy's discriminating palate never even knew there was a difference.

I've shared this with:

Mangia!

Winelady Cooks