Double Chocolate Chip Cookies {Dairy-Free & Egg-Free}

Miles happens to take after his mother and is a bit of a chocoholic.  He can pass up sweets if they don't have enough chocolate.  Graham, on the other hand, just likes to eat, and it doesn't matter if there is chocolate involved or not.

One of Miles's special treats is to get a vegan, prepackaged double chocolate cookie at the coffee shop or health food store.  But the plant processes with tree nuts.  Since Miles reacted to cashew last year, I'm leery to buy them now.  SO, I told Miles we would start making double chocolate cookies safely at home.  

He was quite elated to be served up this heavy dose of chocolate and asked that I make them often.  

If you make these egg-free, enjoy as much cookie dough as you'd like. 


Oven 350

1-1/3 cup wheat flour
2/3 cup white flour
2/3 cocoa
1 tsp. baking soda
1 tsp. salt
1/2 cup coconut oil
1/2 cup dairy-free margarine
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 egg or flax eggs
1 cup dairy-free chocolate chips

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat oil, butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs or flax eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

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Ali said...

Have you tried the Enjoy Life Double Chocolate Cookies? They are really good! (And free of the top 8 of course.)

Ali said...

Have you tried Enjoy Life's Double Chocolate Cookie? They are really good and free of the top 8 of course.