I don’t always have a back story for my recipes, but today I’ve got one. Maybe not a crazy exciting one, but a back story nonetheless.
Once I hit the super pregnant stage I started having weekly appointments with my doctor. Back in the day we all went as a family in the late afternoons, but I then switched to early mornings instead. Morning appointments are always faster since there’s been less time for the office to get behind. I’m in and out and the toddler gets some extra alone time with his dada. Since I’m gone before Sweetey Petey wakes up, dada gets him dressed and fed and takes him to work till my appointment is over.
One of my last appointment before Charwee was born went faster than normal so I actually beat my boys to work. Dada had already promised The Pete he could come into his office to color on his white board, but it was an extremely short visit. When after a few minutes I tried to put The Pete in my car to go home, well . . . let’s just say he was less than pleased. There’s no question about it, he’s a dada’s boy all the way. I asked The Pete what would make him happy (other than dada of course because that was his first answer) and his response was “COOK!”
“Alright,” I said, “how about we make cookies?”
“Okay,” said The Pete.
“What kind would you like to cook?” I asked.
“Choc chip!!” The Pete said excitedly. ”Choc chip!!”
“Choc” chip cookies it was then. Considering my toddler’s love for “choc” chips and his propensity for shoving things in his mouth, I immediately knew they had to be egg free. As much as the toddler loves looking for eggs in the chicken coop and helping to stir the scrambled eggs in the mornings, I certainly didn’t want him nibbling the “choc” chips out of raw egg filled cookie dough.
I lean toward gluten-free desserts and normally I would attempt an almond flour cookie first, but I was out and my Honeyville order hadn’t arrived yet. I had plenty of coconut flour but coconut flour needs eggs. Gluten-filled cookies it would be then!
I did a quick Google search when we got back to the house and landed on this recipe. I had most of the ingredients and knew I could modify it slightly enough to fit my taste preferences. Also, I added rolled oats to help ease the guilt of making cookies in the first place.
And I gotta say, this recipe turned out awesome. Seriously. These cookies don’t need eggs and I don’t need to worry if my kid (or I) want to nibble on the dough. Which we both did. I will be adding these cookies to our family’s recipe binder and we will be making them again. And you should too.
Egg-Free “Choc” Chip Cookies
slightly adapted from this recipe
1/2 cup butter, softened
1/3 cup white granulated sugar
1/2 cup white granulated sugar (No this is not a mistake. The original recipe called for 1/2 cup of brown sugar which I thought I had but turned out I didn’t so I added molasses to compensate. And I think the flavor turned out even better than had it been brown sugar. So just go with me here, mmmmm K?)
1 tablespoon blackstrap molasses
1 1/2 cups cake flour (The original recipe called for all-purpose but I was out of that too. So you could probably use all-purpose and be fine if that’s what’s in your pantry.)
1 teaspoon baking soda
1 teaspoon roasted cinnamon (Okay, okay, I know. You probably only have regular cinnamon. I get it, but I would HIGHLY suggest you splurge on the roasted cinnamon because it’s AMAZING and you will never go back to regular cinnamon again. Ever.)
1/2 teaspoon salt
2 teaspoons vanilla (Make it the good stuff people, not the imitation junk.)
3 tablespoons coconut oil, melted
1/2 cup “choc” chips (Feel free to add some extra here because little hands may pick a few out before you get the cookies baked. And by may I mean will.)
1/3 to 1/2 cup rolled oats (Oats are good for you so thus these cookies are good for you. Right? Right.)
This is a kid friendly recipe so if you have children, let them help! I let the toddler do most of the stirring, but did pull out the hand mixer and stepped in to get the dough ball rolling.
Cream butter, sugar and molasses. Mix in flour, baking soda, roasted cinnamon and salt in three parts. Mix in coconut oil and vanilla. Once combined, stir in chocolate chips and rolled oats. Eat some dough because you can. It’s alright. I give you permission. In fact, I insist you do this. Drop whatever is left by rounded tablespoons onto a Silpat or parchment lined cookie sheet.
Bake in a 350 degree oven for approximately 10 minutes. Allow to cool on the cookie sheet for several minutes before removing to a cooling rack.
My best guess is that this recipe makes 2 dozen cookies. That’s if you don’t eat any dough first. Which we did. So again, 2 dozen is my best guess.
If guilt isn’t something you struggle with and you are simply looking for a straight up “choc” chip cookie recipe to keep in your back pocket, just omit the rolled oats.
Also, please heed my previous warning on baked goods and the great outdoors.
Despite the fact I know it’s a delicate balancing act to photograph food outside, a thin tightrope to walk balancing a heavy camera and a heavy lens all the while keeping your eye on the cookie prize . . . I still managed to drop an entire plate of cookies in the snow.
I still managed to eat them too. Fortunately this accident happened while I was still pregnant and still had my snow craving. Now that Charwee has joined us, I’ve lost all appetite for the fluffy white flakes that fall from the sky.
I think both the cookies and I are ready to say farewell to winter for awhile.
P.S. It’s nap time as I typed this post up and just as I finished I heard the toddler wake up and start chattering over the monitor. What’s he saying you ask? He’s saying “I cook!” So maybe we’ll be making these cookies again sooner than I’d thought.
Question of the Day: What’s your favorite thing to cook with kids? If you don’t have kids, what’s your favorite thing to cook with your spouse or your friends?