As I've mentioned before, my daughter Teagan is allergic to many, many things. So not only do I make everything for her from scratch at home, but I get to come up with some custom recipes that are safe for her to eat. By far, my favorite recipes to create are for desserts. The girl has got a crazy sweet tooth...it's a good thing that junk food is an occasional treat for her or I am certain that she would be suffering from childhood obesity.
There are no boogers on these cookies. There aren't even any green sprinkles, so I'm not so sure why there's a green splotch in this photo. Just ignore it and realize that when you eat these cookies, it's just like eating a unicorn's droppings...because everything that has to do with unicorns is magical and delicious. In fact, now that I think about it, I'm sure the green splotch is a fairy nibbling on the side of that cookie.
Rachel's (Egg-Free, Dairy-Free, Nut-Free, Soy-Free) Chocolate Brownie Cookies
3/4 cup + 3 tbsp corn oil (really, you can use any oil of your choice...except olive oil...don't do that.)
2 cups white granulated sugar
3 tsp Ener-G egg replacer (+ 4 tbsp warm water to mix it with)
2 tsp vanilla extract
2 cups multi purpose flour*
1 tsp baking soda
3/4 cup dairy-free cocoa powder (I use Hershey's Unsweetened)
1/2 tsp salt
1) Preheat oven to 350 degrees F. Cream oil and sugar in a large bowl or mixer. Mix together the egg replacer and water for it WELL, then add into the sugar/oil mix. Add in vanilla extract.
2) Mix together flour, baking soda, cocoa powder, and salt. Slowly incorporate into sugar mixture.
3) Roll into balls (about 2 tbsp worth for each ball) and space out on an ungreased cookie sheet. Bake in preheated oven for 10 minutes. Let sit for at least 5 minutes, then remove from baking sheet to cool.
This recipe yields about 2 dozen cookies. Which means they last about an hour in my house between the five of us. You can't even tell that they're "allergy cookies" as Teagan calls them, so they're great for any occasion, special dietary needs or not. And the name? The first time my husband bit into one he said "Mmm, it tastes like a brownie!"
Let me know what you think if you use my recipe!
*Bonus factiod: You can use gluten-free flour for those with gluten allergies/celiac's disease.
Clane in charge.
45 minutes ago