Dairy Free and Soy Free Chocolate Chip Cookies
Soft, fluffy chocolate chip cookies that don't taste like they are allergen free!
Servings: 84 cookies
- 1 ½ cup dairy free, soy free butter substitute Earth Balance spread
- 1 ½ cup brown sugar packed
- 1 ½ cup granulated sugar
- 8 egg whites
- 2 tsp vanilla extract
- 2 tsp baking soda
- 2 tsp non-iodized salt
- 5 ½ cup all-purpose flour
- 2 packages allergen free chocolate chips 12 ounces each
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mat.
Cream butter substitute with sugars until well combined and creamy.
Add egg whites and vanilla. Mix to combine. Scrape bowl.
Add baking soda, salt, and flour. Mix until only a few streaks of flour are visible.
Add chocolate chips. Mix until just combined and thick dough is formed.
Scoop 2 tablespoon size balls of dough onto prepared cookie sheet. Bake for 8-10 minutes, or until beginning to brown and middle is set. Remove from oven. Cool on sheet for 1-2 minutes, then cool on cooling rack until room temperature.
Store in a covered container or freeze.
Earth Balance makes a good low iodine friendly butter spread. Most vegan baking chips should work. These Toll-House chips are allergen free. Enjoy Life also makes good baking chips. I like to mix 1 package of dark chocolate chips and 1 package of semi-sweet chocolate chips. You can mix whatever flavors you prefer or use all of one kind. This dough is not quite as stiff as cookie dough made with butter. But it bakes up just fine.
Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 114mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 154IU | Calcium: 5mg | Iron: 1mg