(Recipe from crunchycreamysweet.com.)
These chocolate chip cookies are dairy free and egg free. I make them with spelt flour. If you are looking for recipes to ease the transition from processed foods to healthier whole foods, this cookie recipe may be a life-saver this holiday season.
The holidays are an especially challenging time for those of use looking to clean up our diets. Food is everywhere and we would like to participate in the holiday activities without completely losing all the progress we’ve made in our journey toward healthier living! These cookies can be a healthier alternative. They contain sugar (although you can use minimally processed organic sugar) but are still a healthier choice than overly-processed baked goods.
We have found them to be a great “transitional” food for those in our family who are working toward a healthier diet.
- 1 1/4 C organic brown sugar
- 1/2 C canola or vegetable oil
- 6 T soy or your choice of non-dairy milk
- 1/4 c organic sugar
- 1/4 C applesauce
- 2 tsp. vanilla extract
- 2 1/4 C flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 C dairy-free chocolate chips (I use Enjoy life dairy, nut, and soy-free chocolate chips or chunks.)
- Mix all wet ingredients together.
- Mix all dry ingredients together.
- Combine wet and dry ingredients, then add chips.
- Refrigerate one hour.
- Preheat oven to 375 degrees.
- Scoop by tablespoon onto parchment covered cookie sheets. (I use silicon baking mats.)
- Bake 10-12 minutes.
- Try not to eat them all while still warm from the oven!