I imagine that most of you have a family member, relative, or friend who deals with one or more food allergies. It’s simply the reality of our day. Our family is no different. We deal with a vast array of food allergies from milk, eggs, and soy, to bananas, garlic, and black pepper. Unfortunately, the list can go on and on (my list alone is in excess of 25 food items)! Although it can be challenging accommodating everyone’s needs, I am thankful that none of our allergies are life threatening, producing anaphalaxsis.
We recently had our youngest son tested for Celiac Disease and are awaiting the results. He was plagued by digestive pain and trouble for nearly a year and half. Despite eating well, he was thin. His coloring was pasty. He had those telltale shiners under his eyes. Rashes and eczema were the norm. Worst of all were the stomach pains he endured. Finding little help from our pediatrician, I took matters into my own hands by eliminating suspect foods. It took a bit of time, but we finally discovered that gluten was the culprit. After eliminating all forms of gluten for six months, we saw significant changes in our son. Rashes…gone. Stomach pain…gone. Shiners…gone. Pasty coloring…gone. He also gained a bit of weight and developed a healthy appetite. As a result of these findings, I now cook gluten free for the entire family. It’s been life changing for my son.
This recipe for chocolate chip cookies features Bob’s Red Mill Sweet White Sorghum flour. I’m not a paid endorser for Bob’s, just a consumer who is thankful for such a great product. In my opinion, sorghum flour is, hands down, the best gluten free flour out there. It has great taste, texture, and versatility. I use it in everything from cookies, muffins, and pancakes, to the roux for sauces. Want to give it a try? Here is a link for a $1.00 coupon towards the purchase of any Bob’s Red Mill product.
These chocolate chip cookies are crispy on the outside and a bit soft on the inside. Since they do not contain any gluten or egg, it is extremely important to allow them to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. This resting time allows them to harden and come together. If the cookies are moved too soon, they will fall apart.
Allergy Friendly Chocolate Chip Cookies (gluten & egg free)
makes 30 cookies
2 sticks (1 cup) salted butter, softened at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup unsweetened applesauce
2 and 3/4 cups sweet white sorghum flour
1 teaspoon baking soda
1/4 teaspoons salt
10 oz. package Enjoy Life Mini Chocolate Chips
Preheat the oven to 350 degrees.
Line a stainless steel baking sheet with parchment paper.
Place the softened butter into the bowl of stand mixer fitted with a paddle attachment. Mix on low for one minute. Add in the brown sugar, granulated sugar, and vanilla. Cream together for one additional minute. Add in the applesauce and mix until incorporated.
Sift together the sorghum flour, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Using a tablespoon sized cookie scoop, create rounded scoops of dough.
Gently roll the dough between your hands to create a ball. Place each round of dough onto the prepared baking sheet about two inches apart.
Bake for 14-15 minutes.
Allow the cookies to cool for a minimum of ten minutes on the baking sheet before transferring to a cooling rack. This is necessary to allow the cookies time to harden a bit. After ten minutes, use a thin metal spatula to transfer the cookies to the cooling rack.