This recipe came out of a project the kids at Religious Education were doing today. They made cookies, along with a hand drawn puzzle that said "we appreciate you," to send to the troops. Each child was allowed to eat one of the cookies, but they had to check and make sure they weren't allergic first. I thought, "what about the troops? It's hard enough being a soldier, but to have the rare comfort from home right in front of you and not be able to partake, that would make the holidays away from home even more depressing." So I decided to make a batch in which I carefully substituted out for anything that was a common allergen: tree nuts, peanuts, wheat, soy, dairy, and sulphur. Turns out the cookies tasted better than the way I usually make them (with wheat flour)!
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| Supersafe Chocochoco Chip Cookies |
Note: my favorite method is to mix cocoa and carob: i.e. if you use cocoa powder use carob chips or vice versa; the carob is a little deeper flavor and sets off the sweet very nicely.
3 C masa (corn) flour
2 t xanthan gum
4 t baking powder
1/2 organic cocoa or carob powder
1 t sea salt
1/8 t cinnamon
2/3 C virgin olive oil
1/3 C unsulphured molasses
2 t vanilla
1/2 C filtered water
1/3 C vegan chocolate or carob chips (how to tell: no milk products and ingredients lists sugar either as vegan, beet sugar, organic, turbinado, or dehydrated cane juice. If eliminating the common soy allergen, check to make sure soy lecithin isn't one of the ingredients).
1. Preheat oven to 350 degrees Farenheit.
2. Place baking sheets on top of stove and allow them to warm up with the stove.
3. Line baking sheets with baking paper or waxed paper
4. Get out 2 mixing bowls (1 large and 1 medium), a large wooden or silicone spoon to stir, and all the measuring tools to fit above listed measurements.
5. In the large bowl mix flour, xanthan gum, baking powder, cocoa or carob powder, sea salt, and cinnamon. Stir, then mix in the chips. Push wish spoon to make a little "bowl" in the mix.
6. In the medium bowl, mix together sugar, oil, and molasses. Then add vanilla and water. Mix well.
7. Pour the contents of the medium bowl into the large bowl, stirring while pouring. Stir only just long enough to make sure all the dry powder is mixed.
8. Spoon onto cookie sheets, leaving a little space in between. I like a lot of smaller cookies instead of big cookies. If you go with the little ones, as in the picture, you will use the base time following. If you go with bigger cookies, you will need to cook a little longer.
9. Bake both sheets for 5 minutes. Remove from oven, flip the cookies, then turn each sheet around (side that was facing front should face back) and put the sheet that was on the top rack on the bottom and vice versa. Cook for another 4 minutes. If you made larger cookies, turn the cookies again and then bake for another 2 minutes. Test and, if necessary, bake another 2 minutes (they will always be a little softer while hot than they will be after they cool! Don't bake them until they get hard).
10. Place on cooling racks, then serve when cool.
Note: this recipe made enough cookies to cover 4 cookie sheets. Or rather, the same 2 cookie sheets twice. Baking paper makes this easy because you can simply slide the Chocochoco Chip Cookies off the sheet and immediately re-use for the next batch.
Last updated: 21 Feb. 2012.
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