Monday, 26 February 2007

Chocolate Chip Cookies (egg-free, dairy-free)

There are those days when it all goes tits up even though I have started the day with good intentions.

There will be joyful interactive play with the children. There will be tinkling laughter. There will be some children playing happily with modelling clay at the table, whilst I read engagingly with other children on the sofa. Think Maria Von Trapp.

Some days there are some elements of the above. On lots of other days, when the urge to drink has started at 10am, I turn the telly on, snuggle the baby between children 2 and 3, and beat a hasty retreat to the kitchen. My friend Jo coined the phrase, 'Bake like a Bastard'. That is what I like to do, and here is my cookie recipe!

Chocolate chip Cookies (Note: contains oats.  For oat free, choc-filled yummy cookies, try 'Freedom Cookies'.

Some people with a gluten-intolerance may be able to tolerate oats, most Coeliacs can't. If you are unsure, please check and double-check. I am so very grateful to the reader who emailed to say she was having a few problems with the previous version of this recipe. I had a panic, tried the recipe and lo! it didn't work very well. So after some stressing and tweaking, it is now what it is. I do hope it works for you.

The sunflower seeds and oats can be ground together in a liquidiser/blender. I was unsure whether my baby could tolerate the soya lecithin in the dark chocolate, but it turns out she can. Do seek advice from your doctor or dietician if you are unsure.
125g sugar
1 heaped tsp of Orgran 'no egg' egg replacer + 2 tbsps rice milk
small pinch of xanthan gum(optional)
100g ground sunflower seeds (or pumpkin seeds work as well )
100g ground oats
1.5tsp ground cinammon
1tsp mixed spice
175g dairy free, gluten free chocolate (at least 70% cocoa solids)
1 tbsp rice milk (if the mixture seems too stiff)
  • Heat Oven to 170/180 degrees Celsius (ovens vary, be prepared to lower the temperature if necessary)
  • Chop chocolate roughly with big, sharp knife. Quite messy and doesn't matter if there are big fat chunks and tiny slivers
  • Put the dairy free spread and sugar into a bowl and beat together until creamy and pale
  • Add the egg equivalent and mix well
  • Add the chopped chocolate
  • Add the oats, sunflower seeds, spices, baking powder and rice flour (wheat flour if you can eat it). Mix well, and add a tbsp of rice milk if the mixture seems too stiff...but you want it quite stiff, otherwise the cookies will spread and be too thin. Am I making sense?
  • Dollop heaped teaspoons onto a baking tray, leaving room for them to spread. I swallow my ecological conscience and always use baking parchment to prevent sticking
  • Bake in oven for approximately 15 mins, but always check after 10. And preferably, be manic like me and peer through the glass every two minutes. The cookies are done when they are lightly brown.

  • Leave them to cool completely on the tray. If you find they are cracking a bit as you try and remove them from the baking tray, put the tray in the fridge to solidify that chocolate, and you should be able to remove them easily. Solidified cold fat is always a winner
  • Then tuck them into a plastic tub, feel briefly like domestic goddess, then embark on the usual frazzled school run.

© Pig in the Kitchen 2007

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Hamand said...

Greetings from Down Under. This is an amazing site!!

I'm going to be making all sorts of mischief in the kitchen now, thank you so much. I'll be telling everyone about it. I thought I had so good dairy/gluten/egg free ideas but you've left me utterly slack-jawed.

Keep up the fabulous work, my little ones (and larger people) are going to be so happy.

Be seeing you...

Hamand said...

OIh, btw, the link to the brownies is mixed up with the link to the choccie cookies.

Thanks again.

Mike said...

Hello Pig, this is my lucky day. I probably feel better than Archimedes did on his lucky day. My 15 year old has become vegan,what a challenge, but now a cinch with your website! Here comes the Vegan Goddess!!Thanks! mimi not mike

Pig in the Kitchen said...

Hello Mimi not Mike! Wow, that must be a bit of a bombshell at the breakfast table: Mum, Dad, there's something I need to tell you...from now on you will have to completely change your cooking habits to suit my new vegan diet!

Good luck to you (and him). I hope my blog helps, I also found this nutrition sheet that might be of use; a vegan diet needs to be managed quite carefully to ensure all the correct nutrients, etc. See below

Thanks for visiting,

Miriam said...

thank you so much for that link.You must think me very rude to have not answered, but didn't look back after leaving comment, only just now found yours.Also still trying to get to grips with new computer and new email provider..oh this technology! Your website is a great help , not least cos it inspires me to occasionally cook stuff. Believe me, that speaks volumes, as different tastes in this house has put me right off! mimi

Pig in the Kitchen said...

not rude at all Mimi! Glad it was of help. And i've now linked you to 'Miriam' and back to 'Mike' again and it all makes sense!

New And Used Catering Equipment said...

Hey, nice site you have here! Keep up the excellent work!