Thursday, April 19, 2012

Nut-Free Cookie Recipe: "Big Bakery" Chocolate Chip

Having nut allergies means having to avoid most bakeries (unless they are nut-free). That's why I love this recipe: it's really easy, uses Enjoy Life Foods Semi-Sweet Chocolate Mega-Chunks (nut-free, soy-free, dairy-free--top 8-free!) and the end result is cookies that look and taste like you got them from a bakery. No, they're better.

Enjoy Life Foods Mega-Chunks are one of the most awesome products to ever enter the marketplace. You simply can't find chocolate chunks at the supermarket that are nut-free. These are so flavorful and they taste delicious.

The following recipe is peanut-free and tree nut-free only, but the back of the Mega Chunks has a great gluten-free and vegan (dairy-free, egg-free) "blondies" recipe. Any recipe you've been using for allergy-friendly cookies for your specific needs would probably benefit from the addition of these chocolate chunks.

The recipe below is a modification of one I was given years ago. It used vanilla beans and walnuts--I am adding more chocolate chunks in place of walnuts and  vanilla extract instead of the vanilla bean. But if you wanted to do that: Take one vanilla pod, split it and scoop out the contents and add it to the dough right after the egg.

I would really recommend using the ELF chocolate chunks in this recipe, since it's a big cookie and it just brings it to a higher level! But a regular-sized chocolate chip works, too.

Nut-Free Mom's "Big Bakery" Chocolate Chip Cookies

Yield: 1 dozen large cookies


1 bag Enjoy Life Semi-Sweet Chocolate Mega-Chunks (10 oz)
1 stick unsalted butter
1 large free range or organic egg
2 tsp pure vanilla extract (I use McCormick or Nielsen-Massey)
1/2 cup dark brown sugar (I use Domino's)
1/4 cup plus 2 tbsp. white sugar
1 - 2/3 cups all-purpose unbleached flour (I usually use Gold Medal)
3/4 tsp baking soda
3/4 tsp fine sea salt (Morton's now makes this--when I first got the recipe I hadn't even heard of it!)

Preheat oven to 350 degrees F.

In a medium bowl, blend dry ingredients (except for chocolate chunks) and set aside.

Using a standing mixer with paddle attachment, blend butter and sugars at high speed until creamy. Lower speed; add egg until blended, then vanilla.

Add flour mixture in thirds at low speed. Mix in chocolate chunks.

Using a 1/4 cup measure, scoop dough into balls and flatten them slightly on ungreased cookie sheet. Place the dough at least 2 inches apart.

Bake 10-12 minutes until cookies are set and golden. Leave on sheet one minute, then remove to wire rack to cool.

Store in a tightly-covered container.

Your kids (and you) will love these!

Don't feel like baking? I have a cookie giveaway from a nut-free bakery that is coming up. Check back soon for more details!

Skeeter Snacks peanut and tree nut-free cookies.


Paige's Mom said...

Thank you for this recipe!! Made them for my daughter's End of Year picnic. I used Andes Cookie Chips, as they says "produced in a facility that does not process tree nuts, peanuts, or gluten". They are so soft & perfect!!

Jenny said...

Those Andes chips are most likely a product of the Tootsie Corporation -- no peanuts, tree nuts or gluten. They make some wonderful baking chips in peppermint and chocolate mint, too. Glad the cookies turned out for you -- they are one of my favorite recipes! Thanks for stopping by--