White Chocolate Chip Chocolate Cookies

There is nothing better than the smell of homemade cookies baking in the oven... well, except for eating them of course!

This is a new recipe that I put together and my kiddos LOVED them. As a parent of a child with severe food allergies, any recipe that my kids like is a win in my book! If you are looking a new sweet recipe to try, give this one a whirl... it won't disappoint!

Whether you are cooking with food allergies in mind, or not, you can make these yummy cookies and everyone will gobble them up! So, make sure you pack a few away before you set them out to share.

If you are looking to cook with food allergies, here are my favorite substitutes:

Egg Replacer: There are lots of versions out there, and if you are familiar with them you probably have a favorite brand that you could use. If you are just starting out on your egg-free journey, one of the easiest egg replacers in these cookies is this one by Ener G. You can find it almost anywhere, but it's also available on Amazon. It doesn't have to be refrigerated, it lasts a LONG time, and it's also Gluten-Free.

Vegan Butter: You can use coconut oil, but I like to use the Earth Balance Vegan Butter sticks. They still have that butter flavor and they bake beautifully in cookies. Not all grocery stores around me carry this, so I visit my local Sprouts and stock up on them when I can. You can also get these in a soy-free option.

Dairy Free Chocolate Chips: For this recipe we are using white chocolate chips. I came across these at Walmart the other day, but I'm sure you can order them online too. You may even have them in other stores near you too! These Nestle White Morsels are free of the top 8 major allergens. This works well for us, because we have to avoid 3 of the top 8. Keep in mind though, they don't melt as easily as regular chips/morsels do, but in a cookie that is just fine by me.

For those of you who don't have to worry about allergens, you can absolutely use the normal butter, eggs, and white chocolate chips.

Yield: 18-24 cookies

Author: Naturally Creative Mama

prep time: 7 Mcook time: 11 Mtotal time: 18 M

This yummy recipe can be made dairy-free and egg-free with some simple substitutions (see below).

ingredients:

Wet Ingredients

1 cup butter (vegan butter)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs (or egg replacer equivalent)

Dry Ingredients

2 1/4 cups sifted all purpose flour
1/2 cup sifted cocoa powder
1 tsp baking soda
1 tsp sea salt
2 cups white morsels (more of less for your preference)

instructions:

How to cook White Chocolate Chip Chocolate Cookies

Combine sugars and butter in a mixing bowl until light and fluffy.
Add eggs and vanilla. Mix thoroughly.
In a separate bowl, combine all the dry ingredients.
Add half of the dry ingredients to the wet ingredients and combine. If it's a little dry, you can add a tablespoon of your favorite milk (we use rice or almond milk). Then add the other half of the dry ingredients.
Chill dough in fridge for about 30 minutes.
Preheat oven to 375F, and line a baking sheet with a silpat or parchment paper.
Spoon dough onto your baking sheet and bake for 8-10 minutes, or until edges of the cookies are slightly darker.
Let baked cookies cool on the baking pan for 2 minutes before transferring to a cooling rack.

NOTES:

Store cookies in an airtight container for up to a week -- if they last that long.

You can add in oats, nuts, or toffee chips to make your cookies even better. If you add oats, I suggest adding a tiny bit of milk to make sure your cookie dough isn't too dry.

Dairy Free Substitutions: Vegan Earth Balance Buttery Sticks, Nestle Simple Delicious White Morsels (top 8 allergen free)

Egg Free Substitution: Ener G Egg Replacer, or Vegan-Egg

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