About 3 weeks ago my husband and son got results to some allergy testing back. I was fully expecting the diary and wheat allergy but the egg allergy took me by surprise. My husband took all of the results very hard. We have taken all of these things out of our family's diet but my husband really wanted a few things to help him through the transistion. One was pizza and the other was cookies. I tried a califlower pizza crust and that failed horribly. So then I took on the cookies because I knew I had good results with some I had tried before.
I wanted to do a chocolate chip cookie and after finding a few recipes that were close to what I was looking for ended up with this:
Grain, Egg, Dairy, and Sugar Free Chocolate Chip Cookies (Super good and nice and chewy):
1 1/2 cups ground cashews (grind very finely in a food processor, they will start to almost become cashew butter)
1/2 cup almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted virgin coconut oil
1/4 cup ground mejoul dates (I used six large ones, pit them, put in the food processor with the coconut oil)
1 tablespoon vanilla (alcohol free is our preferance)
1 tablespoon full fat canned coconut milk
chopped dark chocolate (check for diary free/gluten free)
Mix everything, except the chocolate, in the food processor until very smooth. Stir in the chocolate.
Place the dough in the fridge while you preheat the oven to 350 degrees and either line a cookie sheet with a non-stick mat or lightly grease (coconut oil works really well for this). Scoop out about a table spoon (or two for larger cookies) of the dough and place on the cookie sheet. Squish them down so they are flatened and look like a cookie, these do not melt down or expand much if at all while baking.
Bake for about 11-13 minutes.
Aeroccino Milk frother/steamer. I have been really enjoying the quality of coffee that it makes, I am pretty picky about that. I am also amazed that with ALMOND MILK it can froth so well. The picture above is done with almond milk. Wow!