The kids have been out of school for a while now. Many of you may be working from home as well. Are you running out of stay-at-home activities?
When done the right way, cooking with kids can give them something to do and teach them important life skills while having a good time!
We tried this amazing recipe for “Big Chocolate Chunk Cookies” we found in “Allergic Living Magazine”, and honestly… they’re so delicious… we had to roll through the house because we ate so many of them! This recipe is a great opportunity to get into the kitchen with your kids and have a bit of fun!
2 cups all-purpose flour (or gluten-free variation)
2 tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
½ tsp salt
1 cup allergy-friendly chocolate chunks
½ cup canola, grapeseed or rice bran oil
½ cup maple syrup
4 tsp vanilla extract
- Preheat the oven to 350 F. Line baking sheets with parchment paper.
- Note: When we tried this recipe, we didn’t use parchment paper and the cookies crisped quickly.
- In a medium bowl, whisk together flour, baking powder, baking soda, cream of tartar and salt. Stir in chocolate chunks.
- Put brown sugar, oil, maple syrup and vanilla in a medium mixing bowl. Beat with a hand mixer until emulsified, about 1 minute.
- Stir flour mixture into a wet mixture until fully combined. The dough may be a little greasy.
- Shape dough into 1 ½ balls and place 2 inches apart on baking sheets. Lightly flatten the dough and press in any loose chocolate chunks. This recipe should make 24 cookies.
- Note: The warmer the dough got, the harder it was to mold. Mold what you can and put the rest in the refrigerator for about 5 minutes while you bake the cookies you were able to roll out. Do this process as many times as needed until all the dough is used.
- Bake for 8-12 minutes. It will be light in color.
- Let cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Free of dairy, eggs, nuts, peanuts and soy.
Gluten-free oatmeal cookie variation: Using a spice grinder, process 1 cup certified gluten-free quick oats into flour. Substitute the oat flour, ½ c starch (corn, tapioca or arrowroot) and 1 ½ cups certified gluten-free quick oats for the all-purpose flour in the above recipe.
Wondering if you or someone you know has food allergies? Schedule an appointment with one of our board-certified allergists today.