He can't have eggs, citrus, peanut or MSG. Peanut is the worst allergy, but it's egg that's presented me with the biggest problem, because I love to bake.
Luckily for both of us, I've developed a knack for creating egg free recipes. Someday I'd love to publish a cookbook of egg free recipes, because I can tell you now that there are basically NO decent egg free recipes for baked goods out there!
This recipe is one of the first I fine-tuned, and it's remained a favourite in our house. The cookies are rich, chewy and delicious. Best of all, they're so easy to make.
300g self raising flour
250g brown sugar
250g cooking butter
500g choc chips
Preheat oven to 180C. Line baking trays with baking paper.
Soften butter either by leaving it out of the fridge or by cutting it into small cubes and heating in the microwave on high for 20 seconds. (Any longer than this and it could melt, which is not ideal).
Sift flour and sugar into a large bowl. Use your (clean!) hands to rub in the butter. Once butter, sugar and flour are combined, mix in choc chips with your hands.
Shape into small balls and space 3cm apart on baking trays.
Bake for approximately ten minutes or until pale golden and crunchy around the edges.
- Because these cookies do not contain egg, they spread out more than normal cookies, and don't rise as much. You will need to give them more space than you normally would.
- Cook slightly longer for a crunchier cookie, or if you like yours chewy and soft, remove from the oven as soon as they start to turn golden.
- The cookie "base" (flour, sugar, butter) can be combined with all different kinds of flavours. Try substituting a few tablespoons of the flour for cocoa if you're keen on a chocolate cookie.
- I like to use a mix of white, milk and dark choc chips, but anything works.
- These freeze very well and thaw quickly. Store in airtight plastic containers and leave cookies out of the freezer for about five minutes when it's time to eat them.