Today Andy had to work so it was Lizzy and I until about 3pm. We started our Saturday like normal, breakfast and cartoons. I had a giant cup of coffee (but now have my awesome K-Cup coffee maker from my awesome in-laws), yogurt and a banana, Lizzy had an egg and gluten free pancake with lactose free milk (today was grocery day as well LOL).
Later we planned to go to the Artesian fair held in Centreville after lunch and house cleaning. When we got there, fall let us know it was here and ready, Lizzy had her big coat on so she stayed warm but I saw many kids still in flip flops and without a jacket. Things like that make me wonder "where is your momma??" then I look behind the child and see the momma is dressed the same way. Anyway, we had a good time at the fair. Lizzy got a cat painted on her face, and then we painted a pumpkin, had a hay ride and Lizzy rode on a little train while I walked next to her.
After leaving the fair all I could think of was to go home and make chili and some egg free cornbread, but then I remembered it was grocery day and I hadn’t quite made it to the store. Instead we had BBQ chicken, green beans, and baked potatoes (something we could all eat without worrying). Afterwards Lizzy and Andy made the world’s best chocolate chip cookies (egg, gluten, and lactose free).
The recipe is almost the standard recipe that everyone uses, but with a few tweaks.
1 cup of vegetable spread (dairy free – we use the food lion brand)
1 cup of splenda
½ cup of brown sugar
1 tsp of vanilla (or more… really, you cant have too much vanilla LOL)
Fluff vegetable spread, splenda, brown sugar, and vanilla.
2 ½ tbs of water, 2 ½ tbs of oil, 1 ½ tbs of baking powder (mix until it stops fizzing) – this is your egg substitute
2 – 2 1/8 cups of gluten free flour (we use Bob’s red mill gluten free flour – it’s much easier than trying to create from three different forms of flour)
24 ounces of semi-sweet chocolate chips (non-dairy). Ok, really the recipe calls for 12 ounces of chocolate chips, but you can never have too many chocolate chips in your cookie right?
1 tsp baking soda
1 tsp salt
1 cup of cinnamon applesauce
Heat oven to 375 and cook one sheet at a time for 10 – 11 minutes.
Once these cookies have cooled you will want to put them in a tupper to keep fresh. These seem to stay fresh for a while, however because we don’t use eggs, they tend to crumble after a few days. If you have crumbly cookies, just sprinkle over Eddy’s ice cream or Food Lion brand ice cream (which is typically egg free).
A nice end to a cold fall day; nice warm chocolate chip cookies and milk, or lactaid milk…
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