The Everydough Everything Chocolate Chip Cookie (dairy-free)
I love chocolate chip cookies. I used to make them too often, they'd always turn out soft and chewy. It was perfection. I've tried lots of recipes over the years, trying to find the perfect allergy-friendly recipe, but everything just comes close. For the past six months, my oldest has been eating duck eggs. The protein is different from chicken eggs, so some people are able to successfully eat them, even if they're allergic to chicken eggs. This is something you'd want to discuss with your medical provider before trying.
Duck eggs bake really well. Really, really well. I haven't used eggs in baking in about six years, so it's possible my standards are low, but I don't think so. The other day we didn't have too many chocolate chips, so we wanted to mix it up a bit. They were perfection. My four-year old named them the Everydough Everything Cookie. I like it. Enjoy.
Everydough Everything Chocolate Chip Cookie
(adapted from the cheeky kitchen's chewy chocolate chip cookie recipe)
1/2 cup palm shortening (coconut oil also works)
2 duck eggs
1-1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon vanilla
1-3/4 cup flour
2 cups oats
1 cup chocolate chips
1 cup raisins
1 small bag coconut chips (we use these)
1. Preheat oven to 350 degrees.
2. Beat together the palm shortening, duck eggs and brown sugar.
3. Add the remaining ingredients to the shortening, egg, sugar mixture.
4. Roll into balls, then squish lightly before placing on your baking sheet. I find the cookies bake in whatever shape I leave them in.
5. Bake at 350 degrees for 12-15 minutes, removing when they look almost done. Don't let them get brown! (unless you want a crunchy cookie)