Impress your friends with allergies and intolerances, suitable for vegetarians and vegans too. This cookie recipe is easily adapted to those with gluten, egg, dairy and nut sensitivities.
Just be sure to take extra special care when cooking - you need clean bowls and utensils to avoid cross contamination, including any of your ingredients that may have been subjected to double-dipping (a flour-covered spoon in the sugar tub, or a peanut-smeared knife in the margarine). Many people can react severely to the slightest hint of contamination, so always check with your sensitive friend before baking up an allergy-friendly storm.
Recipe supplied by Queen Bee Allergy Free
Makes 20 approx
250g dairy-free margarine (use Nuttelex)
3/4 cup brown sugar
3/4 cup castor sugar
2 eggs (or if eggs are a problem, substitute with 1/2 cup soy or rice milk + 1 tsp vegetable oil)
1 teaspoon vanilla extract
2 cups gluten-free flour mix
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups dairy-free chocolate chips (use Sweet William in your health food section)
Beat margarine and sugars in small bowl with electric mixer until light and fluffy. Add in 2 eggs (or soy/rice milk), vanilla extract and beat until well combined. Transfer to large bowl. Fold in gently (in two batches) the sifted flour, baking powder, salt, and vanilla extract into mixture.
Stir in chocolate chips, cover, and refrigerate 1 hour. Preheat oven to moderate (180 degrees/160 degrees fan forced). Line oven trays with baking paper. Roll dessertspoons of the dough into balls; place 3cm apart on trays. Bake for about 8-12 minutes. Remove and cool completely on wire racks.