To compound my difficult week… and returning to work has certainly been very hard, tomorrow we’re taking Little S for her rearranged peanut challenge. I don’t feel quite so nervous this time, but that’s just because I’ve had other things on my mind! I’m sure tomorrow will bring the same ‘sick to my stomach’ feeling – I know it’s good we’re doing this challenge but I hate to think that Little S is going to be really sick. The positives are that me might find that her peanut allergy isn’t so severe, and we’ll be confident in her recognising any future reaction. Still, I’ll certainly be very glad when it’s over….
To make the journey home a little more fun, I’ve made some classic american style chocolate chip cookies – the perfect treat-like comfort food. I’ve always found Classic Chocolate Chip Cookies without eggs and dairy surprising difficult to make – either too oily or too flimsy. This version works well, and is certainly what you’d expect from a CCC.
Chocolate Chip Cookies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes about 18
- 2/3rds cup soft brown sugar
- 1/4 cup granulated sugar
- 2/3rds cup sunflower oil
- 1/4 cup oat milk
- 1 tbsp cornflour
- 1 tsp vanilla essence
- 1 3/4 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate, chopped
– Preheat the oven to 160 Degrees Centigrade/Gas mark 3
– Lightly grease two baking sheets
– Whisk together the oil, oat milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.
– Sift in the flour, bicarb and salt. Mix well.
– Fold in the chopped chocolate
– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
– Bake for 10 minutes
– Let cool on the baking sheets for a few minutes before moving to a wire rack.