Healing Foods

Food and I have long had a love-hate relationship. The love, coming from my love of flavours and social aspects of cooking and sharing food, the hate, comes from intolerances and allergies that cause some not-so-fun side effects, so I try to avoid as many of my triggers as often as possible. Due to this, I've had to re-imagine recipes and re-ignight my passion for food and flavour. Once I come upon some allergy-friendly, gastro-friendly, family-pleasing recipes using wholesome ingredients everyone can enjoy, I love to share them and add them to my arsenal of go-to's. Enjoy!




Indulge Your Soul


  Ok so Chocolate chip cookies aren't exactly "healthy" per-se, but they are healthy for the soul, (as my mom would say, and hey, mom knows best.) so they can squeeze into the "wholesome" category of this blog. (It's my blog anyways, and I can do what I want.)
  Dairy is one of those foods many of us have a problem with. Whether it's cooking for a group, for someone with a sensitivity, allergy, vegan, or just because it goes against your morals, many are skipping the milk these days. That's not to say that we have to say goodbye to all those gooey treats at the same time, we just have to adjust. So here is my favourite chewy, melt-in-your-mouth chocolate chip cookie that will have you saying bye-bye to butter, and honestly, it was hard at first, but I really don't miss dairy anymore!

One of the hardest parts of allergy free eating is the fact that it is so hard to indulge.
(No birthday cakes, dessert plates, or ice cream for me please!) (unless I bring my own)
This recipe would be great for class bake sales or just as an after-dinner snack. (My daughter made ice cream sandwiches with them. Ice cream is her jam. I recommend Screamin' Bro's dairy free chocolate coconut Ice Cream and frozen dairy free SoDelicious CocoWhip.  Seriously, Together they taste like "McCain cake." Mmmmm.)
The chocolate chips used in this recipe were Enjoy Life Semi-sweet mini chocolate chips.

I currently hold no affiliation or endorsement with any of the above products, I am simply sharing products that I love.



This recipe is free from all top allergens (except egg), including:

-nuts
-dairy
-soy
The only people who may have to adjust this recipe are those who cannot have gluten or egg.
I am sure you could use an alternative flour such as coconut, almond, gluten-free or the like, but I have not yet tested any alternatives and cannot use nut myself. Alternatives to egg are either powdered flax or chia.


For each egg, combine:

  • 1 tablespoon of ground seed (measure after grinding!)
  • 3 tablespoons of water
(I'm still working out how to insert a pdf format, so bare with me!)
Finally, The recipe. (I hope you're still with me here...)

Coconut Oil Chocolate Chip Cookies

Ingredients 1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, room temperature
½ cup dark brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup semi-sweet dairy free chocolate chips 1/2 cup raisins (if omit raisins, add 1 cup  chocolate chips)
Instructions
1. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, using an electric mixer, cream together coconut oil and sugars until light and fluffy. Add egg
and vanilla and beat until well combined.
3. Gradually add dry ingredients to wet ingredients, stirring until well blended. Stir in chocolate chips.
4. Refrigerate dough for 15 minutes (or more), if dough is too soft.
5. Preheat oven to 350°F. Line cookie sheets with parchment paper.
6. Scoop rounded tablespoonfuls of dough onto prepared cookie sheets, 2 inches apart.
7. Bake for 7 to 9 minutes, or until edges are slightly brown. Transfer to a wire rack to cool completely.

(or eat them warm, because what kind of monster waits for chocolate chip cookies to cool completely?)

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