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Wednesday, January 5, 2011

Chocolate Chip Cookie Brittle - DAIRY FREE EGG FREE

As a mom who has kids who are sensitive to dairy, I am always on the hunt for a good cookie recipe I can make that does not contain dairy. I was on Crisco's website and saw a Grandmother who wrote in on their forum that her grandson had an egg and milk allergy and she was having a hard time finding Christmas cookies to make that did not contain milk and eggs! Well, as a pediatric nurse, I know first hand that there are many children that have both dairy and egg allergies. When I started making this recipe I realized it did not contain eggs! I got excited and decided to post this on my blog. Note: I use 60% dark chocolate chips in my recipe. My son has a dairy sensitivity, not allergy, and I found I can eat dark chocolate in moderate amounts without making him sick.

Chocolate Chip Cookie Brittle
1 cup butter flavored crisco + 2 Tbs water
1 cup granulated sugar
2 tsp vanilla extract
1 tsp salt
2 cups all-purpose flour
2 cups chocolate chips divided
1 cup chopped nuts (keeps cookie moist)

Preheat oven to 375
Beat butter, sugar, vanilla and salt in large bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased baking sheet. Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm. Microwave remaining 1/2 cup morsels. Place into small plastic bag. Cut a tiny corner from bag. Drizzle chocolate over cookie. Allow to cool break cookie into pieces.






3 comments:

  1. Yay! No eggs! My son is allergic to them and I'm always on the lookout for new recipes he can enjoy, so thanks for posting!

    ReplyDelete
  2. This sounds heavenly! I love that you found a way to create such a masterpiece without eggs or dairy!

    ReplyDelete

Thanks so much for your encouraging words!