Recipe: Max’s Famous Chocolate Chip Cookies are Egg, Dairy and Nut Free
Yesterday was National Chocolate Chip Cookie Day! Did you celebrate with a snack of Chocolate Chip Cookies? I sure did. So yummy!
While I dont think twice about enjoying Chocolate Chip Cookies, I know that many people have food allergies and need to be careful of what they eat. But I'm a firm beleiver that cookies should be enjoyed by everyone! That's why I'm sharing a recipe from Liz Neumark’s cookbook, Sylvia’s Table ($35).
Max’s Famous Chocolate Chip Cookies are egg, dairy and nut free so those with food allergies can enjoy cookies also without worry!
Max’s Famous Chocolate Chip Cookies
Makes about 3 dozen cookies
16 tablespoons (2 sticks) margarine, at room temperature (look for brands low in trans fats)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
3 tablespoons water
3 tablespoons vegetable or canola oil
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1 heaping tablespoon soy nut butter
1. Preheat the oven to 375 degrees.
2. Beat the margarine and both sugars together in a large bowl until well blended; stir in the vanilla, water, and oil. In a separate bowl, combine the flour, baking powder, baking soda, and salt, then add them to the wet ingredients and blend well. Fold in the chips and soy nut butter.
Spray cookie sheets lightly with cooking spray or brush them with canola oil or a similar mild- flavored vegetable oil.
3. Drop teaspoons of the dough onto cookie sheets and bake for 8 to 10 minutes; the cookies should still be slightly soft when you take them out of the oven. Set the sheets on wire racks. Let the cookies cool for about 5 minutes on the baking sheets, then transfer them directly to the racks.
Liz, CEO of legendary NYC catering company Great Performances, created Sylvia’s Table to help re-establish a connection of coming together around food while creating family memories along the way.