I used to be the person who HATED people to "help" me in the kitchen. Those days are gone now that I have a child. There are very few things that I get to do alone these days - wait a minute - I don't have any! Even bathroom breaks come with the "supervisor" making sure I know how to use the "potty" properly.....
But now my "supervisor" (aka my daughter) has become the best sous-chef a chef mama could ask for! Mixing, with hands and with a wooden spoon, are her specialties, and she does them very well. Best of all, we have perfected the art of making these chocolate chip cookies which are divine. Not too sweet, so you don't have to feel guilty giving them to the kids (or yourself), and best of all, you can safely eat the batter as there are not dairy or eggs! Yummy!
Chocolate Chip Cookies
2cups flour (I like to use a mix of whole wheat and unbleached)
1/2c chocolate chips (we use dark, non-dairy)
1tsp baking powder
pinch of salt
1/2c coconut oil (or use any other flavorless oil)
1/2c liquid sweetener - I use a mix of maple syrup, agave syrup and a bit of rice syrup
1tsp vanilla extract
1/4-1/2c non-dairy milk (or use regular milk if you do dairy) or water
Preheat the oven to 175c/350f.
In a large bowl, mix all of the dry ingredients (the first 4 ingredients). This is a great time for the kids to get involved and help you "mix" or sift these ingredients together while you get the wet ingredients together. In the meantime, mix all of the liquid ingredients together so that they are fully combined.
Line a baking sheet with parchment paper. In the large bowl with the dry mixture, make a small well and add the liquid ingredients. Mix well to combine, being sure not to over-mix. With 2 spoons or a small ice cream scoop, make small cookie shapes and place them about 1/2" apart.
Place the baking sheet with the cookies in the oven and cook for about 15 minutes (or until golden brown on the bottom of the cookies). Let cool on a drying rack and DEVOUR! Mmmm.......
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