Happy October and Happy National Homemade Cookie day (yesterday) Friends!
I’m so excited to share one of my husbands favorite cookie recipes. I adapted this recipe from one of my favorite foodies Molly from What Molly Made. Because Kale, Blakely and myself have gluten and dairy allergies I have changed her recipe to fit our eating style. Changing recipes to GF/ dairy free is something I have become a pro at and if you have allergies I’m sure you are a pro too!
I wouldn’t call this recipe ” healthy “. But hey, it’s chocolate chip cookies so the calories don’t count. Right?
The reason my husband loves these cookies (thanks Molly) is because they are truly soft-baked cookies! The secret ingredient (PUDDING) is something I have come to love in baked goods ( I will post my Pumpkin+Pudding Bread recipe next). As a military wife I’ve sent many packages over seas, and I’ve found that by adding pudding to my goodies they stay moist and delicious for my husband to enjoy 1-2 weeks after baked (YES I said 2 weeks… when deployed those guys will eat anything).
Making these cookies gluten free and dairy free is super easy, it doesn’t have to be complicated. All you need are these three ingredients. CUP4CUP Flour, Enjoy Life semi sweet chips (Kale loves mega chunk), Earth Balance Vegan Buttery Sticks
Below is the original recipe from What Molly Made, if you don’t have any food allergies I would love to hear what you think of her recipe in the comment section!