I love cookies.
These cookies were everything I’ve ever wanted in an Amber allergy free cookie. When I found out I was allergic to all sorts of yummy foods, the only thing I mourned was cookies. For almost a year, I’ve been dreaming of a flour, egg, and dairy free cookie. Cookie dreams do come true, thanks to this recipe!
Adapted from Chocolate Covered Katie <— she’s my hero.
3/4 cup rolled oats
1/4 tsp baking soda
1/8 tsp salt
2 tbsp brown sugar or coconut sugar (don’t sub with white)
1 tbsp plus 2 tsp white sugar or evaporated cane juice (I didn’t add this, but Katie suggested adding it when you bake for friends!)
2 tbsp dark chocolate chips
1 tbsp oil or pre-melted margarine
1-2 tbsp milk of choice (start with 1)
I used my blender to mix the first five ingredients, then I mixed in the other stuff and formed little cookies! Place on a greased cookie sheet and bake for six minutes at 375 F. My batch only made eight cookies, so I suggest doubling the recipe. All the cookies are gone, they’re great with afternoon tea!