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Here is a lovely allergy friendly chocolate chip cookie recipe to coincide with Food Allergy and Intolerance Week 19th-23rd January 2009. Take a look at Allergyuk.org to find out more.
These yummy soft moist cookies are dairy free, egg free, soya free and nut free.
Ingredients:
225g Margarine
120g Brown Sugar
275g Self Raising Flour
175g Porridge Oats
100g Plain Chocolate Chips
4tbs Golden Syrup
Method:
Pre-heat the oven to gas mark 4 / 180 degrees celcius.
Slowly melt the margarine, sugar and golden syrup together in a saucepan.
Mix in the other ingredients until thoroughly combined.
Let the mixture cool for a minute so it is easier to handle.
Take the mixture in to your hands and gently roll into a ball.
Flatten down slightly with the palm of your hand.
Place on a greased baking tray.
Bake for 10-15 minutes or until golden brown.
Cool and Enjoy!
Variations:
Instead of chocolate chips, add 2tsp of ginger powder and 30g of chopped crystallized ginger for gorgeous oaty ginger biscuits - really good with a hot cup of Twinings peppermint tea!
Tips:
There are several brands of dairy free vegan margarine, we used the 'Pure' sunflower brand which is available in most supermarkets. Plamil make plain chocolate chips but if these are difficult to find then simply break up a bar of plain chocolate in to pieces. This results in a rustic looking chocolate chip which has an appeal of its very own.
