This is a highly evil recipe for chocolate chip cookies that my kids love. I used a variation listed below (which would not be any use for kids with a nut allergy) for the cookies in the picture. You are right – I am unlikely to become a food stylist or food photographer!
- 3/4 cup margarine (check ingredients)
- (I substituted 1/4 cup of margarine for peanut butter – very yummy)
- 1 cup unrefined Sugar
- 1 banana
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1/3 cup cocoa (can be a little more if you like)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup Chocolate chips (you can use carob/soy etc. I used Max Brenner Dark Chocolate chips, which do not contain any milk products)
Preheat oven to 175 C.
Cream margarine and sugar (and peanut butter if included) until light in colour and fluffy. Add banana and vanilla.
In a separate bowl, sift together flour, cocoa, soda, and baking powder.
Add dry mixture to wet mixture and mix until everything is well blended. Stir in the chips.
Form balls and squash them down a little bit on a baking sheet. Bake for 7-9 minutes until the tops are no longer gooey.
These have been a huge hit with adults and kids, allergy free or not!
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