Alternative Cookie Recipes For The Kiddos Who Like To Sample

I remember when I was growing up, my favorite part about making cookies with my mom was sampling the cookie dough. I also loved the fresh baked warm cookies right out of the oven, but for the purposes of this post we will focus on the uncooked dough.

Now back in my day (haha that makes me a little sad to say) we ate the cookie dough raw, complete with raw eggs. To my knowledge I never had Salmonella poisoning, and from what I've read, the odds of actually getting Salmonella poisoning from eating raw eggs is pretty slim (you can read more about this by doing a quick google search or here is a good article).

That said, I personally don't want to take any chances. My husband always cautions me about this and if I disregarded his caution then our son got sick I would feel absolutely terrible. So, I started making vegan cookie recipes. They aren't gross! They sound possibly gross, but they are not at all. An added bonus too, at least for the chocolate chip cookie recipe I'll share, is that this is literally the only chocolate chip cookie recipe I can make where my cookies don't turn into crunchy flat cakes. I don't know what it is about chocolate chip cookies, but I suck at making them no matter what I do. My sister-in-law is credited for first sharing this recipe with me, and I know it's not original, but neither one of us can remember where we found it. I've also made some modifications to the amount of coconut oil added and honestly, I don't use all vegan products. The expense of purchasing vegan products like almond milk or vegan chocolate chips compared to regular cow's milk and normal chocolate chips is just too shocking for my pocketbook to handle. I know, there's people judging me and my evil ways right now, but until eating healthier becomes more economical I'm probably not going to do it. It's just too expensive. Mainly, I just try to avoid the eggs.

So here is my favorite vegan chocolate chip recipe and my favorite peanut butter cookie recipe. I hope your little ones enjoy eating them before they are cooked as much as we do!

The peanut butter cookie recipe can be found here. For my own recipe I used regular flour also and regular milk. The results are pictured below.

Vegan Chocolate Chip Cookies

INGREDIENTS

• 1/2 to 3/4 C coconut oil (I start with 1/2 then add a little bit more if the mixture is too crumbly)
• 1 C brown sugar
• 1/4 C almond milk
• 1 tbs vanilla extract
• 2 C flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 C vegan chocolate chips

• INSTRUCTIONS

  1. Cream together coconut oil and brown sugar then add vanilla and almond milk.
  2. In a separate bowl mix flour, baking soda, baking powder, and salt.
  3. Combine wet and dry then fold in chocolate chips. Resulting mixture should be slightly smooth. If crumbly, you may add more coconut oil until smooth.
  4. Roll into balls, place on cookie sheet, and flatten. (Flatten as much as you need. The cookies will not spread when cooked so whatever shape they go in will be the shape they come out.
  5. Bake at 350 for 8 to 10 minutes
  6. Allow to cook on cookie sheet for a bit before moving them to a cooling rack.