Our family’s “foodie” pursuits are hindered slightly by Paul’s allergies to eggs and several varieties of tree nuts. Honestly, it doesn’t bother him all that much – he’s lived with it his whole life and doesn’t know what he’s missing – and we’ve become pretty creative at home with egg-free cooking. It’s been fun to adapt and to perfect recipes so that the whole family can enjoy them. In this blog, I thought we could share some of our eggless cooking original compositions for those who maybe have the same allergies or who perhaps would just like to make a tasty treat for Paul!
The first recipe is for Chocolate Crinkle Cookies. I was hoping for a really rich and chocolaty cookie with a nice sugary coating, and this fits the bill. Real dark chocolate makes the difference, I think.
This is a nice cookie to make with children because the rolling and sugaring process is really fun! When we first made these cookies (trial #1 of the recipe), we didn’t have any powdered sugar so we rolled them in granulated sugar prior to baking. This time I had planned on just using powdered sugar, but Joey suggested we do both types of sugar because the granulated sugar gave a nice crunch to the outside. So, we double-rolled these guys! Joey has excellent chef sense sometimes.