Homemade Chocolate Chip Cookies: Peanut Free & All Ingredients Processed in Peanut Free Facilities

Chocolate Chip Cookies are one of my favorite cookies to make. When I was a little girl, I used to love baking these cookies with my Mom and still make them as often as I can. I have been told many times that my chocolate chips cookies are delicious, and have been asked, ‘what do you do to make these cookies taste so great, what is your secret?’. Well, I use superior ingredients that contain no preservatives, corn syrup or ‘bad’ ingredients, and I add more vanilla extract than most. My chocolate chip cookies are gooey, sweet, but not too sweet, and very comforting. When I eat these cookies I am transported back to childhood and the wonderful time I would have making these with my Mom, and sneaking bites of cookie dough and chocolate chips when she was not looking.

All the ingredients in my recipe are peanut free and are processed in peanut free facilities so there is no risk of cross contamination. Next to each ingredient in my recipe is the brand that I use. Happy Baking 😊

Chocolate Chip Cookies

Makes approximately 24 cookies.

Cookie Ingredients:

2 ¼ Cups Unbleached Organic All-Purpose Flour-King Arthur Flour

1 Teaspoon Baking Soda- Bob’s Red Mill

½ Teaspoon Fine Crystals Sea Salt

1 Cup (2 Sticks) Organic Unsalted Butter- Straus Family Creamery

¾ Cup Organic Cane Sugar- Wholesome

¾ Cup Organic Brown Sugar- Wholesome

2 Eggs- I buy my eggs at my farmers mark so I can make sure that the chickens are fed allergen free feed, are free range etc.

2 Teaspoons Organic Vanilla Extract- Spicely

1 Bag of Chocolate Chips-Enjoy Life, or any on my No Peanut Foods lists.

Directions for Dough:

1. In a stand mixer combine the eggs and vanilla extract (make sure the eggs are at room temperature).

2. Add the butter (make sure the butter is room temperature or it will not mix in thoroughly), mix until all combined, about 1 minute.

2.Add both sugars and mix until fluffy, and all combined, about 1 minute.

3. In a separate bowl mix all the remaining dry ingredients.

4. Slowly combine the dry ingredients with the wet, stopping the mixer to scrape down the edges of the bowl a couple times, mix until combined.

5. Add the bag of chocolate chips and mix only once, so that the chips do not break down. You can also mix the chocolate chips in by hand with a spatula.

Directions for Baking:

1. Preheat oven to 375 degrees.

2. Spoon, or ice cream scoop, the dough onto a greased/buttered cookie sheet making sure to leave some space between each cookie because these do spread out while they are baking.

3. Bake the cookies at 375 degrees for 9-11 minutes.

I hope you enjoy my recipe!

As with most baked goods these cookies will be tasty for around 3-4 days when stored in a air tight container.

On my lists of foods and products that are both peanut free, and processed in peanut free facilities you'll see all the brands I choose to support because they offer transparency with their facilities and ingredients. There are several brands of baking chocolate that I like to use and I honestly usually buy whichever is on sale at my local market. You can view my lists by clicking here, or on the No Peanut Foods site.

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Homemade Cardamom Cookies: Peanut Free & All Ingredients Processed in Peanut Free Facilities!

I love baking and I like to make something a little extra special during the holidays. When fall rolls around and it is time for Thanksgiving I always think of warming spices like those you would find in pumpkin pie, and mulled cider. My delicate cardamom cookies are perfect during this time of the year. These are a cross between a true cookie and an English tea biscuit and they are light, buttery and fragrant. The cardamom gives the cookie a slightly spicy flavor, bright notes of lemon and a lovely aroma. The cookies are easy to make and the only part that is time consuming is waiting for the dough to chill so you can then roll it out and cut it into shapes. They are the perfect complement to a holiday meal, or an afternoon tea. If cardamom is not your favorite spice you can leave it out all together. All the ingredients in my recipe are peanut free and are processed in peanut free facilities so there is no risk of cross contamination. Next to each ingredient is the brand that I use.

Happy Baking 😊

Cardamom Cookies

Makes approximately 35 3in. round cookies.

Cookie Ingredients:

2 cups Unbleached Organic All-Purpose Flour-King Arthur Flour

1 Teaspoon Organic Ground Cardamom- Spicely

½ Teaspoon Baking Powder- Bob’s Red Mill

¼ Teaspoon Fine Crystals Sea Salt

16 Tablespoons Organic Unsalted Butter- Straus Family Creamery

1 Cup Organic Powdered Confectioners Sugar- Wholesome

1 ½ Tablespoons Organic Plain Whole Milk Yogurt- Straus Family Creamery

¼ Teaspoon Organic Vanilla Extract- Spicely

Icing Ingredients:

½ Cup Organic Powdered Confectioners Sugar- Wholesome

¼ Teaspoon Organic Vanilla Extract- Spicely

3 Teaspoons of Water

Directions for Dough:

1. In a stand mixer combine the butter (make sure it is at room temperature) and sugar until smooth, then add the yogurt and vanilla. Mix until it is all combined.

2. In a separate bowl mix all the remaining ingredients.

3. Slowly combine the dry ingredients with the wet, stopping the mixer to scrape down the edges of the bowl a couple times, mix until combined.

4. Remove the dough from the mixing bowl and wrap the dough in plastic wrap.

5. Refrigerate for around 3 hours, or for up to two days.

Directions for Baking:

1. Preheat oven to 350 degrees.

2. When you are ready to roll out the dough flour your cutting board and rolling pin.

3. Roll out the dough, working in small batches, to 1/4in. height.

4. Cut the cookies into circles using the back of a glass, or a cookie cutter, or cut into your favorite shape.

5. Place each cookie on a greased/buttered baking sheet.

6. Bake the cookies at 350 degrees for 10-12 minutes. These cookies go from baked to over done quickly so watch them and take them out sooner if you need too. Once you see the edges begin to brown, even slightly, it is time to take them out.

7. Let the cookies cool for at least 20 minutes.

8. Mix the icing: In a cup combine the powdered sugar, vanilla and water, if the mixture is too thick add a little more water, if it is too thin add more powdered sugar. Use a spoon and mix until the mixture is smooth, and there are no lumps from the sugar.

9. Using a spoon drizzle the icing over the cooled cookies.

I hope you enjoy my recipe!

On my lists of foods and products that are both peanut free, and processed in peanut free facilities you'll see all the brands I choose to support because they offer transparency with their facilities and ingredients. You can view my lists by clicking here, or on the No Peanut Foods site.

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