Enjoy Life Chocolate Chips
Out of all of the “Gluten/Dairy/Soy/Egg Free” specialty items that I have ever tried, these chocolate chips are my hands down favorite find. Their amazingness is only reinforced with the fact they made it through every stage of my dietary needs evolution. Whether you are living with or without dairy, soy or gluten, these little pieces of chocolatey joy will be loved by all… guaranteed!
They are great to snack on, and their miniature size is perfect for enhancing pretty much anything. Pancakes, smoothies, cereal, trail mix, oatmeal, and cookies… Now that you mention it, Chocolate Chip Oatmeal Cookies are my favorite! YUM!!!
Cookie Enemy Number 1: Brown Sugar
Since molasses is problematic for we Fructose Free Folks, and…
molasses + white sugar = brown sugar
… we sadly have a hole in many of our favorite recipes. I looked all over the internet to find replacements, but no great options appeared. Only honey (nopers), agave (I wish), true maple syrup (maybe… depends on your tolerance, or you could make your own out of sugar and dextrose, but that is separate delicious blog…). So, my friends, we are left with white sugar.
You won’t even miss the molasses in this recipe 🙂
Lindsey’s Fructose Friendly Chocolate Chip Oatmeal Cookies:
Happy Ingredients:
- 1 cup butter, margarine, or substitute, softened
- 1 cup sugar (or 1/2 cup sugar & 1/2 cup dextrose to cut the Fructose Load) *If you are new to Fructose Malabsorption, you need to invest in some dextrose… More info to come 🙂
- 1 pkg. (small) JELL-O Sugar Free Vanilla Instant Pudding
- 2 eggs
- 1 tsp. baking soda
- 1 cup flour
- 1 cup rolled oats (or more if you like a drier cookie)
- 1 cup add in of your choice. I choose Enjoy Life Chocolate Chips
Directions:
- Preheat the oven to 350°F
- Beat the butter and sugar (and dextrose) in a large bowl until light in color and airy. Add the dry pudding mix and stir until well-integrated. Then add the eggs and baking soda until the mixture is uniform.
- Add in the flour gradually until a consistent dough forms, then add the oatmeal and chocolate chips.
- On to prepared baking sheets, drop tablespoon-sized cookie dough and leave 2 inches between them.
- Bake for 10-12 minutes or until the edge turn golden brown and delicious. Cool for one minute on the baking sheets, then transfer to cooling racks.
And of course you can mix up the flavors! Check out some lemon pudding with 2 cups of flour and no oats. Bake them just the same, then add your favorite royal icing (in moderation of course) and you have a perfect bit of sweet and tart happiness that everybody will love.
I would love to hear your favorite cookie adaptations, or sweet habits you are having trouble breaking post-diagnosis.
Happy & Fructose Free 