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Chewy Granola Chip Cookies | Allergy Friendly, Top 8 Free, Gluten Free, Vegan & Nut Free

Chewy Granola Chip Cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Author Food Allergy P.I.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/4 cup flour
  • 1 6.4 oz bag Kip's Granola Bark, gently crushed about 1 1/2 C crushed granola
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375, and line cookie sheets with parchment. Cream the butter and sugars. Add eggs and vanilla, and mix well. Make a well in the middle of the butter mixture, and add in flour, soda and salt. Stir until just blended. Fold in crushed granola bark and chocolate chips. Scoop 1" cookie dough balls onto parchment, about 12 per cookie sheet, and bake for 8-10 minutes until golden brown. 

Recipe Notes

BAKING SUBSTITUTES:
Gluten Free - My husband has been gluten free for nearly a decade, and back when he was first gluten free there weren't measure for measure blends available for baking, or at least we never heard of them. In recent years there have been several, and my favorite is King Arthur's Gluten Free Measure for Measure blend. You can literally use it measure for measure. When measuring if your cookies come out a little flat, add more flour into the mix. If the cookie comes out more rounded, just gently press them down, on subsequent batches, with the palm of your hand or a glass.
Egg Free - My go to sub for baking egg free is to use 1/4 cup unsweetened applesauce for each egg when making cookies, and to sub one mashed up banana in place of eggs when making breads, cakes, and muffins. If I have a recipe that calls for several eggs (more than 2), I will do half and half subbing both egg and banana for the eggs. For this cookie recipe I use 1/2 cup unsweetened applesauce in place of the 2 eggs.
Dairy Free - Earth Balance with Olive Oil is dairy free, vegan, and soy free. They have another buttery spread, in a yellow container, but that one contains soy.
Nut Free - For allergy friendly chocolate chips we love to use Nestle Tollhouse Simply Delicious or Enjoy Life Foods. Both are great options that are Top 8 Free.
HIGH ELEVATION TIPS:
Decrease the baking soda and/or baking powder by 25%. So if the recipe calls for 1 teaspoon of baking soda, for example, just use 3/4 tsp.
Decrease the baking time by about 10%, making sure to check that baked goods are baked through before removing from the oven. For cookies, for example, this has meant cutting back by 2-3 minutes depending on the recipe.
Increase the flour by about 1/4-3/4 cup depending on what you are baking e.g. cookies, muffins, breads, etc. Start on the lower end and slowly increase.
Just as with baking with gluten free flour, above, if you have cookies that turn out "flatter", add a little more flour to your existing dough and give it a good mix for the next batch going into the oven. If the dough appears to be too rounded and when baking is not flattening out, on subsequent batches gently press down the dough with the palm of your hand before baking in oven.