As a little girl, our family drove about 10 hours down to Kansas to visit my Grandma. When we walked in the door of her little white house, it was magical. She always had homemade chocolate chip cookies in the oven. The wonderful, warm smell filled her home as she came to the door to greet us, arms open wide for a great big hug, always wearing a dress and cute apron. Grandma’s house was dreamy to a little girl, she was a doll collector and dolls filled her rooms and walls. She would let me pick one doll to hug. It always felt like such an important decision, deciding which doll it would be.
I had this written this recipe down years ago. Last night, I pulled out the recipe and discovered the recipe did not call for eggs! What? Grandma really? Could it be? That’s right, an old, regular chocolate chip cookie recipe that did not call for eggs. I couldn’t believe it! It was like getting a gift from my Grandma. So today, while I was making the dough for these, I called my Mom to tell her what I found and ask her to double check on her copy of Grandma’s recipe. As I was about to pop these into the oven, Mom told me her copy of the recipe called for 4 eggs. I must have missed that when I copied it down. Ooops!! Well, it was too late to add any egg replacer. The chocolate chips were already stirred in. So into the oven they went. Here is what they looked like when they came out…
Look how fluffy they are!! Can you tell by looking at them, that they are gluten free and egg free? These are the best looking cookies I have ever made that are gluten free and egg free! I’m amazed how well they turned out, when the original recipe called for 4 EGGS! My mom decided to cross out the eggs on her recipe too (my Mom’s not suppose to eat eggs either). So the only thing I changed from my mistakenly written recipe of Grandma’s, was changing the flour to gluten free flour and changing the peanut butter to sunflower seed butter. And the result…YUM!
Grandma’s Double Good Double Batch Chocolate Chip Cookies
1 1/2 c white sugar
1 1/2 c packed brown sugar
1 c butter
1/2 c sunflower seed butter
1/4 c honey
1 c shortening
2 t vanilla
1/4 c milk
3 c Gluten Free oats
4 1/2 c Natalie’s Gluten Free Flour Mix
2 t baking soda
2 c chocolate chips or 1 c mini chocolate chips
*Optional additions include raisins, coconut, sunflower seeds or even Trader Joes Chocolate Sunflower Seed Drops (which are like a little M&M, except no artificial food coloring).
1. Preheat oven to 375 degrees.
2. Mix together white sugar, brown sugar, butter until creamy. Add sunflower seed butter, honey, shortening and vanilla. Mix together until creamy.
3. In a separate bowl, whisk together oats, flour and baking soda. Add a cup of flour mixture to the sugar mixture and stir. Then add a little of the milk and stir. Add another cup of flour mixture, then a little more milk and so on, ending with flour. Then gently stir in the chocolate chips.
4. Drop by spoonful onto a cookie sheet and bake 11-13 minutes.
Here is one with Trader Joes Chocolate Sunflower Seed Drops! Mmmm…
This was, by far, the best “mistake” I’ve ever made in the kitchen!