This recipe was given by Maddie!
Free from: Fish, Milk, Peanut, Sesame, Shellfish, Soy, Tree Nuts, Wheat
Ingredients:
-Milk-Free butter or margarine (¾ cup or 12 tablespoons)
-Brown sugar, firmly packed (¾ cup)
-Granulated sugar (½ cup)
-Vanilla extract (1 teaspoon)
-Peppermint extract (1 teaspoon)
-Salt (½ teaspoon)
-Large eggs (2)
-Water (3 tablespoons)
-Gluten-Free multi-purpose flour (1 ½ cups)
-Cocoa powder (½ cup)
-Baking soda (½ teaspoon)
-Xanthan gum (½ teaspoon)
Instructions:
1.) Preheat oven to 350ºF.
2.) In a large bowl, beat the butter, sugars, flavorings, and salt together.
3.) Beat in the eggs and water
4.) In a smaller bowl, whisk together the GF flour, cocoa, baking soda, and xanthan gum. Add half of the whisked ingredients to the large bowl, beat together, and add the other half.
5.) Stir in the chocolate chips.
6.) On a baking sheet, drop rounded teaspoonfuls of dough 2 inches apart.
7.) Bake the cookies for one of the following times, depending on how you would like the cookie to turn out.
-Soft & bendy (10 minutes)
-Firm (12 minutes)
-Crispy (14 minutes)
Maddie's Bio:
Madeleine (Maddie) Waldie is an 18-year-old high school senior from Sunnyvale, CA. She is a member of FARE’s Teen Advisory Group (TAG), a Black Belt in Tang Soo Do, and lead programmer and drive team member on her school's FRC robotics team. Maddie has worked as a High School Embedded Software Intern at NVIDIA, and as a Math Department Intern at her high school. She loves participating in community outreach that empowers girls to pursue STEM careers and has helped to mentor an FLL team. As an infant, Maddie was diagnosed with a milk allergy. At age three, she was diagnosed with oral allergy syndrome, and allergies to peanuts, tree nuts, and tomatoes. During her journey, she has successfully completed milk desensitization and has seen positive improvements from Sublingual Immunotherapy (SLIT) for her environmental allergies. After multiple life-threatening reactions during her Junior year in high school, she started oral immunotherapy (OIT) in combination with Xolair, which has been a life-changing experience. Next year, as a student at Santa Clara University, Maddie hopes to be an advocate for herself and others, educating about the challenges of living with food allergies, being a change maker in her community, and helping the food allergic to find their voice.
