Growing up, my mom made a soft chocolate chip cookie bar. This is my version, but with a crunchy cookie instead. If you like your cookies softer, use a smaller pan so that the cookies are thicker.
Crunchy Chocolate Chip Cookie Bars
3/4 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
2 cups flour
1/2 tsp salt
1 1/2 cups safe chocolate chips
Use an electric mixer to cream the margarine, sugar, brown sugar and vanilla. Add the flour and salt then beat until thoroughly combined. Fold in the chocolate chips. Press the dough evenly into a parchment paper lined baking sheet. Bake at 350 for 20-25 minutes or until the edges are golden brown. Cut into bars before the cookies are completely cooled.
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My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.