If you are allergic to soy and sugar then you know that there aren't any chocolate chips out there to be had. I went on a quest to develop a recipe for some. This has been a lot harder than it seems. In the process, Iv'e come up with chocolate sauce, fudge, chocolate brittle and something that will work as soy free and sugar free chocolate chips. The final product is still a bit sticky and stretchy, but they taste good!
This recipe is still a work in progress. I haven't quite perfected the chocolate chips yet, but they are definitely good enough to share. I'll be working on the chips more when I can get a candy thermometer. However, when you're in a pinch, these will definitely do! (Note: I got a candy thermometer and it almost immediately got broken!)
Sugar free, Soy free Chocolate Baking Pieces
2 ounces Ghiradelli baking chocolate
1 tablespoon lard
1 teaspoon goats milk (or whatever "milk" you can tolerate -- rice, etc.)
1/2 cup fructose
1/2 teaspoon vanilla
pinch salt
Combine the ingredients in a small sauce pan over low heat, stirring constantly until the mixture is uniform in texture and glossy. Remove it from the heat. Using a spoon, drop little blobs of chocolate onto a piece of wax paper to cool. They would probably be best refrigerated or frozen at this point because when I baked them in the cookies they melted. They were still yummy, though :) I used scissors to cut the blobs into uniform pieces. This recipe makes 1 cup of chips.
Sharron's Famous Chewy Jumbo Chocolate Chip Cookies, Allergy Friendly!
Pre-heat the oven to 375F.
In a large bowl combine:
2 cups + 2 tablespoons flour mix
1 packet unflavored gelatin (Knox
)1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup lard
Carefully add while mixing:
2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose
1 tablespoon sorghum molasses
Add and mix until combined:
1 tablespoon ground flax seed
meal + 3 tablespoons warm water1 tablespoon vanilla
Add the flour mixture little by little until it is mixed in.
Finally, add and mix till just combined:
1 cup chocolate chips (see recipe above or use purchased ones
if you can tolerate a small amount of soy) Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.
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