White Chocolate Chip Cookies

White Chocolate Chip Cookies

I like baking. I’m sure a few of my other posts have alluded to this fact, but I’m not sure that the full extent of this enjoyment has been made clear. Two weeks before we started this diet, I made a huge pan of Twix flavored brownies. A week later, I made s’mores brownies, and just before we started, I made a batch of apple cider donuts. Since we’ve started this diet, I’ve been dying to make a rhubarb and cream cheese hand pie, but the timing hasn’t been right yet. The recipe I’d use just looks like it’ll eat away a Saturday.

Instead, I’ve made a few batches of white chocolate chip cookies. Now, the list that my sister gave me doesn’t specify that white chocolate is good for a migraine, so proceed at your own risk, but we have found other websites that indicate that white chocolate is safe for the migraine victim. I will say that the only white chocolate I’ve been able to find without some sort of natural or artificial flavorings added is the Ghirardelli® brand. There are probably more out there, but since I’ve found the one, I’ve stopped looking for others.

The base of this recipe is found on allrecipes, but there are a few adjustments that I make for our personal enjoyment as well as for the migraine. The most predominant one is that I have replaced the required eggs with a chia seed substitute. Chia seeds fit into that category of things that seem to go in and out of popularity. A simple Google search will provide you with a list of reasons why they are SO GOOD FOR YOU! But, I generally only use them in cases like this, where I need an egg substitute, or when it’s already present in a food. Using whole chia seeds can add a little crunch to the texture, if you’re adverse to crunchy cookies, the link I embedded earlier suggests that you pre-grind the seeds in a blender or with a mortar and pestle.

1 cup butter, softened
½ cup white sugar
1½ cup packed brown sugar
2 tbsp. white chia seeds
6 tbsp. water
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. hot water
½ tsp. salt
2 cups Ghirardelli® white chocolate chips

You’ll need: mixing bowl, mixer or whisk, and baking sheets

Servings: 2-3 dozen
Preheat oven to 350

  1. Mix the chia seeds and 6 tbsp. water in a bowl. Let sit for five minutes.
  2. Cream together butter and both sugars until smooth.  Add chia mixture and vanilla, mix until smooth.
  3. Dissolve baking soda in hot water, and add to batter along with the salt.
  4. Stir in flour and chocolate chips until well-combined.
  5. Drop large spoonfuls onto an ungreased baking sheet.
  6. Bake for 10-13 minutes in the preheated oven, or until edges are nicely browned.



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