What’s Cooking for an Afternoon Homeschool Snack
After homeschool we get a bit tired. Don’t you? It’s the perfect time for a good snack? Milk & Cookies after school have long been a tradition. For most the favorite is chocolate chip cookies. But, what’s a girl to do when she can’t eat chocolate? I’m allergic. So I needed to create a cookie that was not a chocolate cookie recipe.
A few years ago I started to realize that whenever I ate chocolate I would get sick. I thought it was an intestinal intolerance. Sometimes, I would just give in to the craving and eat some, whenever I wanted to feel better. You know what I mean?
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Over time the overall illness kept getting worse each time I ate it leading up to just a few weeks ago when I was out with some friends. I ordered a blondie for dessert. It came complete with chocolate chips. I thought, I’ll just eat around them. But that didn’t happen. With just a bite and a half my throat began to get tight, my voice pitch changed and I got itchy, quite itchy. I knew that I was having an allergic reaction.
We stopped at a pharmacy and picked up some Benadryl which I took right away. I slept the rest of the day. I was still itchy the next day but had no trouble breathing.
That was enough for me to know I couldn’t push the food allergy envelope any more. No more chocolate for me. So, I’ve played with a traditional cookie dough using a creamed sugar and butter as a base and building upon it.
I’ve tried peanut butter chips, I’ve tried white chocolate chips*, I tried butterscotch chips but nothing really satisfied that chocolate craving. So I mixed it up a bit, I added walnuts, a little more salt and a little more brown sugar for a chewy sweet and salty mix and the results were delicious.
Nothing will ever satisfy my craving for chocolate. But, this little after homeschool snack is a nice little substitute.
Walnut & White Chocolate Chip Cookie Recipe
1 cup brown sugar
1 cup white sugar
1/2 cup of butter
1/2 cup of shortening (I use Spectrum palm shortening)
3 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 bag white chocolate chips (or white vanilla baking chips)
1 cup walnuts, chopped
Preheat oven to 350.
Cream together butter, shortening and sugars. Mix in eggs.
In a separate bowl mix together flour, baking powder and salt.
Gradually beat into the butter mixture until well combined.
Stir in chips and nuts.
Roll into about 1 inch balls.
Place on cookie sheet, bake at 350 for 10 minutes.
Must Have Items for Making This Recipe
Measuring Cups & Spoons
Enjoy the texture of a traditional chocolate chip cookie using vanilla baking chips instead of chocolate, for anyone who wants to mix up the flavors or, has a chocolate allergy.
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup of butter
- 1/2 cup of shortening (I use spectrum palm shortening)
- 2 eggs
- 3 cups King Arthur all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 bag white chocolate chips (or white vanilla baking chips)
- 1 cup walnuts, chopped
- Preheat oven to 350.
- Cream together butter, shortening and sugars. Mix in eggs.
- In a separate bowl mix together flour, baking powder and salt.
- Gradually beat into the butter mixture until well combined.
- Stir in chips and nuts.
- Roll into about 1 inch balls.
- Place on cookie sheet, bake at 350 for 10 minutes.
Of course the best way to enjoy cookies is with a glass of fresh milk.
Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 73mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
Nutritional values are estimates and intended for informational purposes only. Actual results may vary.
*Update: I have since discovered that most forms of white chocolate contain cocoa butter, which is made from the oil of the cocoa plant. Therefore, I will no longer be eating white chocolate either. However I can eat, vanilla flavored white baking chips without cocoa butter made from palm oil.