I mentioned in an earlier blog post about going Dairy Free because M has a sensitivity to it. I have a major sweet tooth and wanted to have something available while on maternity leave I could enjoy without feeling guilty on how it would later affect Madeleine.
I found an easy recipe that substitutes butter with coconut oil. They make the perfect bite-size cookie. I keep them in the freezer and think they are best when consumed cold.
YUMM!
Dairy-Free Chocolate Chip Cookies
1½ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ c. coconut oil, room temperature
½ c. brown sugar
¼ c. granulated sugar
1 egg
1 tsp. vanilla extract
11/2 C. Dairy Free Chocolate Chips (I mixed semi-sweet and dark chocolate)
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, using an electric mixer, mix together coconut oil and sugars until light and fluffy. Add egg and vanilla and mix until well combined.
Gradually add dry ingredients to wet ingredients, stirring until well blended. Stir in chocolate chips.
Refrigerate dough for 10 - 15 minutes
Preheat oven to 350°F. Scoop a tablespoon of dough (I use my smallest cookie scooper) onto lined cookie sheets, 2 inches apart. Bake for 7 to 9 minutes, or until edges are slightly brown. (Since I freeze my cookies, I like them soft). Transfer to a wire rack to cool completely.
