The last few months with my sweet new son Atlas have been overwhelming at times. He is the sweetest baby, but sadly he is severely allergic to both dairy and soy and as a nursing mother this can pose many challenges, especially when it comes to preparing meals. You would be amazed at how many everyday things you eat contain dairy and soy. My family have been great sports about helping me with my new dietary restrictions by choosing to eat only what I can. To show my appreciation I have been toying with many of my recipes to make them allergy friendly and this is a cookie recipe that has saved me time and time again when I get tempted by the buttery treats that surround me in our dairy laden world. This is a cookie that everyone will enjoy and you will not miss the butter at all. They are seriously one of the most delicious cookies I have ever eaten, with almost a brownie like texture you wont be disappointed:)
- 1 cup dairy free, soy free butter substitute. I like either earth balance or coconut oil*
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 2 cups flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 1 cup dairy free, soy free chocolate chips (optional)*
- Mix together the flour, cocoa powder, salt and baking soda and set aside. Beat together butter substitute and sugars until fluffy then add eggs and vanilla extract until well combined. Add the flour mixture and once mixed fold in the walnuts and chocolate chips. Drop by rounded teaspoons onto a cookie sheet lined with parchment paper and bake 8 -10 minutes or until dough no longer looks wet and the cookies have puffed up.
- * If you do not need to be dairy free you can use regular chocolate chips and shortening for the butter substitute. Real butter does not work in this recipe without causing the cookies to spread too much and be thin.
|There aren’t many things that could make me give up butter and cream cheese, but this little guy is well worth the sacrifice!|