Sweet Tooth and a Recipe

Posted on | February 14, 2009 | 1 Comment

it’s no secret that i have a sweet tooth. and having to stay away from dairy makes it difficult to find sweets that are actually tasty and free of the things that i cannot eat [aka white potatoes, tomatoes, eggplant, dairy, and cinnamon].

i tried a great little bakery in squirrel hill called gluuteny. i know it is a godsend for people who have a wheat intolerance or cannot tolerate gluten of any kind. but because all products are gluten and casein (dairy) free, they use potato starch in the flour mix. and that makes it a no-no for me.

so, i decided that if i wanted a good sweet to eat, that i would have to make it myself. and so i did. and i have to say, it was one of the most amazing cookie ever. and yes, it’s a bold statement. and i’m fairly certain that you’ll agree.did i mention it was tweaked from the original nestle toll house recipe?

amazing dairy-free chocolate chip cookies

ingredients:

  • 2 1/4 cups unbleached whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) earth balance non-dairy margarine
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large free-range eggs
  • 2 cups (12-oz. pkg.) vegan semi-sweet chocolate chips

directions:
preheat oven to 375° F.

combine flour, baking soda and salt in small bowl. beat earth balance, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. add eggs, one at a time, beating well after each addition. gradually beat in flour mixture. stir in morsels. drop by rounded tablespoon onto ungreased baking sheets.

bake for 9-10 minutes or until golden brown. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

notes:

  1. i used whole foods 365 brand vegan semi-sweet chips. they were the cheapest by a few dollars and tasted just like the real thing.
  2. if you have an egg allergy or intolerance, you could use some kind of egg substitute.
  3. our oven cooked them for 9 and a half minutes and it was perfect. i let them sit on the baking sheet for about 4 or 5 minutes. otherwise, they are still a little gooey.

this recipe is vegetarian, dairy-free, nightshade free, cinnamon free, and contains no MSG.

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Category: food intolerance, recipe, vegetarian

Comments

One Response to “Sweet Tooth and a Recipe”

  1. The Reluctant Vegetarian
    December 7th, 2009 @ 3:21 pm

    [...] had a quiet love affair with oatmeal raisin cookies for quite a while now. yes, i love chocolate chip cookies. i even love a good sugar cookie. but oatmeal raisin has my [...]

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