Our daughter just had her third birthday party this past weekend. She has grown out of her oat allergy but still has dairy and peanut allergies. For her first birthday, we tried to please everyone. We had dairy-free foods for our daughter and a wide variety of foods for everyone else. The problem with that is you need to make sure she isn’t touched by hands with ice cream, isn’t handed a piece of the wrong cake, etc. For her second birthday, we went all dairy-free. Unfortunately, serving the average kid Tofutti ice cream results in more than a few scrunched faces.
This year we just went simple. We didn’t bother with ice cream. We made dairy-free cupcakes and cookies. We had a veggie spread (with Italian dressing because we have not found a dairy-free Ranch dip), chips and salsa, and fruit. And nobody noticed that it was completely dairy free.
The chocolate chip cookies, in particular, were quite tasty. We figured we’d share the recipe below.
Dairy-free Chocolate Chip Cookies
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) softened Willow Run soybean margarine
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 10 oz package of Sunspire Tropical Source Semi-Sweet Chocolate Chips
- (Dairy free and gluten free, though this recipe is NOT gluten-free)
Preheat oven to 375°. Combine flour, baking soda, and salt. Set aside. In large bowl, beat butter, sugar, brown sugar, and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips. Drop onto ungreased cookie sheets. Bake 9 to 11 minutes until edges are golden brown. Makes five dozen cookies.
The chocolate chips taste so much like regular chocolate chips that nobody noticed they were dairy free. In fact, we received many positive comments on the cookies.
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