Today’s recipe is the latest addition to the dairy-free file. Two tricks make them a sweet (and semi-healthy) treat for people with dairy allergies. First, use dairy-free chocolate chips (Trader Joe’s sells them, but mine came from our food co-op). Second, use whole wheat pastry flour to add fiber and the illusion of healthy goodness!
Dairy-Free Chocolate Chip Cookies
1 cup margarine, lard, or coconut oil (or any combination of the 3 to equal 1 cup)
1 cup brown sugar
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
2 cups old-fashioned or steel cut oats
1/2 teaspoon baking soda
1 teaspoon salt
12 ounces dairy-free chocolate chips
1 cup chopped nuts
Preheat oven to 350°. Cream sugar, shortening, and eggs until fluffy. Mix in vanilla, salt, and soda. Add flour and mix well. Add oatmeal and mix. Stir in chocolate chips and nuts until blended.
Spoon dough onto heated stones or cookie sheets in large teaspoonfuls. Bake for 10–12 minutes. Allow to cool on newspaper covered with wax paper.