I guess I haven’t checked in on my dairy free situation in a while. It’s been going well, but I have cheated many times. Having company over and everything I could not bring myself to deprive my guests of butter and cheese, and I couldn’t bring myself to make it for them but not eat it myself. But I’ve still been doing pretty well, I’m definitely adapting to cutting dairy out of my diet more and more. The thing that’s been the hardest is not being able to have the usual desserts I’m used to (cookies, cake, brownies, whipped cream, milk chocolate things…). But I found something today that will definitely help facilitate such desserts!

They’re real sticks, like butter–perfect for baking! And what better way to celebrate than with some good old fashioned chocolate chip cookies. I spent HOURS (yes, maybe not the best use of time) looking for the best vegan or dairy-free cookie I could find. In the end I decided that I was just going to take a “normal” recipe that I know is great and substitute my new baking sticks for butter. So these are not vegan, but they are dairy-free, and that is all I need.

Chocolate Chip Cookies I Can Eat (dairy-free version of Tyler Florence’s Big, Fat, Chocolate Chip Cookies)

• 1 1/4 c. all-purpose flour
• scant 1/2 t. baking soda
• 1/2 t. salt
• 1/4 c. organic sugar
• 1/2 c. light brown sugar (not packed)
• 1/2 c. vegan butter sticks (Earth Balance)
• 1/2 t. vanilla extract
• 1 egg
• 3/4 cup of semi-sweet chocolate chips (a brand with no milk in it)

-Cream butter and sugars together with an electric mixer until light and fluffly. Add the vanilla and egg and mix until well combined.

-Add the dry ingredients and mix just until combined. Fold the chocolate chips into the dough with a spatula.

-Drop dough in desired sizes onto an ungreased cookie sheet and bake at 325 for 13-15 minutes. Allow to cool on a wire rack for a few minutes before eating. Enjoy!

These were so yummy, I’m really glad I tried them!

Thanks for reading!

-Lauren