RSS Feed
Twitter
If you have a dairy allergy, there is one thing that you desperately need – a milk-free chocolate chip cookie recipie! The following cookie recipie makes not only the most delicious-tasting chocolate chip cookies in the universe, but there are no eggs, so you know what that means – edible COOKIE DOUGH! Yes, you can take this recipie and combine it with your favorite brand of vanilla soy ice-cream and – BLAMMO – you have probably the most delicious cookie dough ice cream in the universe!
For this excercise, we will try to save some of that cookie dough to make actual chocolate chip cookies. I know this can be difficult, but if you wear oven mitts on your hands, you will not be as tempted to eat all of the cookie dough instead of putting it where it belongs – on the cookie sheet.
These cookies and cookie-dough ice-cream treats are also very tempting to those without a dairy allergy, so be warned. As always, eating the entire batch of delicious chocolate chip cookies can be bad for your tummy, so try to save some for the kids!
INGREDIENTS
- 1 cup dairy-free chocolate chips [such as TropicalSource]
- 1 stick soy margerine [such as Earth Balance]
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
INSTRUCTIONS
- Preheat oven to 375 degrees
- Combine margarine with sugar. Add flour, vanilla and baking soda.
- Combine baking powder, vinegar and water in a separate bowl.
When this mixture foams up, add it to your mixing bowl. - Mix well by hand and add chocolate chips.
- Drop teaspoons of batter onto cookie sheet and bake for 10-14 minutes, until golden brown.
- Enjoy!
DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information
Watch the video related to dairy free
www.simplesavings.com.au RECIPE 4 eggs 1 teaspoon cream of tartar 1 teaspoon bi-carb soda 1 cup of cornflour 3/4 cup caster sugar a dash of vanilla essence Pre-heat oven to 180 degrees. Grease and flour sponge tins. Twice sift cream of tartar, bi-carb soda and cornflour. Seperate egg yolks. Beat egg whites till they are light and fluffly on high speed. Slowly pour caster into mix with the beaters on high. Mix in vanilla Mix in egg yolk one at a time with the mixer on medium speed. Sift flour …
Help answer the question about dairy free
About Author
Father of a child with a severe dairy allergy. Together, we have managed this allergy and have learned to enjoy life to the fullest with this knowledge.
DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information
Posted in 
Tags:
this is AMAZING. gonna go check if i have the ingredients now! then go back to your site
You idiot i know a vegan and choclate has milk in it u idiot its NOT VEGAN
I love the restaurant Fresh!
http://www.freshrestaurants.ca/food_options.asp
hmm are you able to consume skim milk or lowfat/fat free evaporated milk?
maybe this will help
heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche (for making cream sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip) OR light cream (will not whip) OR evaporated milk (especially in cream sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese OR silken tofu (especially for ice cream–for directions, see the Tofu Ice Cream recipe posted by Veggie Unite!) Notes: Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don't let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Ultra-pasteurized whipping cream is harder to whip and has some unpleasant flavor notes.
the big ones to look for (after the obvious milk cream etc) the hidden ones are things like Casine, whey, lactose, lactic acid, whey powder etc.
Anything that sounds like lactose or lactic and its a pretty sure bet they are in there in a processed form.
My rule of thumb is if you don;t know what an ingredient is don't eat it. Dairy free or not do yu want to put something "unknown" in your body??
lovely recipe!! I adored it!!
I forget which brand, but there is a brand of semi-sweet chocolate chips that are dairy free. It's one that you find in a normal grocery store, maybe baker's chocolate. You can buy earth balance, which is a vegan butter substitute, and bakes well. Then you can make chocolate chip cookies. Look for vegan desserts, there are some really good ones.
I can't imagine dairy free ice cream! But why not just use it in some ice cream floats or "milkshakes"?
Jello? I found 2 different sites that may help you find a super dessert! Knock their socks off with your brilliant creation!
fruits, veggies, soy,rice,nuts , berries, and there are LOTS of other grains you should check out.
try looking at a vegetarian website, they will have alot of good info for you. also check out vegetarian recipe sites.
all the best
also…drink lots of pure water
Many receive the majority of their calcium intake from dairy products. Therefore, when switching to a dairy-free diet, taking calcium supplements is often advisable.
Best bets
Milk substitutes:
Soy milk
Rice milk
Almond milk
Other grain beverages and dairy substitutes
Nondairy products:
Margarine
Nondairy ice cream
Nondairy chocolate
Nondairy cheese
Nondairy yogurt
Other milk-free or nondairy products
Are there any groups or books?
The No Milk Page
http://www.nomilk.com
Food Allergy Network
http://www.foodallergy.org
Nondairy Milk Recipes—Leave the Cow’s Milk for the Calves
http://www.veganmania.com/pages/non_dairy_milk_recipes.htm
Go Dairy Free
http://www.godairyfree.com
Chocolate Truffles yummy
Try the gluten free bread, they're usually in the freezer section at the grocery store.
Nice! Love the recipe! Thanks!!!