With A Lil Help From Betty...Crocker that is.

Gluten-Free/Dairy-Free Chocolate Chip Cookies

It was so beautiful here in NYC, it was almost 75 degree's!  What a record for Easter Sunday!  Everyone who was anyone hit the streets of NYC.  There were so many hats across the city, it really was site!  Had I only had my camera.  Oh well.  I started at Sarabeth's for a late lunch around 3pm, and I am so happy I left my apartment for the day.  The weather was not to be missed.  Followed by a walk around 5th Avenue and eventually to Whole Foods in Union Square for grocery shopping.  

I am usually not a Whole Foods fan, because I don't think their selection of gluten-free is so great, but I guess they have added new products since the last time I have been!  I am pleased to announce that they have soooo much more gluten-free products then I have seen in a long time!

Sadly, right now I have to say goodbye to dairy.  Lately, I have been having problems with dairy, and that can happen with some Celiac's.  Prior to my diagnosis, I thought I was lactose intolerant which is common.  When I went gluten-free, I was told by my nutritionist to stay away from soft cheese.  This I followed for a while, but when I felt better I went back to soft cheese, yogurt and other soft cheese products.  I have been fine with it until now.  Darn!  So I have had no choice but to eliminate dairy.  I have converted to Rice Milk and Vegan (faux) butter.  I have to say if I figured this out a few months ago I would not be able to do it.  But ever since I tried Tully's amazing GF/Vegan Brownie, I have turned a new leaf!  I even bought a vegan cookie book.  As I say in my profile, you win some, you loose some.  Instead of sulking about the missing cheese i was once so fond of, I will find a new food to be fond of.  With a food intolerance you have to keep your chin up high, and think positive.  So far so good!

So now my recipes will be a bit of a challenge.  No biggie!  I can handle it.  Thank g-d I like to bake and experiment with ingredients.

So after roaming the isles of Whole Foods, I was inspired.  I came home, unloaded my groceries and decided to bake.  I could have made my own cookies from scratch but it seemed like a lot of work at 8pm when I also had to make dinner.  I remembered I had bought the Betty Crocker mixes, and decided to use the gluten-free chocolate chip cookie mix and convert it to dairy free.

Instead of 1/2 cup of regular butter, I used 1/2 cup of vegan faux dairy spread

I picked out the chocolate chips and use my own Dagoba Dark Chocolate chunks (from a bar) and gluten-free/dairy free chocolate chips from Enjoy Life Foods

I also added in gluten-free butterscotch chips

Instead of the vanilla extract, I used Mexican Vanilla Extract (might as well give it some kick)

This recipe came out GREAT.  I mean, I think it could have used a little work, but was very surprised by the outcome.

I do however have some tips with Betty Crocker's Gluten-Free mixes

The dough is very crumbly.  I only noticed after, that the mix didn't include Xanthan Gum.  I advice to add in 1/4 Tsp or more to the mix.

I also advise not to use cooking spray on the foil.

I advise to add your own ingredients to the mix to make them more rich, like chips and such.

Other then that, I was very pleased.  I am bringing them to work tomorrow, so I will let you all know the outcome.

Life doesn't end because you have a food intolerance.  You just have to embrace it a little.  Enjoy!!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/