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!!