Cookies

I'm going to start posting some of my recipe adaptations. We're a mostly dairy-free, gluten-free family. We've been dairy free for 2.5 years since my 3rd child was born and we soon discovered that she was VERY allergic to dairy. To the point that I could not have even a hint of hidden dairy in my diet while nursing her or she'd reward us with hours upon hours of screaming. My 2nd daughter seems to be sensitive to gluten, though not celiac. I do allow her to have gluten outside of the house ocassionally, but we control it at home because it causes her much stomach distress and dark circles under her eyes. So, I've become good at adapting recipes. Here's what we're enjoying today.

Chocolate Mint Cookies

1/2 cup oatmeal flour

1/2 cup sorghum flour

1 teaspoon xanthum gum

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Smart Balance Organic (or other dairy-free margarine)

3/4 cup sucanat

1 egg

1 teaspoon peppermint extract

1 1/4 cup rolled oats

1/2 cup dairy free chocolate chips (such as Enjoy Life semi-sweet chocolate chips)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper. Stir together the flour, cocoa, xanthum gum, baking powder, baking soda and salt; set aside.
2. In a large bowl, cream together the Smart Balance and sucanat. Beat in the egg and peppermint extract. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies. Flatten with a fork.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.