I came across this recipe today when The Daily Green e-mail hit my inbox. I’m excited about trying a whole wheat, more nutritious cookie recipe, but I have the little “no dairy and no soy diet” problem. (I don’t think I explained the story here, but basically, due to possible allergies, in order to continue giving my son mama’s milk, I have to cut out daily and soy from my diet.)

So I was checking out the recipe for this cookie and wondered about butter substitutes. After a quick Google search, I came across a site called Living Without Milk. Perfect! On their site they give a bit of advice on how (and what) to substitute for butter or margarine. One suggestion is combination of applesauce and shortening, both of which I already have handy in my pantry.

Looks like I’ll be baking this weekend!

SERVINGS
Makes 4 to 5 dozen cookies

INGREDIENTS
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened*
1 cup brown sugar, packed
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup old-fashioned rolled oats
1 cup chocolate chips
1/2 cup nuts, chopped **

PREPARATION
1. Preheat the oven to 350 degrees F. Lightly oil a baking sheet or cover with parchment paper.

2. In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips, and nuts.

3. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack.

* to be replaced with 7 and 1/2 tablespoons of applesauce and 2 and 1/2 tablespoons of shortening.

** I will most likely omit the nuts due to the high allergen probability.

Filed by Maria in cooking, recipes, food