I don’t know about you but jumping in the car everyday to go to Starbucks isn’t as easy as it use to be. When I found out my child had a dairy allergy, My favorite Bullet Proof coffee with my beloved butter was no longer an option. After a very long morning of tears, blows outs and melt downs I rummaged through my fridge and came up with this concoction.
1 Kcup your choice of flavor ( I like Vanilla nut)
Few drops of Hazelnut sugar free Coffee Enhancer
1 Teaspoon Silk Almond Sweet & Creamy Creamer
1/4 cup Califia Farms Unsweetened Almond Milk or Pecan MALK Organics nut milk
Sprinkle of cinnamon
Fill glass with ice all the way to the top, pour all other ingredients, stir and top with cinnamon.
I started messing around with dairy-free/soy-free recipes when I found out my daughter had an allergy. I’m breastfeeding, so guess what that meant? No more dairy or soy for me either. How can a girl live without chocolate chip cookies!? I added heath toffee bits to my husband’s half for some extra fun. Enjoy with a glass of almond milk for a tasty, late-night treat.
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, room temperature
½ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup Enjoy Life mini semi-sweet chocolate chips
1 cup Heath milk chocolate toffee bits( optional~ not dairy free)
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, using an electric mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well combined.
Gradually add dry ingredients to wet ingredients, stirring until well blended. Stir in chocolate chips.
Refrigerate dough for 15 minutes (or more), if dough is too soft.
Preheat oven to 350°F.
Scoop rounded spoonfuls of dough onto prepared cookie sheets, 2 inches apart.
Bake for 7 to 9 minutes, or until edges are slightly brown. Transfer to a wire rack to cool completely.
Yields approximately 12 Large cookies