Well . . . around this grandma's house every month is Cookie Month, but technically, October is Cookie Month! What a delicious month to celebrate because who doesn't love a tasty, soft, yet slightly crunchy cookie?!!!!
My daughter-in-law developed a dairy intolerance during her last pregnancy, so since she was a fan of cookies and I tended to make cookies when my grandsons were here - and of course send some home with them - I had to learn how to substitute dairy ingredients in my cookie recipes . . . and still end up with a tasty cookie. Happily, it wasn't as difficult to do this as I thought it might be!
I substituted almond milk in any recipe which called for milk and I substituted coconut oil for butter (it actually has the consistency of butter or shortening). I have to say, these two substitutions are easy to make and the cookies taste delicious with almond milk and coconut oil!
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