March 15, 2008

Hooray for dairy-free chocolate lentils!

Alex has always looked wistfully at the bowls of M&Ms at parties. I've been looking for awhile and finally found ones he can eat! I bought mine from Chocolate Emporium. They are listed as "chocolate lentils". I also found Whizzer's brand dairy-free chocolate beans at Allergy Grocery. They also have Whizzer's candy coated chocolate eggs that should be coming this week for Alex's Easter basket. I'm not a huge fan of M&Ms, but Alex liked them straight up. I used some in cookies and they were really great in cookies. Here's the recipe I used:

Chocolate Candy Cookies
Makes 26 large cookies
1/2 cup brown sugar
1/4 cup sugar
1/2 cup dairy-free margarine or butter
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate lentils or M&M candies
-Preheat oven to 350 degrees F.
-Beat sugars and margarine together until light and fluffy.
-Add egg and vanilla and incorporate.
-In a separate bowl mix together flours, baking soda and salt.
-Add flour mixture to margarine mixture in two batches, mix until just incorporated.
-Fold in chocolate lentils.
-Spoon or scoop onto lined cookie sheets, these cookies spread a good deal. (For 26 cookies use a 1oz disher)
-Bake for 9-10 minutes or until just slightly golden on the bottom.
-Allow to cool before removing from pans.