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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 26 |
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After finally buying some dairy-free chocolate lentils (like M&Ms) I made these delicious cookies. The two sources I've found for dairy-free M&M substitutes are: / and / The pastel colors they come in are perfect for Easter. Ingredients:
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-pupose 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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Beat sugars and margarine together until light and fluffy.
3. Add egg and vanilla and incorporate.
4. In a separate bowl mix together flours, baking soda and salt.
5. Add flour mixture to margarine mixture in two batches, mix until just incorporated.
6. Fold in chocolate lentils.
7. Spoon or scoop onto lined cookie sheets, these cookies spread a good deal. (For 26 cookies use a 1oz disher)
8. Bake for 9-10 minutes or until just slightly golden on the bottom.
9. Allow to cool before removing from pans.
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