Friday, June 6, 2008

Dark Chocolate Oatmeal Cookies

Ok, for all you dark chocolate lovers out there, this is the cookie for you. It's very dark and very chocolatey with just a touch of oatmeal. And most importantly, it's dairy-free, egg-free, and nut-free! Very easy to make and very yummy to eat. I took the advice of some of the recipe reviewers and rolled my cookies in sugar before I baked them, however, I think they would also do quite well without this added touch.

RECIPE for Dark Chocolate Oatmeal Cookies from Bon Appetit

Recipe Notes:
  • To make this dairy-free, substitute non-dairy margarine (I recommend Earth Balance) for the butter.
  • Refrigerate the dough about 1/2 hour or more before baking to prevent too much spreading.


Anonymous said...

I'm on a quest to find the best non-dairy butter for baking. I've tried Earth's Best and I guess it's okay. Which "flavor" do you prefer? Have you also tried the Crisco butter sticks? I have them but hae not tried yet. I have just found with MOST baked goods the margarine hasn't been up to par.

By the way, do you have contact information beside posting in the comment section? Thanks!

christina said...

I've only used Earth Balance, but I agree that most non-dairy margarines will not perform as well as real butter in most standard recipes. I'm generally happy if I can get something to hold up and taste reasonably well on its own merits (vs always comparing to the butter version). A good sign is when you offer something to someone and they don't realize it was made without butter. These cookies passed that taste test when I made them for a get-together.

(fyi - I do prefer to post in comments so others can view and weigh in with an opinion if they have any)