A few weeks ago our daughter started her first year of Preschool. She was super excited and we were so proud of her bravery! But between us, I was SO NERVOUS! Let me explain…
When our daughter was six months old we noticed some issues with her digestion which led us to realize she has a severe dairy intolerance. We adjusted our meal schedule and shopping lists so that we could accommodate our new lifestyle. With the help of a dear Momma friend who also runs a dairy free home, doctors suggestions, endless cookbooks, etc I felt we finally had control over this.
So now here we are… preschool and the dreaded worry that I won’t have any control over SNACK TIME. I can educate the staff and other parents as much as I am able, but at the end of the day they are human. I have this fear that they may accidentally give her something that she isn’t able to eat. Having something she shouldn’t could potentially set us back weeks! Can you hear my heart pounding as loud as the keyboard?
So what is the best solution? I wanted to give the teachers a back up. A back up snack that the teachers can give her for days that something dairy is brought in, or if they are slightly unsure if something is “safe”. These dairy free chocolate chip cookies are a great option! Not only are they dairy free, but they are also something that she will think of as a special treat instead of feeling left out. Win Win!
DAIRY FREE CHOCOLATE CHIP COOKIES
3 cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
3/4 Coconut Oil (Room Temp)
1/2 Cup Granulated Sugar
1 Cup Brown Sugar
2 tsp Pure Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Dairy Free Chocolate Chips
- Pre-heat oven to 350 Degrees F.
- In a medium bowl combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl add sugars and coconut oil. Mix on low.
- Add eggs one at a time. Add vanilla. Combine wet ingredients with the dry. Mixing well.
- Fold chocolate chips into mixture.
- Scoop tablespoons full and roll into balls. Place on parchment paper lined baking sheets 2″ apart and gently flatten ball.
- Place in oven and bake for 7-8 minutes, or until cookies are golden brown. Remove from oven, cool 5 minutes, and place onto a cooling sheet.
Adapted from In Katrina’s Kitchen
There is also a great perk to these that you can actually freeze them after you baked them so that you can take one out at a time as needed. This is what we do for the preschool! The morning of class the teachers decided whether it is something she can safely eat, and if not then they pull out a cookie to thaw while they start their school day.
I have to give credit to the teachers and parents, because they really do make such a great effort! She is feeling included because they take care of her, and on days where it just didn’t work out with the snack… there is another option!
Who said a cookie couldn’t “save the day”? What is your favorite trick to making your kiddos lives special?