I've modified a basic chocolate chip cookie recipe to come up with something yummy that everyone should be able to have (except for her Uncle Todd who happens to be allergic to almonds).
Makes about 50 small cookies
½ cup 125 ml Sugar
½ cup 125 ml Brown sugar
1 cup 250 ml Dairy and soy free margarine
¼ cup 50 ml Almond milk (or other milk substitute)
1 teaspoon 5 ml Vanilla
2¼ cups 550 ml Flour
1¼ cups 300 ml Dried fruit of your choice (we like dried cherries—but check that they haven’t been coated in soy oil)
1 teaspoon 5 ml Baking soda
Preheat the oven to 350°F (180°C).
1. Soak whatever dried fruit you plan on using in hot water.
2. Cream margarine and sugars until light and fluffy (you can use a wooden spoon or a mixer).
3. Slowly add the almond milk, mixing well, then add the vanilla.
4. Combine the dry ingredients in a mixing bowl then add the dry ingredients to the creamed mixture and stir to blend.
5. Fold in the dried fruit.
6. Drop by teaspoons on greased or parchment-lined cookie sheets (If using stone-wear baking trays greasing or parchment-lining is not necessary).
Bake in the preheated oven for 8-10 minutes.
I haven't looked at any brands of chocolate chips or bakers chocolate to see if there is a variety she can have. There certainly weren't any chocolate cookies on the shelf of the store that were dairy and soy free.