Last week, my PCP suggested that I go 100% dairy free instead of just lactose-free. I’m happy to say that I made it through my first dairy-free holiday and business trip. My plates were a bit emptier this year, but I’m thankful for the food that I was able to eat. I got turkey and gravy thanks to my father-in-law, stuffing and kale thanks to my mom, and dessert thanks to me! I’ve just come back from a four day business trip in a small town. I love traveling for work, but being dairy-free definitely has its challenges when eating out. I’m blessed to live in Madison, a city that has a plethora of restaurants that can cater to special diets. Appleton has fewer restaurants. These little towns I’m staying in for work? Nothing. I’m relying on plain salads or, if I’m feeling adventurous, a plain chicken sandwich on a bun with some guacamole. After all, there’s only so much Subway a girl can eat! Even after all this, I end up getting “dairy-ed” once in a while. Not surprisingly, I’m more reluctant to eat out and to even eat food that family and friends cook.
I’m obsessively label-reading now and I’m doing my best to bring my safe foods with me so that I’m always guaranteed one thing to eat. My current favorite? These iced pumpkin cookies. They are ridiculous. I made a batch for Thanksgiving and they were inhaled by my family. I made a second batch a couple days later and ate all the cookies within a matter of days (with a little help from Mike). I plan on making some more this weekend. There’s no such thing as too many cookies, right?
Dairy Free Iced Pumpkin Cookies
makes 3 dozen cookies
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dairy-free butter substitute (I use Earth Balance)
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
for the icing:
2 cups confectioners’ sugar
2-3 tablespoons unsweetened almond milk
1 tablespoon dairy-free butter substitute, melted
1 teaspoon vanilla extract
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer or in a large bowl with a hand-held mixer, cream together butter, white sugar, and brown sugar until fluffy. Mix in pumpkin, egg and vanilla until smooth. Mix in dry ingredients until combined.
- Wet hands and roll dough into 1-inch balls. Dough will be very sticky. Place dough 2 inches apart on prepared baking sheets. Flatten dough slightly with the palm of your hand. Bake for 15 minutes, rotating the baking sheets halfway through.
- Allow cookies to cool for 5 minutes on baking sheet before moving to a cooling rack to cool completely.
- To make the icing: Place sugar, 2 tablespoons almond milk, melted butter, and vanilla in a small bowl and whisk until smooth. Add additional almond milk as needed to reach desired consistency. Drizzle cooled cookies with icing.
Storage tip: these cookies get really soft when stored in a covered container. I suggest placing them on a plate and lightly covering it with plastic wrap, not covering the cookies at all, or eating all the cookies in one sitting.
recipe adapted from allrecipes.com