My baby with diagnosed with a milk protein allergy and I am exclusively breastfeeding… Which means I can’t have any dairy! I miss having cookies once in a while REALLY bad. Please help!
~Milk free mama
Mother-to-mother: I’m going to be 100% honest here guys, I submitted this question. *High fives self*. I felt obligated to share this recipe I came up with in case anyone out there is dealing with breastfeeding a child who has a milk protein allergy… Or is gluten free, dairy free, or peanut free.
Here’s the story: If I had even the slightest bit of dairy, (like even a splash of milk in my morning coffee) very soon after my poor darling daughter would have some serious Monta-moo-moo’s revenge. I took her to the pediatrician who diagnosed her with a milk protein allergy. So, I held a refrigerator funeral for all my dairy products. I cried over my cheeses, bid farewell to the butter, mourned the milk, and every other dairy product that God put on earth to make us happy. (Including every dish cooked or baked with any dairy products).
After a few months I really started to miss dessert. At first I went the therapeutic route and decided, “If I can’t have dessert I will make SO MUCH dessert for everyone else. This will satisfy me.” That was fun until I realized I was torturing myself. I decided I had to figure something out to satisfy my sweet tooth that didn’t contain dairy, and wasn’t über processed. This quest resulted in BAYM’s Easy Almond Butter Cookies.
When I first made these cookies was anticipating them to taste like cardboard and feel like sandpaper. Yum. But I am telling you these cookies are crispy on the outside and chewy on the inside. Sweet with a great nutty aftertaste. Absolutely DELICIOUS and ridiculously easy to make (seriously, I’m pretty sure my cat could make them if it really came down to it, he knocks stuff off our counters and the broken shards of our possessions mix together all the time.)
This is all you need:
1 Cup Zinke’s Almond Butter
1 Cup sugar
1 tsp vanilla extract
(pinch of salt- only if you want)
- Preheat the oven to 325 degrees
- Mix all the ingredients together in a bowl
- Roll the dough into 1 inch balls and place on a baking sheet lined with parchment paper
- Make a criss-cross pattern on top of the cookies by pressing down with a fork
- Bake for 12 minutes
- Let cool on a wire rack, then enjoy!
You could add cinnamon for a roasted cinnamon nut version, or almond extract for a super almond-y taste… The possibilities are endless. If you have a great dairy free dish or dessert recipe you use, feel free to leave it in the comments!
On the developmental side of things: Since this recipe is so quick and easy to make, it is a perfect activity to do with your kids. It’s fun, helps teach them a little bit about baking, and can help develop their fine motor skills (cracking the egg, stirring the mixture and rolling out dough balls) as well as mathematical skills (measuring out one cup and one teaspoon). The fact that they get to share a sweet treat with you after all their hard work doesn’t hurt either.
When nutritionally going head to head with most other cookies, these actually are not completely terrible. Obviously the cup of sugar is not healthy, but between the almond butter and egg there are 44 grams of protein in one batch of cookies. If you use Zinke’s brand of almond butter, there is no sugar added. Since the oil from the almond butter is replacing real butter, it also cuts down on saturated fats.
At the end of the day, cookies are cookies. Always remember to enjoy sweets in moderation, especially when giving them to children. According to Mayo Clinic, children need a healthy and balanced diet for optimal physical growth and maturation. Check out their website for the most current children’s dietary guidelines here.