Samoa Squares (Gluten Free)

I dream of many things these days... (note: this is not a comprehensive list) The end of this crazy winter (where one day we have the AC on and the next day have to switch to heat). Fresh flowers. Vacations. One day learning to like exercise. A kitchen with a window in it (and marble counter tops too, while we’re dreaming). Paying off student loans. Living nearer a Trader Joes and Whole Foods (though I’m sure it’s better for my pocketbook that I don’t). And Gluten Free Girl Scout Cookies.   Luckily, I can make my own gluten free version of my Girl Scout cookie of preference: Samoas (or Caramel Delites, depending on where you are in the US).

If you think about it, Samoas have quite a few components: the shortbread crust (chocolate crust), the chewy caramel/coconut layer, the chocolate drizzle.... So, I made gluten free Samoa Squares with just a few adaptations to make them a bit easier.  Gluten free shortbread is more fragile than regular shortbread because in addition to not having gluten (i.e. proteins that help provide structure in regular baked goods), shortbread traditionally lacks another structural item: eggs. Making a bar-type cookie that is cut into squares *after* it is assembled is much easier than rolling out the the slightly crumbly dough and attempting to cut out individual cookies. Plus, then the caramel/coconut mixture can be spread on top all at once, and not individually portioned & spread onto each separate cookie base.  Then, instead of dipping the bottom in chocolate, I added a chocolate layer in between the baked shortbread and the coconut caramel. Just a few short-cuts that make the assembly easier, but the squares still taste (and look) amazing! Next time, I may even make a double batch (though then I’d be tempted to eat way, way too many of them....).  

My next dream is to perhaps to take a few of the leftover Samoa Squares make a milkshake or ice cream sundae with a couple leftover Samoa Squares. And perhaps tackle a gluten free version of the Thin Mint (my second favorite).  

Gluten Free Samoa Squares 

Yields approximately 16 squares

Shortbread Base (adapted from Annie’s Eats) 

4.25 oz (1c) GF AP Flour (or substitute AP flour, if not Gluten Free)

1 tsp Baking Powder

1/4 tsp Salt

3 oz Coconut Oil, solid

1.75 oz (1/4 c) Granulated Sugar

3/4 tsp Vanilla Bean Paste

1. In a small bowl, whisk together the flour, baking powder & salt. Set aside
2. In a slightly larger bowl, use a spatula to cream together the solidified coconut oil and the granulated sugar. Add in the vanilla bean paste. 
3. Pour all the dry ingredients into the creamed mixture & continue mixing, using a spatula, until a soft dough forms.  
4. Line an 8x8 pan with parchment paper (I find it’s easiest to crumple the paper first, then try to line the pan with it)--don’t worry if it’s not perfect. 
5. Press the evenly dough into the prepared pan. (I used my fingers). Chill the pan in the refrigerator for 10 minutes.  
6. Preheat the oven to 350 F. Bake the chilled dough for 15 minutes, or until the dough is baked through and very lightly golden brown. 
7. Set aside to cool.  Keep the oven on to toast the coconut. 

Chocolate Layer

2 oz semi-sweet Chocolate Chips 

1 tsp (6 g) Coconut Oil 

1. In a small bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, stir. Microwave for additional 10 second increments, stirring after each session, until the chips are melted.  
2. Evenly spread over the baked, cooled shortbread base. Allow to set. 

Coconut Caramel Topping (adapted from Cooking Classy)

90 g (3/4 c) sweetened coconut flakes, divided

6.9 oz (approximately 24) Kraft Caramels, unwrapped (note, weight is taken after unwrapping)

2 1/2 Tbl Milk (approximately 33g) 

1. Spread the coconut flakes onto a small pan. Toast in a 350 F oven until brown (but not burned)--Mine took about 15 minutes. Stir approximately every 5 minutes to ensure even browning. Set aside to cool. 
2. In a small sauce pan, heat the unwrapped caramels and milk over medium heat. Stir constantly until the caramels are just melted. Set aside to cool slightly. 
3. Meanwhile, pulse the toasted coconut in a food processor until finely processed. Remove 60 g (approximately 1/2 c) and set aside both the 60g and the remaining. 
4. Pour the 60g of coconut into the caramel and mix to combine.  Carefully spread in an even layer over the chocolate covered shortbread. Top with the remaining coconut & press into the caramel.  Allow to set completely.
5. Use a sharp knife to cut the coconut/caramel/chocolate topped shortbread into 16 equal squares. Spread the cut squares out slightly on the parchment paper in preparation for the chocolate drizzle. 

Chocolate Drizzle (adapted from Cooking Classy)

Note: this will make more than needed, but it’s rather difficult to make the batch much smaller than it already is. 

35g (2 1/2 Tbl) Coconut Oil, solid

10 g (2 Tbl) Cocoa Powder

1 oz (1/4 c) Confectioners sugar

1. In a small bowl, mix together the coconut oil and cocoa powder.  Heat for 10 seconds, or just until melted. Stir.
2. Add the confectioners’s sugar and mix until combined.  Heat for an additional 10 seconds, or until just slightly warm & of a pipe-able consistency.  Additional coconut oil may be added if the mixture is too thick.  
3. Place the chocolate into a cornet paper piping bag or a small ziplock.  Barely cut off the tip (or corner) and carefully stripe cross the squares.  Allow the chocolate to drizzle across the *entire* square so that you don’t end up with the “toaster strudel” effect ;) 
4. Allow the chocolate to set at room temperature. Store any leftovers at room temperature. 

Please note: When I made these squares, I used the weighted measurements which will be more accurate. I’ve included some volumetric amounts too, though I have not personally tested them.

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GF Red Velvet Valentines' Cookies and A Giveaway!

GIVEAWAY IS NOW CLOSED! 

I find that people generally fall into one of two camps when it comes to Valentine’s Day: they either love the holiday or they hate it.

I tend to fall into the “love it” category, but really I love any holiday that gives me an excuse to make festive treats & decorate custom sugar cookies.  (Seriously, I just spent the better part of three days working on these cookies!)

The same thing seems true, in my experience, when it comes to red velvet cake: people either love it or they dislike it. I admit, I’m not crazy about red velvet cake, but I did really enjoy the red velvet macarons I made last year.

A couple of years ago, I saw red velvet cut out cookies on the esteemed Sugar Belle’s blog, and I filed the idea away for a future Valentine’s season. This year, I decided to give the recipe a try & convert it to a Gluten Free option.  I love my regular sugar cookie recipe, but it’s always fun to add a new variety to the arsenal.

Part of the reason I was intrigued with Callye’s recipe is that it used a couple unusual-to-me ingredients: Red Velvet Emulsion & Buttermilk Powder . I don’t always have the greatest success finding out-of-the-ordinary ingredients in my local grocery stores, but luckily I was able to find both at Walmart (though Amazon.com also carries them).

Along with imparting that particular red velvet flavor, the red velvet emulsion also contains red coloring, which then meant I didn’t have to add any additional red to the dough. And I am very intrigued by the buttermilk powder--I look forward to experimenting with adding it to other baked goods too…

While I was shopping for the red velvet emulsion, I also discovered Cream Cheese Emulsion. Since red velvet cake is traditionally paired with cream cheese frosting (and the cream cheese emulsion was free from oil--royal icing’s enemy), it seemed serendipitous to make a cream cheese flavored royal icing for the decorations. Though a word of caution, a little goes a long way when it comes to cream cheese emulsion!

And this brings me to a giveaway! In the 4+ years that I’ve been posting, I’ve never done a giveaway. But I’d like to start doing a few from time to time...  This particular giveaway will feature some of the red velvet cookies you see in this post and some of my classic Valentine’s decorated sugar cookies.

For a chance to win, leave a comment telling me your favorite Valentine treat.  And please make sure to include your email address so that I can contact you, should you be the winner! The contest will run through midnight central time on Sunday, February 9, 2014. Because this giveaway is completely sponsored (i.e. funded) by me, it is only open to residents of the United States.

Giveaway is now closed!  Thanks to all who entered! 

Quilted/Tufted Cookie Tutorial
(inspired by Sugar Belle  and Sweet Ambs)

Use a Food Writer Pen and a ruler to draw diagonal lines 0.5” apart from each other. Then, draw lines perpendicular to the original ones to form a grid system. (I started by drawing a line down the center of the heart & using that as a guide with my clear ruler and my edible food marker.)

Use 20 second icing & a #1 tip to begin filling in the squares, making sure that no two squares are touching in any manner (see above photo). I usually try to fill in just inside the lines. Allow to dry for 20ish minutes to create a 3D look.

Go back and begin filling in the squares again (see photo above) Allow to dry again for 20ish minutes.
Fill in the remaining squares & allow to dry 20ish minutes if adding edible pearls (using a tweezers make this process easiest), or dry completely if piping dots in a contrasting color.

Further Technique Resources: 

For the (above) wet-on-wet flower technique or the (below) brush embroidery technique (or video here), visit Sweet Ambs.

For the piped lace designs, visit Sugar Belle and Bake at 350.

GF Red Velvet Cut Out Cookies
Adapted from Sugar Belle 

8 oz / 2 sticks / 1 cup Unsalted Butter, room temperature
8 oz / 2 cups Confectioners Sugar
1 egg, room temperature
2 tsp Vanilla Bean Paste 
1 Tbl Lorann Red Velvet Emulsion 
2 Tbl Milk
1.5 oz / 1/2 c Hershey’s Cocoa Powder
23 g  / 1/4 c Buttermilk Powder
13.8 oz / 3 1/4 c GF Flour {I used Jeanne's GF AP Mix; or use regular AP if not GF}
2 tsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Apple Cider Vinegar
additional tapioca starch for dusting (optional) 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter & the confectioners sugar on low speed until they are well combined. Scrape down the sides of the bowl. 
2. Add the egg, vanilla, red velvet emulsion and milk. Mix on low speed to combine & scrape down the sides of the bowl. 
3. Meanwhile, sift together the dry ingredients (cocoa, buttermilk powder, GF flour, baking powder, and fine grain sea salt) in a separate bowl. 
4. Add the dry ingredients to the mixer bowl & mix on low speed.  When the dry ingredients are halfway combined, add the vinegar and continue to mix until a dough forms.  If the dough is very sticky, add an extra 1/4 c GF flour, if the dough is still crumbly, add an additional Tbl of milk.  (note, mine required extra flour, but the original recipe did not call for any additional flour). 
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 
6. Preheat the oven to 400 F and line baking sheet with parchment paper. 
7. Roll out the chilled dough either between two pieces of parchment, or on surface well dusted a tapioca starch .
8. Cut out shapes & place on the prepared baking sheets. 
9. Bake at 400 for 8 to 10 minutes, depending on the size of the cutouts. 
10. Cool completely before decorating with Almond Cream Cheese Royal Icing (recipe follows). 

Almond Cream Cheese Royal Icing

2# confectioners sugar

2.25 oz Meringue Powder

3/4 c Warm Water

3/4 tsp Imitation Almond Extract **see note below**

1 tsp Cream Cheese Emulsion 

1. In the bowl of a very clean stand mixer fitted with the whisk attachment, combine the confectioners sugar and meringue powder.  Mix on low speed to combine. 
2. With the machine running, add the warm water. Increase the speed to medium until all the confectioners sugar/meringue powder is combined. Then increase the speed to high & continue mixing for 5 additional minutes (or until very stiff and glossy).  
3. Add the imitation almond extract and the cream cheese emulsion.  Mix on medium speed to combine.  
4. Color the icing as desired and thin to the desired consistency for decorating. Remember that colors containing lots of reds/pinks/blacks will continue to develop color & should be made at least 12 hours before use for proper color development.
5. Store the icing in a clean, airtight container in the refrigerator. Top with a wet paper towel to keep the surface of the icing from drying out. 

**Note: Why use imitation almond extract? Real almond extract uses almond oil & oil is an enemy of royal icing, so imitation almond extract (which does not contain almond oil) is required.**

note: this post may contain affiliate links. 

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Waffle Weekend: Gluten Free Chocolate Waffles

This week has been full of changes.  We decided spur-of-the-moment that I should attend Food Blog South next weekend!  I designed new business cards to take with me to FBS (because my old ones were three years old & full outdated information).

After submitting my new business card designs to the printer, I suddenly panicked because my new card design didn’t match my blog site design. Thus, the blog also received a slight facelift, with some design changes and an updated "About Me & FAQs" page.  And I created a Sweet Treats Facebook page! (I should have made one *years* ago...) I In less than a week, there have been over 230 likes!!  If you haven’t already, please venture over there and “like” the page :)

But there have also been some bittersweet changes too.  We said “see you later” to some very dear friends who are moving from Texas to Washington for a job transfer. We’re excited about this new adventure they’ll have, but we’re also really sad to lose them...

So this weekend, in celebration and in consolation, I made Gluten Free Chocolate Waffles and topped them chocolate sauce, vanilla ice cream and raspberries.  They made a great breakfast in bed while binge watching "Veronica Mars" :)

Gluten Free Chocolate Waffles
adapted from Gale Gand via Waffelizer 
Yields approximately 6 waffles, depending on waffle iron size 

5.3 oz / 1 1/4 c Gluten Free Flour (I used Jeanne’s GF AP Mix, or use AP if not gluten free)
1.5 oz / 3 Tbl Brown Sugar
2 tsp Baking Powder
3/4 tsp Sea Salt
0.75 oz / 1/4 c Cocoa Powder (I used Hershey’s Special Dark)

2 eggs, separated
1 1/2 c Whole Milk (room temp, if possible)
1 oz / 2 Tbl Unsalted Butter, melted
1 oz / 2 Tbl Vegetable Oil, plus additional for greasing the waffle iron

Chocolate sauce, optional, for serving (recipe follows)
Vanilla Ice Cream, optional, for serving
Raspberries, optional, for serving

1. In a large bowl, whisk together the flour, sugar, baking powder and sea salt. Sift in the cocoa powder & stir to combine. 
2. In a separate smaller bowl, whisk together the egg yolks (reserve the whites), milk, unsalted butter, and vegetable oil.  
3. Add the wet ingredients to the dry ingredients and whisk until just combined. 
4. Preheat the waffle iron. Whip the egg whites to medium stiff peaks, using a handheld mixer (or just a whisk if you’re in need of a good arm workout). Fold the egg whites into the waffle batter. 
5. Cook on the preheated waffle iron, greasing with additional vegetable oil if necessary (we did need to grease ours). Hold finished waffles in a 200 F oven until all the waffles are cooked. 
6. Serve the waffles drizzled with chocolate sauce, topped with a scoop of vanilla ice cream & a sprinkling of raspberries. Store any leftover waffles in the refrigerator or freezer. 

Chocolate Sauce
3 oz semisweet or dark chocolate, broken or chopped into small pieces
3 oz Heavy Cream

1. Place the chocolate into a small/medium bowl.  
2. In a small sauce pan, heat the cream until just before the boiling point (small bubbles around the edges of the pan as well as steam should be visible. 
3. Pour the hot cream over the chocolate. Let stand for a minute, then whisk until all the chocolate pieces are melted. 
4. Serve drizzled over the waffles. Store any leftovers covered in the refrigerator. 

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White Hot Cocoa Peppermint Affogato (GF)

Merry Christmas Eve! I accidentally left my camera on while we were out of town for a few days & I didn’t discover the dead battery until I was ready to shoot this post.  So, iPhone images it is :)

This year’s Christmas will be rather low-key, just my husband and myself. We’re looking forward to cooking Christmas brunch and Christmas dinner together while watching some festive movies and developing some of our own Christmas traditions. I am currently voting for the “stay in your pjs most of the day” tradition. :)

My family always has hot cocoa on Christmas Eve or Christmas day--it’s a tradition that stems from my maternal grandma’s childhood and involves a very special antique hot cocoa set.  I’m a little sad to miss out on the family hot cocoa session, so I’m planning to incorporate something similar into our Christmas Eve festivities. We’re going to have our hot cocoa affogato style instead.  

Affogato is an Italian-based dessert where a shot of hot espresso (or very strong coffee) is poured over a cold scoop of ice cream.  The heat melts the ice cream & espresso and ice cream become self-saucing. Sometimes liqueurs are also added.  Vanilla ice cream is most classic, but really any kind could be used.

For my version, I substituted a white hot chocolate for the espresso & candy cane ice cream for the vanilla ice cream.  Store bought ice cream works perfectly (which is a good thing because our freezer is so full that my ice cream maker bowl would never fit), but the white hot cocoa needs to be homemade. Luckily, it’s super simple.  Good quality white chocoalte is a must--always make sure the chocolate bar ingredients include cocoa butter & real vanilla.  I used a bar of Lindt chocolate I found in the candy bar aisle of the grocery store. I like to garnish with an extra sprinkle of crushed candy cane pieces & a little chopped white chocolate, but those are totally optional garnishes.

Serving the affogato with a crunchy festive cookie on the side completes the dessert (feel free to dunk away). Voila, an easy dessert that also fulfills the Christmas cocoa tradition.

I wish you all the merriest of holidays. I hope you are able to spend it with loved ones. And if you’re still stressing over an easy holiday dessert, consider the affogato.  It’s easily made for two or for 12.  And it’s gluten free!

White Hot Cocoa Peppermint Affogato 

2 c Milk (I used whole milk)
4 oz Good quality white chocolate (I used Lindt)
1 tsp Vanilla Extract
{optional} splash Vanilla Bean Paste 

Candy Cane Ice Cream (store bought is fine) 
crushed candy canes, for garnish
chopped white chocolate, for garnish

1. In a small sauce pan, heat the milk to a simmer. 
2. Chop the white chocolate into small pieces. Whisk into the simmering milk and continue stirring until all the chocolate is melted. Do not allow to boil. Remove from the heat and whisk in the vanilla(s). Pour the white hot cocoa into a vessel with a spout, such as a liquid measuring cup or a french press. 
3. In a mug or bowl, add a couple scoops of candy cane ice cream. Pour the prepared white hot cocoa over the ice cream. Garnish with a sprinkle of crushed candy canes and white chocolate. Serve immediately.  

White Chocolate Mocha variation:

• When simmering the milk for the hot cocoa, add a little instant espresso powder for a mocha kick.   

If you can’t find candy cane ice cream:

• Substitute vanilla ice cream & make the white hot cocoa peppermint/candy cane flavored instead.  Add a few drops of peppermint extract (a little goes a long way) to the finished white hot cocoa.  Or, melt some candy cane pieces into the simmering milk before adding the white chocolate. 

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 

after an Amazon link is clicked with no additional cost to you. Thanks for your support.

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Vegan Chocolate Cake (GF)

Now I realize that this cake has both the words “vegan” and “gluten free” in the title, but bare with me :) Sometimes, you just really need a piece of chocolate cake. Sometimes, you run out of eggs & butter.

Sometimes, you have an ankle injury that makes going to the grocery store more difficult than usual.

But you STILL really want cake... (by the way, the "you" in this "hypothetical" scenario is actually me...)

Enter this chocolate cake.  The cake’s ingredients are ones that can usually be found in a well-stocked pantry.  It’s actually vegan (though neither my husband nor I couldn’t tell just from the taste) & I used my favorite GF flour blend to make it gluten free.

So now any day can be chocolate cake day! I know this recipe is most definitely one I’ll keep in my arsenal for any future dessert emergencies :)

Vegan Chocolate Cake (GF) 

adapted from Food52 

yields 8 servings 

6.35 oz / 1 1/2 c AP Flour (I used Jeanne’s GF AP flour mix to keep the cake GF)

1 oz / 1/3 c Unsweetened Cocoa Powder

1 tsp Baking Soda

7 oz / 1 c Granulated Sugar

1/2 tsp Sea Salt

8 fl oz / 1 cup Cold Water (I substituted a little cold coffee)

2.25 oz / 5 Tbl Neutral Oil (I used Vegetable Oil)

1 1/2 tsp Vanilla

1 Tbl Vinegar

Confectioners' sugar (for dusting) 

1. Preheat the oven to 350 F. Grease an 8” round cake pan. Line the bottom of the pan with a circle of parchment. Grease the top of the parchment too & set aside.  
2. In a large bowl, combine the flour, cocoa, soda, sugar & salt. Sift {yes, you actually need to sift this time, not just whisk}. 
3. In a separate bowl, whisk together the remaining wet ingredients. 
4. Whisk the dry ingredients into the wet & continue mixing until smooth & free from lumps.  
5. Pour into the prepared pan.  Tap the pan on the top of the counter to pop any air bubbles. 
6. Bake for 30 to 35 minutes, or until the top of the cake is springy.  
7. Cool the pan on a wire rack for 20 minutes, then turn out onto a plate & peel off the parchment paper.  
8. Dust with confectioners' sugar just before serving. 
9. Store any leftovers, well wrapped, at room temperature for a couple of days.  

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Oatmeal Chocolate Chip Lactation Cookies

On a regular basis, I read a fair amount of blogs. Mostly food-related blogs, but there are a few lifestyle, photography, travel and miscellaneous mixed in too. (side note: if you’re a reader and have your own blog, I’d love to add it to my list! Let me know your url!) When a post from Amanda at I am Baker about “lactation cookies” showed up in my feedly last month, I was very intrigued. I pinned the recipe on Pinterest, knowing I’d definitely revisit the recipe!

At first glance, one might think that “lactation cookies” means cookies that include breast milk, but that is NOT the case! No, these are cookies that contain specific ingredients that are supposed to help increase a nursing mother’s milk supply.  Those ingredients are things like Brewer's Yeast and Ground Flaxseed and they also include other good for a nursing mother’s general nutrition ingredients like oats & a small dose of cinnamon.  Some moms follow a dairy free lifestyle to help with potential colic in their new little ones, so that is why these cookies use shortening instead of butter.

Growing up in the midwest, it was simply a given that when one of my parents’ friends or a fellow member of our church had a new baby, the people around them provided dinners for the family as they adjusted to their new life. These meals were especially important if the families didn’t have extended family visiting. It was a way to not only show love for the family, but also to help the family through a potentially challenging time of learning to care for their own first baby, or of having to care for a new baby while also taking care of other kiddos.  I very distinctly remember my mom making spaghetti pie & blueberry dessert (two of her specialties) on more than one occasion to take to a family with a new baby.

Two of my friends have had babies this summer. While I’ve only had the chance to make dinner for one family, I did deliver some of these lactation cookies to both ladies. Anyone in their families can eat these cookies (men or other children won’t magically start lactating if they eat them), but they were especially intended for the new moms. The cookies are not supposed to be any sort of a miracle item, but I figure tasty cookies are bound to “help” a new mom regardless of if they dramatically increase her milk supply.

OATMEAL CHOCOLATE CHIP LACTATION COOKIES
via I am Baker 
yields 72 small cookies,
recommending serving: at least 4 per day for the nursing mom 

1 1/2 c / 6.35 oz  AP Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 tsp cinnamon
1 tsp cocoa powder

3/4 c / 4.9 oz Vegetable Shortening
1.5 c / 10.5 oz Granulated Sugar
2 large Eggs
1 tsp Vanilla Extract

1 1/2 c / 5.25 oz Rolled Oats
1 Tbl Ground Flaxseed
2 tsp Brewer's Yeast
10 oz Dark Chocolate Chips 

1. Preheat the oven to 350 F. Line several baking sheets with parchment paper (I try to line 4 pans, if I have them available). 
2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon & cocoa powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening with the granulated sugar on medium speed until the mixture is well combined & fluffy. Scrape down the sides of the bowl.  Add the eggs & vanilla extract. Mix on low speed until just combined. Scrape the bowl again. 
4. Add the prepared dry ingredients. Mix on low speed until the dry ingredients have been incorporated just halfway. Stop the mixer. 
5. In the dry ingredients bowl that was just used, add the oats, flax, brewer’s yeast & chocolate chips. Pour those ingredients into the stand mixer bowl & mix on low speed until everything is just incorporated. 
6. Use a 1 Tablespoon cookie scoop  to portion the cookie dough. Pan 3 rows of four cookies on a standard half sheet size baking pan.  
7. Bake at 350 F for 7 to 9 minutes, or until the edges are just barely browned. Remove from the oven and allow to cool on the sheet pan. Store cookies in an airtight container. Leftovers may be frozen, if necessary. 

Note

• The original recipe called for adding a tsp of allspice to the dry ingredients. I didn’t have any, so I just omitted it. 
• The original recipe also called for dairy free chocolate chips. With my limited access to grocery options, I could not find any dairy free chocolate chips, so I instead opted to use dark chocolate chips, which will have a lower dairy content than milk chocolate or semi-sweet chocolate chips. 
• In the future, I would like to try substituting the shortening for coconut oil, but it isn’t something I’ve tried yet.... 
• I also recommend baking these cookies right after the dough is made. I refrigerated part of the dough & it did not seem to bake as well the following day. 

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