Spelt Cookies

While we're running a recipe contest for the Best Butter recipe with our partner Organic Valley, we want our friends who are dairy-intolerant to know we're still thinking of them.

This yummy cookie recipe is from Louis Lanza's cookbook "Totally Dairy Free Cooking."

They're made with soy butter - a dairy alternative, Sucanat® - an organic granulated brown sugar and spelt flour. We used chips that were 87% cocoa.

You'll need:

• 2 tablespoons of soy butter
• 3/4 cup of Sucanat®
• 2 tablespoons of egg white
• 2 ounces of soft tofu
• 1/2 teaspoon of sea salt
• 2 tablespoons of unsweetened apple sauce
• 1/2 teaspoon of vanilla extract
• 1/2 cup dairy-free dark chocolate chips
• 1 cup plus 2 tablespoons of spelt flour
• Canola oil cooking spray

Equipment:

• A large bowl
• A hand mixer
• A soft spatula
• A tablespoon
• A cookie sheet
• A metal spatula
• Oven mitts

1. Heat the oven to 375 degrees.
2. Put the soy butter and the Sucanat® into the bowl and mix on medium low.
3. Add the egg white, tofu, sea salt, apple sauce, vanilla and the chocolate chips. Stir together until all the ingredients are well mixed.
4. Now add the spelt flour and mix again.
5. Spray the cookie sheet with canola oil spray.
6. Use the tablespoon to drop the cookie dough onto the cookie sheet.
7. Bake the cookies for 10 to 15 minutes.