“This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.”
Long before I became vegan I discovered I was more than a wee bit sensitive to dairy products. Tummy aches after meal time is something I lived with most my adult life. It’s also something I didn’t want my grandchildren to experience, or have to live with. Thank goodness for a2 Milk®!
Our grandkids love a2 Milk®! They have no idea it’s not milk from our local dairy. All they know is it isn’t some kind of vegan milk we’re trying to trick them into drinking.
What is a2 Milk® you ask? a2 Milk® is fresh from the farm milk. a2 Milk® comes from a2 cows. It’s really that simple.
Cue distinguished actor’s voice …
… In the beginning, cow’s milk only contained the a2 protein. Milks drinkers were a happy lot. As time went by, with environmental changes, cows milk began to show a protein variant called A1. The A1 protein isn’t as easy to digest and Post-Dairy Digestive Discomfort (PD3) reared its ugly face.
Simple Facts:
- The A1 protein is only found in cow’s milk. All other mammal milk, human included, only contains A2 proteins.
- An independent study has shown that 1 in 4 Americans experience some sort of discomfort after drinking regular cow’s milk.
- Originally established in New Zealand, the a2 Milk® company has now partnered with farmers in the United States to expand thier a2 herd. These farmers are all certified in the humane treatment of their herds, which are fed a vegetarian diet and never given hormones. The milk is free of antibiotics, additives and artificial ingredients. It’s pure goodness!
And, check out these stats:
a2 Milk® contains approximately:
- 6x as much calcium as soy beverages.
- 8x as much protein as almond beverages and
- 6x the levels of potassium in rice beverages.
That’s good news for people who love milk but are unable to drink it due to PD3. I say give a2 Milk® a go and enjoy a cold glass of milk with your favorite cookies.
In honor of our grandkids new-found love of a2 Milk®, we want to share their favorite homemade cookie recipe. The recipe is quick and easy to make and oh so good! Depending on how much cookie dough you eat the size of your cookie dough measuring spoon this recipe makes 16 – 18 cookies. I always use organic ingredients when I bake/cook.
Gluten-Free Vegan Cacao Chip Cookies
Ingredients:
- 1 tablespoon ground flax + 3 tablespoons water (or other egg substitute)
- 1 1/2 cups of your favorite gluten-free flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup Earth Balance butter (1 stick is best)
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/4 cup shredded coconut
- 1 teaspoon vanilla extract
- 3/4 cup cacao chips
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat mat.
- Mix 1 tablespoon ground flax with the 3 tablespoons water in a small bowl.
- Combine 1 1/2 cups gluten-free flour, 1/2 teaspoon salt and 1 teaspoon baking soda in a large bowl.
- Beat together 1 stick (1/2 cup) Earth Balance butter, 1/2 cup brown sugar and 1/3 cup granulated sugar to a thick whipped consistency.
- Add flax mixture (or other egg substitute) and 1 teaspoon vanilla to sugar mixture. Mix well.
- Add 1/4 cup shredded coconut and mix well.
- Remove beater. Use a wooden spoon to mix the flour mixture into the sugar mixture. Mix until combined but be careful to not over mix.
- Add 3/4 cup cacao chips and mix everything together.
- Drop cookie dough by heaping tablespoons full onto lined baking sheets. It’s not necessary to grease or use oil on the baking sheets.
- Bake at 350 degrees for 12 minutes rotating the baking sheet at the 6 minute mark. I flatten each cookie at this point. It makes for a perfectly round shaped cookie.
- **Keep cookie dough in refrigerator or freezer between baking batches. This keeps the Earth Balance firm and prevents the cookies from melting flat in the oven.
- Remove cookies from oven and remove from the baking sheet. I slide the parchment paper with cookies off the baking sheet onto a wire rack.
Note: I keep my cacao chips in the freezer. I have found baking the cookies when the cacao chips are still frozen keeps them from melting too much. Keep your dough in the fridge between batches to keep the cacao chips from thawing too much.
Serve cookies warm with a2 Milk® for a healthy afternoon snack. As you can see, our grands, and even our little grand dog Abby, more than enjoyed the a2 Milk® and cookies.
Follow a2 Milk® on Twitter and Facebook and find out how to get your FREE a2 Milk®. Check the a2 Milk® locator to find a store near you.
And now … Win a Trip Down Under from a2 Milk®!
Complete any of the easy peasy social actions listed here to be entered into the drawing to win a free trip to Australia!
This grand prize includes:
- A five night trip for two with round-trip airfare
- Hotel accommodations
- $750 towards food and other expenses
Grand prize winner will be selected on or about Thursday, August 11, 2016. For complete giveaway rules & regulations, please click here.
- 1 tablespoon ground flax + 3 tablespoons water or other egg substitute
- 1 1/2 cups of your favorite gluten-free flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup Earth Balance butter (1 stick is best)
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/4 cup shredded coconut
- 1 teaspoon vanilla extract
- 3/4 cup cacao chips
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat mat.
- Mix 1 tablespoon ground flax with the 3 tablespoons water in a small bowl.
- Combine 1 1/2 cups gluten-free flour, 1/2 teaspoon salt and 1 teaspoon baking soda in a large bowl.
- Beat together 1 stick (1/2 cup) Earth Balance butter, 1/2 cup brown sugar and 1/3 cup granulated sugar to a whipped consistency.
- Add flax mixture (or other egg substitute) and 1 teaspoon vanilla to sugar mixture. Mix well.
- Add 1/4 cup shredded coconut and mix well.
- Remove beater. Use a wooden spoon to mix the flour mixture into the sugar mixture. Mix until combined but be careful to not over mix.
- Add 3/4 cup cacao chips and mix everything together.
- Drop cookie dough by heaping tablespoons full onto lined baking sheets. It’s not necessary to grease or use oil on the baking sheets.
- Bake at 350 degrees for 12 minutes rotating the baking sheet at the 6 minute mark. I flatten each cookie at this point. It makes for a perfectly round shaped cookie.
- **Keep cookie dough in refrigerator or freezer between baking batches. This keeps the Earth Balance firm and prevents the cookies from melting flat in the oven.
- Remove cookies from oven and remove from the baking sheet. I slide the parchment paper with cookies off the baking sheet onto a wire rack.
- Enjoy!
Brett Beyer says
My neighbor is a proud vegan and is always looking for ways to sneak some kind of treat into her regimen. Forwarding this recipe… now.
Jennifer says
This A2 milk is very interesting. I don’t have a problem with milk, but I have several friends who do. Thanks for sharing this!
Jeanette says
I have never heard about this Milk before! I am lactose intolerant so I should look into this milk.
Terri Irvin says
I am lactose intolerant but love dairy foods! I would like to try this milk. it is on my radar now. Thanks for the Vegan cookie recipe. That will come in handy.
Aubrey says
uuuhhhh yum! I keep hearing terrable things about milk these days, this was very informatie! Good to know kids cant tell the difference!
Kristen Hewitt says
I’m lactose intolerant too – never heard of this! Can’t wait to try the cookies
Liz Mays says
I love that these are vegan. Everyone can enjoy them that way, and nobody feels left out.
Lisa Favre says
I could so use a cookie dunked in a tall glass of cold milk right now. Totally loving the fact that these are vegan – should share with my best friend who’s doing the transition from vegetarian to vegan!
Amy Desrosiers says
I have never really delved into the vegan world but I do have these supplies on hand. I keep hearing good things about this milk and I must try it!
Danielle says
I would love to win a trip to Australia! It’s my dream vacation.
janis says
Your dog is so cute!! We don’t usually have a reason to make gluten free foods in our house, but its great that there are always options out there for everyone.
Ann Bacciaglia says
I will have to try this recipe. I love making cookies. I am always looking for new vegetarian recipes to try.
Stacie Vaughan says
A trip to Australia would be amazing. I will have to get the ingredients i need to make this recipe on the weekend,.
Winona Rogers says
Vegan recipes are a favorite of mine. I am excited to make these cookies for the kids.
Rachael Yerkes says
What a fun and healthy treat!
Jennifer says
I am going to have to try the A2 milk. I would rather buy fresh farm milk than one filled with all kinds of chemicals and stuff.