This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.
Food allergies and sensitivities are always a topic of discussion in our family, especially when preparing large family meals and treats. Besides me being gluten free, we have to worry about sodium for some family members, as well as sugar and dairy for others. If you’re like our family, having to do this food balance can become overwhelming especially when it comes making a sweet treats.
Long before I was diagnosed with celiac disease, doctors thought I had lactose intolerance. I remember very distinctly not being able to have milk, cheese, ice cream or other things I loved. No more milk and cookies for me. Thankfully, the milk ban didn’t last very long for me. However, in the process we found out that my father had to be dairy free and still is to the day. I’ve never been a huge milk drinker, but it’s a large part of cooking for me and a major ingredient in our home.
When it comes to the holidays, I always find myself tweaking my already tweaked recipes to make sure they’re dairy free for my dad. But a lot of dairy substitutes change the recipe or the final taste. So we were thrilled to try out a2 Milk®. a2 Milk® isn’t a milk substitute, it’s actually real milk but has the A2 protein in it, rather than the A1 that most milk does. This makes the milk easier for our bodies to process and causes a lot less stomach issues. Many people who have been having problems with regular milk they get at the store can have a2 Milk® without issues.
How is a2 Milk® created compared to the A1 milk we see at the store? a2 Milk® actually comes from cows that produce the a2 protein, and not the A1 protein. a2 Milk® actually partners with U.S. dairy farmers in upstate New York and throughout the Midwest to increase the amount of a2 cows in their herds so they can produce more milk that everyone can enjoy.
To try out the a2 Milk® I had to actually go to Meijer to find it. Even though our Meijer is under construction, I could find a wide variety of a2 Milk® there. Not only could I get it in whole milk, but skim and 2%. Our home is usually a 2% milk home, so that’s what I grabbed to try out. Since I’m not a huge milk drinker, I poured a glass for my boyfriend. He sipped the milk and exclaimed “it tastes like milk!” – of course it does, since that’s exactly what it is. It just has a different protein base inside. The a2 Milk® was quickly enjoyed and is a great alternative for when we have big family events like our upcoming summer barbecue. I absolutely love that we can get it in different milk fats for different recipes, I may even have to try making our yogurt with it in the future. You can find a2 Milk® at a store near you.
What goes better with milk than cookies? Since strawberries are in season, I wanted to make some strawberry and chocolate chip cookies – but everything I found online uses box caked mix that will have too much sugar and of course gluten we couldn’t have. I also wanted to keep artificial coloring out of the mix, so I used some delicious ripe strawberries. The only problem with this – it means you end up with purple cookies! Don’t worry, they’re berry great ;).
Ingredients :
3/4 cup White Rice Flour- 1/2 cup Tapioca Starch
- 1/2 cup Potato Starch
- 1/4 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup unsalted Butter, oftened (1 stick)
- 3/4 cup Sugar
- 1 large Egg
- 1 cup fresh Strawberries, pureed
- 3/4 cup Milk Chocolate Chips
Directions:
In a large bowl whisk together your white rice flour, tapioca starch, potato starch, xanthan gum, baking soda and salt and set aside.- Cream together your butter and and sugar on medium speed in your mixer. Add your egg and beat until combined.
- Slowly integrate your dry ingredients into your wet mixture until well combined. Add in your strawberry puree and chocolate chips and mix until just combined.
- Chill your dough in the refrigerator for one hour
- Scoop your dough onto a prepared cookie sheet and bake at 325 degrees for 15 minutes. Cool 5 minutes on your cookie sheet before moving them.
Ingredients
- 3/4 cup White Rice Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Potato Starch
- 1/4 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup unsalted Butter, oftened (1 stick)
- 3/4 cup Sugar
- 1 large Egg
- 1 cup fresh Strawberries, pureed
- 3/4 cup Milk Chocolate Chips
Instructions
- In a large bowl whisk together your white rice flour, tapioca starch, potato starch, xanthan gum, baking soda and salt and set aside.
- Cream together your butter and and sugar on medium speed in your mixer. Add your egg and beat until combined.
- Slowly integrate your dry ingredients into your wet mixture until well combined. Add in your strawberry puree and chocolate chips and mix until just combined.
- Chill your dough in the refrigerator for one hour
- Scoop your dough onto a prepared cookie sheet and bake at 325 degrees for 15 minutes. Cool 5 minutes on your cookie sheet before moving them.
