Dairy-Free German Chocolate Cookies made with Silk Vanilla Almondmilk

I have mentioned before that my oldest son is lactose intolerant. Over the years we have tried many different milk substitutes. Some worked in recipes, but my son didn’t like any of them enough to want to drink a glass, dunk cookies in it, or pour it over a bowl of cereal until I discovered Silk Vanilla Almondmilk.

Silk Almondmilk has a rich, delicious flavor and a smooth texture. When I first brought a carton of almond milk home several years ago, we all tried it and liked it. So much so that my daughter and I drink almond milk because we want to, not because we have to. We drink it my the glass full…even when we aren’t eating cookies. I even add the Silk Dark Chocolate Almondmilk to my coffee in place of creamer.

There is something I love about Silk Almondmilk even more than its great taste and that is how well it works in recipes. Silk helped me bloom as a dairy-free cook and I regularly use it to create delicious dairy-free recipes for my family. The mild flavor blends well with the other ingredients. Almond milk is also thicker than some of the other milk substitutes like rice milk which tends to be a little watery, so you can achieve a creamier consistency without the aid of cornstarch. It is so “creamy” that I was able to make a dairy-free fudge using Silk Vanilla Almondmilk!

I usually use Silk Vanilla Almondmilk in baked goods and Silk Unsweetened Almondmilk in savory dishes.  You can sign up for a coupon for $0.75 off any Silk half gallon and try it for yourself. If you sign up, more coupons for Silk products will be emailed to you when they become available.

Below you will find my recipe for Dairy-Free German Chocolate Cookies using Silk Vanilla Almondmilk. You can find more diary-free recipes at Silk.com and on Silk’s Facebook page.

Print Download PDF Start Cook Mode

Dairy-Free German Chocolate Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 3 dozen

Author Alea Milham

Ingredients

• ▢ 2 1/4 cup all-purpose flour
• ▢ ⅓ cup cocoa
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 cup of vegetable shortening
• ▢ ¾ cup brown sugar packed
• ▢ ¾ cup sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla
• ▢ 1 cup pecans chopped

German Cake Topping:

• ▢ 2 egg yolks
• ▢ 1/2 cup brown sugar
• ▢ ½ cup coconut oil or dairy-free margarine
• ▢ 1/2 teaspoon gf vanilla
• ▢ 2/3 cup Silk Vanilla Almondmilk or Silk Coconutmilk
• ▢ 1 1/2 cups shredded coconut
• ▢ 1 cup finely chopped pecans

Instructions

• Preheat oven to 375 degrees.
• In a medium bowl, mix together flour, cocoa, salt, and baking soda.
• In a large bowl, cream shortening and sugars. Add eggs and beat. Stir in vanilla. Add dry ingredients to the moist ingredients and mix well. Stir in pecans.
• Dropped by tablespoon full onto a greased cookie sheet. Bake at 375 degrees for 10 minutes.
• Place on a cooling rack to cool.

German Cake Topping Directions:

• Once you put the cookies into bake, start making your topping so it has time to cool.
• Combine the egg yolks, sugar, coconut oil (or diary-free margarine), vanilla and Silk Almondmilk in a medium sauce pan.
• Cook over a medium flame for about 15 minutes, until the mixture is thick and bubbly.
• Remove from the heat and add the coconut and pecans.
• Let the topping cool and thicken for about 30 minutes. Then spread it over the top of the cooled cookies.

Notes

To make these cookies gluten-free replace the all-purpose flour with 1¼ cup rice flour, ¾ cup tapioca flour, ¼ cup potato starch, and 1 teaspoon guar gum.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.