Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy and nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 9 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.







Wednesday, April 21, 2010

Egg Free, Dairy Free, Nut Free Chocolaty Chocolate Chip Cookies

Everyone in my family loves chocolate and these cookies are so good. They are crispy and wonderful and I love how the house smells when they are baking.


 Chocolaty Chocolate Chip Cookies

1 cup flour
1/2 tsp salt
3 tbsp cocoa powder
1 tsp baking soda
1/4 cup sugar
2/3 cup brown sugar
1/2 cup dairy-free margarine (I use Fleishmann's Unsalted Sticks)
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
1 1/2 tsp vanilla extract
1 1/2 cups safe chocolate chips (I use Baker's Semi-Sweet Chocolate Chunks or Enjoy Life Foods)

Combine the flour, salt, cocoa and baking soda. In a separate bowl, use a hand mixer to cream the sugar, brown sugar and margarine. Add the water-oil-baking powder mixture and vanilla then mix again. Add the flour mixture to the creamed mixture then mix again until thoroughly combined. Fold in the chocolate chips. Drop by spoonfuls on a parchment lined baking sheet 2" apart (these cookies spread quite a bit). Bake at 325 for 12-15 minutes or until the cookies are no longer shiny in the center and the edges are slightly firm.
*  This recipe makes about 3 1/2 dozen cookies.

No comments:

Post a Comment