These cookies are so soft and have a wonderful brown sugar flavor. My non-allergic girls said they tasted like the Nilla wafers that they had at church, only softer.
1 1/2 cups brown sugar
1/2 cup dairy free margarine
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
1/2 cup water, warmed in the microwave for 1 minute
1 1/2 tsp vanilla extract
3/4 tsp baking soda
2 1/4 cups flour
Use an electric mixer to beat the brown sugar and margarine. Add the water-oil-baking power mixture then beat again. Add the warmed water, vanilla and baking soda then beat again. Add the flour then beat until throughly combined. The batter will be fairly thin. Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 for 7-10 minutes or until the cookies are lightly browned around the edges and on the bottom.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree 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 12 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.