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 15 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.

Saturday, December 25, 2010

Egg Free, Dairy Free, Nut Free Chocolate Coated Sunbutter Cookies

These cookies are a crispy and perfect Sunbutter Cookie, even without the chocolate coating. The chocolate coating just makes these cookies extra special. These cookies remind me of the peanut butter kiss cookies growing up.

Chocolate Coated Sunbutter Cookies

1/2 cup dairy free margarine, softened
1/2 cup Sunbutter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
2 cups safe chocolate chips

Use an electric mixer to beat the margarine and Sunbutter. Add the sugar, brown sugar, applesauce and vanilla then beat until combined. Add the flour, baking powder and baking soda then beat until thoroughly combined. Cover the dough then place it in the fridge for at least 3 hours or in the freezer for 1 hour or until the dough is well chilled. The dough will still be very soft. Shape the chilled dough into 1” balls. Place the balls 2” apart on parchment paper lined baking sheets. Flatten the dough slightly with your fingers. Bake at 350 for 9-11 minutes or until lightly browned on the bottoms. Wait a few minutes before removing the cookies from the sheets. Once the cookies are cooled, melt the chocolate chips. Use a spoon to spread the melted chocolate on the tops of the cookies. Place the cookies back on the baking sheets and refrigerate until the chocolate is set. Store at room temperature between sheets of wax paper.
* If desired, you can omit the melted chocolate coating.

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