Welcome!

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, May 28, 2011

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Oat Cookies

We are going to a cookout this weekend and Jazlyn wanted a new cookie to take as part of her dessert. These cookies are perfect. They are crunchy on the edges and a bit chewy on the inside. The Sunbutter is a yummy change from the original oat cookies. I'm glad I took 2 of the cookies out ahead of time for the cookout, because the girls ate the rest of the batch (22 big cookies) in a little over a day. I recommend doubling this recipe.



Sunbutter Chocolate Chip Oat Cookies

1 cup sugar
1/3 cup Sunbutter
1/3 cup soy milk
2 tbsp oil
2 tsp vanilla extract
1 cup flour
1 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 - 1 cup safe chocolate chips

Stir the sugar, Sunbutter, soy milk, oil and vanilla until smooth. In a separate bowl, combine the flour, oats, baking soda and salt. Add the flour mixture to the Sunbutter mixture then mix until thoroughly combined. Fold in the chocolate chips. Drop by large spoonfuls 2" apart onto parchment paper lined baking sheets. Bake at 425 for 7-9 minutes or until the bottoms begin to brown. The cookies will not appear to be done, but them will become set once they set on the sheet for a minute or two. Watch the cookies carefully because the bottoms will begin to burn quickly.
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4 comments:

  1. V. GraceMay 28, 2011 at 7:50 PM

    These look awesome, Lori! I'll have to make them with my Sweet White Sorghum Flour! Hopefully my oats will behave themselves for this recipe... you know what luck I've had so far! LOL

    Did you use the Quick Oats for these? I did find GF Quick Oats... I just have to go and actually buy some.

    Talk to you soon!

    ReplyDelete
  2. AnnetteJune 2, 2011 at 2:15 PM

    I'm so thankful I found your blog. My son is 17 months old and is allergic to milk, eggs and possibly nuts. He is just now really wanting to eat what we eat and I told my husband I have to find more recipes to make for our family instead of making him something and us something. Thank you so much. This is helping a great deal!
    Annette Steiner

    ReplyDelete
  3. LoriJune 4, 2011 at 3:15 PM

    Welcome Annette!! I remember feeling so overwhelmed because I had no idea how to feed Jazlyn and our whole family the same foods that actually tasted good. Now all of our meals are safe for Jazlyn. One thing I do is make a bunch of meals that freeze and keep single portions in the freezer for quick lunches or nights I don't have time to cook. At any given time, I have waffles, pancakes, muffins, banana oat cookies, cupcakes and a variety of soups and casseroles in the freezer. Let me know if you have any questions.

    Lori

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  4. LoriJune 4, 2011 at 3:17 PM

    Grace,

    I use the quick oats for all of my recipes. Let me know how they turn out.

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