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 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.
















Monday, April 15, 2013

Egg Free, Dairy Free, Nut Free Chocolate Topped Melt Away Cookies

Jazlyn made these beautiful cookies by herself (except for taking them in and out of the stove). You can leave them plain, but Jazlyn wanted them topped with the chocolate. The girls loved the texture of the cookies because they melt in your mouth.



Chocolate Topped Melt Away Cookies

Cookies:
1 cup dairy free margarine, room temperature
1/2 cup confectioner’s sugar
2 tsp vanilla extract, or flavoring desired
Food coloring, optional
2 cups flour
Topping:
1/2 cup safe chocolate chips
2 tbsp dairy free margarine, room temperature

To make the cookies, use an electric mixer to cream the margarine and confectioner’s sugar. Add the vanilla and food coloring then beat again. Add the flour then beat until just combined. Roll a spoonful of the dough into a ball. Place the balls 1” apart on parchment lined baking sheets. Bake at 350 for 8 minutes or until the bottoms of the cookies are lightly golden. Cool completely.

To make the topping, microwave the chocolate and margarine until melted and smooth. Allow to cool until the chocolate is spreadable. Use a small knife or spoon to spread the chocolate topping onto the bottom of each cookie. Allow the chocolate to set before storing the cookies in an airtight container.

* The cookies barely change their shape while baking, so if you want a flatter cookie, flatten the balls into a disk on the baking sheet.
* You can omit the chocolate topping.

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