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.

Friday, December 27, 2013

Egg Free, Dairy Free Crispy Oatmeal Coconut Lace Cookies

These Crispy Oatmeal Coconut Lace Cookies are nicely crisp on the outside with a slightly chewy inside. The coconut flavor shows through nicely in these simple cookies.

Crispy Oatmeal Coconut Cookies

1 cup quick cooking oats
1 cup flour
1 cup sugar
3/4 cup flaked coconut
1/8 tsp salt
1/2 cup dairy free margarine
1 tbsp corn syrup
1 tsp baking soda
2 tbsp boiling water
1 1/2 tbsp vanilla extract

Combine the oats, flour, sugar, coconut, and salt. Place the margarine and corn syrup in a microwave safe bowl then microwave until melted. In a separate bowl, stir the baking soda into the boiling water. Add the baking soda mixture and the vanilla to the margarine mixture then stir until combined. Add the combined mixture to the oat mixture then stir until thoroughly combined. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 300 for 12-14 minutes or until the cookies are completely golden with lightly browned edges. Cool slightly before removing from the baking sheet to cool completely. Store tightly covered.

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