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.

Tuesday, February 1, 2011

Egg Free, Dairy Free, Nut Free Chocolate Crinkle Cookies

My girls had so much fun preparing the dough, shaping the balls, rolling them in the confectioner's sugar and eating them. We made 1/2 of the dough as Chocolate Crinkle Cookies then we added 1 1/2 tsp of peppermint extract to the other 1/2 of the dough to make Mint Chocolate Crinkle Cookies. The cookies have a somewhat crispy outside and a brownie like texture on the inside. Both varieties of these cookies were really good. The mint flavor just added something new to an old favorite. The girls thought that the cookies looked like dirty snowballs, perfect for Winter and Christmas.

Chocolate Crinkle Cookies

1 3/4 cup sugar
1 cup unsweetened applesauce
1 cup cocoa powder
1/4 cup oil
1/4 cup dairy free margarine, softened
1/2 cup safe chocolate chips, melted, optional
2 tsp vanilla extract
2 1/4 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup confectioner’s sugar

Use an electric mixer to beat the sugar, applesauce, cocoa, oil, melted chocolate chips and vanilla. Add the flour, baking powder and salt 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. Form the chilled dough into 1” balls. Drop the balls into a bowl of the confectioner’s sugar, rolling them around until completely coated. Place the balls 1” apart on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until the cookies are just set, being careful not to over bake the cookies.
* If you have problems with your cookies cracking, place the baking sheet on the 2nd to the top rack and only bake one sheet at a time. The heat at the top of the oven enables the cookies to crack.
* If you would like to make Mint Chocolate Crinkle Cookies, you can add 2-3 tsp of peppermint extract.


  1. Thank you so much for sharing this! I was looking for a very allergen-friendly cookie recipe for a school bake sale, and found yours. It sounds delicious, I can't wait to taste how our first batch comes out!

    I had a quick question for you though: the Baker's chocolate I picked up notes on the package that the equipment used also processes dairy. Did this cause any problems for you?

  2. Thank you for reminding me! The Baker's Semi-Sweet Chocolate Chunks STOPPED being safe. I now exclusively use Enjoy Life Foods chocolate chips.

  3. Okay! I left the baker's out, just in case. Thank you for telling me what you use instead!
    My cookies didn't spread very well, I don't know if it was from the lack of chocolate, or that the dough ended up being chilled a lot longer than 3 hours. Now that I know a safe brand of chocolate chips, I can try again with the melted chocolate and see if that makes a difference! (in addition to not falling asleep and baking the cookies in time....)
    Again, thank you for sharing this recipe. :)

    1. If you look at the picture, they aren't a cookie that spreads too much. They do puff though. If you are making these to be allergen friendly, also be careful the margarine you use if you want them dairy free. I use Fleishmann's UNSALTED sticks.