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, April 5, 2011

Egg Free, Dairy Free, Nut Free Chocolate Drop Sugar Cookies

We took these wonderfully chocolate cookies to a family cookout and they were a huge hit.

Chocolate Drop Sugar Cookies

1 cup dairy free margarine, melted
1/2 cup cocoa powder
1 cup sugar
1 1/2 tsp vanilla extract
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
2 cups flour
1 tsp baking soda
1/4 tsp salt

Combine the margarine and cocoa. Add the sugar, vanilla and water-oil-baking powder mixture then stir to combine. Add the flour, baking soda and salt then stir until thoroughly combined. The mixture will be very moist, so place the mixing bowl in the fridge for 30 minutes so that the dough is easier to roll. Once the dough is chilled, roll it into 1" balls. Place the balls on a parchment lined baking sheet. Bake at 375 for 8-10 minutes or until set. Allow the cookies to set on the baking sheet for a minute before removing to wax paper to cool completely.
*  If desired, you can roll the balls in colored sugar sprinkles or plain sugar before baking.
*  Safe chocolate chips or flaked coconut can be stirred into the batter.

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