Recipe Review - Soft & Chewy Chocolate Chip Cookies from The Super Allergy Girl Cookbook

Hello,

I was so happy to find this recipe for Soft & Chewy Chocolate Chip Cookies. They are the best cookies we have found so far! They were definitely soft and chewy (although I will admit you have to trust the timer because the cookies do not really brown like we are used to and they get harder without getting browner). There are some unique ingredients in these cookies like gluten-free baby rice cereal. I will just mention that we found Beech-Nut to be free of soy, but please check the label for yourself. Again, we use Enjoy Life! Semi-Sweet Chocolate Chips. Everyone loved these cookies and we even took them to a party where many children thought the were delicious. You will too.

Recipe Review - Molassas Cookies from The Super Allergy Girl Cookbook

Hello,

If you are looking for a gluten-free Molasses Cookie recipe you may want to check out the recipe in The Super Allergy Girl Cookbook. We had gads of molasses left over from failed attempts at other recipes and I was hoping that maybe my children would love this cookie. But alas, we came up against the ginger problem again (even though I 1/2ed the amount) so even though my daughters numbers have gone down and the doctor says she can eat it, she still cannot stomach the taste of it.

I will let you know that I was very pleasantly surprised at how amazingly soft and chewy these cookies were. My little guy loved them and was thrilled that they were still soft 4-5 days after we had baked them. You can't say that for most allergy free cookies!

Recipe - Rice Krispie Treats

Hello,

Now obviously this recipe belongs to the Rice Krispie company, but hopefully they will not mind if I publish it again here just so you see how easy it is to modify things you probably ate pre-allergy diagnosis.

Rice Krispie Treats

3 tbsp. margarine - Fleischmann's Unsalted margarine (contains soy) *
1 10 oz package of marshmallows (Several, including Wegmans and Jet Puffed did not contain any egg products, but always check the label.)
6 cups Rice Krispies

Melt margarine over low heat. Add marshmallows; stir until melted and mixture is smooth. Remove from heat. Immediately add cereal; mix lightly until well coated. Press firmly into lightly greased 9"x13" baking pan. Cool completely; cut into squares.

* This doesn't seem to work with Spectrum Organic Shortening. I am having a hard time getting it to melt, but I am still working on alternatives.

Recipe - Oatmeal Jam Bars

Hello,

This is another recipe that was shared by a friend, and we used it often, especially when we needed to take cookies to special events. No one could tell that it was dairy and egg free. This recipe does contain gluten in the flour and the oats. You can also use this as a breakfast treat similar to Nutrigrain bars.

Oatmeal Jam Bars

1/2 cup margarine (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Organic Vegetable Shortening)
1 cup brown sugar
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups quick cooking oats (or regular oats)
1/4 cup water
1 tsp lemon juice
2/3 cup jam or jelly

Cream margarine and sugar. Add all other ingredients except lemon juice and jam. Spread half of the mixture in the bottom of an ungreased 9"x13" baking pan. Mix the jam and lemon juice in a separate container and then spread over the oatmeal mixture. Crumble the rest of the oatmeal mixture over the top and press down lightly. Bake at 350 º F for 20 minutes.

Recipe - Old Fashioned Cookies

Hello,

This recipe was given to me by a friend and I am not sure if credit is due anyone. This makes a nice, soft cookie. Again, this recipe was before our gluten free days so it is only free of dairy, egg, and nuts. I will test a gluten-free version soon and let you know how it goes.

Old Fashioned Cookies

1 cup margarine, softened (Fleischmann's Unsalted Margarine (contains soy) or Spectrum Organic Vegetable Shortening (contains palm))
2 cups firmly packed brown sugar
Mix together 3 tbsp. oil, 3 tbsp. water, and 2 tsp baking powder and then place in bowl.
1 tsp. vanilla extract
3 3/2 cups flour
1 tsp. baking soda
1/2 tsp. salt

Beat margarine at medium speed with an electric mixer; add sugar, beat well, set aside. Add wet ingredients; mix well. Combine flour, baking soda, and salt. Add to creamed mixture and mix well. Shape dough into two 16-inch rolls; wrap in waxed paper and chill at least 4 hours. Preheat oven to 375 º F. Unwrap dough and cut into slices. Place on ungreased cookie sheets. Bake for 6-8 minutes (again start checking early especially if you are trying to make this recipe gluten-free). Cool on wire racks. Makes 8 dozen.

Note: This dough freezes well. Slice the dough while frozen and then bake immediately. You can also cook these cookies without putting them in the refrigerator first.

Tip: This is a very mild cookie. You can add all sorts of things like cran-raisins, cranberries, blueberries, chocolate chips, etc.

Recipe - Our Favorite Sugar Cookie Recipe

Hello,

This is our favorite sugar cookie recipe. It does not get too crunchy, it rolls out well, stays fresh for several days and freezes well. The children love cutting it with cookie cutters, icing the shapes and decorating them with sprinkles. Our cookies look just like everyone else's, but they are allergy-free. I have yet to try a gluten-free version of this recipe, but I will try to see if I can do it soon.


Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter (Fleischmann's Unsalted Margarine (contains soy), Spectrum Organic Vegetable Shortening (contains palm))
1 cup oil (We use corn oil.)
1 tsp. vanilla

1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
4 cups flour

Mix all wet ingredients together. Mix all dry ingredients together. Add to wet ingredients and roll to 3/8" thickness. Bake at 350 º F for 7-8 minutes. TIP - I always time the cookies for about 6 minutes and then add extra time as needed.

Recipe - Oatmeal Raisin Cookies

Hello,

This recipe is not gluten free, but it was a staple during the 3 years after Katie "got over" her allergy to wheat and gluten and before we were told that she needed to avoid wheat and gluten once again. The thing I love about this recipe is that no one could ever tell that it did not have milk or eggs. Everyone loved these cookies.

Oatmeal Raisin Cookies

1 cup (2 sticks) margarine, softened (Fleischman's Unsalted Margarine (contains soy) or Spectrum Shortening (contains palm))
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs (1 tbsp. Ener-G Egg Replacer + 4 tbls. water)
1 tsp. vanilla
1 1/2 cups all purpose flour (I miss those days!) (You could try Bob's Old Red Mill Gluten Free Baking Flour)
1 tsp. baking soda
1 tsp. cinnamon (We avoid.)
1/2 tsp. salt (optional)
3 cups Quaker Oats (These contain gluten.)
1 cup raisins (We avoid. Do not use if your child is sensitive to Salicylates.)

Heat oven to 350 º F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats and raisins (if using); mix well. Drop by rounded teaspoonfulls onto greased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Makes 4 dozen. For bar cookies, bake 30-35 minutes in ungreased 13"x9" baking pan. These store and freeze well.