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January 3, 2008

Great allergy-free cookie recipe

With or without food allergies, ‘tis the season to be jolly and eat cookies. I’ve been adapting recipes for my children with food allergies now for many, many years. Some turn out OK while others can be mistaken for rocks! I have adapted a family favorite and I share it with all of you. This recipe is free of nuts, peanuts and eggs. It does however, contain milk and wheat. I tried substituting the wheat, but have yet to be successful with it. I hope that I can save at least one family from throwing away precious ingredients and hours in the kitchen!

Grandma Martha’s Sour Cream Cookies (egg and nut free)

1 c. sour cream
1 tsp. baking soda

1 c. margarine
1 ½ c. sugar
1 tsp. vanilla
3 Tbsp. water + 2 tsp. baking powder + 3 Tbsp. oil (this replaces the 3 eggs)

4 c. flour (possibly a bit more to make a good cookie dough consistency)
1 tsp. salt

Mix together 1 cup powdered sugar and 1 Tbsp. milk (cow's, soy, rice, whatever is allergy-free). Stir in milk, 1 tsp. at a time, to make a drizzling consistency icing.

In a small bowl, combine sour cream and baking soda. Set aside. This mixture will begin to rise after a few minutes.

Beat together margarine and sugar until creamy. Add vanilla and “egg” mixture. Beat with a mixer on highest speed for 3-4 minutes. This adds air to the dough and makes the cookies fluffier. Add sour cream mixture alternately with flour and salt. If necessary, add enough extra flour to obtain a cookie dough consistency.

Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 7-8 minutes, just until golden. Cool cookies on a rack.

When completely cooled, drizzle on icing and sprinkle on colored sugar (sprinkles), if desired. You can also add food coloring when mixing the icing for a festive look!

These cookies freeze well; which means you can make them ahead of time and bring either a plateful or just a couple of cookies to your party!!

Posted by Ann Marie at January 3, 2008 7:13 AM