Monday, November 28, 2011

Allergen-Free Cookies

Allergen-Free Cookies

Makes about 2 dozen.

These cookies are free of the top 8 allergens, and they taste great too!  The "Top 8" include milk, soy, egg, wheat, peanut, treenut, fish, and shellfish.  I should note that our doctor said that most allergists and dieticians agree that soybean oil and soy lecithin are not considered to be reaction-inducing allergens when it comes to a soy allergy, but some children do react to them.

Cherrybrook Kitchen Gluten Free Dreams Sugar Cookie Mix
1/2 c. Soy-free and dairy-free butter substitute -- We use Earth Balance Soy-Free in the tub
1/4 c. rice milk
2-1/2 t. vanilla
Canned frosting -- the Betty Crocker Rich & Creamy Vanilla I used was free of allergens

Here's the mix:

Prepare cookie dough according to package directions:

1. Heat oven to 325 degrees F.
2. Blend margarine, rice milk, vanilla and cookie mix at medium speed.
3. Roll the cookies into 1 inch balls and place them onto an ungreased cookie sheet about 2 inches apart.
4. Bake 12-14 minutes or until they are a light golden brown. Cool 1 minute before removing from your cookie sheet. Cool completely before storing in an airtight container.
5. Enjoy!

Frost, if desired.

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