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!
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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