Welcome to October! Once again it's time for the "Nut-Free Recipe of the Month."
This month's recipe is courtesy of Heather at http://www.spewdfree.com/, a site that offers peanut-free, egg-free, dairy-free and wheat-free recipes. The following chocolate chip cookie recipe does not contain wheat, eggs, nuts or dairy, so it will be useful to have on hand if you have kids (or know kids) with multiple food allergies.
Thanks, Heather! You can also find a link to her site on this blog under the heading "Nut-Free Food."
SPEWD Free Chocolate Chip Cookies
3/4 cup sugar
3/4 cup brown sugar
1 cup dairy free, soy free margarine, softened
1 recipe for egg replacer (mix together 1 1/2T oil, 1 1/2T water and 1t baking powder)
3/4 cup rice flour
3/4 cup oat flour
3/4 cup tapioca flour
1t baking soda
1 package (10 oz) soy free, dairy free chocolate chips
Preheat oven to 350 degrees. Mix together sugars, flours, baking soda and salt. Add margarine and egg replacer. Mix thoroughly. Fold in chocolate chips. Drop rounded tablespoons full of cookie dough onto an ungreased cookie sheet. Bake for 8-10 minutes until golden brown.
I'm always looking for allergy-free recipes so please feel free to send yours along. I'll give you full credit, of course, and a link to your blog or web site if you have one. Contact me at email@example.com. Thanks!