harrigan: (Default)
harrigan ([personal profile] harrigan) wrote2011-12-22 11:47 pm
Entry tags:

cookies!

Further adventures with wee!Staci...



We have recently discovered a need for gluten-free, dairy-free and egg-free cookies! (Also no peanuts/peanut-butter.) I thought I'd share a couple of our successes here (with best wishes for a happy holidays to my LJ friends, and a happy birthmas to my sis [livejournal.com profile] akh1221)! If any of you want to share your own beloved cookie recipes in the comments, please do!



For chocolate chip cookies, we start with Chef Alton Brown at the Food Network (via my daughter-in-law Colleen, because if you know me well, you know that's not a channel on My Favorites! I don't even know where it is!). His gluten-free solution: The Chewy! To tailor it further, Colleen used Earth Balance brand dairy-free substitute for butter (just softened, not melted: this contains soy but no dairy milk, casein or whey), and an Ener-G egg replacement. Instead of whole milk she probably used almond milk, although she has coconut milk and rice milk on hand too. I think Colleen shopped for these special ingredients at Whole Foods; and I already have vegan-friendly chocolate chips from Trader Joe's in my cupboard that are safe for Staci's restrictions.

Bake as directed and yum!

For a family tradition, we turn to Grandma's fudge oatmeal no-bake cookies that have been in our family for a few generations now. [livejournal.com profile] shallowz helped me veganize this a few years ago!

Ingredients:

1/2 cup unsalted butter (e.g. Earth Balance)
1 cup granulated sugar
1 cup brown sugar
3 tablespoons cocoa powder (e.g. Dagoba organic cocoa powder met our needs)
1 teaspoon vanilla
1/2 cup milk (i.e. almond milk)
1/2 cup peanut butter (i.e. almond butter)
3 cup quick oats (must be labeled gluten-free as even oats processed in a facility that processes wheat are verboten)

Preparation:

Melt butter substitute in a saucepan over med-high heat. Add the sugar, cocoa powder, vanilla, and almond milk; cook until the mixture comes to a boil. Boil for one minute, and remove from heat. Stir in almond butter and oats. Drop by the spoonful onto a sheet of waxed paper, parchment paper, or aluminum foil. (Or just pour it onto plates if you're lazy enough, and cut it with a knife after it cools.)

Allow to cool until firm before serving. May be kept refrigerated. Mmmmmmm...

Pie next!



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