My son S is allergic to dairy (cow, goat and sheep), eggs, bananas, and tree nuts. I used to think baking for him was difficult. I also used to spend a lot of money on specialty foods for him until I started experimenting with recipes that I already had. Some minor substitutions and a bit of trial and error, and voila! I haven’t found something that I couldn’t bake for him! This is a recipe I modified from The Joy of Cooking.
Preheat the oven to 375 degrees F. Coat cookie sheets with nonstick spray or use parchment paper.
Whisk together in a medium bowl and set aside:
- 1 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
In a large bowl mix until well blended:
- 1/4 cup corn or canola oil
- 1/2 cup non-diary margarine (You can use less if you like. 2 tbsp will give you a decent cookie, but it needs to be eaten the same day…save them for the next day and you may break a tooth!)
- 1 cup packed brown sugar
- 1/3 cup corn syrup
- 3 tbsp rice milk (or soy milk, or coconut milk, or water, or liquid or your choice)
- 2 1/2 tsp vanilla
Stir into batter:
- 2 cups rolled oats
- 3/4 cup non-dairy chocolate chips
Let the mixture stand for a few minutes. Stir in the flour mixture. Drop by tablespoonfuls onto cookie sheets. Bake 7 – 10 minutes, careful not to overbake.