looking for Dairy free cookie recipes - Mothering Forums

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#1 of 7 Old 12-05-2001, 05:39 PM - Thread Starter
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Christmas is coming and I would like to make treats that my Dairy allergic son can enjoy

I'm about to try subbing Artificially flavored crisco for butter in my favorite recipes (yuck)

Looking for recipes or advice!!!
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#2 of 7 Old 12-05-2001, 06:28 PM
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hey, don't knock that butter crisco. that stuff makes the BEST choc. chip cookies. i know, it is gross gross gross, but it is great for baking.
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#3 of 7 Old 12-05-2001, 08:50 PM
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Hey! I veganised the urban legend choc chip cookies by using lite olive oil instead of butter. The recipe for butter used a cup so I used 2/3rd & made up the diff with soy milk. I used dairy free chocolate chips instead of the chocolate. I also used egg substitute but you probably won't need to do that & your cookies will end up sticking together heaps better I did a healthy vegan version too where I used raisins instead of the choc chips. Also tasted awesome.
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#4 of 7 Old 12-05-2001, 10:38 PM
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I make the 'tollhouse cookie' recipe all the time, using Ener-G egg replacer and a shortening/soy margarine mix. I use soy milk as the liquid, and they come out great!
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#5 of 7 Old 12-05-2001, 10:56 PM
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I use "Spectrum Spread" (organic butter replacement) or lite olive oil to replace butter in baked goods, and rice milk to replace dairy milk. I use these changes in any recipes that call for butter and milk. I also use spelt flour instead of wheat and sucanat or honey instead of sugar. It all seems to work really good! Apple sauce also makes a good alternative to butter!
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#6 of 7 Old 12-06-2001, 12:14 PM
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If your child does okay with nuts, here's a good free of everything cookie (free of wheat, eggs, dairy, etc.)

Coconut Macaroons

3 and 1/4 cups unsweetened, shredded coconut
1 and 1/2 cups walnuts
2-4 Tbs. macadamia nut butter (you can use 2 Tbs. coconut oil instead if you
don't have this, or try almond butter.)
2/3 cup pure maple syrup
optional: 2 Tsp. glutenfree vanilla extract

1. Preheat oven to 350F. Spread 2 and 1/2 cups coconut, and the walnuts onto
separate baking sheets. Bake coconut until lightly toasted, stirring
occasionally, about 5-7 minutes. Bake walnuts until lightly toasted, about 8
minutes. Set aside toasted coconut and walnuts; keep separate.
2. Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Line two
baking sheets with parchment paper; set aside.
3. Put walnuts in food processor and process to a paste. Add macadamia butter and maple syrup and process until blended smooth. Add wet ingredients to dry ingredients and mix well.
4. Roll 1/8 cup dough into balls, then roll each ball in the raw coconut, flattening each ball slightly.
Place on prepared baking sheets, spacing 2 inches apart. Bake until bottoms
are lightly browned, about 15 minutes. (Don't overcook, macaroons should be
moist and chewy. Watch them during the last few minutes; they burn
quickly.) Transfer to wire racks to cool.
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#7 of 7 Old 12-10-2001, 11:25 PM
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Here's another good one:
Oatmeal applesauce cookies
1 cup flour
1 tsp. baking powder
1 tsp. ground allspice
1/4 tsp. salt
1/2 cup canola oil
1/2 cup sugar or 1/4 cup honey
2 egg whites
2 cups rolled oats, quick cooking
1 cup applesauce
1/2 cup raisins, chopped

Preheat oven to 375.
Grease baking sheet.
Mix all dry ingrediants except oats and raisins.
Mix wet ingrediants except for applesauce.
Mix wet with dry, stir in oats, applesauce and raisins. Mix well. Drop spoonfuls onto baking sheet.
Bake for 11 minutes or until edges are slightly browned.
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