WELCOME to our allergy-aware kitchen!!!
Introducing… That Egg-Free Life: The Website, featuring allergy-friendly recipes and stories!
I’m Alison, and I’m eating on the low-nickel diet. This means I’m allergic to tree nuts, soy, shellfish, sesame, leafy greens, whole grains, and some vegetables. I am also anaphylaxis to cranberries. And I am lactose-intolerant.
My sous-chefs are Mark and Ben, the twins I used to nanny for, before they grew up ❤ Mark is allergic to eggs, nuts, shellfish, sesame, and raw fruits and vegetables.
Our mutual respect and love for food, recipes, cooking together, watching Food Network, taking pictures of food, and sharing that spirit of cooking together and enjoying each other’s company… that’s what That Egg-Free Life is all about.
To “Mom,” aka Arlene, who started it all by hiring me to teach her twins how to cook, I will forever be grateful for the chance she gave me and the potential she saw in me. Thank you ❤
And for all of YOU who are joining us on this allergy-aware journey towads food love:
As Miss Frizzle likes to say, “Take chances! Make mistakes! Get messy!” — and that’s exactly what’s up in our kitchen 🙂
MARK’S SIGNATURE COOKIE RECIPE!
These cookies are egg-free, soy-free, nut-free, low-nickel.
Contains gluten and dairy.
You will need…
- 2 sticks butter, softened
- 3/4 cup white sugar plus 1 tbsp brown sugar
- 1 tablespoon white vinegar
- 1 heaping and overflowing teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- If needed: 1 to 2 tablespoons of milk to bring the dough together, as needed
- Preheat oven to 350. Line two to three cookie sheets with either parchment paper or aluminum foil, whichever you have on hand.
- In a large bowl using a large wooden spoon, cream together the softened butter with your two sugars, mixing vigorously for as long as you possibly can until the mixture is light and fluffy. (You could also use an electric mixer, if you have one available for use, which we at the time did not.)
- Mix in the vinegar and vanilla extract. Remember that the ugly smell of the vinegar will bake out, and the vinegar’s job is to allow the cookies to rise a bit and have an excellent texture, just leaving a bit of a tangy flavor after baking. (I would not eat this dough raw, personally.)
- Mix in the flour and baking soda.
- Scoop out about a tablespoon each of dough for every cookie and roll it into a nice, even ball. Place on the lined cookie sheet.
- Now you have a choice: you can keep the cookies super-round for a tea cookie style that will take a bit longer to bake through, or you can slightly flatten them with your hand for a more traditional winter holiday-looking style of sugar cookie.
- Bake at 350 degrees for 10 minutes or until cookies are golden brown.
- Let cookies cool for 3 minutes on the cookie sheets. Then you know it’s time to start eating them!
P.S. You can also top these with colorful sugar right before they go in the oven for a more festive look.
Also P.S. The best part of this recipe is when Mark texted me asking for it less than a week after making it, since it wasn’t all typed up yet, but he couldn’t want to bake these again!