Find delicious allergy-friendly recipes for main dishes, appetizers, side dishes, snacks, desserts, and more for kids (and kids at heart). Search by allergen, keyword, or recipe type.
The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA can connect you to all of the information and resources you need. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
You can play an active role in improving the safety and health of kids with food allergies. Become an advocate, raise awareness, support our work, and join our community!
Whisk together thoroughly flour, baking soda and powder, salt, cinnamon, and nutmeg
Mix together in separate bowl 2 Tbsp water + 2 Tbsp vinegar + 2 tsp baking powder. On medium speed, beat margarine, brown sugar, vanilla and sugar on medium speed until well blended.
Stir the flour mixture into the margarine mixture until well blended and smooth. Stir in chocolate chips and oats.
Drop the dough by heaping tablespoonfuls onto the sheets, spacing about 3 inches apart. With lightly greased hands, lightly press the cookies down to form 1/2-inch thick rounds.
Bake 6-9 minutes, until cookies are lightly browned all over and almost firm when lightly pressed in the center of the top.
Remove the sheet to a rack and let stand about 2 minutes, until the cookies firm slightly. Transfer cookies to racks to cool.
Notes
These cookies freeze well.
Substitutions
If not avoiding eggs, can replace mixture of baking powder, water and vinegar with 2 eggs.
Verify that chocolate chips are dairy, soy, corn, and/or peanut/tree nut free as needed. Can substitute raisins.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.