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).
2 tsp baking powder + 2 Tbsp oil + 2 Tbsp water, mixed in a small bowl
1 1/4 – 1 cups rolled oats
Mix the first 6 dry ingredients together in a medium bowl. Set aside. Preheat oven to 350 °F.
Cream the margarine and sugars in a large bowl.
Add the baking powder/oil/water mixture to the margarine mixture.
Gradually add the dry mixture to the wet. Once blended, add oats. Seal bowl, and refrigerate to chill.
Make small balls, place on parchment paper lined cookie sheets. I pressed them down with “truck tracks” – forks.
Bake for about 10 minutes. Let cool on cookie sheet. Enjoy!
For the gluten-free flour mix, I use Bob’s Red Mill gluten-free basic mix or Hagman’s Light Bean gluten-free flour mix.
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.