My work has appeared in national and international media, including: ABCNews Allergic Living CNN Huffington Post New York Magazine NY1 The New York Times, The Wall Street Journal and The Washington Post.įor more about me and my services, please visit my home site. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms. Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour beat until smooth. Cover tightly with plastic wrap and let stand 15 minutes. Whether through my award-winning blog Please Don’t Pass the Nuts™, my critically acclaimed self-help book Allergic Girl: Adventures in Living Well with Food Allergies, one-on-one counseling with adults and families dealing with food allergies, public speaking engagements or recipe development for national food manufacturing brands, I offer experienced insights and guidance on how to get more out of a life lived with food allergies. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Step 3: Add the vanilla and continue to whisk the egg mixture.
Step 2: Whisk the eggs until the whites and the yolk combine. I live a full life and I am committed to helping other people with food allergies do the same. Step 1: To prepare the raisins, add three large eggs to a small bowl. I'm anaphylactic to all tree nuts and salmon I’m also allergic to eggplant and some types of melons and OAS to many fruits and vegetables. I have had food allergies my entire life. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased. Stir in oat mixture and remaining ingredients. Mix brown sugar, butter, vanilla and egg in large bowl. Bake 15 to 20 minutes, stirring occasionally, until light brown cool. Make sure you dry them well after soaking.Sloane Miller, MFA, MSW, LMSW, Author Specialist in Food Allergy Management, Recipe Development. Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. If you soak them your cookies will be more moist. In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Raisins are dried and will pull moisture from your cookies when baking. Press remaining dough in bottom of foil-lined pan. Just make sure to bake it for less time.Īlthough this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. Made with pecans, coconut, old-fashioned rolled oats and cinnamon. If you want to make a smaller version, feel free. Oatmeal Raisin Coconut Cookies recipe creates a chewy, crispy and flavorful treat that everyone loves.
Do not overbake! Cookies will continue to bake as they cool on the baking sheet.It makes your cookies turn out so much better! Melted butter gives the cookies their chewy texture.Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Make sure you are measuring your flour correctly.Bake 11 to 13 minutes or until lightly browned. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Stir in flour, baking soda and baking powder. Store cookies in an airtight container at room temperature. In large bowl, mix butter, peanut butter, sugars and egg until blended. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. The edges should look brown and the centers still slightly soft. Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes.
Stir the dry ingredients into the wet ingredients until just blended. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer.Mix flour, baking soda and salt set aside.