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  1. #1
    Vulnerability Eilonwy's Avatar
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    Default Need help with dairy-, egg-, and nut-free Christmas cookies

    Does anyone have a good recipe for spritz cookies (using a cookie press) that is dairy-, egg- and nut-free? I've looked online and the ones I found were rather complicated.

    Or perhaps it's possible to use substitutions for my spritz recipe? Willow Run soy margarine instead of margarine, but what would I substitute for the egg?
    Johari / Nohari

    “That we are capable only of being what we are remains our unforgivable sin.” ― Gene Wolfe

    reminder to self: "That YOU that you are so proud of is a story woven together by your interpreter module to account for as much of your behavior as it can incorporate, and it denies or rationalizes the rest." "Who's in Charge? Free Will and the Science of the Brain" by Michael S. Gazzaniga

  2. #2
    RETIRED CzeCze's Avatar
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    Dairy, egg, AND nut free. Dang. For someone with lots of allergies? In vegan baking I'm familiar with using nut "flour" as a substitute for regular flour and to take out the need for eggs. Also eggless chocolate 'baked' desserts that are basically super dense mousses.

    So you'd be using a traditional flour but just no eggs or dairy? Maybe you can use rice flour and make a type of rice confection, not really a cookie though.

    Can't think of anything else. Let us know what you find.
    “If you want to tell people the truth, make them laugh, otherwise they'll kill you.” ― Oscar Wilde

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  3. #3
    Vulnerability Eilonwy's Avatar
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    Quote Originally Posted by CzeCze View Post
    Dairy, egg, AND nut free. Dang. For someone with lots of allergies? In vegan baking I'm familiar with using nut "flour" as a substitute for regular flour and to take out the need for eggs. Also eggless chocolate 'baked' desserts that are basically super dense mousses.

    So you'd be using a traditional flour but just no eggs or dairy? Maybe you can use rice flour and make a type of rice confection, not really a cookie though.

    Can't think of anything else. Let us know what you find.
    Yes, my 2-year-old great-nephew is allergic. If his dad eats cheese and then kisses him, he'll welt up. If he actually ingests dairy, it's time for an EpiPen. We're hoping he'll grow out of it, but for now he's limited on what he can eat. I feel bad that he can't have some of the stuff everybody else is eating at family gatherings. His dad loves chocolate chip cookies, and I found a recipe for those based on the Tollhouse recipe that substitutes soaked, ground flaxseed for the egg and soy margarine for the margarine. If I can't find a less-complicated spritz recipe, I'll just make them all chocolate chip. I wasn't sure if the flaxseed thing would work for spritz dough from what I've been reading online. I guess I could try it.
    Johari / Nohari

    “That we are capable only of being what we are remains our unforgivable sin.” ― Gene Wolfe

    reminder to self: "That YOU that you are so proud of is a story woven together by your interpreter module to account for as much of your behavior as it can incorporate, and it denies or rationalizes the rest." "Who's in Charge? Free Will and the Science of the Brain" by Michael S. Gazzaniga

  4. #4
    RETIRED CzeCze's Avatar
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    Quote Originally Posted by Eilonwy View Post
    Yes, my 2-year-old great-nephew is allergic. If his dad eats cheese and then kisses him, he'll welt up. If he actually ingests dairy, it's time for an EpiPen. We're hoping he'll grow out of it, but for now he's limited on what he can eat. I feel bad that he can't have some of the stuff everybody else is eating at family gatherings. His dad loves chocolate chip cookies, and I found a recipe for those based on the Tollhouse recipe that substitutes soaked, ground flaxseed for the egg and soy margarine for the margarine. If I can't find a less-complicated spritz recipe, I'll just make them all chocolate chip. I wasn't sure if the flaxseed thing would work for spritz dough from what I've been reading online. I guess I could try it.
    Maybe you'll need to experiment with different nut consistencies and ratios? I was thinking about sesame candies, sesame seems to hold its shape well (though yes, it's basically in candy form held together with sugar), though it would take tweaking to get that into a baked cookie consistency. Or maybe you'll have to dive deep into vegan cooking forums. I have a friend who is a vegan chef (legit, she works at a swanky vegan place in LA) I can ask her if she has any ideas.
    “If you want to tell people the truth, make them laugh, otherwise they'll kill you.” ― Oscar Wilde

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  5. #5
    Senior Member prplchknz's Avatar
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    my cousin's allergic to dairy,nuts,soy and a bunch of other things so if you find a recipe i'd love it.
    In no likes experiment.

    that is all

    i dunno what else to say so

  6. #6
    Senior Member Tiger Owl's Avatar
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    Start with several pounds of bacon.
    Cut into cute shapes with cookie cutters.
    Drizzle with maple syrup.
    Cook until crispy.
    Sprinkle with brown sugar.
    Keep large wooden spoon with you,
    swat the hands of those who would steal your bacon cookies for themselves.

    I don't know what a spritz cookie is but bacon cookies sound awesome!
    INTJ 5w4 sx/sp 584 ILI-Ni

  7. #7

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    Here's one:

    http://www.huffingtonpost.com/elizab..._b_796306.html

    Here is another website you might find helpful:

    http://www.divvies.com/

    That's a lot of things to replace though, I'm not sure how it will turn out. Good luck!
    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  8. #8
    Emerging Tallulah's Avatar
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    I posted an awesome dairy and egg-free oatmeal cookie recipe on the "what did you make today?" thread. It has walnuts, but you could easily leave those out. You can also add dairy-free chocolate chips to it.

    Are spitz cookies butter cookies? I think I would choose something where you didn't have to try to make it taste like butter, if I were you. But if you want to try, vegans like baking with Earth Balance, which you can find in stick form at Whole Foods.
    Something Witty

  9. #9
    Vulnerability Eilonwy's Avatar
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    Thanks, everyone!

    BTW, the Christmas-y shaped cookies are Spritz cookies:
    Johari / Nohari

    “That we are capable only of being what we are remains our unforgivable sin.” ― Gene Wolfe

    reminder to self: "That YOU that you are so proud of is a story woven together by your interpreter module to account for as much of your behavior as it can incorporate, and it denies or rationalizes the rest." "Who's in Charge? Free Will and the Science of the Brain" by Michael S. Gazzaniga

  10. #10
    Vulnerability Eilonwy's Avatar
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    Quote Originally Posted by CzeCze View Post
    I have a friend who is a vegan chef (legit, she works at a swanky vegan place in LA) I can ask her if she has any ideas.
    Thanks! That would be great. It reminded me that my friend's husband is a chef. He's not vegan but he might have some useful info, too.


    Quote Originally Posted by prplchknz View Post
    my cousin's allergic to dairy,nuts,soy and a bunch of other things so if you find a recipe i'd love it.
    Yikes! That's a lot of things to be allergic to. My great-nephew can have soy and a lot of the recipes I've found use soy as a substitute, so they wouldn't work for your cousin.


    Quote Originally Posted by earthtrekker1775 View Post
    Start with several pounds of bacon.
    Cut into cute shapes with cookie cutters.
    Drizzle with maple syrup.
    Cook until crispy.
    Sprinkle with brown sugar.
    Keep large wooden spoon with you,
    swat the hands of those who would steal your bacon cookies for themselves.

    I don't know what a spritz cookie is but bacon cookies sound awesome!
    Yeah! Bacon cookies DO sound awesome! :cookie:


    Quote Originally Posted by EffEmDoubleyou View Post
    Here's one:

    http://www.huffingtonpost.com/elizab..._b_796306.html

    Here is another website you might find helpful:

    http://www.divvies.com/

    That's a lot of things to replace though, I'm not sure how it will turn out. Good luck!
    Thanks for the links. That first one has a LOT of ingredients that I don't normally use. Not sure if I want to go that route.


    Quote Originally Posted by Tallulah View Post
    I posted an awesome dairy and egg-free oatmeal cookie recipe on the "what did you make today?" thread. It has walnuts, but you could easily leave those out. You can also add dairy-free chocolate chips to it.

    Are spitz cookies butter cookies? I think I would choose something where you didn't have to try to make it taste like butter, if I were you. But if you want to try, vegans like baking with Earth Balance, which you can find in stick form at Whole Foods.
    I could use an oatmeal cookie recipe, so thank you very much! I'm not sure if spritz cookies are considered butter cookies or sugar cookies. They aren't that buttery tasting to me, but I'm no expert. I've been using Willow Run soy margarine, but it's always good to have a backup brand just in case.


    Here are the recipes I used for cupcakes and frosting for my great-nephew:

    Egg-Free, Dairy-Free, Nut-Free Cake

    Ingredients:
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1 cup white sugar
    1/4 cup unsweetened cocoa powder
    1 teaspoon baking soda
    5 tablespoons vegetable oil
    1 tablespoon white vinegar
    1 teaspoon vanilla extract
    1 cup cold water
    1/2 cup semi-sweet chocolate chips (I used Chocolate Dream brand, dairy-free)

    Preparation:
    • Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan.
    • In a large bowl, combine flour, salt, sugar, cocoa powder and baking soda. Mix well with a fork, then stir in oil, vinegar and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
    • Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on rack. Frost.

    For cupcakes, fill baking cups 2/3 full and bake for 15 to 20 minutes, until a toothpick inserted in center comes out clean. Cool on rack. Frost. Makes about 16 cupcakes.

    Buttercream Frosting (Dairy-free, Egg-free, Vegan)

    Feel free to substitute the vanilla extract for another flavoring of your choice, such as lemon juice, orange juice, almond extract or maple extract.
    Makes 2 1/2 cups

    Ingredients:
    1 cup dairy-free soy margarine (I used Willow Run)
    4 cups confectioners’ sugar
    1 tsp vanilla extract
    2 Tblsp plain unsweetened soymilk
    1 Tblsp plain soy yogurt
    3 Tblsp unsweetened cocoa powder (optional)
    1/4 tsp salt (optional)

    Preparation:
    • In a large mixing bowl, using an electric mixer, cream the soy margarine until fluffy, about 2 minutes.
    • Add the confectioners sugar gradually, beating at a low speed until combined.
    • Turn up the speed to high, add the remaining ingredients, and beat until the mixture is smooth and creamy.
    • Chill slightly before using to frost dairy-free cakes and cupcakes.
    Johari / Nohari

    “That we are capable only of being what we are remains our unforgivable sin.” ― Gene Wolfe

    reminder to self: "That YOU that you are so proud of is a story woven together by your interpreter module to account for as much of your behavior as it can incorporate, and it denies or rationalizes the rest." "Who's in Charge? Free Will and the Science of the Brain" by Michael S. Gazzaniga

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