Food Allergies

Is your family plagued with food allergies? They often make life inconvenient, and at times, dangerous. I’ve made it my mission to use and develop special recipes that accommodate all or part of our allergies. I love experimenting in the kitchen.

Pinterest is loaded with gluten-free and dairy-free recipes. Please dig in and you’ll find way more recipes than you can ever use. But members of my family have other less common allergies.

Here is a recipe for a special treat we call “Happy Jacks.” These cookies are
• Gluten-free
• Dairy-free
• Soy-free
• Egg-free
• Nut-free
• Chocolate-free
• Corn-free
• Coconut-free
• Citrus-free

But, they are delicious! One recipe makes 30 small (2”) cookies. They really aren’t difficult at all, they simply require special ingredients. Here ‘tis.


½ C. Vegan soy-free “Butter” (sticks)20190314_135050.jpg
½ C. sugar
1 T. milled Flax seed
2 T. water
1 ½ t. vanilla extract
1 C. all-purpose gluten-free flour (I use Cup4Cup)
½ C. tapioca flour
½ t. fine salt

½ C. white chocolate candy making wafers (coconut oil-free)
Few drops of canola oil
Few drops of food color


Preheat oven to 350°. Line baking sheets with parchment paper or silicon mats.
Mix flax seed and water together. Let sit.
Using a stand or hand mixer cream together Vegan “Butter” and sugar until smooth (1-2 minutes).
Add flax seed mixture and vanilla. Beat at high smooth until light (1-2 minutes).
Add flour and salt. Mix on low speed until all combined. Dough is firm but pliable. You can easily form it into a ball. But it is not sticky.
Turn half the dough out onto a long piece of plastic wrap (about 1/3 way from one end). Fold the wrap in half to cover both sides of the dough.
Gently roll the dough out into a circle until it is ¼” thick.
Cut the cookies out using a small circular cutter.
Place the cookies on the sheet about 2” apart. I fit 15 on a sheet. They will not spread.
Repeat with the other half of the dough.
Bake 8-11 minutes. (Mine took 11) depending on your oven and the thickness of the dough. The tops will NOT brown. But the bottoms should be lightly browned.
Let them cool on racks.

While they cool melt the candy wafers in a glass or metal bowl over a small amount of very hot water (not boiling). Thin with a few drops of canola oil. Add color if desired.
Spread the white chocolate over the tops of the cookies. (Or, use your favorite icing.)

Let the candy topping dry well before you pack them away. They freeze well.

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