Need peanut-free cookie recipes?

Question

I am looking for peanut-free cookie reipes for my kids classroom parties. Thanks

Answer 1

Snickerdoodles

1 cup shortening(part butter or margarine)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp cinnamon

Heat oven to 400 degrees. Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Blend flour, cream of tartar, soda, and salt; stir into other ingredients. Shape dough in 1 inch balls. Roll dough in 2 tbsp. cinnamon and sugar mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 min. These cookies puff up at first, then flatten out.

I tweak this recipe by making the the cookies a little bigger. Roll into bigger balls and then flatten with your hand and then place the top side only in the cinnamon sugar mixture ( I also add more sugar than cinnamon). Then place on baking sheet. Take them out the oven before they brown and before they flatten out completely. They will be nice and soft and so good.

Answer 2

Oatmeal chocolate chip cookies
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Answer 3

Traditional Holiday Sugar Cookies
M, E, P, S, N

1 1/2 cups confectioners sugar
1 cup milk-free, soy-free margarine, softened
1 1/2 tsp. vanilla extract
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder; mixed together
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

In large bowl, combine confectioners sugar; margarine; vanilla extract; and water, oil, and baking powder mixture. Mix well. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate 2 hours.

Preheat oven to 375 degrees. Lightly grease cookie sheet. Set aside. Divide dough in half. Place each half between two sheets of wax paper. Cut into desired shapes using holiday cookie cutters. Transfer cookies from wax paper to prepared cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Transfer to wire rack. Cool. Frost if desired.

Answer 4

use cake mixes in your choice of flavors add 1/2 c oil or applesauce, 1/4 c water and one egg... add choc chips, raisins, m&ms, oatmeal, etc.. and bake at 350 for 10 12 minutes.. :o)

Answer 5

http://allrecipes.com/recipes/baking/cookies/main.aspx
http://www.foodallergy.org/recipes.html

Answer 6

how about chocolate chip?