Saturday marked the beginning of the 12th annual Food Allergy Awareness Week which takes place across the country this week sponsored by FAAN. Mark the week by increasing awareness at schools, talking to your elected representatives, or planning a fundraiser. You can hand out fliers, put up posters, or display educational materials. Download materials to from FAAN to get involved.

It’s a great time to spread the work to teachers, family, whomever you think needs a little reminding, updating, educating. You can talk with your kids to refresh them on what they need to be doing to stay safe and the reasons why. You yourself can take a little extra time to research a little if you feel you need an increase in what’s going on with food allergies (FAAN is a great place to start). It’s also a nice time to let those who help you on a daily basis (teachers, grandparents, friends) know that you appreciate them.

To celebrate the week, here is a recipe for a big favorite, chocolate chip cookies, that is nut free, wheat free, egg free and dairy free. You can even feel safe eating the cookie dough because it’s egg free. Check out this and other great recipes on www.eatingwithfoodallergies.com.

Ingredients:
1/2 cup “safe” shortening
1/4 cup butter flavored grapeseed oil OR canola oil
1/2 cup granulated sugar
1 cup packed brown sugar
2 teaspoons egg replacer + 2 tablespoons warm water, whisked together
1/4 cup unsweetened applesauce
3 cups wheat free all-purpose flour mix
1-1/2 teaspoons xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups “safe” chocolate chips

Directions:
1) Preheat oven to 375 degrees.
2) In a mixing bowl, cream together the shortening, oil and sugars. Add the egg replacer mixture and applesauce, mix well. In a separate bowl, combine the flour, xanthan gum, baking soda and salt. While mixing on low speed, gradually add the flour mixture to the sugar mixture until all of the dry ingredients have been incorporated. Add the chocolate chips and mix well.
3) Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Transfer to cooling racks until cool enough to eat. Makes about 2-1/2 dozen.