Cookie Recipe with No Pork/Dairy??!


Question: So, my girlscout troop has invited a genocide survivor from Rowanda to share her story with us today. In her religion, she can't have pork or dairy products(but I don't know which dairy products she can't have). Does anyone have any cookie recipes I could try to make for this evening?


Answers: So, my girlscout troop has invited a genocide survivor from Rowanda to share her story with us today. In her religion, she can't have pork or dairy products(but I don't know which dairy products she can't have). Does anyone have any cookie recipes I could try to make for this evening?

Chocolate Peanut Butter no bake cookies!! They are super easy to make and 100% vegan! Also very delicious here's the recipe:

2 tablespoons of earthbalance or a non-dairy butter subsitute
1/4 cup cocoa
1/2 cup sugar
1/4 cup soy milk
dash salt
1 tsp. pure vanilla
1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) - I personally used soynut butter - but any nut butter will do.
1 1/2 cups UNCOOKED oatmeal

heat butter until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.

Add the sugar, milk and salt. Blend well.

bring ingredients to a full boil. You want a full boil, but because it will continue to cook for awhile once it's removed from heat, heating it too long can cause the mixture to scorch.)

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.

Makes 12 cookies.

I can't remember the last time I had a pork cookie... eeew! But you can use any conventional cookie recipe if you use soy milk instead of cow milk.

make cookies with vegetable spread like margarine. don't put pork in your cookies.

Try biscotti. Butter shows up in a lot of cookie recipes because it's what makes them soft (or at least not rock-hard).

http://allrecipes.com/Recipe/Chocolate-a... might work if you omit the whiskey.

Good luck!

Baked potatoes with skin. Peel of the skin and sprinkle some salt and pepper and a little lemon juice and offer to your fried with toasted bread and black thick coffee.

No pork and no diary product whatsoever.

Happy partying.

No pork should be easy to do. And here is a recipe with no dairy. It is a caterer's recipe though, so you may want to halve it:

Snickerdoodles

2 cups shortening
3 cups sugar
4 eggs

Mix the above together well.

4 tsp cream of tartar
2 tsp baking soda
1 tsp salt
enough flour to stiffen

Sift the above together.

Combine the above mixtures together and chill. Roll into walnut-sized balls. Then roll the balls in combined cinnamon and sugar, and place on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes at about 375 degrees.

Enjoy!

I dont think there are any cookies that have pork.

Pork in a cookie?! LOL I'd hate to bie into that one!

For any of these below, just sub Parkay or Blue Bonnet margarine for the real butter.


Butter Pecan Cookies
Yield: 12 cookies

? cup pecans
? cup (1 stick) unsalted butter
1/3 cup granulated sugar, plus more for coating
1 tsp. vanilla
1/8 tsp kosher salt
1 cup A/P flour

Preheat oven to 350oF. Toast pecans until fragrant, about 6 minutes. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scarping sides down, beating just until dough comes together. Too much beating will make a less tender cookie. Fold in toasted pecans. Divide dough into 12 pieces, rolling each into a ball and then rolling each ball into sugar. Place 3” apart on a baking sheet, and flatten w/ the bottom of a glass. Sprinkle tops with more sugar. Bake until golden brown, rotating baking sheet half-way through, about 15 min. Sprinkle w/ a bit more sugar while hot, remove to wire rack to cool.

--Everyday FOOD
----------------------------------

Magic in the Middles

1? cups AP flour
? cup unsweetened cocoa
? tsp. baking soda
? tsp. kosher salt
? cup granulated sugar (plus more for dipping)
? cup packed brown sugar
? cup (1 stick) butter, room temp.
1 cup creamy peanut butter divided
1 tsp. vanilla
1 large egg
? cup powdered sugar

Preheat oven to 375oF. Whisk first 4 ingredients together in medium bowl. In a separate bowl, beat together sugars, butter, and ? cup PNB until light and fluffy. Add vanilla and egg, beating to combine. Stir in flour/cocoa mixture and set cookie dough aside.

Stir together remaining ? cup PNB and powdered sugar until smooth. With floured hands, roll this filling mixture into 26 (1”) balls.

Break off about 1 Tbsp. of dough mixture and press thumb into center. Place a PNB ball in the indentation, and wrap the the cookie dough up and over PNB filling. Roll or press cookie into a patty to smooth it out.

Grease a baking pan. Press top of cookie into granulated sugar, then place 2” apart on baking pan. Use the bottom of a drinking glass (greased) to flatten cookie to about ?” thick. Bake 7-9 minutes or until set; cool on wire rack.

--Cottage Living, March 2006
---------------------------------

Big, Super-Nutty Peanut Butter Cookies**

**(i leave the dry-roasted peanuts whole for a nice crunch!)**

Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)


1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days. Makes approximately 3 dozen cookies

--March 1998, Cooks Illustrated

BLONDE BUTTERSCOTCH BARS
2 c. flour
1 tsp. baking powder
2 c. firmly packed brown sugar
2 slightly bean eggs
1/4 tsp. baking soda
1 tsp. salt
2/3 c. vegetable oil
2 tsp. vanilla
1 c. butterscotch chips (can also use chocolate)
1/3 c. chopped nuts
Mix all ingredients (except chips & nuts) together very well in large bowl. Spread in greased 9x13" pan and sprinkle nuts & chips on top. Bake at 350 for 30 min. Cool in pan, cut into bars (makes 48)

BUTTER is DAIRY! So beware of any recipes that call for butter!





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