Our directory is intended as a resource for people with peanut and nut allergies. It contains foods, helpful products, and much more.
- What is a Peanut Allergy
- Foods to Avoid
- The Allergic Reaction
- Recognizing and Treating Anaphylaxis
- Epinephrine Auto-Injectors
- Medical ID Bracelets
- Support Groups
Peanut Free and Nut Free
Other Food Allergies
Egg-Free Pumpkin Chocolate Chip Cookies
2 cups white sugar
1 cup shortening
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips (check label)
1 Preheat oven to 375 degrees F (190 degrees C).
2 Cream the sugar, shortening, pumpkin and vanilla
together. Mix until light and well combined.
3 Mix the flour, baking soda and ground cinnamon. Stir
the flour mixture into the creamed mixture. Mix until
combined. Stir in the chocolate chips.
4 Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.