What CAN I Eat If I’m Allergic To Peanuts, Nuts, Eggs, AND Milk?

The other day, I had the privilege of speaking with food allergy pioneer Linda Coss, who has some exciting news to share. Both of her popular dairy, egg, peanut, and nut-free food allergy cookbooks – “What’s to Eat?” and “What Else is to Eat?” – are now available in e-book format!

As Linda will tell you, necessity really is the mother of invention. Linda first started developing recipes back in the 1990s out of desperation for delicious meals and desserts to feed her own family. Tired of playing “short order chef,” she wanted to make things that tasted good to everyone, not just the child who had never tasted “normal” food. Back then there were no cookbooks available that specifically addressed her need for milk-free, egg-free, nut-free recipes. So when family and friends started raving about the fabulous things coming out of her kitchen, she decided to publish a cookbook to help others live well with food allergies too.

Today over 20,000 families have benefited from Linda’s efforts. And these new e-book versions of her cookbook, which are available at all of the major e-book retailers including Amazon.com, iBooks, Barnes & Noble, Kobo and more, are bound to be appreciated by thousands more.

To see for yourself how irresistibly good Linda’s recipes are, bake up a batch of these Disappearing Chocolate Oatmeal Delights – and see how long it takes your family to gobble them right up!

Disappearing Chocolate Oatmeal Delights

Disappearing Choc Oatmeal DelightsWatch out – these cookies are addictive!

Preparation time: 15 minutes             

Cooking time: 9 minutes


1/2 cup dairy-free margarine, room temperature

1/2 cup pure cane sugar

1/2 cup firmly packed pure cane dark brown sugar

1-1/2 tablespoons canola or vegetable oil, 1-1/2 tablespoons water, AND 1 teaspoon baking powder, mixed together

1 tablespoon water

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 cup dairy-free unsweetened cocoa powder

1 teaspoon baking powder

1 cup quick-cooking oats


Preheat oven to 350 degrees F.


Cream margarine and sugars together in a large mixing bowl. Add oil/water/baking powder mixture, 1 tablespoon water, and vanilla; mix well. Add flour, cocoa, and baking powder; mix well. Stir in oats.

Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for about 9 minutes, until the edges are firm but the rest of the cookie is still quite soft. Cool on cookie sheets 2 minutes before removing to wire racks to cool completely. Note: If after sitting for 2 minutes the cookies are still not firm enough to remove them from the cookie sheets, return them to the oven, cook for an additional 2 minutes, and then let sit for another 2 minutes before removing to wire racks to cool completely.

Makes 32 (2- to 2-1/2-inch diameter) cookies.

Recipe reprinted with permission from “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss, www.FoodAllergyBooks.com

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2 Responses

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  1. Linda Coss
    Linda Coss at |

    Thank you, Elizabeth, for helping me get the word out about the e-books. I’m really excited to be able to make my recipes even more convenient for those who like to keep their tablets and e-readers handy! And this recipe really is one of my favorites. When I brought these cookies to a recent dinner party (all adults, none with food allergies), they sure didn’t last long.

  2. Julie
    Julie at |

    Has anyone tried these with any other types of flour, such as oat flour? I’m allergic to wheat, rice and soybean so I think that eliminates GF all purpose flour.

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