Egg-Free, Milk-Free, Nut-Free Jell-O Cookies

By Kelley Lindberg


Looking for something new to put into your kid’s lunchbox? I tried making Jell-O cookies to take to a multi-family camping trip this weekend, and they seemed to be a big hit with the kids! (And the adults.)

The original recipe can be found on KraftRecipes.com here: Jello-O Pastel Cookies. However, I had to replace the egg with an egg substitute (I used Ener-G egg replacemer), and the butter with safe margarine. The official Kraft recipe calls for mixing a 3-ounce box of Jell-O into the batter, then sprinkling another 3-ounce box of Jell-O powder on top of the cookies before baking. But the recipe I was following (from a friend) said to add an entire 6-ounce box of Jell-O to the flour mixture, and it said nothing about sprinkling any on top. Adding the whole box to the batter instead of sprinkling half on top made the cookies a much brighter color (and it was less fussy). So do it either way!

I’m assuming that you could use your favorite gluten-free flour mix instead of the wheat flour. If you try it that way, let us know how it works.

Jell-O Cookies (Egg-Free, Milk-Free, Nut-Free)

(Original recipe from Kraft Foods. Allergy-friendly version by Kelley J. P. Lindberg)

3 1/2 cups flour
1 tsp baking powder
1 1/2 cups softened safe margarine
1 cup sugar
1 6-oz box of Jell-O gelatin, any flavor
1 egg or equivalent egg substitute*
1 tsp safe vanilla

*To replace one egg, I used 1 1/2 tsp Ener-G egg replacer mixed with 2 Tbs warm water. Or you can use 1 tsp baking powder mixed with 1 Tbs water and 1 Tbs white vinegar. Or you could try using 1/4 cup applesauce.

Heat oven to 350 degrees. (The original recipe says 400 degrees, but mine worked great at 350.) Mix flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and Jell-O. Beat until light and fluffy. Gradually blend in egg substitute and vanilla. Gradually beat in flour mixture.

Shape dough into 1-inch balls. Place them 2 inches apart on a cookie sheet. (I like to line my cookie sheets with parchment paper so that the cookies slide right off.) You can flatten the cookies with the bottom of a glass if you want, or leave them as balls and they will retain a slightly rounded shape.

Bake 8-10 minutes (slightly longer in high altitudes), until edges are just barely beginning to turn light brown. Cool on wire racks. Makes about 4 dozen.