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Classic molasses cookies get an allergen-friendly twist: These babies are dairy- and egg-free. The recipe comes from "The Food Allergy Mama's Baking Book," by Kelly Rudnicki.

• 3/4 cup dairy-free shortening
• 1 cup packed light-brown sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/2 cup granulated sugar, for coating

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