Posted in Allergy Free, Dessert, Gluten Free

Allergy Free Cookies 3 Ways

These cookies are free of the top 8 allergens. They are a yummy, replacement for the all American Chocolate Chip Cookie, snicker doodle, or breakfast cookie. This dough is versatile. These have also been taste tested by a wide array of children with a happy thumbs up, including my very own.  

Allergy Free Cookie

By: Bekie A

1/2 cup of earths best soy free, dairy free spread

1/2 cup earth’s best vegetable shortening 

1/2 cup sugar

1/2 cup brown sugar

1/4 cup of sunbutter (sunflower seed butter)

2 tsp vanilla

2 chia eggs (1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax-for a better texture, pulverize in a bullet mixture)

2 cups of Namaste gluten-free flour mix (or your favorite GF blend)

1/2 tsp baking soda & baking powder 

1 tsp sea salt 

4 tbsp coconut milk

1 cup of dairy free chocolate chips or mixed berries for breakfast cookie option

— for snickerdoodle dough, omit chocolate chips and stir 2 Tbsp of sugar with 1/2 tsp cinnamon 

Directions:

Blend DF butter mixture, sunbutter, shortening and sugar together. Add vanilla, coconut milk, and chia eggs. Add baking soda, powder, and salt. Fold in GF flour. If making chocolate chip version, add in chips. Use an icescream scooper to scoop cookie dough evenly onto a baking stone.

Bake on 350 for 8-12 minutes. 

   

   
Snickerdoodle option:

Spoon 2 Tbsp of dough out. Roll into a ball. Roll in cinnamon sugar mixture. Place 2 inches apart. Use a fork and cross-cross the top.

   

 Bake on 350 for 8-9 minutes. Allow to cool 5-10 minutes. 
 For breakfast cookie option:
Stir in fresh or dried berries. If you know of a nut that is safe for your family, press it into the top of the dough before baking. 

 

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