Cookies Archives | Kids with Food Allergies

Boo Boo Cake’s Cookies

Melanie Carver — Wed, 24 Aug 2022 15:44:23 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 24 cookies

Recipe Created By: Anastasia Ikonomou

Ingredients

4 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/4 cups olive oil

1 1/2 cups sugar

1 banana

1 tsp vanilla

Directions

Preheat oven to 350°F.

Mix together flour, baking soda and salt in a large mixing bowl and set aside.

Mix olive oil, banana, sugar and vanilla with mixer or blender until it has creamy caramel appearance.

Slowly mix wet mixture by hand into dry flour mixture add whatever you like (see below for ideas: raisins or chips/ candy) or leave plain.

Bake for 8-10 minutes.

Notes

This recipe is for a cookie dough base that anything can be added to. It uses Banana in place of eggs and olive oil in place of Butter. Any type of flour can be used.

More options:
Choc chips:Booboo’s Nana Chip Cookies
Rasin: BooBoos Nana Rasin Cookies
Powder sugar: Booboo’s White Christmas Cookies
Cinnamon Sugar: Booboo’s Snicker doodles

Substitutions

Any flour can be used. We used Enjoy Life or Full Circle chocolate chips.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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Sweet Potato Oat Raisin Spice Cookies

Melanie Carver — Wed, 24 Aug 2022 15:43:42 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 18-24 cookies

Recipe Created By: Jeanne Larson

Ingredients

1 cup pureed sweet potato (see directions)

1/4 cup sunflower seed butter

1/2 cup honey

1 egg

1 tsp vanilla extract

1.5 cups rolled oats

3 Tbsp flax seed

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking powder

1/8 tsp salt

Directions

Prepare Sweet Potato Puree:

Wash and prick a few holes on sweet potato. Place directly on oven rack, but place a sheet of foil on bottom of oven. Bake at 425°F for 45 minutes- 1 hour, depending how thick it is. Poke a hole in the center to check for doneness. You should be able to poke easily through when completely cooked.

Wait til cool, peel and either hand mash, or put cooked sweet potato in Ninja blender and blend well till smooth.

Make Cookies:

Preheat oven to 350°F.

In a mixing bowl or Ninja blender, blend wet ingredients first.

Then, add dry ingredients and blend well until thoroughly mixed. On a greased baking sheet, spoon cookie sized portion and bake for 13-15 minutes until top of cookie is firm and bottom is light brown.

Notes

Delicious, healthy allergy-free cookies! Packed with flavor and nutrition!

Substitutions

You could use almond butter instead of sunflower seed butter.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

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Vegan Apple Cinnamon Cookies

Melanie Carver — Wed, 24 Aug 2022 15:43:29 +0000

Avg. rating 4 from 5 votes.

Recipe Information

# of Servings: 24 Cookies

Recipe Created By: Jamie Kaufmann at Milk Allergy Mom

Ingredients

1/2 cup dairy and soy-free margarine

1 cup packed brown sugar

1/3 cup apple juice

2 cups flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 cup diced apple

1/2 cup yellow raisins

Directions

Cream margarine and brown sugar in a mixer. Mix in apple juice.

Stir flour, baking soda, salt, and cinnamon together in a separate bowl.

Add flour mixture to the mixer and combine all ingredients together.

Fold in apples and raisins. Drop by spoonfuls onto a greased cookie sheet.

Bake 8-10 minutes at 375°F until they are slightly browned and spring back to the touch.

Notes

These are a nice change to classic chocolate chip cookies, and are a moist, soft cookie great for toddlers.

Substitutions

Earth Balance makes margarine free of dairy and soy.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Chocolate Chunk Skillet Cookie

Melanie Carver — Wed, 24 Aug 2022 15:42:10 +0000

Avg. rating 5 from 5 votes.

Recipe Information

# of Servings: 6-8

Recipe Created By: Kathy Przywara

Ingredients

3 oz dairy-free margarine, softened

3/4 cup organic cane sugar

2 Tbsp applesauce

1 Tbsp So Delicious® Dairy Free Unsweetened Coconutmilk Beverage

1/2 tsp vanilla

1/2 cup sorghum flour

3/4 cup all-purpose gluten-free flour mix*

1/2 tsp xanthan gum

1/2 tsp salt

1/2 tsp baking soda

1 cup dairy-free chocolate chunks**

Directions

Preheat oven to 350°F

Prepare your pan(s) by lightly oiling. You can use two 5-inch cast iron pans, one 8-inch cast iron pan, or any heavy 8- or 9-inch pan. I set my pan(s) on a parchment lined baking sheet to make it easy to move into and out of the oven.

Measure out dry ingredients into a small bowl. Stir to combine well.

Cream margarine and sugar until light and fluffy.

Add applesauce, coconut milk and vanilla. Mix well.

Add in half of the dry ingredients and mix. Add in the remaining dry ingredients and mix until almost all combined.

Stir in chocolate chunks and mix until everything is combined. Do not over mix.

Spread dough evenly into pan. Be sure to spread it to the edges and smooth the top.

Bake 20 minutes for 5-inch pans. Bake 30-35 minutes for 8- or 9-inch pans. Cookie will be puffed up and golden brown. Remove from oven and allow to cool.

To serve:

Top with scoops of ice cream and French Vanilla Dairy-Free Caramel Sauce.

Notes

Substitutions

*I use a “light” gluten-free flour mix such as Kathy P’s All-Purpose Rice Flour Mix.

Or you can use:

1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch or cornstarch

If you do not need to avoid wheat/gluten, replace sorghum flour, all-purpose gluten-free flour mix and xanthan gum with:

1 1/4 cup all-purpose flour

**Use any chocolate chips or chunks that are safe for you.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Allergy-Friendly Spritz Cookies

Melanie Carver — Wed, 24 Aug 2022 15:40:36 +0000

Avg. rating 5 from 14 votes.

Recipe Information

# of Servings: 12 Dozen Bite-Sized Cookies

Recipe Created By: Jillian Dalton

Ingredients

16 oz margarine (32 Tbsp)

1 cup sugar

6 Tbsp water

2 Tbsp oil

1 tsp baking powder

1 1/2 tsp vanilla extract

4 cups flour

1/2 tsp salt

Directions

Pre-heat your oven to 400°F. Line a cookie sheet with parchment paper.

In a large bowl, cream margarine and sugar until nice and creamy. Mix together water, oil and baking powder – this is your egg substitute. Add egg substitute gradually. Then add vanilla. Slowly mix in the flour and salt mixture one cup at a time, until the dough is well combined and a thick (not too sticky) consistency.

Load up the dough into a cookie press. Press out dough according to manufacturer’s instructions.

You can color the dough green for Christmas trees and wreaths. Add safe sprinkles and sugars before baking. I also love to use safe chocolate chips, either placed neatly on top of the dough just before baking, or melted and drizzled on after for a pretty effect.

Bake for 8-10 minutes, or until the bottoms are just starting to brown slightly. Cool and store in an airtight container. They can also be frozen for a fun treat later, if for some insane reason you just can’t eat all of these 🙂 Enjoy and spread the deliciousness! Happy Holidays!!

Notes

Recipe can be halved.

Variations:

Lemon “Butter” Cookies: Keep recipe as is, and add 1 Tbsp pure lemon extract or 1 tsp freshly grated lemon peel before baking. Cover with safe sprinkles before baking, or dust with powdered sugar after baking.

Mint Cookies: Reduce vanilla extract to 1/2 teaspoon, and add 1 teaspoon peppermint extract. Drizzle with or dip into safe melted chocolate chips after baking.

Substitutions

Margarine – can use butter, soy free spread, coconut spread
Eggs – baking poweder, oil and water can be replaced with 2 eggs
Flour – can substitute gluten free all purpose flour mix such as Kathy P’s All-Purpose Rice Flour Mix

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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Oatmeal Chocolate Chip Cookies

Melanie Carver — Wed, 24 Aug 2022 15:40:28 +0000

Avg. rating 4 from 3 votes.

Recipe Information

# of Servings: 4 dozen cookies

Recipe Created By: Carol

Ingredients

1 cup Earth Balance ® soy free buttery spread

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1/2 cup applesauce

1 tsp baking powder

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 1/4 tsp cinnamon

1/2 tsp salt

3 cups uncooked oats

1 cup Enjoy Life Foods ® mini semi-sweet chips (dairy, nut, and soy free)

Directions

Mix flour, baking soda, cinnamon, and salt in a bowl and set aside.

Cream buttery spread, brown sugar, and sugar in another bowl.

Add applesauce, baking powder and vanilla. Mix well.

Add dry ingredients then oats. Mix. Add chocolate chips and mix in.

Put rounded tablespoon of batter on ungreased cookie sheet. Bake at 350 °F for 10-12 minutes.

Makes about 4 dozen cookies.

Notes

I get Enjoy Life Foods ® chocolate chips (dairy free, nut free, and soy free) on www.amazon.com.

Substitutions

Use raisins instead of chocolate chips or use both.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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Passover Double Chocolate Cookies

Melanie Carver — Wed, 24 Aug 2022 15:38:14 +0000

Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 30

Recipe Created By: Lynn K

Ingredients

1 cup matzah meal

1 cup matzah farfel

3/4 cup granulated sugar

1/4 cup brown sugar

2/3 cup unsweetened cocoa powder

1/4 tsp salt

1/2 cup vegetable oil

1/2 cup semisweet chocolate chips

1/2 cup applesauce

1 tsp vanilla extract

1/2 cup dried fruit (diced if needed)

Directions

Preheat oven to 350 °F.

In a large bowl, stir together the matzo meal, farfel, sugars, cocoa powder, and salt.

In a small bowl or glass measuring cup, combine the chocolate chips and oil, then microwave for about 1 minute to melt the chocolate.

Add the applesauce (or mashed banana) and vanilla to the melted chocolate; mix well.

Add the wet ingredient mixture to the dry mixture. It looks like it’s going to be too dry, but be patient and keep mixing. Feel free to use your hands if needed.

Stir in the dried fruit.

Roll dough into balls approximately 1.5 inches and place on cookie sheets lined with either parchment or a silicone baking sheet.

Using the heel of your hand, slightly flatten the cookies.

Bake about 10 – 12 minutes until the bottom of the cookies are slightly browned (less baking time will result in a softer, chewier cookie) .

Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.

Notes

These cookies are moist, a little chewy, and full of flavor! They’d be super easy to modify by using whatever dried fruit you like or coconut.

Passover Matzah farfel is matzah broken into small pieces.

This recipe is suitable for Passover. Check that the ingredients are okay according to your level of observance.

Substitutions

One medium banana, mashed, can be substituted for the applesauce.

The post Passover Double Chocolate Cookies appeared first on Kids with Food Allergies.

Passover Thumbprint Cookies

Melanie Carver — Wed, 24 Aug 2022 15:38:13 +0000

Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Lynn K

Ingredients

1/2 cup powdered (confectioners) sugar

1 cup margarine (2 sticks)

2 1/4 tsp vanilla

zest from 1 lemon

1/2 cup matzah cake meal

1 1/2 cup potato starch

1/4 tsp salt

fruit preserves such as strawberry, raspberry, apricot

Directions

Preheat oven to 350 °F.

Use an electric mixer to beat together the powdered sugar and margarine; add vanilla and lemon zest.

In a small bowl, combine the matzah cake meal, potato starch, and salt.

Add dry ingredients to wet , and mix until the dough forms a ball. The dough will be very soft, but holds up well to being handled.

Roll tablespoons of dough into balls and place on cookie sheets lined with either parchment or a silicone baking sheet.

Use your finger or thumb to gently make an indentation in the middle of each ball. The cookie may crack a little around the edges.

Fill each indentation with about 1/4 teaspoon of your favorite fruit preserves.

Bake about 14 minutes or until barely golden.

Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.

The cookies are a little crumbly, so handle with care!

Notes

This recipe is suitable for Passover. Check that the ingredients are okay according to your level of observance.

This recipe is adapted from Food Allery Momma’s dairy, egg, and nut free thumbprint cookies.

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

The post Passover Thumbprint Cookies appeared first on Kids with Food Allergies.

Passover Coconut Macaroons

Melanie Carver — Wed, 24 Aug 2022 15:38:12 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 36

Recipe Created By: Lynn K

Ingredients

2 cups shredded coconut (unsweetened)

1 cup coconut milk (canned)

2 Tbsp agave nectar (or honey)

4 tsp matzah cake meal

1 tsp vanilla extract

1/4 tsp salt

2 Tbsp cocoa powder (optional)

Directions

Preheat the oven to 350 °F.

Line a cookie sheet with parchment paper (or spray with cooking spray).

In a heavy saucepan over medium heat, whisk together the coconut milk, agave nectar, and salt.

Add the matzah cake meal and whisk thoroughly.

For chocolate macaroons: add 2 Tablespoons cocoa powder to the coconut milk/agave mixture.

Heat the mixture to a full boil, and continue to boil for about two minutes or until it has thickened

Remove from the heat and whisk in the vanilla and shredded coconut.

Drop the mixture by heaping teaspoonfuls onto the baking sheet.

Bake the macaroons for about 16 minutes, or until golden brown.

Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.

Notes

This recipe is suitable for Passover. Check that the ingredients are okay according to your level of observance.

The original recipe that I modified was Vegan Coconut Macroons from Livestrong.

TIP: Coconut milk in a can tends to separate – I put the whole UNOPENED can in a bowl of hot water for a couple of minutes, then shake well.

Substitutions

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Katie-Safe Sugar Cookies

Melanie Carver — Wed, 24 Aug 2022 15:38:11 +0000

Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: jml0924

Ingredients

2 1/2 cups gluten-free flour mix

1 tsp xanthan gum

1 tsp salt

1 tsp baking soda

1 1/2 cup sugar

4 oz oil

3 Tbsp applesauce

3+ Tbsp water

Directions

Mix dry ingredients. Mix wet ingredients. Combine. Add enough water a tablespoon at a time to make the dough into a good workable consistency.

Spread rice flour on the counter to roll out and cut out shapes. Bake on a cookie sheet covered in parchment paper at 350 °F for about 8 minutes or until just starting to brown on the edges. Let cool about 5 minutes on the pan before moving to a cooling rack.

Notes

We use a flour mix of 4 cups rice flour, 1 1/3 cups potato starch, and 2/3 cup tapioca starch.

Substitutions

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