Weekly Recipe: Allergen Free Cookies!

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chocolate chip cookie

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Here’s a quick and easy chocolate chip cookie recipe that everyone will love!

If you have a food allergic child you know how difficult it can be to find allergy friendly and safe recipes.

In all fairness this recipe is not free of the top 8 major allergens; but it is free of peanut, tree nut*, egg, sesame, soy (depending on your allergy level), and dairy.

And you have the benefit of knowing you made it yourself. No cross contamination!

Here’s what you will need:
1/2 cup of shortening
(we use Spectrum brand made with 100% organic palm oil-alternatively 1/2 cup of safflower or canola oil would work as well)

1/3 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 1/2 cups unbleached all purpose flour
(you can also replace 1/2 cup of flour with oats or wheat flour)

1 teaspoon baking soda

2 teaspoons vanilla extract

3 tablespoons vegetable oil (omit if using oil instead of shortening)

1-2 tablespoons water (if needed)

1/2 cup shredded coconut
*(optional-FDA now considers coconut a tree nut and while rare,
some individuals are allergic)

6 ounce package of dark chocolate or dairy free chips of your choice
(Enjoy Life makes a dairy free chip, Vermont Nut Free also make a dark chocolate skipper which is an M&M replacement.) (Keep in mind that many chips contain soy lecithin though many individuals are not allergic.)

Instructions
Preheat oven to 350 degrees F

Combine shortening and/or oil, sugars, and vanilla and stir until mixed. Combine flour and baking soda in a separate bowl then add to wet mixture. Add optional coconut and stir. At this point mixture should be slightly moist, not dry or crumbly; add a small amount of water as necessary. Add chips and combine.

Drop by teaspoonfuls on ungreased cookie sheets spaced 2 inches apart. Bake for 8-10 minutes until cookies appear to be just barely set in the middle. These cookies will not brown like traditional cookies so be careful not to overcook.

Cool cookies on pan for 3 minutes then transfer to wire racks to cool further. Yields approximately 2 dozen cookies.

Because they are preservative free, they are best eaten within the first few days of baking. These cookies go fast in our house so we make a double batch, wrap in pairs when cooled, and freeze. Makes for a perfect lunch box snack!

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    10 Comments

    1. Hi Ruth,

      I stumbled on this recipe doing a search for allergen-free cookies. I just made a batch and they are super yummy just out of the oven! As we are also gluten-free I used Bob’s Red Mill All-Purpose GF flour mix with 1.5 tsp xanthan gum and I am so pleased. Thanks so much for sharing this recipe. Lisa

    2. Fellow Baker-thanks for stopping by and for your comment. The recipe does indicate in the ingredients section that coconut is optional and considered a tree nut by the FDA. The intro paragraph also highlights that the cookies are not free of all the top 8 allergens. You make a good point though and I’ve highlighted both statements in bold so that all readers are aware. Thanks again!

    3. Thanks for posting the comment about coconut although I wish you starred it with the title of your cookie recipe. We know 6 people who are allergic to coconut, one of which is my child. If one of my family members saw the title of your recipe, they would automatically assume it was safe – it would have dire consequences for my child.

    4. This sounds good. And I just happen to have all those ingredients handy. Perhaps something to do on Saturday afternoon! I love the concept and look of your other site too, Ruth!

    5. Michael-thank you for stopping by! The article was very thorough-I encourage any readers with food allergies and without to take a look at it. I’ve started a new website that may be of interest to you and your wife. I’m still working on it, but let me know of any sites not listed there that you would like to see. http://www.bestallergysites.com/

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