Lucky for me, I'm only allergic to cashews (which is also kind of unfortunate since cashews are my family's favorite nut). There's only been a few cashew run-ins for me, and they typically happen around the holidays (since my family adds cashews to EVERYTHING). I consider that pretty lucky.
My sister didn't get so lucky. Unfortunately for her, the allergies she does not have....my nephew has. Among other things, their food must be free of the top eight food allergens:
- Milk
- Eggs
- Peanuts
- Tree nuts
- Fish
- Shellfish
- Soy
- Wheat
Since my sister can't have a lot of treats that the rest of us can, it makes me so so happy when I find a recipe that meets all of her requirements!
Enter these cookies.
They're chewy, crunchy and oh so sweet.
The original recipe isn't fully allergen free, but only a few tweaks were necessary. Using an egg replacement, dairy free chocolate chips, and Sunbutter made this recipe gluten, dairy, nut, and soy free. Hooray!
These cookies tend to be a huge hit with everyone, not just those with allergies. I've had friends and family look at me in disbelief when I tell them what all is left out of them.
Make sure the dough balls are slightly smaller than you think they should be. This batch flattened pretty quickly in the oven and almost all of them ran together. But honestly? It didn't even matter. They were still a hit!
Allergen Free Chocolate Nut Butter Cookies
A delicious allergen free cookie that is sure to get everyone excited!
Ingredients
- 2 cups sunbutter
- 2 cups sugar
- 2 eggs*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips (I use the Enjoy Life brand)
Instructions
1. Preheat oven to 350 degrees F.2. Mix together sugar, baking powder, and baking soda.3. Cream together sugar mixture and sunbutter until sugar is thoroughly incorporated into sunbutter.4. If you're using an egg substitute, prepare it now according to the instructions on the package.5. Add vanilla extract to eggs and beat.6. Incorporate eggs into the nutbutter/sugar mixture.7. Fold in chocolate chips.8. Line baking sheet with parchment paper (if desired) and spoon heaping tablespoons of dough approximately 2 inches apart onto cookie sheets. Make sure your tablespoons are not too heaping because your cookies will run together. Flatten slightly for better cooking.9. Bake for 10 minutes. Cookies will look slightly moist. Allow to sit for 5 minutes on baking sheet before removing to cool completely on cooling rack.*I use Neat Egg or Vegan Egg for this. If you don't have soy or tree nut allergies, you can also use Bob Mills Egg Replacer.
Details
Prep time: Cook time: Total time: Yield: 24-30 cookiesRecipe adapted from Marine Corps Nomads
Do you have a favorite allergen free recipe?
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