AuthorStacy SaundersCategoryDessertsDifficultyBeginnersoft & chewy cookies
Gluten free flour blend (basic white) Petite Allergy Treats
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Add dairy free margarine, brown sugar & sugar to a large bowl. Beat with a hand mixer until creamy.
Add the egg yolk, water, & vanilla and mix until fully combined.
In a medium bowl, combine gluten free flour, xanthan gum, baking soda, baking powder, and salt.
Add the flour mix to the large bowl and mix until fully combined.
If using white chocolate chips or chopped nuts, stir them in now.
Scoop cookies onto the baking sheet about 2 inches apart and bake for 8-10 min, or until cookies are slightly browned on the edges.
Note: I like to bake just the amount of cookies I'm going to eat that day. I freeze the rest of the cookie dough by scooping it out onto a baking sheet covered with parchment paper, with the dough balls almost touching. Then I put it in the freezer. When the dough is completely frozen, I put the balls into a ziploc bag or other storage container and keep in the freezer. Then whenever I want cookies I just pull a few out of the freezer and bake them. It takes a couple more minutes to fully cook them from frozen, but they usually set up even better when frozen!
Recipe Adapted from Audrey Mama Knows Gluten Free "Gluten-free Chocolate Chip Cookies"
I've had Audrey's recipe printed and waiting in my cookbook for almost 2 years now. At the top of my recipes I write "Haven't Tried Yet" so I can keep track of the ones I want to make. I was getting tired of my normal cookies and since I have white chocolate chips now, I have more interest in making chocolate chip cookies. So I finally pulled this one out, adapted it to low histamine, and it did not disappoint! In fact, when the cookies came out of the oven I had to send my friend a video message, to tell her how I excited I was because they looked like "real cookies"! She is also gluten free & dairy free, so she understands the struggle to make regular looking cookies haha.
Anyway, I hope this just gives you another way to have variety in your dessert life. That's one of the biggest challenges for me in a limited diet, I get in a rut with my food and I start to get tired of eating the same things over & over. I'm so grateful for all the food bloggers out there who do the work to make amazing recipes that inspire me and give me a place to start in my own cooking & baking!
P.S. If you are gluten free, dairy free, and egg free- you should definitely check out Audrey's blog Mama Knows Gluten Free. Many of her recipes have adaptations for df & egg free!
Ingredients
Directions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Add dairy free margarine, brown sugar & sugar to a large bowl. Beat with a hand mixer until creamy.
Add the egg yolk, water, & vanilla and mix until fully combined.
In a medium bowl, combine gluten free flour, xanthan gum, baking soda, baking powder, and salt.
Add the flour mix to the large bowl and mix until fully combined.
If using white chocolate chips or chopped nuts, stir them in now.
Scoop cookies onto the baking sheet about 2 inches apart and bake for 8-10 min, or until cookies are slightly browned on the edges.
Note: I like to bake just the amount of cookies I'm going to eat that day. I freeze the rest of the cookie dough by scooping it out onto a baking sheet covered with parchment paper, with the dough balls almost touching. Then I put it in the freezer. When the dough is completely frozen, I put the balls into a ziploc bag or other storage container and keep in the freezer. Then whenever I want cookies I just pull a few out of the freezer and bake them. It takes a couple more minutes to fully cook them from frozen, but they usually set up even better when frozen!
Measurements for white chocolate chips and macadamia nuts?