Low Histamine Cookies- GF/DF

Wet Ingredients

1 cup dairy free butter, softened (I use smart balance)

¾ cup brown sugar, packed

¾ cup sugar

1 tsp vanilla

1 egg yolk

1 ½ tbsp water

Dry Ingredients

2 ½ cups gf flour blend (see recipe link below)

½ tsp xanthan gum (leave out if your blend has it)

½ tsp baking soda

½ tsp baking powder

½ tsp salt

low histamine vegan white chocolate chunks (see recipe link below)- optional

macadamia nuts, chopped (optional)

Histamine Level: 1

rated a 1 due to vanilla and pea protein in dairy free margarine

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Wet Ingredients

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.

Dry Ingredients

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!

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