Ah, the peanut butter cookie. It’s one of the world’s great cookies. It’s salty and sweet, crunchy and creamy, but your average peanut butter cookie recipe is a nightmare for families with food allergies and intolerances: butter, eggs, flour, and, of course, peanuts. What’s a nutty cookie lover to do?
We here at Tasterie have you covered! We’ve scoured the web and come up with four recipes to help you satisfy your cookie craving no matter your allergy!
No Nut-Butter Chocolate Chip Cookies: Gluten, dairy, egg, nut, corn, and grain-free (From our friend Kim at cookitallergyfree.com)
Ingredients:
- 1 Tbsp Flax Meal OR Ground Chia Seeds
- 3 Tbsp HOT (almost boiling) water
- 1/3 cup Coconut Oil OR Canola Oil, preferably Organic and Unrefined
- 1 cup Brown Sugar OR Organic Coconut Palm Sugar
- 1/2 cup Sunflower Seed Butter, ROOM TEMPERATURE
- 1/2 tsp Vanilla Extract
- 1/2 cup Flax Meal
- 1/2 cup Ground Chia Seeds OR more Flax Meal
- 1/4 cup Buckwheat Flour (Buckwheat is actually a fruit seed, not a grain)
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt, fine
- 1/4 tsp Ground Cinnamon
- 1/2 cup Allergen Friendly Semi-Sweet Chocolate Chips, such as Enjoy Life or Tropical Source
Directions:
1. In a small bowl, whisk together the 1 Tbsp Flax Meal or Ground Chia with the HOT (almost boiling) water and let it sit for about 5 minutes until it has “gelled”.
2. In a medium bowl, add the “gelled” flax (or chia) mixture, the coconut (or canola) oil, and the sugar. Mix/beat until well combined. Then add in the room temperature Sunflower Seed Butter and continue mixing until well combined.
3. In another medium bowl, whisk together: the 1/2 cup flax meal, 1/2 cup ground chia seeds (or more flax meal), the buckwheat flour, the baking soda, salt, and cinnamon. Whisk until light and well combined.
4. Add the mixed dry ingredients to the wet ingredients and combine. You will most likely need to get in there with your hands and really mix it since this is a little thicker than a normal cookie batter. Add in your chocolate chips at this point.
5. Once well combined (hand method is really best for mixing these), roll cookies into 1 inch balls and place on your cookie sheet evenly spaced, flattening slightly with hands. Preheat oven to 350 degrees. Place the cookie sheet (and any remaining dough that you have not yet rolled) into the refrigerator for about 20 minutes. This keeps the cookies nice and formed and prevents spreading. Do this for each sheet of cookies that you make.
6. Bake in a 350 degree oven for 11-12 minutes. After a couple of minutes, remove cookies to a rack to finish cooling. Enjoy!
**Note: You can also turn these into blossom cookies by not putting the chocolate chips into the batter and instead pressing your chocolate in the center of your cookie while they are still hot.
Soy Nut Butter Cookies
Soy Nut Butter Cookies: Dairy, egg, and nut free! (from http://www.foodallergymama.com)
Chocolate Tahini Cookies
Chocolate Tahini Cookies: Dairy, egg, soy, and nut free! (from http://www.adashofcompassion.com)
Pretend Peanut Butter Cookies
Pretend Peanut Butter Cookies: Gluten, dairy, egg, soy, AND nut free! (from http://www.oprah.com)
