My little girl has several food intolerances–namely to gluten, egg and dairy. Although I can sometimes still get very overwhelmed at the challenge this poses to cooking and baking, I’ve learned that with just a few simple changes, I can bring back our old favorites–and she really doesn’t have to miss out at all.
I created the following recipe for healthier allergy-friendly Christmas cut-out cookies last year. They are egg, dairy, gluten, soy and even refined-sugar free!
I hope you enjoy them as much as we do!
- 1. Mix together flour, xanthan gum, cinnamon, sucanat, baking soda and salt.
- 2. Add mixed ingredients to food processor and add in chilled shortening.
- 3. Pulse until well blended and crumbly.
- 4. Add honey, water and vanilla. Continue processing until dough forms.
- 5. Place dough in a greased ball and knead until you can form a ball. Then, separate dough into two balls.
- 6. Press dough onto greased parchment paper lined on a large baking sheet.
- 7. Roll until about 1/8 in. in thickness.
- 8. Cut into shapes with cookie cutters.
- 9. Let sit in the fridge for about 30 minutes.
- 10. Bake in a preheated oven at 320 degrees for 25 minutes.
- 11. Sprinkle with sucanat and cinnamon or decorate with icing and sprinkles!
- Note: You can also use this exact same recipe to make allergy-friendly graham crackers! That's actually what I first did with this recipe! We then used the crackers to make an edible, healthy, allergy-friendly "gingerbread" house!
Fore more desserts, I also highly recommend Kitchen Stewardship’s eBook, Smart Sweets (I edited this book!) and Modern Alternative Mama’s Treat Yourself: Real Food Desserts!