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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!
Healthier Allergy-Friendly Christmas Cutout Cookies
Ingredients:
- 2 cups + 1/3 cup + 1/4 cup all-purpose GF flour (I use Bob’s Red Mill, but you can make your own.)
- 1 cup sucanat
- 7 Tbsp. chilled palm shortening
- 1/2 tsp. xanthan gum
- 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/4 cup honey
- 1/4 cup cold water
- 1 tsp. vanilla
- extra cinnamon/sucanat for sprinkling
Method:
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!Enjoy!! (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!)
Interested in more healthier sweet treats? Check out my FREE eBook for subscribers, Healthy Holidays: Slightly Indulgent Sweet Treats! Subscribe here to receive your free copy!
I also highly recommend Kitchen Stewardship’s eBook, Smart Sweets (I edited this book!) and Modern Alternative Mama’s Treat Yourself: Real Food Desserts!
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Erin these look great! Perfect for what we need for Karli! Do you think I could sub regular flour? Hmm…maybe just use a little less? And I don’t have palm shortening! Ahh…but I really want to make them! Shoot…might not be able to swing! What is the best sub for palm shortening??
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Is Karli still dairy free? I am not sure if coconut oil would work or not because it really needs to be an oil that won’t melt fast because of the consistency it needs to give the dough, but if the oil was really cold & you worked fast maybe it would work? And I think it would be even yummier!! And I imagine regular flour would work out fine.
Erin recently posted..Healthier Allergy-Friendly Christmas Cutout Cookies
Hello! These sound wonderful! My daughters also have gluten intolerances (and dairy, egg, chicken, peanuts, etc);) I recently found this flour blend and it is AWESOME!! http://www.littlenaturalcottage.com/shoshannas-gluten-free-flour-mix-recipe/ I have been able to substitute this flour blend cup for cup in other non gluten free recipes with great results! No need to add xantham gum either as it’s already part of the flour. Merry Christmas!
Thank you SO much for the GF flour mix recipe, Emily!! I have the Making Babies book, but I loaned it out to a friend and forgot about her recipe! I have a Wonder Mill as well, and I’m excited about trying this recipe out with Shoshanna’s mix! Thanks for your great review! Merry Christmas!