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
- 2 cups + 1/3 cup + 1/4 cup all-purpose GF flour (I use Bob’s Red Mill.)
- 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
- Mix together flour, xanthan gum, cinnamon, sucanat, baking soda and salt.
- Add mixed ingredients to food processor and add in chilled shortening.
- Pulse until well blended and crumbly.
- Add honey, water and vanilla. Continue processing until dough forms.
- Place dough in a greased ball and knead until you can form a ball. Then, separate dough into two balls.
- Press dough onto greased parchment paper lined on a large baking sheet.
- Roll until about 1/8 in. in thickness.
- Cut into shapes with cookie cutters.
- Let sit in the fridge for about 30 minutes.
- Bake in a preheated oven at 320 degrees for 25 minutes.
- Sprinkle with sucanat and cinnamon or decorate with icing and sprinkles!
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!
Nikki @ Christian Mommy Blogger
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??
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.
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! 🙂
In the flour mix recipe from Little Natural cottage what do you think that I could substitute for the arrowroot? It already has tapioca starch and potato starch in it. Would I just increase one of them? Thank you for the allergy friendly cookie recipe. I want to take cookies to church that most can have. We have dairy, gluten, egg and nut allergies there and I want everyone to be able to enjoy a fun Christmas cookie. We already make nut and gluten free cookies here, but I needed egg and dairy free also. Thank you.