Are you looking for delicious cookies that are also safe for those with allergies? Many people struggle to find sweet treats that don't contain common allergens like gluten, dairy, nuts, and soy. But fear not! This recipe delivers wonderfully chewy, allergen-free cookies that everyone can enjoy. These easy recipes are perfect for homemade cooking, making them a fantastic addition to your quick dinner ideas or simply a satisfying afternoon snack. Get ready to bake up a batch of these healthy meals disguised as irresistible desserts!
Ingredients:
- 1 cup gluten-free all-purpose flour blend (ensure it's certified allergen-free for your specific needs)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free butter, softened (e.g., vegan butter sticks)
- 1 teaspoon vanilla extract
- ½ cup dairy-free milk (e.g., almond milk, oat milk)
- 1 large egg replacement (e.g., flax egg: 1 tbsp flaxseed meal mixed with 3 tbsp water)
- Optional: ½ cup dairy-free chocolate chips (ensure they are allergen-free)
Instructions:
Step 1: Prep your ingredients. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze. Soften your dairy-free butter to room temperature for easy creaming.
Step 2: Combine dry ingredients. In a medium bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking soda, and salt. This ensures even distribution of the leavening agents.
Step 3: Cream butter and sugars. In a separate large bowl, cream together the softened dairy-free butter and both sugars until light and fluffy. This step incorporates air into the batter, resulting in lighter and chewier cookies. You can use a hand mixer or a stand mixer for this.
Step 4: Add wet ingredients. Beat in the vanilla extract, dairy-free milk, and egg replacement until well combined. Don't overmix at this stage; a few lumps are okay.
Step 5: Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, avoid overmixing, as this can lead to tough cookies. If adding chocolate chips, gently fold them in now.
Step 6: Bake the cookies. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie for spreading. Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as oven temperatures can vary.
Step 7: Cool and enjoy! Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, allergen-free cookies!
Tips and Variations:
- Flour blends: Experiment with different gluten-free flour blends to find your favorite. Some blends might result in slightly different textures.
- Sweetener: Adjust the amount of sugar to your preference. You could also use maple syrup or other liquid sweeteners, but you might need to adjust the liquid in the recipe accordingly.
- Add-ins: Get creative with add-ins! Consider adding dried cranberries, chopped dairy-free chocolate, or spices like cinnamon or nutmeg.
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutritional Information (per cookie, approximate):
- Calories: Around 150-200 (depending on ingredients used)
- Fat: 8-10g
- Carbohydrates: 20-25g
- Protein: 2-3g
This recipe is a great starting point for creating delicious and safe treats for everyone. Remember to always double-check ingredient labels to ensure they meet your specific allergen needs. Happy baking!