Cookie Recipe For Kids With Food Allergies?
February 9, 2010 by admin
Filed under Allergy Questions
My nieces have food allergies and would like to make them some cookies (all of the cookies given to the family as gifts throughout the holidays were off limits to them, poor things!). They are allergic to the following: eggs, soy, peanuts, and wheat. Any ideas? I’ve read that you can use rice flour in place of the white flour, but would prefer to use oats if that’s possible (kind of like the chocolate oatmeal no bake cookies). thanks for any ideas!!
Hi! My son and I are off the top 8 allergens. So far my daughter definitely has an issue with dairy. I recommend http://www.kidswithfoodallergies.org if you are looking for support and recipes (you need to be a member to get all the recipes, but I think they have a few highlighted ones). This is where I ended up after my son tested positive for his allergens, and I had to go on an elimination diet. Really great people that deal with food allergies every day.
Wish you the best!
The caramel cookies listed below seem to have risks for multiple things – at the very least, Kellogg’s Rice Krispies have wheat – for safe ones, get Erewhon’s Rice Crispy cereal. Also, most chocolate chips have soy lecithin – it depends on how sensitive the kids are.
As one poster mentioned, Enjoy Life cookies are one pre-made option. If you can, get a box of Cherrybrook Kitchen sugar cookie mix – this is very easy to use and top 8 safe – they specialize. Either way, be prepared for taste differences. A really good safe one if you can do soy lecithin is Andean Grande quinoa pop cookies. They come in chocolate chip and chocolate versions.
I haven’t had much success in gluten-free egg-free milk-free cookies, although I liked baking before I had to go allergen-free. If you have oats, I would try doing a fruit crisp kind of topping, but made as a cookie, kind of a safe granola crunch. You can use either palm shortening (Spectrum) or a safe soy-free dairy-free margarine – Mother’s Kosher for Passover (Blue and Yellow boxes for salted and unsalted). I believe there are a couple of other brands, Migdal’s?. Be careful of cross-contamination with wheat when you buy the oats – I think the steel-cut Irish oats are usually recommended but I cannot remember why. Most oats will have some cross contamination so it depends on the kids’ sensitivity (ask their parents).
Another easy one is rice crispy treats made with SAFE cereal and egg-free marshmallows – look for the ones that are only sugar and gelatin – there are some kosher brands that made safe marshmallows and I think I’ve heard some store and national brands are also safe.
It’s important to check the labels, and best is to ask parents for safe brands and then double-check and let them read the labels before you begin. Safety is of utmost importantance when feeding food-allergic kids
Remember, you don’t have to do cookies! Safe flatbread is OK, or do fruit salads… something where they don’t have to feel restricted. If they’ve grown up with it, it won’t be as big of a deal…
1 box of Enjoy Life ® No-oats “Oatmeal” cookies (or Lively Lemon, if available)
8 to 12 oz yogurt* (dairy, soy or rice-based, diet permitting)
2 cups fresh berries (blueberries, strawberries and/or raspberries)
Working in layers in each parfait glass, crumble one cookie at the bottom of each glass and top with about 2 tablespoons of yogurt. Add the red berries (strawberries and/or raspberries). Add another layer of a crushed cookie and 2 tablespoons of yogurt. Add the blueberries. Finish up with a dollop of yogurt and one more crushed cookie.
Chill for at least 20 minutes to allow flavors to blend.
hope that helps a little they are really good
This is untried – I found it with the search term egg-free nut flour cookies.
Soybutter Cookies (Dairy-Free, Egg-Free, Wheat-Free)
Ingredients
* 1 cup creamy soy nut butter
* 1/2 cup dairy-free margarine, softened
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 tablespoon ground flax seeds
* 3 tablespoons water
* 1 teaspoon vanilla
* 1/2 teaspoon baking soda
* 1 cup brown rice flour
* 1/2 cup soy flour
Directions
1.Preheat oven to 350 degrees.
2.Cream soy butter and margarine, until smooth.
3.Add sugar and brown sugar, beat until smooth.
4.In a small bowl mix flax seed and water.
5.
5 Add flax seed mixture and vanilla to soybutter mixture.
6.Mix in baking soda and flour to form dough.
7.Roll or scoop dough into balls.
8. Place on greased cookie sheet.
9 Press cookies flat with bottom of glass or cross-wise with a fork.
10. Bake 8-10 minutes or until golden brown.
11. Cool on rack.
CHOCOLATE CARAMEL BARS
Makes 2 dozen bars
2 cups semi-sweet chocolate chips (12-ounce bag)
1/4 Butter Flavor CRISCO Stick or 1/4 cup Butter Flavor Crisco all-vegetable shortening plus additional for greasing
5 cups crispy rice cereal
1 -1/3 cups caramel candy such as Milk Duds (10-ounce box)
1 tablespoon water
Grease 13 x 9 x 2-inch pan with shortening.
Combine chocolate chips and 1/4 cup shortening in large microwave-safe bowl. Microwave on HIGH for 1 minute. Stir vigorously. If necessary, microwave on HIGH an additional 30 seconds at a time, stirring vigorously after each heating, just until chips are melted.
Pour cereal into melted chip mixture. Stir until thoroughly coated.
Combine caramel candy and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute. Stir vigorously. If necessary, microwave on HIGH an additional 30 seconds at a time, stirring vigorously after each heating, until caramel is pourable. Fold caramel mixture into chocolate-coated cereal. CAUTION, CARAMEL MAY BE HOT.
Pour and spread into greased pan. DO NOT PRESS, SURFACE SHOULD APPEAR ROUGH. Cool in refrigerator for 30 minutes or until chocolate is set. Bring back up to room temperature. Cut into bars about 2 x 2 inches.
NO-BAKE CHOCOLATE CHIP COOKIES
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NO-BAKE CHOCOLATE CHIP COOKIES
1 lb. milk chocolate
4 oz. unsweetened baking chocolate
2 c. Rice Krispies
2 c. pecans, coarsely chopped
In top of double boiler, melt chocolate. You can use a microwave, too. Stir in the Rice Krispies and pecans. Remove from heat and drop by teaspoonfuls onto cookie sheets or trays covered with wax paper. Let stand until hardened. Refrigeration speeds up hardening. Makes 5 dozen. Tastes like candy