Allergy-Friendly, Gluten-Free Cookies

Cookies and smiles – they just go together. Celebrate something special today with these vegan and allergy-friendly, gluten-free gems.

Good Golly, Miss Molly. That’s Delicious Gluten-Free Bread!

by Allergy Free Kitchens on April 22, 2014

Mollys_Gluten_Free_Bakery_Mock_Rye_Allergy_Free_Kitchens

We like bread in this house, all kinds of bread.  That’s why I am happy to have found Molly’s Gluten-Free Bakery while attending the Chicago GFAF Expo.

On a tip from Keeley McGuire, I headed over to Molly’s booth and sampled their Mock Rye.  It was delightful.  I purchased a loaf and brought it home for the ultimate test – the hub’s test.  He can differentiate a “gluten-free” product from a “gluten-filled” product faster than I can explain which is which. After giving Molly’s Mock Rye a quick toast and topping it with a slather of Earth Balance buttery spread, he sunk his teeth into what has become our new favorite in the land of gluten-free bread.  I’m already planning a trip to the grocery store to pick up all of the fixings for a gluten-free reuben.

With Molly’s Mock Rye being such a hit, I hopped on their website to see what else they had available.  I found baguettes, dinner rolls, bread bowls and more.  I also learned a number of their products can be special ordered to be egg free and dairy free as well.  Check out this list:

  • White Bread
  • Jumbo White Bread
  • Mock Rye
  • Hamburger Buns
  • Hot Dog/Brat Buns
  • Pita
  • White Dinner Rolls
  • Mock Rye Dinner Rolls
  • French Baguettes
  • Italian Baguettes
  • Cocktail Mock Rye
  • French Rustic Loaf/Bread Bowl
  • Mock Rye Rustic Loaf/Bread Bowl

With so many choices, I’m not sure what to buy next.

Where can you buy Molly’s?  Their beautiful website has a store locator as well as the option to shop online.  If you’re fortunate to live near their location in Pewaukee, Wisconsin, you can shop Molly’s in person.

As with any product, please be sure Molly’s products are deemed safe for your dietary restrictions, always read labels and inquire about cross contamination, even if you’ve had their products before. 

If you’ve tried Molly’s products, please let me know what your favorites are.  If you try Molly’s as a result of this post, let me know what you tried and what you thought.

This is not a sponsored post.  I purchased their product at the Chicago GFAF Expo, was very happy with it, and wanted to share what we thought of it with you. 🙂

 

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Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

by Allergy Free Kitchens on November 19, 2013

Sunbutter-Cookies-Allergy-Free-KitchensWhen I first started baking without eggs, dairy, and gluten, I relied on this vegan and gluten-free Sunbutter cookie recipe for nearly every event I needed to take a dessert to.  Not only are these cookies safe for our daughter, our family and friends enjoy them too.

I remember the first time my nephews tried them.  They gobbled them up as though they were their mom’s scrumptious peanut butter cookies.  When they came back for seconds, my confidence soared.  I thought to myself, “I did it.  I made my first successful batch of allergy-friendly cookies!”

A number of years have passed since then, but this gem of a recipe holds a special place in my recipe box and on my holiday baking schedule.  Because they freeze beautifully, I figured I’d get a head start by making a batch today.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Sunbutter Cookies – Vegan, Gluten-Free and Allergy-Friendly

Makes 24.  Preheat Oven to 350.  Line Baking Sheets with Parchment Paper.

1 1/2 cups gluten-free all-purpose flour blend (I used *Bob’s Red Mill.)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

3 tablespoons unsweetened applesauce

1 teaspoon baking powder

1 stick (1/4 lb) Earth Balance Vegan Buttery Sticks

1 cup Sunbutter (Creamy)

1 cup granulated sugar, plus 1/4 cup for fork imprint

1 teaspoon pure vanilla extract

Combine flour, salt, and baking soda in a medium size bowl. Whisk to incorporate.

Combine applesauce and baking powder in a separate bowl and set aside. It will expand.

In a large bowl, cream Earth Balance and Sunbutter on medium speed for about one minute, scraping sides as needed.

Add the 1 cup of sugar and continue mixing on medium speed for two minutes, scraping sides as needed.

Add applesauce/baking powder mixture and vanilla to the creamed Earth Balance, Sunbutter and sugar.  Mix for one minute.

Add the dry ingredients and beat on low until all ingredients are blended.

Drop by a small cookie scoop onto prepared baking sheets.

Before placing the cookies in the oven, dip a fork in the remaining 1/4 cup of sugar, then press the fork tongs onto the cookie to flatten it slightly and make a crisscross pattern.

Bake the cookies in a preheated oven for 10 minutes or until edges are golden. They may look like they need to cook a little longer, but thatʼs okay. Allow them to cool on the baking sheet for at least five minutes, then move them to a wire rack. Donʼt move them while they’re hot or they may fall apart.

Note: My mom actually prefers these cooked 3-5 minutes longer.  It yields a darker color and a crispy cookie with a strong nut flavor – great dipped in coffee.   

*Bob’s Red Mill packaging indicates some allergens are processed in the same facility.  Please verify it is safe for you before using.

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Vegan & Gluten-Free Chocolate Chip Cookies

by Allergy Free Kitchens on July 18, 2013

Chocolate-Chip-Cookie-Allergy-Free-KitchensIn the words of my lil’ sis, “These chocolate chip cookies are dynamite.”  And no, it’s not a sympathy nod.  She tells me like it is (eh hem…which is why I’m not sharing my last vanilla cupcake adventure with you all).   This little gem of a recipe came about in one of my attempts to recreate an allergy-friendly version of a spectacular cookie I had on a trip to Chicago in April. Surprisingly, in trying to do something a little different, I managed to create what some of my family and friends have coined “the quintessential chocolate chip cookie.”  It just happens to be vegan, gluten-free and allergy-friendly.

Chilling the dough overnight is key.  When you do, you’ll find it yields that traditional chocolate chip cookie texture – slightly crisp on the edges and softer in the middle.

When prepared with our small cookie scoop, the recipe yields 5 dozen perfectly-sized cookies.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Recipe for Vegan & Gluten-Free Chocolate Chip Cookies

1/2 cup gluten-free oats

2 1/4 cups gluten-free all-purpose flour*

1 1/2 teaspoons xanthan gum

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (softened, not melted) Earth Balance Vegan Buttery Sticks (soy free now available)

3/4 cup brown sugar packed

3/4 cup sugar

1 tablespoon pure vanilla extract

3/4 teaspoon fresh lemon juice

2 tablespoons flaxmeal combined with 6 tablespoons of hot water

10 oz. bag of Enjoy Life chocolate chips

Prepare the dry ingredients.  Grind the gluten-free oats in a coffee grinder or blender to make oat flour. In a medium sized bowl, blend the dry ingredients – gluten-free oat flour, gluten-free all-purpose flour, xanthan gum, baking soda, salt, and cinnamon.  Set aside.

Prepare the wet ingredients.  In a medium sized bowl, add 2 tablespoons of flaxmeal to 6 tablespoons of hot water, mix and set aside to thicken. In a large mixing bowl, cream together the softened Earth Balance Vegan Buttery Sticks and sugars until fluffy. Add the vanilla and lemon juice to the flaxmeal mixture, then beat on low speed until combined.  Add the flaxmeal, vanilla and lemon juice mixture to the creamed buttery sticks and sugar.  Beat on low speed until combined.

Combine the dry and wet ingredients.  Add the dry ingredients to the wet ingredients and stir until combined.  Add in the chocolate chips and mix until well distributed. The dough may resemble a thick cake batter.  Cover and refrigerate overnight or at least 8 hours.

Now you’re ready to bake.  Preheat oven to 325 and line cookie sheets with parchment paper.

Using a small cookie scoop, place cookies 2″ apart on a cookie sheet lined with parchment paper. Flatten the cookies slightly with your fingertips.  (Use wet hands to keep the dough from sticking.)

Bake for 8 minutes, then turn the pan for even cooking.  Cook for another 4 minutes.  Remove from oven.  They may not look done to you, but they will finish cooking on the pan as they cool.

Allow cookies to cool for 3 minutes on the cookie sheet, then transfer to a cooling rack to finish cooling. If you prefer a crispier cookie, increase cooking time by 2 minutes.

Enjoy!  They’re great warm.  They’re great cool.  They’re great frozen.  And they’re especially delicious when spread with your favorite allergy-friendly vanilla ice cream for a delicious ice cream sandwich.

*For this recipe, I used Bob’s Red Mill Gluten-Free All-Purpose Flour and Bob’s Red Mill Gluten-Free Oats.  Their products work for us, but may not be suitable for all due to the potential for cross contamination with some allergens.  If you opt for a gluten-free flour blend that uses only rice flour, potato starch and tapioca starch, you may want to reduce the vanilla to 1 1/2 teaspoons to start.  

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