Allergy-Friendly Sugar Cookies

Start to finish: 1 hour

Servings: 12 cookies

These sugar cookies are specifically designed for individuals with multiple food allergies by eliminating all 9 major allergens including eggs, dairy, wheat, and nuts. The recipe uses aquafaba (the liquid that comes from cooking chickpeas) as a binding agent, coconut oil for fat, and a gluten-free flour blend for structure, while maintaining the classic sugar cookie texture and taste.

Ingredients

• 1/2 cup coconut oil (softened to room temperature)
• 1/2 cup coconut sugar
• 1/4 cup aquafaba (liquid from canned chickpeas)
• 2 teaspoons unsweetened vanilla extract
• 1 3/4 cups brown rice flour
• 1/2 cup tapioca starch
• 1/4 cup arrowroot powder
• 1 teaspoon baking powder (aluminum-free)
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened applesauce

Instructions

1. Allow coconut oil to soften to room temperature. (This should take about 30 minutes if solid.)
2. In a large mixing bowl, combine the softened coconut oil and coconut sugar.
3. Using a whisk or electric mixer on medium speed, beat the coconut oil and sugar together for 2 minutes until light and fluffy.
4. Add the aquafaba and vanilla extract, and continue beating for 1 to 2 minutes until the mixture is well combined and frothy.
5. Add the unsweetened applesauce, and stir gently to incorporate.
6. In a separate bowl, sift together the brown rice flour, tapioca starch, arrowroot powder, baking powder, and sea salt.
7. Create a well in the center of the dry ingredients, and pour the wet mixture into it.
8. Fold the wet and dry ingredients together using a spatula or wooden spoon, stirring gently until just combined. Do not overmix, as this can result in tough cookies.
9. Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes.
10. Preheat the oven to 325 F.
11. Line your baking sheets with parchment paper.
12. Remove the dough from the refrigerator, and lightly flour a work surface with additional brown rice flour.
13. Working with about 1/4 of the dough at a time, gently roll or press the dough to approximately 1/4-inch thickness.
14. Using a 2-inch cookie cutter or a glass, cut the dough into circles or shapes. If using cookie cutters, dip them in rice flour between cuts to prevent sticking.
15. Place the shaped cookies on the prepared baking sheets, spacing them approximately 1 inch apart.
16. Re-roll any remaining dough scraps and repeat the cutting and shaping process until all dough is used.
17. Place the baking sheets in the preheated oven and bake for 12 to 14 minutes. The cookies should be lightly golden on the edges but still soft in the center.
18. Remove the baking sheets from the oven, and allow the cookies to rest on the baking sheet for 5 minutes.
19. Using a spatula, carefully transfer the cookies to a cooling rack and allow them to cool completely for at least 15 minutes before serving.
20. Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.

Nutritional information (per cookie)

• Calories: 135
• Protein: 1.2 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Fat: 6 g
• Sodium: 95 mg

Suitable for

Dairy-free diet, egg-free diet, gluten-free diet, nut-free diet, soy-free diet, vegan diet

Looking for delicious allergy-free recipes? Find your next meal here.