I am lucky to be a part of an amazing community on twitter.
I have come across lots of women and mothers who are doing amazing things because of their love and dedication to their children. It’s quite amazing actually.
If one of your babes has a food allergy I strongly recommend you join twitter and find your way to the amazing community of moms out there.
Pete and I are fortunate to not have to worry about nut allergies in our house. Our gluten allergies are not life threatening. Most nut allergies are. It must be quite scary.
There is one woman on twitter who has made a business of helping families with severe, life-threatening allergies. She runs a company called Onespot Allergy - you can check it out here. Elizabeth started her company as a result of her own son’s severe allergies.
Last week she tweeted about the cookies that she was making for her boys for breakfast. She posted a link to the recipe and it looked so yummy. I decided to de-gluten it and make it work for my babes. Elizabeth agreed to let me post the recipe so we could share it with our communities. I’d love to start baking more nut-free recipes and this is my first of hopefully more posts that are not only gluten-free, egg-free, dairy-free, but also nut-free. Holy free-dom.
Elizabeth’s recipe had eggs in it, as well as flax and applesauce so I had to figure out how to replace the eggs without adding more flax or applesauce. I suppose I could’ve tried egg replacer but I’m just not a huge fan of it so I try to forget about it in my recipes. Here’s my version of Elizabeth’s recipe. They turned out great and I strongly recommend them.
BREAKFAST COOKIES (nut-free)
½ cup coconut oil, liquified* (you could use sunflower oil too)
½ cup unsweetened apple sauce
1 ½ cups coconut sugar (you could probably use a little less because they’re pretty sweet)
5 tablespoons ground flax combined with 6 tbsp water*
1 teaspoon vanilla
2 cups my gluten-free flour mix (bean-free)*
1/4 cup quinoa flour (you could use almost any flour here)
½ teaspoon sea salt
1 teaspoon baking soda
3 teaspoons cinnamon*
½ cup gluten-free rolled oats*
1 ½ cups raisins
1 cup chocolate chips
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Whisk together the oil, applesauce, sucanat, flax mixture, and vanilla.
3. In a separate bowl, mix together the flour, sea salt, baking soda, cinnamon, and oats.
4. Fold in raisins and chocolate chips.
5. Add the dry ingredients to the wet ingredients, and stir just to combine.
6. Scoop batter with a small ice cream scoop onto the parchment lined baking sheets.
7. Makes two dozen cookies.
8. Bake for 15 – 20 minutes at 350 degrees.
9. Cool for 5 minutes, then transfer to wire baking racks. Enjoy!
Livvie loved these cookies and Callum enjoyed them because “they have chocolate chips in them”. Every time I came into the kitchen while Pete was making lunch I noticed one less cookie on the cooling rack. So Pete liked them too.
These cookies are great fresh from the oven, but they also freeze well. They would be a great snack for school lunches, especially because they’re nut-free!
Try freezing scoops of batter to bake fresh when needed. I do this by placing scoops of batter on a plate, then I put it in the freezer for 20 minutes or so. I put the semi-frozen scoops of batter into a baggie or container for future use.
*these are the changes I made to Elizabeth’s recipe (I omitted nutmeg because we’re not fans in our house; and craisins because we didn’t have any in the house).
Thanks Elizabeth for sharing this recipe – it’s a keeper! Here’s the link to her original recipe – click here
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free