We’ve found a delicious cookie recipe that’s free from 7 out of 8 of the top food allergens! Read along and take this recipe for a spin to enjoy a delicious holiday treat:
From the glow of fall foliage freshly laid upon the ground to the adornment of red and green wreaths on storefront windows, it’s clear to see that the signs are here…the holiday season is upon us!
This time of the year is prime for family gatherings and home-cooked meals. But while time in the kitchen is perfect for bringing loved ones together, being tasked with cooking for others can sometimes prove stressful. This is especially true if any of your guests are living with food allergies.
Over 15 million Americans are currently living with a food-related allergy, and that number rises daily. While these allergies are most common amongst children, they are prevalent in people of all ages. Minding the diets of those enjoying your creations is especially important for keeping those around you happy and healthy this holiday season.
We recently tested out this almond cookie recipe from Kitchn, and it was a household success. If you’re looking for a sweet treat that’s simple to make and safe for most individuals with food allergies (except those with nut and almond allergies), these cookies are the ticket!
Easy-To-Make Almond Cookies
- 2 cups finely ground almond flour (ex. Honeyville, Bob’s Red Mill)
- Note: Avoid almond meal as its course texture will leave cookies crumbly.
- ½ teaspoon baking powder
- ⅓ cup dark maple syrup labeled Grade A with “dark with robust flavors”
- Light maple syrup can be used but will leave cookies with a less pronounced maple flavor.
- 2 teaspoons vanilla extract
- Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom of the glass in water.) For softer cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet between batches.
Mix-Ins: Add 1/2 cup chopped chocolate, nuts, or dried fruit to the batter before baking.
Note: It’s always kind to consider those friends who might have food allergies when selecting your tasty mix-in additions.
Not only are these almond cookies tasty, but they are also paleo, vegan and gluten-free! These sweet treats are perfect for satisfying the tastebuds and dietary restrictions of holiday party guests across the board. We’ll definitely be adding this recipe to our holiday baking traditions and hope you enjoy them too.