The Ultimate Allergy Friendly Cookies
Allergy-free cookies, this recipe is free from the top 8 most common food allergens.
This recipe is dairy-free, wheat-free, gluten-free, egg-free, peanut-free, nut-free, and soy free. As well as being vegan. It is also free from seafood
Why This Recipe Works
- Free from the eight most common food allergens: Wheat, Egg, Soy, Dairy, Fish, Shellfish, Nuts, Gluten
- Easy method
- Vegan and refined sugar-free recipe
Ingredients you will need
To make my allergy-free cookies you will need:
- chia seeds
- water
- raisins
- tahini
- vanilla extract
- cinnamon
- coconut flour
- baking powder
- maple syrup
- salt
Ingredients Notes & Substitutions
- Tahini: Tahini is a sesame seed paste I use unhulled tahini as it has a milder flvaour. An alternative to tahini would be sunflower seed butter.
- Chia seeds: Either white or black chia seeds can be used as both have the same feeling capacity, white chia seeds will be less visible in the final cookie.
- Maple syrup: This can be left out depending on your palate, if you do leave this out you may need to add 2 tablespoons of water in it's place when you blitz the tahini and raisins.
Egg Replacer for allergen-free cookies
In this recipe, I use a "chia egg" to replace an ordinary egg. To make a chia egg you need to soak 1 tablespoon of Chia seeds (I prefer the white in baking, but it's not necessary) with 3 tablespoon of water.
You need to be a little organised as the chia seeds need to soak for around 15-20 mins, before they are ready to use, when the mix turns into a bit of a gel you know it is ready to go.
If you do not need this allergy-friendly cookie recipe to be free from egg, then just substitute the chia seed egg for a regular egg.
Wheat flour replacer for allergen-free cookies
Many people need wheat-free or gluten-free baking recipes. I use coconut flour in this recipe to replace traditional wheat flour. Coconut flour is wheat and gluten-free. I do have a couple of pointers on coconut flour. It can be quite strongly flavoured, especially if it is old. Buy it in small amounts so that you use it up while still nice and fresh.
This recipe does not need that much flour, so you can substitute other gluten-free flour if you prefer, rice flour, oat flour, almond flour or traditional wheat flour will all work if you do not need the cookies to be gluten-free. .
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Nut butter replacer for allergen free
Peanut butter is an awesome base in cookies, however, it can be troublesome if you have a peanut allergy and many schools now have a global nut-free policy.
To make these cookies nut-free I used tahini. I used an unhulled tahini as it has a bit more nutrition but it is more strongly flavoured than hulled tahini. If you are new to cooking with tahini I would go with hulled as it is a lot milder in flavour.
If you don't need your cookies to be nut-free, you can definitely substitute the tahini for any nut butter. Sunflower butter also works if you have that on hand, and is milder than tahini.
Top Tips
Here is how you can make these Allergy Free cookies perfectly every time!
- Use a damp spoon and damp hands when shaping the cookies, this will stop the batter from sticking to you.
- These cookies are best slightly under done rather than over done, so watch them carefully and remove from the oven when they are lightly golden.
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Ultimate Allergy Friendly Cookies
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Ingredients
- 1 Tablespoon chia seeds
- 3 Tablespoons water
- ½ cup raisins 50g
- 2 Tablespoons maple syrup
- ½ cup tahini 125g
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 6 Tablespoons coconut flour
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
- Soak the chia seeds in the first measure of water for 15-20 mins until they start to gel, this creates a chia seed egg replacer
- Pre-heat the oven to 180 degrees Celsius (360 Fahrenheit)
- Place the raisins, tahini, maple and syrup in a food processor, blitz until smooth
- Add the remaining ingredients including the soaked chia seeds, blitz until combined, the mix will be sticky.
- Wet your hands and wet a spoon (the moisture will prevent the mixture sticking to your hands).
- Take tablespoonfuls of the mixture and roll into balls, place on a baking paper lined tray
- These cookies don't spread while cooking, so use a wet fork to press them down to an appropriate thickness
- Bake for 8-10 mins (it will depend a little on how much you have squashed the cookies.
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