This year, a good friend went out of her way to make an allergy friendly batch of cookies for us. And she even went over the cocoa powder's ingredient list over the phone ahead of time. The "may contain traces of eggs" is a source of much confusion.
I am going to share the magazine recipe she used-and gave me to take home with a big bag of cookies-so that you can make them for your next holiday party.
If I were hosting a holiday party and serving these cookies, I would put them out with a piece of paper listing all the ingredients and brands used. I would put them out on a separate plate to avoid cross-contamination. I'd even store some away just in case the ones out for all could be cross-contaminated with allergens in the other foods being served. And some pre-party conversation usually makes the allergic person/allergic parent that much more comfortable and able to make an informed/safe decision. If you can find the on-line recipe link, a simple email ahead of time is marvelous!
Lisa, our friend that made these cookies, wasn't too sure that they came out all that well. Yes, they are soft and have a soft texture, but that is not a bad thing. Our little guy loved them. Well, he didn't really like the first one he tried. But the next day he was asking for them: "More Lisa cookies, please".
Thank you for going out of your way for us!
The recipe comes from the December 2011 Todaysparent. Check out this recipe and more at: http://www.todaysparent.com/activities/4-delicious-allergy-sensitive-holiday-treats
What you need:
(brands' allergy information varies!)
What to do:
Using an electric mixer, combine granulated sugar, cocoa powder, applesauce, oil and vanilla until well blended.
In another bowl, whisk flour with baking powder and salt.
Add flour mixture to cocoa mixture in 3 parts, mixing each addition well with an electric mixer for a soft, wet batter.
Cover the bowl with plastic wrap and place in fridge for 2 hours. It must be well chilled to roll, so don’t skip this step!
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Sift icing sugar into a shallow bowl.
Scoop spoonfuls of dough and roll between your hands to make 11⁄2-in. balls.
Roll them in icing sugar until well coated. The more sugar on the outside, the better the effect.
Place on the baking sheets about 2 in. apart.
Bake for 10 min — but check at 8. They should be puffed and just set, so they’ll have a soft, brownie-like texture.
Cool completely on a rack. Repeat with remaining dough.
Store in an airtight container for up to 2 days.
Makes 4 dozen.
More vegan chocolate inspiration: