Friday, December 20, 2013

Allergy Friendly Chocolate Cookies with Peppermint Icing

I saved my favorite holiday cookies for last. I can't think of many things that go better together than chocolate and peppermint! I started making these before Cody came along and adapted them to make them allergy friendly.
You'll need crushed candy cane for this recipe. TruJoy Sweets makes a good one that is allergy friendly.

This will probably be my last post for the year. Merry Christmas, Happy Holidays and a Happy New Year!

See you back here in 2014!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Chocolate cookies with peppermint icing

1 1/2 cup oat flour
1/2 cup unsweetened cocoa powder 
3/4 cup sugar
1/4 teaspoon salt
1/2 cup vegetable shortening
1/4 cup applesauce
1 teaspoon vanilla

I use this recipe: "Best White Icing Ever"
Use peppermint extract instead of vanilla, and I used pomegranate juice instead of water to make the icing a little pink.
Crushed allergy friendly candy canes

Preheat oven to 350 degrees.
In a large mixing bowl combine the flour, cocoa, sugar and salt.
In another bowl combine the shortening, applesauce and vanilla.
Combine the wet and dry ingredients.
Roll dough into one inch balls, place on a prepared baking sheet and flatten slightly.
Bake 8 -10 minutes.
Let cool completely and use a knife to spread the icing on each cookie.
Sprinkle crushed candy canes over the top.

Makes about 20 cookies.

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