Winter is filled with holiday cheer, festive gatherings, and quality time spent with loved ones. While celebrations are fun, they can be tricky for those with food allergies, especially because festivities tend to be centered around food. Whether you’re going to a potluck, participating in a cookie exchange, or making a yummy recipe with loved ones, it’s important that everyone feels included.
To have safe, delicious options available, here are a few of our favorite top-allergen-free desserts that everyone will enjoy!
Note: These desserts are made without the 12 most common allergens in the U.S. and Canada: peanuts, tree nuts, eggs, milk, fish, shellfish, sesame, soy, wheat, gluten, mustard, and sulfites.
Apple Cake Cookies
Makes 24 cookies
Ingredients
5 ½ tablespoons + ¾ teaspoon water
1 ½ tablespoon + 1 ¼ teaspoon ground flax seeds
1 ¾ cups + 2 ½ tablespoons gluten-free all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon ground cinnamon
1 cup vegetable shortening
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 Granny Smith apples
2 ¾ cups + 2 tablespoons gluten-free rolled oats
Preparation
1. Preheat oven to 350°F. Line full sheet pan(s) with parchment paper. Peel apples. Using the larger grate side of a box grater, shred apples into a bowl.
2. To prepare flax egg: Combine water with ground flax seeds. Let stand for 5 minutes to gel.
3. In a bowl, combine gluten-free flour, baking soda, salt, and cinnamon; mix well.
4. In a stand mixer with paddle attachment, cream shortening and both sugars until light and fluffy. Add in flax egg and vanilla; continue to mix. Add in apples; mix to combine.
5. Add in dry ingredients; mix well. Stir in gluten-free oats by hand.
6. Drop 1-inch scoops of batter onto sheet pan(s) about 2 inches apart. Pat each so they flatten slightly. Bake 11-13 minutes, or until golden brown. Cookies will spread during baking.
Vegan Fudge
Makes 22 pieces
Ingredients
2 pounds powdered sugar
1 cup unsweetened cocoa powder
15 tablespoons top-allergen-free margarine
½ cup unsweetened rice milk
1 tablespoon vanilla extract
Preparation
1. Line an 8-by-8-inch pan with parchment paper. Dice/crumble margarine.
2. Sift together powdered sugar and cocoa powder into a large saucepan.
3. Add margarine to the saucepan. Drizzle in rice milk.
4. Place saucepan over low-medium heat on stove and stir continuously until fully incorporated and smooth. Don’t let the fudge boil; it’ll burn very quickly.
5. Remove pan from heat and add in vanilla. Stir quickly and pour onto prepared sheet pan. Smooth top with a spatula. Allow to cool and set in refrigerator for at least 1 hour.
6. Slice into 22 pieces. (Note: Use a dry chef’s knife for easy cutting.)
Vegan Meringue Cookies
Makes 24 cookies
Ingredients
¾ cup aquafaba (liquid drained from canned chickpeas)
⅛ teaspoon cream of tartar
¼ cup granulated sugar
½ teaspoon vanilla extract
Preparation
1. Preheat oven to 200°F with racks in the upper-middle and lower-middle positions. Line half sheet pan(s) with parchment paper.
2. Over a bowl, drain liquid (aquafaba) from canned chickpeas. Store chickpeas in an appropriate container to save for future use.
3. Add aquafaba to saucepan and reduce until it makes ¾ cup. Cool before using.
4. Combine aquafaba and cream of tartar in a bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until foamy, 2-3 minutes. With mixer still on medium, gradually pour in sugar, followed by vanilla. Increase speed to high and continue to beat until mixture forms stiff peaks, about, about 5 minutes (time may vary depending on recipe scale).
5. Scoop meringue into a piping bag fitted with a ½-inch tip. Pipe into quarter-sized rounds on prepared sheet pan(s). Bake until cookies are dry and crisp, about 1 ½ hours.
6. Transfer sheet pan(s) to wire racks. Let cookies cool completely before serving or storing in an airtight container for up to a week.
Note: Depending on the size of chickpea cans you have available, you may need to drain aquafaba from multiple cans.
