Allergy-Friendly Cookies

By Curtis Sittenfeld

Allergy-Friendly Cookies
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(29)
Notes
Read community notes

For a family with a child with allergies to milk, eggs and nuts, having a go-to recipe for a safe treat is especially important. These cookies allow the writer Curtis Sittenfeld and her family to feel a sense of control over what they eat together. And they look like regular chocolate chip cookies – an advantage for kids frustrated by needing to have special foods.

Featured in: Learning to Live With a Child’s Allergies

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Ingredients

Yield:2 Dozen Cookies
  • 1teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1cup whole wheat pastry flour
  • ½ cup all-purpose flour
  • ½ cup Earth Balance brand organic whipped buttery spread
  • ¾ cup sun butter
  • ½ cup brown sugar
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup Enjoy Life brand semi-sweet chocolate mini-chips
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

154 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 79 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Blend baking powder, baking soda, salt and both flours. Set aside.

  2. Step 2

    With a stand mixer, blend buttery spread, sun butter, sugars and vanilla. Gradually pour the dry mixture into the wet mixture and combine.

  3. Step 3

    Add chocolate chips.

  4. Step 4

    Refrigerate dough for 30 minutes. Remove, and use a tablespoon or a small scoop to create two dozen dough balls. With the palms of your hands, flatten balls into disks. Place on parchment-lined cookie sheet.

  5. Step 5

    Bake for 10-12 minutes. Remove from oven and place cookies on a wire rack to cool.

Tip
  • Adapted from the peanut butter cookie recipe in “Peas and Thank You” by Sarah Matheny

Ratings

4 out of 5
29 user ratings
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Cooking Notes

DCist

The article said if was egg-free, nut-free, and dairy-free. It didn't claim to also be gluten-free. I appreciate Sittenfeld's well-written essay and this recipe is a bonus.

Rachelle

How can you call this "gluten free" when it contains 1.5 cups of wheat flour? Wheat is also considered an allergen, so calling it "Allergen Free" is also a bit misleading.

Meems

I sincerely appreciate this recipe. My little one is allergic to eggs, milk, peanuts, tree nuts, sesame, and sunflower--all of which are hidden in most cookies, crackers, and treats OR are processed on the same equipment as yummy foods (which excludes him from participating in class treat incentives, parties, etc.). Recipes like this help reduce the food anxieties we experience as a family with his allergy scares and help our little one feel just like "the other kids." Thank you NYT. <3

Maryanne

They were a bit tricky to get into a ball, not having any real binder, but I did it and my grandsons loved them! Only one has a dairy allergy but both were happy with the taste. Making them again right now. Thank you!

Rachelle

How can you call this "gluten free" when it contains 1.5 cups of wheat flour? Wheat is also considered an allergen, so calling it "Allergen Free" is also a bit misleading.

DCist

The article said if was egg-free, nut-free, and dairy-free. It didn't claim to also be gluten-free. I appreciate Sittenfeld's well-written essay and this recipe is a bonus.

Nonorexia

They didn't say it was gluten-free, but "allergy-friendly" is just a silly meme-du-jour like "trans-fat" was 10 years ago. It also boasts 1 cup of combined sugars and 1 1/2 cups butters. You may not swell up, but your hips may decided differently in 72 hours!

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