Chocolate Chocolate Chip Oatmeal Cookies *Gluten Free/Vegan/Allergy Free

Chocolate Chocolate Chip Oatmeal Cookies with Chocolate Glaze

One bowl Oatmeal Cookies are fast, easy and delicious!

You probably have all the ingredients on hand.  This also is a great recipe to get the kids involved in since they are pretty "fool-proof".

I couldn't help but switch up this pretty traditional recipe and add cocoa powder and chocolate chips instead of the original with raisins.  They have a nice "chew" to them and are good with or without the chocolate glaze.

Feel free to add in a tablespoons (or two) of ground flax and/or hulled hemp seeds to the mix to kick up the nutrition....I usually do!  The recipe is quite flexible.

Gluten Free/Vegan/Allergy Free

Chocolate Chocolate Chip Oatmeal Cookies

(qty. 15 large 3 inch cookies)

1 1/2 Cups  Gluten Free Old Fashion Oats
4  TB  White Rice Flour
2 TB  Unsweetened Cocoa Powder (regular or dark)
1 1/2 tsp  Baking Soda
1/4  tsp  Salt

1/2 Cup  Pure Maple Syrup
1/4 Cup  Molasses
1/4 Cup Coconut Palm Sugar
3/4 Cup  Sunflower Seed Butter

1/2 Cup  Allergy Free Chocolate Chips (any size)

Preheat oven to 350 degrees.  Line a cookies sheet with parchment paper.
In large bowl add oats, white rice flour, cocoa powder, baking soda and salt.  Stir to combine.
Next add in maple syrup, molasses, coconut palm sugar and sunflower seed butter.  Stir to combine.  Stir in chocolate chips.  Spoon 15 drops onto parchment lined pan.  With wet fingers or spoon, smooth and shape cookie.  Cookies will spread a bit.  Bake 14 minutes.  Allow to cool on pan and top with glaze.  

Chocolate Glaze

3/4 Cup  Powdered Sugar
1/4 Cup  Cocoa Powder 
3 - 4 TB  Coconut Milk Vanilla Yogurt

Mix all ingredients in small bowl and ice cooled cookies.

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Black Bean Fudge Brownies-gluten free, vegan & top 8 allergen free

There is nothing better than having your super picky eater scarf down dessert made out of black beans and prunes!  Trickery at it's best.  

This is one of those recipes that you probably have all the ingredients on hand and is really quite simple to throw together. 

I would add that this particular brownie recipe is for a fudge brownie, not cake like.  It is very dense and rich, but not overly sweet.  Using the coconut type sweeteners really help to keep the sweetness under control, which can be quite a problem when cooking Allergy Free.  

The prunes that I am adding is simply baby food.  It works perfect! I had been making a homemade date paste for these types of recipes, but found this works equally as good, and it's one less thing I have to do!  Plus, you can store it in the cupboard and have on hand when needed.  






gluten free, vegan and top 8 allergen free     


Black Bean Fudge Brownies:

2 Cups  Black Beans  (cooked)
1/3 Cup  Prunes, pureed          (I use baby food prunes 2.5 oz)
1/3 Cup  Unsweetened Applesauce        
2/3 Cup  Coconut Nectar          
1/3 Cup  Palm Sugar        
1/4 Cup  Coconut oil (melted)
3 tsp.  Pure Vanilla Extract

1/3 Cup  Unsweetened Cocoa Powder
1/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
2 tsp.  Baking Powder
1/2 tsp.  Salt
2 TB  Egg Replacer Powder

1/2 Cup  Allergy Free Chocolate Chips

Preheat oven to 350 degrees.  Line a brownie pan with parchment paper.
In food processor combine all wet ingredients.  Black beans, prunes, applesauce, nectar, sugar, coconut oil and vanilla extract.  Process until smooth, scraping down when needed  (you will still have some black bit from the beans, that's o.k.) .
Add dry ingredients to wet mixture.  Cocoa, brown rice flour, potato starch, baking powder, salt and egg replacer.  Process until mixed well.  Stir in chocolate chips by hand.  Spread into prepared baking pan and bake at 350 degrees for 30 minutes.  Cool and frost.  Enjoy!

Fudge Icing:

1/2 Cup  Allergy Free Chocolate Chips
2 TB  Coconut Oil

Allergy Free Sprinkles

Add ingredients to a microwave safe bowl and microwave 30 seconds, stir and repeat until melted together.  Pour over cooled brownies and let set up.  Add sprinkles.  *for quick set up, place in refrigerator for 15 minutes.  



*Notes and Substitutions:

My brownie pan in 8 X 12, but a 8 X 8 would be fine too.

You can use canned black bean or homemade cooked.  The 2 cups equals just a little less than two cans- 15 oz each.

I use baby food pureed Prunes (2.5 oz)- you could also use date paste which would give a little bit more sweetness to the end product.  

The prunes and applesauce are interchangeable, you can use all of one or the other if needed. (prunes give a little bit more "depth" of flavor)

The applesauce equals about a  4 oz applesauce cup.

If you can't find coconut nectar, maple syrup works good too.

I can't use flax or chai in my daughters food, but I'm sure those would work good in replacement to the Egg Replacer if needed for a binder.

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Also shared on:  Create Link Inspire , Gluten Free Fridays

Double Chocolate Chip Cookies *Date Paste sweetened! -gluten free, vegan & top 8 allergen free

We are trying out a new sweetener in our house and the winner is.........Date Paste!

Our long reoccurring battle with yeast in my daughters gut has significantly changed-for the worse, as she has now become a teenager.  (along with a slew of other issues!)  
As any parent of a Autistic child knows, nothing stays the same for long.  So as soon as we are comfortable with a certain protocol of diet, bio-meds, lifestyle, etc.  there will be a small ripple and then the flood gates will open and we need to re-adjust!  

Now its our time to try out some delicious treats with some new, even healthier sweeteners.  The first recipe I am posting is made with homemade Date Paste.  Luckily it's a very simple process to make and lasts for weeks in the refrigerator and months in the freezer.  I thought it would be best to start with a cookie since my daughter never turns her nose up to them!  The cookie gods were with me as she loved this version.  Phew.

I would list this as more of a cake-like texture and far less sweet than your "normal" cookie, but just as satisfying.   I made them "plain" and then topped a few with toasted organic unsweetened coconut- my favorite.  You could change it up and add a mint extract instead of a coconut or vanilla extract, which I will do with the next batch.  (We have some serious chocolate mint lovers in the family.....)  Or if your lucky enough to be able to eat nuts that would be really good too!   I also added some allergy free chocolate chips to this recipe to be sure my daughter would eat them. You can leave them out if desired.

Our love of food will never die, and truly the cleaner we eat the less junk we crave!  


gluten free, vegan and top 8 allergen free!




Chocolate Chocolate Chip Cookies *Date Paste Sweetened:
makes about 25-3 inch cookies

1 Cup  White Rice Flour
3/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
1/2 Cup  Organic Unsweetened Cocoa Powder
1 tsp.  Baking Soda
1/8 tsp.  Baking Powder
1/2 tsp.  Sea Salt
1 TB  Egg Replacer mixed with 1/4 Cup warm Milk Substitute ( I use Rice or Coconut Milk)
1/4 Cup  Butter Substitute (I use Earth Balance Soy Free Butter Sticks)
1/2 Cup  Spectrum Shortening
1 Cup  Date Paste
2 tsp.  Organic Pure Vanilla or Coconut Extract
1/4 Cup  Milk Substitute (I use Rice Milk)
2/3 Cups  Allergy Free Chocolate Chips (I use Enjoy Life) *optional

Preheat oven to 370 degrees.  Prepare cookie sheet(s) with parchment paper.
In large mixing bowl with paddle attachment add;  egg replacer mixture, butter substitute, shortening, date paste,extract and milk substitute  Mix on medium speed, scraping down when needed until combined.  Add in all the dry ingredients;  white rice flour, brown rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, baking soda, baking powder and salt.  Mix on low until combined.  The dough will be very sticky.  Stir in chocolate chips and refrigerate cookie dough for 20 to 30 minutes.  Once refrigerated drop spoonfuls of cookie dough on baking sheets and press down with a wet glass bottom or spatula to flatten.  You can top with extra topping at this point if desired. Bake 7-9 minutes.  Cool completely and enjoy!


Date Paste:

Organic Dates (pitted)  * medjool dates are the sweetest
Hot water
Sea Salt
Organic Pure Vanilla Extract

In a large bowl, place dates in and cover with hot water.  Let sit for 30 minutes or more.  Once soaked, place dates into food processor or blender (minus soaking water) and process until smooth. Adding any extra soaking water when needed to smooth paste.  Once smooth add sea salt and vanilla to taste. Store in a air tight container in the refrigerator-will last a couple weeks or freeze for up to 3 months.

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Masa Apple Hand Pies with "Eggnog" Icing -gluten free, vegan & top 8 allergen free

After a long break from blogging, I'm back!

Sometimes you gotta step back, take a break from any "extra" activities in life and focus on the family and go after some Autism "issues" at full force!

I'm so happy to be back and share some more Allergy Free treats with anyone who's interested. Now that we survived Halloween, we are ready for the Holiday season and all the changes the weather is going to throw at us here in the beautiful Pacific Northwest!  Bring it.

One recipe we have really been enjoying is our Masa Hand Pies.  We make them savory and sweet. There are endless filling opportunities for Hand Pies, which makes me very happy!  ( It's the little things ) 

So, of course, since we are heading into the pie making season- I figured I should start out with a sweet version first.  Delicious Apple Hand Pies with a Coconut Eggnog Icing.   Yum.  These are best if served fresh, but no one was complaining when we reheated them the next day- just saying.



gluten free, vegan and top 8 allergen free


Masa Apple Hand Pies with Coconut Eggnog Icing:
makes 8 Hand Pies


Masa Hand Pie Dough:

1 1/3 Cup Masa Corn Flour
1/4 tsp.  Salt
1 TB  Granulated Sugar (of choice) *can leave out
3/4 Cup  Hot (tap) Water
4-6 TB  Cold (tap) Water

Canola oil for frying

In medium bowl mix masa, salt and sugar together.  Add in hot water and mix until crumbly.  Cover bowl tightly and let set for 30 minutes.   After 30 minutes add in cold water 1 tablespoon at a time until you can form a ball.  I always "mix" with my hands to work in the water.  (You don't want a really wet dough)  Separate into 8 small balls.  Using a tortilla press lined with parchment, press into a 5-5 1/2 inch circle.  Slide you parchment with the masa round into your "form" and fill with 1 heaping spoonful of the cooled apple pie mixture.  Press closed firmly.  I always pinch around the edge with my fingers to insure a sealed edge.  Lay on a tray and cover with a wet towel until ready to fry.  Heat 1/2 inch of oil in pan.  Fry 1-2 minutes on each side until golden brown.  Lay on paper lined cooling tray.  Cool slightly and frost.  Enjoy!

Apple Pie Filling:

2 Apples (of choice)  Pealed and finely chopped
1 TB  Butter  (I use Earth Balance-Soy free butter stick or spread)
1/4 Cup  Organic Brown Sugar
dash of salt
1/4 tsp.  Ground Organic Cinnamon

Over medium heat in a small saucepan melt butter and add in prepared apples and salt.  Cook 5 minutes or so until soft.  Add in sugar and cinnamon and cook additional 5 minutes.  Cool before filling hand pies to fry.

Coconut Eggnog Icing:

1 TB   Coconut Milk Eggnog  (I use So Delicious brand)
1 TB   Butter, softened   (I use Earth Balance-Soy free)
1 Cup  Organic Powdered Sugar
1/8 tsp.  Ground Organic Cinnamon

Mix all ingredients in small bowl until combined.  Ice hand pies once slightly cooled.

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This is the tortilla press I use.  I've tried many, but the
cast iron type works the best.  If you don't have one just
roll out the dough between parchment paper into a
5-5 1/2 inch  round.  *don't forget to line the tortilla press.

I bought a set of these years ago in all different sizes.
 If  you don't have any of these forms, just fold over and
pinch closed and add detail with a fork.

This is how the Masa Dough looks before you cover and
let sit for 30 minutes, very crumbly.

Once you start adding the cold water, mix with hands and the
dough will start to form together with very little water
added.  You don't want a gooey/wet dough.

Form into small balls and press into 5-5 1/2 inches round.

Fill your pressed dough with 1 heaping tablespoon of the apple
pie mixture and seal.  * I just slide the parchment right over
to the form and seal it that way.

I always take a pinch of the dough and test the temperature
of the oil before adding the Hand Pie.

Fry 1-2 minutes on each side.

Once golden brown, cool on a paper towel lined cooling rack.

Once slightly cooled.....ice!

Delicious!

Also shared at:    Gluten Free Wednesday, Allergy Free Wednesdays, Show and Share Wednesdays, Full Plate Thursday, Gluten Free Fridays, Foodie Friday, Fat Tuesday, Create Link Inspire, Totally Talented Tuesdays

Raspberry Cream Cheese Brownies- gluten free, vegan & top 8 allergen free

Brownies, brownies, brownies!  yum!
Raspberry Cream Cheese Brownies....double yum!!

This brownie recipe is simply delicious.
I don't think it needs much explanation, other than you won't be disappointed.
Let me be clear though, the original recipe for the brownies is not my own.  When you find a recipe that is just perfect the way it is and fits your allergy restrictions, there is no need to mess around with it.  I tried many brownie recipes when I first started cooking Allergy Free for my daughter........ so many years ago. Let me just say this recipe was the first to turn out like it says it would and tasted even better.  All I have done is expanded on it.  The recipe comes from a blog called The Sensitive Pantry, which I believe is no longer posting, but if you get a chance check it out, it will inspire you to no end.

If you aren't crazy about raspberries, just substitute your favorite fruit with a complimenting compote.  I can't wait to try blueberries and cherries next!


gluten free, vegan and top 8 allergen free


Raspberry Cream Cheese Brownies:
parchment lined brownie pan   12X8


1 Cup Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
3/4 tsp.  Xantham Gum
1/3 Cup  Unsweetened Cocoa Powder
1 tsp.  Baking Powder
1/2 tsp.  Salt
3 tsp.  Egg Replacer mixed with 6 TB warm coffee or water
1/3 Cup  Oil of choice (I use coconut or canola)
1/3 Cup  Allergy Free Chocolate Chips (I use Enjoy Life)
1 TB  Pure Vanilla Extract
1/3 Cup  Unsweetened Applesauce
1 1/2 Cups  Organic Sugar

Cream Cheese Topping:

1/2 Cup  Dairy Free Cream Cheese (I use plain Daiya Cream Cheese Spread)
1/4 Cup  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract

Raspberry Topping:

1/2 Cup  Fresh Raspberries
1/4 Cup  Raspberry Jam or Compote


Preheat oven to 350 degrees.  Line brownie pan with parchment paper.  Set aside.
In small bowl whisk together egg replacer and warm coffee/water.  Set aside.  In large bowl add brown rice flour, white rice flour, potato starch, xantham gum, cocoa, baking powder and salt, whisk together, set aside.
In medium microwavable bowl, add chocolate chips and microwave 30 seconds, stir and repeat.  Add oil and stir together until combined.  Add in applesauce, vanilla, egg replacer mixture and sugar and blend well. Add the wet mixture to the dry mixture and stir until combined.  Scrape into prepared pan.  Dollop cream cheese topping and raspberry topping on top of batter.  Using a skewer or knife, drag through batter until swirled.
Place into preheated oven and bake for 30-35 minutes or until a toothpick comes out clean.  Cool and enjoy!

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I like to pre-prep my ingredients before blending them together.

Just use a skewer or knife and swirl through the layers.

Also shared at:  Gluten Free & DIY Tuesday, Fat Tuesday, Totally Talented Tuesday, Create Link Inspire, Gluten Free Wednesday, Gluten Free Fridays, Foodie Friday

Fruit & Cream Popsicles- gluten free, vegan and top 8 allergen free

Ready to cool off with a simple treat this summer?

If you have 3 ingredients then you are set to create this easy anytime dessert!
Waiting for them to freeze will be the hardest part......

Getting fruit into my youngest Autistic daughter can be battle ground for us, but luckily she is willing to try it if it's in the form of dessert! 

We always have fun making and creating these delicious fruit and yogurt Popsicles together.  I let her add in special treats to them like allergy free chocolate chips, sprinkles or whatever her heart desires.  Getting her to be creative in the kitchen is such a blessing and a important learning experience.

These simple fruit Popsicles are really quite versatile and you can sub in any fruit you like and any allergy free yogurt that you are able to eat.  You can keep the yogurt out and just focus on the fruit and you will enjoy them just as much!  Or if you would like to make these a little more decadent then add in a bit of dairy free/allergy free ice cream in place of the yogurt and sit back and enjoy!



gluten free, vegan and top 8 allergen free


Fruit & Yogurt Popsicles:
makes 5 Popsicles

2 Cups  Fresh or Frozen Fruit (of choice)   *thaw frozen fruit slightly for quicker blend
1/8 Cup  Sweetener (of choice: honey, maple syrup, coconut palm, sugar, etc.)
1/8 tsp.  Crystallized Lemon Powder (or 1/2 tsp. lemon juice)

1 Carton (6 oz.)  Dairy Free/Allergy Free Yogurt ( I use SO Delicious Coconut brand) any flavor
*add ins:  allergy free chocolate chips, sprinkles etc.


In food processor (or blender) add in fruit, sweetener and lemon and process until completely smooth.
Pour into Popsicle forms 1/4 to 1/2 way, add a dollop of yogurt plus any add ins and repeat until filled to top.  Add Popsicle stick and freeze 3-4 hour until set.  Enjoy!

*note- if using a seedy fruit, you may want to strain before pouring into forms to avoid sensory eating issues.

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Strawberry and vanilla yogurt with allergy free chocolate chips!  

Also shared at:   Gluten Free Fridays,Foodie Friday

S'more Dip- gluten free, vegan and top 8 allergen free

This S'more dip is pretty decadent! 
If you don't have a campfire handy or would just like a different twist on a s'more this is the way to go.  I had some leftover homemade graham crackers and wanted to try something new with them.  

It is actually as quick as making a campfire s'more since you can use your microwave for this simple dessert.  And less hassle than having to make a fire!  

I would have to compare the chocolate dip portion to a marshmallow fluff texture that you could buy in the store.  When creating it I really wanted the dip to have a milk chocolate flavor since my daughter has never really tasted actual milk chocolate.  I know there are chocolate bars out there that are called "milk chocolate" but they don't taste like that to me!  Adding in the Daiya cream cheese spread gives it a little twist and calm down the sweetness factor.

This would be a perfect recipe to throw together for the upcoming 4th of July holiday and your backyard camp-outs this summer.  Adults and kids alike will enjoy this simple treat and no one will be the wiser in knowing that it is allergy free!  

Happy Summer!




gluten free, vegan and top 8 allergen free......

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The consistency is quite thick one all the ingredients are added.

Make sure to get the marshmallows nice and toasty!

Also shared at: Fat Tuesday,Gluten Free & DIY Tuesday,Totally Talented Tuesdays,Gluten Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,

Graham Crackers - gluten free, vegan and top 8 allergen free

Now that Summer is officially here we had better start gathering our "summer essential" recipes!
Graham Crackers are definitely on the top of my list.  We do a lot of camping and backyard get togethers with the fire pit, so we've got to have our main s'more ingredient checked off our list.

I love this recipe and have been making it for years.  I'm not sure where the original recipe started, but with so many years of cooking these and tweaking it here and there, I have a graham cracker we really love.  It was a pretty easy recipe to adapt to Allergy Free cooking since the non-allergy free version doesn't have many ingredients to really switch.  Always a plus in my book when trying to recreate food!

They, of course, or perfect on their own- but adding a little nut butter and jelly or honey...... or making my sisters favorite with icing isn't to bad either!   This graham cracker is a little softer than your store bought box kind.  But you can always increase the bake time and make them as crunchy as you like.  



gluten free, vegan and top 8 allergen free


Graham Crackers:

1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp  Xantham Gum
1/3 Cup  Organic Brown Sugar
1 tsp.  Baking Powder
1/4 tsp.  Salt
1 tsp.  Ground Cinnamon
5 TB  Spectrum Shortening (cold from refrigerator)
1 TB  Honey
2 TB  Molasses
5-6 TB  Milk Substitute ( I use Coconut Milk-carton)
*extra brown rice flour for rolling out dough

Preheat oven to 350 degrees.
In large mixing bowl with paddle attachment add, brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, brown sugar, baking powder, salt and cinnamon.  Mix on low until combined.  Add in cold shortening and mix on low to "crumble".  Next add in honey, molasses and milk substitute.  Mix on low until combined.  Place dough on parchment paper with a sprinkle of brown rice flour to top and bottom. Place another piece of parchment paper on top of dough and roll out until about 1/8 inch thick.  Using a knife or pizza cutter, score dough and poke gently with fork.  I score my crackers about 3 x 1 1/2 inches.  Place the roll out crackers (with the bottom parchment) onto a cookie sheet and refrigerate 20 minutes then bake 18 - 20 minutes.  The longer they bake the crunchier they will be. Enjoy!

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You can see the dough is pretty "formed" when mixed.

I use a top and bottom piece of parchment to help with sticking and
to keep a smoother look once the graham crackers are cooked.

Just simply measure out or eyeball the cracker size and score with a fork.

Don't forget to refrigerate once scored before baking to "set".

Fresh out of oven!

Also shared at:    Create Link Inspire,Fat Tuesday, Gluten Free & DIY Tuesday, Totally Talented Tuesday, Tasty Tuesday, Gluten Free Wednesday,Waste Not Want Not Wednesday,Allergy Free Wednesday,Full Plate Thursday,Gluten Free Fridays,