I am by no means a food blogger. However, I have learned how to cook from a young age due to food allergies. My allergy journey is quite extensive, so I won’t bore you with all the details. I am severely allergic to eggs and dairy, moderately allergic to gluten, and growing more and more allergic to peanuts.
Oftentimes, people will feel bad and ask how I can live with such allergies. But the thing is, I have grown to be extremely grateful for food allergies. Though there are many blessings that come with food allergies, I am exceptionally grateful for these allergies forcing me to eat healthier and learn how to both cook and bake at a young age. I have also been given the amazing opportunity of helping others learn how to cope with food allergies and learn how to cook and bake in a feasible way.
All in all, food allergies are far from an irritant. Though I sometimes crave my mom’s famous mac n’ cheese or I occasionally wish I could eat that bakery-made birthday cake, I have found allergies to be a tremendous blessing. More and more stores are carrying gluten free, soy free (though not allergic, I stay away from soy), and vegan products. I hope to write a blog post on my favorite allergy-friendly brands, products, blogs, and cook books. Stay tuned! For now, yay for Whole Foods! It’s a food paradise for those of us who have allergies.
Now, on to the recipe.
This recipe I found a couple years ago and absolutely love (I’ve critiqued the original to fit my allergy needs). When I could eat “regular food”, my most favorite cookies were these Christmas cookies my mom would make every year. It involved a plain chocolate cookie with a Hershey’s peppermint kiss on top. Though simple, for me these cookies epitomized everything Christmas-y. In an attempt to reconstruct them to suit my needs, I came up with these peppermint frosted cocoa cookies.
I’ve not yet become brave enough to try making vegan peppermint white chocolate (maybe next year!). But for now, these cookies are my new favorite holiday treat. I hope you love them as much as I do!
Peppermint-Frosted Cocoa Cookies (Allergy friendly)
2 Cups Earth Balance Butter, Softened
1 Cup Granulated Sugar
3/4 Cup Vanilla or Plain Coconut Yogurt
2 Teaspoons Vanilla Extract
3 1/2 Cup GF Flour blend*
1 Cup Unsweetened Cocoa Powder
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Teaspoon Xanthan Gum
4 Cups Confectioner’s Sugar
1 Cup Earth Balance Butter, Softened
1 Tablespoon Vanilla Extract
2 TBS Coconut Milk (or dairy free milk of choice)
Peppermint Extract (to taste), Optional
1/4 Cup crushed candy cane
- Preheat the oven to 350 degrees and line 2-3 baking sheets with parchment paper. Set aside.
- In the large bowl of a stand alone mixer, cream together the butter and sugar. Add the yogurt and vanilla. Cream together.
- In a separate large bowl, whisk thoroughly together the GF flour blend, cocoa powder, salt, baking powder, and xanthan gum.
- Slowly add the dry ingredients to the wet ingredients. Mix until thoroughly combined. The dough should be firm but not dry. Be careful not to add any extra liquid. It may take longer than expected for the ingredients to form a solid dough.
- form cookies and place on cookie sheet.
- Bake for 8-10 minutes. Do not leave the cookies in the oven any longer than 10 minutes, or they will burn.
- Allow cookies to cool off before frosting.
NOTE: These particular cookies can be exceedingly delicate.
- In the bowl of a stand alone mixer, using the whisk attachment, mix the confectioner’s sugar and butter. Add vanilla extract and coconut milk. Mix thoroughly (texture should be firm and creamy, but never loose ).
- Using a spatula, fold in the crushed candy cane.**
- Frost cookies.
*This is my most favorite flour blend when baking sweet treats: Cara’s Gluten Free Flour Blend.
**The candy cane colors will bleed into your frosting. For example, if the candy canes are traditional red and white striped, your frosting will turn out pink. While the color makes the cookie more festive, some of you I am sure would prefer white frosting. In that case, simply add the optional peppermint extract to your frosting and top with the crushed candy cane as a garnish.
Are you going to attempt this recipe? Or do you have another Christmas recipe you love? If you have your own favorite recipe, leave the recipe (or the link to the recipe) in your comment. Even if it isn’t allergy-friendly, I can assure you the rest of my family would absolutely love a new recipe to try!
Comment below, I’d love to hear from you!
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