The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Combine all ingredients and mix well. Roll out dough. Cut out shapes with cookie cutters. Bake 6-10 minutes on cookie sheets. Remove immediately to cooling racks and cool.
Makes 3-4 dozen
May be iced if desired.
Powdered Sugar Water 1/4 tsp vanilla or lemon flavoring
Combine powder sugar and flavoring, stir in water a drop at a time until thin consistency. Add food coloring if desired and spread on cookies. Let set to dry.
Use any type of protein powder that is safe for you – soy, rice, hemp, etc.
This recipe has not been tried egg or gluten free.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.