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).
Mix all ingredients in mixer/food processor until dough forms single ball.
Remove and knead by hand a little until smooth. Form into 2 long rolls, about 1-1/2 inches in diameter.
Cut into 1/4 inch slices and place on cookie sheet at least 1 inch apart. Dough might crumble a little while cutting, just patch the cookies together and they will still look and taste great.
Bake 7 mins at 400 °F. until just starting to color.
You can freeze a roll of uncooked dough but make sure to defrost before cutting.
Adapted from Feeding Your Child for Lifelong Health.
For vanilla cookies, replace the cocoa powder with an equal amount of additional potato starch.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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.