Ever paid close attention to the details of our company logo? Well if you have, you already know it contains 4 distinct icons – each one representing a type of allergy we treat. The BEE represents allergy to insect bites and venom.
Today we have decided to showcase our BEE and make it a bit friendlier for all of you. Here’s a BEE-fitting treat (cookie recipe) for all to enjoy!
We have chosen from the best, Cybele Pascal, the guru of all-things edible allergy-free, author, mother, baker and also allergic herself. Whether you have received the bee-shaped cookie cutter from us or not, just follow the instructions below for a batch of delicious allergen-free cookies.
Make sure you tweak to your allergy needs or the ones of your loved ones, indulge over the holidays, and share the pictures of your creations (if you want) on the comment section of our blog below. We’d love to hear from you.
Allergy-Free Oatmeal Raisin Chocolate Chip Cookies:
Ingredients: (makes about 2 dozen 3-inch cookies)
- 1/4 cup plus 1 tablespoon golden flaxseed meal
- 3 tablespoons hot water
- 1/2 cup dairy-free, soy-free vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon my Basic Gluten-Free Flour Mix*
- 1/4 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt or table salt
- 1 1/2 cups gluten-free old-fashioned oats
- 3/4 cup raisins
- 1/2 cup dairy-free, soy-free, gluten-free chocolate chips
*Basic Gluten Free Flour Mix
- 4 cups superfine brown rice flour
- 1 1/3 cups potato starch (not potato flour)
- 2/3 cup tapioca flour (also called tapioca starch)
To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
Combine all ingredients in a gallon-size zipper-top bag; Shake until well blended; Store in the refrigerator until ready to use.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Combine 1 Tbsp. flaxseed meal with 3 Tbsp. warm water, mixing well. Set aside. This is your “flax egg.”
- In the bowl of a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and light brown sugar, mixing on medium speed for about 3 minutes.
- Add the vanilla extract and the flax egg. Mix for about 30 seconds on low speed until combined.
- In a separate bowl, whisk together flour, the remaining 1/4 cup flaxseed meal, gum, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
- Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add raisins and chocolate chips, mixing on lowest possible speed until just combined.
- Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
- Bake in the center of the oven 13 minutes, until lightly golden.
- Let cookies cool for about 5 minutes before transferring to a cooling rack.
Reprinted with permission from The Allergen-Free Baker’s Handbook by Cybele Pascal (Celestial Arts; 2009). Allergy-Free Oatmeal Raisin Chocolate Chip Cookies ©2010 by Cybele Pascal.
Disclaimer: Please note that [the] recipe is completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let Mrs. Pascal know and she’ll help you find it.
Safety Note: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption.