Chocolate Chip Cookies

This recipe is by Rylee!

Free from: all allergens depending on ingredients used

Ingredients:

-½ cup of dairy-free butter

-¾ cup sugar

-½ cup packed brown sugar

-1½ tablespoons vegetable oil, 1 ½ tablespoons water, 1 teaspoon baking powder, mixed together

-1 teaspoon vanilla extract

-1 cup flour

-½ cup cocoa powder

-1 teaspoon baking powder

Instructions:

In a large bowl, cream together butter, sugar, and brown sugar. Mix in oil-water-baking powder mixture, and vanilla. Add flour, cocoa, and baking powder, mix together. Roll dough into 1-inch balls and place in an oven at 350 degrees Fahrenheit for 9-10 minutes.

Rylee's Bio:

Hi! My name is Rylee Christian and I’m 16 years old. I'm a sophomore near Sacramento California. I was diagnosed with food allergies when I was born, and I’m currently allergic to dairy, eggs, peanuts, and tree nuts. I have always loved cooking and baking since I was young, it gave me a connection to my friends without food allergies that I was longing for. Birthday parties and sleepovers were always so hard when I was younger, and having the same safe food made me feel included. Which is why I have a love for food and recipes!

Vegan and Gluten Free Chocolate Chip Zucchini Cookies

This recipe is a feature from Maria! Be sure to follow her on Instagram at @allergy_with_me!

Free from: all allergens depending on ingredients used

Makes: about 20-34 cookies

Ingredients:

-2 1/2 cups flour

-1/2 c white sugar

-1/2 c brown sugar

-1/2 tsp baking soda

-1 tsp baking powder

-1/3 c vegan butter

-1/4 c unsweetened vanilla coconut yogurt (or any preferred dairy free yogurt)

-2/3 c dairy free milk

-1/2 c chocolate chips

-1/2 c zucchini

Directions:

1. Preheat oven to 350°

2. Mix the dry ingredients in a large mixing bowl. Then add in wet ingredients.

3. Mix together and slowly add in the shredded zucchini and chocolate chips.

4. Scoop the cookies onto a baking sheet and bake for 14-16 minutes at 350°.

Maria's Bio:

I am Maria Alexander and I love to bake! Having food allergies my whole life, I have learned to bake and cook almost all my meals. I enjoy finding different substitutes for foods that fit my needs!

Crazy Carrot Cake Cups

This recipe is from Clare! It is adapted from Allergylicious.

Free from: gluten, tree nuts, peanuts, dairy, egg, and other allergens depending on ingredients used

Ingredients:

• 2 1/2 cups all-purpose flour (or 1:1 GF Blend)

• 1 cup granulated sugar

• 3/4 cup brown sugar, packed

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 2 teaspoon cinnamon

• 1 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1 cup applesauce

• 3/4 cup dairy-free milk (we use flax)

• 1/2 cup neutral oil (canola, safflower, refined coconut)

• 1 tablespoon vanilla extract

• 3 cups finely grated carrots (approx 3 large carrots)

Vegan Cream Cheese Frosting Ingredients

• 1/2 cup dairy-free butter, room temp

• 1/2 cup vegan shortening

• 4 cups powdered sugar

• 1 1/2 tablespoon white vinegar

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• pinch of salt (optional)

Directions:

-Make Cupcakes:

1. Preheat oven to 350°· Line muffin tins with cupcake liners and set aside.

2. In a large bowl, whisk all the dry ingredients. Pour in wet ingredients (applesauce, flax milk, oil, and vanilla extract) then mix to combine with a spatula. Fold in carrots.

3. Scoop batter into cupcake liners, filling 3/4 full. Bake 18-22 minutes or until the center comes out clean when a toothpick is inserted in the center. Allow to cool before removing from pan and frosting.

-Make Cream Cheese Frosting:

1. In a large bowl, blend together the butter and shortening, just until creamy. Do not overmix, otherwise, it will get too soft.

2. Sift in powdered sugar, pulse a few times, then add in the vinegar. Pulse another time or two then add lemon juice and vanilla extract then sprinkle in a pinch of salt. Blend on high speed until creamy and fluffy. If it's too soft, add a little more powdered sugar. If too dry, you can add in a little water or dairy-free milk.

-Decorate:

1. Frost cupcakes using a piping bag and your favorite decorator tip. Or simply spread on and add sprinkles if desired.

Notes

*This recipe will also make an 8" layered cake. Use 2 cake pans, prepared with parchment paper and a little spray. Bake 35-45 minutes. Cool 20 minutes before removing from pan.

**This recipe also makes yummy donuts if using a donut pan. Lightly spray 24 donut pan cavities and fill half-way with batter. Bake 12-15 minutes then allow to cool in pan.

***To make Gluten Free, simply exchange flour in the recipe for a 1:1 Blend, such as Bob's Red Mill or Better Batter (no other changes are needed for these).

Clare's Bio:

Clare Kirchner is a high school senior in St. Paul, MN. She loves writing, taking pictures, being active outside, and making people laugh! Clare was diagnosed with anaphylaxis to dairy, eggs, peanuts, and tree nuts as an infant. Clare is so grateful to the food allergy community for being an outlet where she can share her feelings and experiences with others who understand life with food allergies and wants everyone (especially teens) with food allergies to know that their best advocates when it comes to food and life are themselves.