Friday, April 18, 2014

FPIES Frustration = New Cookie Recipe

New frustrations have arisen in addition to our regular batch of FPIES issues. At five years old and with no end to this parade of allergy nonsense in sight, I have decided to work on one thing in my control. For all that B deals with everyday, at least I can give the girl more cookies. And since we are decent sharers at our house, well, most of the time. . . we are sharing this with you! From our kitchen to yours, join us in drowning your frustrations in cookies if you can!

Top 8 free, FPIES common trigger free, and completely and deliciously unhealthy.

Chocolate Chip Chocolate Cookies
1 cup sorghum flour (or quinoa flour/millet flour/other safe flour)
1/2 quinoa flakes (or quinoa flour/millet flakes/rolled oats/amaranth flakes/etc)
1/2 cup baking cocoa (we use Hershey's)
1/3-1/2 cup sugar (depending on preference)
1 1/2 Tbsp baking powder
5 Tbsp sunflower seed butter (or other safe nut/seed butter OR coconut manna)
3 Tbsp shortening (We use palm. You could use a safe butter or coconut oil here)
1/2 cup safe milk (we use coconut)
1 Tbsp vanilla (optional)
1 cup chocolate chips (we use Enjoy Life brand)

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease a brownie pan if making bar cookies. This recipe will make: 2 1/2 dozen medium to large size cookies OR 1 13x9 pan of bar cookies OR 2 8inch circle pans of bar cookies.

In a large bowl, combine flour, flakes, cocoa and baking powder. Set aside.

In a medium bowl, combine sugar, sunflower seed butter, shortening and vanilla.

Blend sugar mixture into flour mixture. Once well blended, add milk and chocolate chips.

For an easier time rolling cookies into balls, you may want to refrigerate the dough for an hour or two. If you simply cannot wait that long (like those in our house, haha), you can scoop the balls unto the pan with a cookie scooper or use your hands to roll into balls. Just be aware that it gets a bit messy! The dough here is similar to a traditional peanut butter cookie dough--- you will need to squish each ball down into proper "cookie formation" just as you would if you were making traditional peanut butter cookies (this recipe is nut free of course-- just using this as a point of reference!)

If making bars, simply smooth into prepared pans.

Bake at 375 for 10-12 minutes. Allow to completely cool before cutting bars or eating cookies. Enjoy!


  1. Thank you, with two regular allergy kids and 1 FPIES, we now have a safe cookie to leave for Santa. This recipe just brought me to tears. Thank you so much

  2. I am so glad that it worked! I totally understand the tears-- I think I have cried more over baked goods than I expected in the last 7 years!!