Flower Mound & Denton



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Allergen-Friendly Holiday Cookies

Allergen-Friendly Holiday Cookies

It’s the perfect time of year to gather the family and do some baking. Here are a list of wonderful allergy free cookies that can help keep your holidays safe.

Dairy, Egg, and Nut Free
Makes 2 dozen cookies
1 ½ sticks dairy free margarine
½ cup granulated sugar
½ cup brown sugar, packed
¼ cup unsweetened applesauce
¼ cup organic honey
2 ¾ cups unbleached all-purpose flour or gluten-free flour blend
2-½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
Sugar Coating
1/3 cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees and line two baking sheets with
parchment paper.
In a mixer fitted with the paddle attachment combine the dairy free
margarine, granulated sugar and brown sugar until light and fluffy.
Add the applesauce and honey, and mix well.
In a medium bowl, combine the flour baking soda, ground cinnamon,
ground ginger, ground nutmeg and salt with a wire whisk. Add to the
dairy free margarine mixture and mix well.
In a small bowl combine the brown sugar, granulated sugar and
ground cinnamon. Roll cookie dough into 1-inch balls. Roll the
cookie balls in the brown sugar mixture and place on parchment
Bake 12-15 minutes, until the cookies are lightly golden brown on
top. Cool completely on baking sheets.

Fudge balls

Gluten Free Fudge Ball Cookies
Makes 24 cookies
Gluten-free, Dairy-free, Egg-free, Soy-free, Nut-free
1 cup brown rice flour
1/3 cup cocoa powder
¼ cup raw turbinado sugar
¼ tsp baking soda
¼ tsp salt
½ cup solid palm oil (aka palm shortening)
1/3 cup agave
2 Tbsp flax meal + 3 Tbsp milk
1 tsp vanilla
1/3 cup nut-free mini dark chocolate chips
1. Preheat oven to 375 degrees F
2. In a medium bowl, whisk together the flour, cocoa powder,
sugar, baking soda, and salt
3. In a cup, combine the ground flax seed and milk and set aside
4. In a separate bowl, cream the palm oil with a hand blender.
Continue to blend and add in the agave, flax gel, and vanilla
and blend ingredients until creamy and mixed thoroughly.
5. Add the dry ingredients to the palm oil blend and mix together
well with a hand blender or by hand until a thick dough forms.
6. Blend or stir in the mini chocolate chips.
7. Roll about 1Tbsp dough into balls and place on a cookie sheet
lined with parchment or a baking stone.
8. Bake for 8-10 minutes.
9. Let cool on a baking sheet for 5 minutes before removing to a
wire rack to cool completely. These will seem slightly crumbly
at first but they will firm up as they cool.
10. Enjoy!
Note: The large crystal turbinado sugar adds a little crunch to the
cookies. If you don’t like this you can skip the sugar and add a little
more agave or some Stevia in it’s place.

peanut free peanut butter cookies
Peanut-Free Peanut Butter Cookies
Dairy-free, Egg-free, Soy-free, Nut-free
3/4 cup natural unsweetened sunflower seed butter, at room temperature
1/3 cup coconut nectar
1/3 cup coconut sugar
20-25 drops plain or vanilla pure stevia liquid
¼ cup sunflower or other light-tasting oil
1 tsp pure vanilla extract
1 Tbsp ground chia seeds or meal
¼ cup psyllium husks
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment
paper or spray with non stick spray.
2. In a medium bowl, sift the flour, baking powder, baking soda, and
salt. Add the wet ingredients and stir until well combined. Using a
small ice cream scoop or tablespoon, scoop out small mounds of
dough and roll them into balls. Place about 2 inches apart on the
prepared cookie sheets. Using a fork, press down first in one
direction, then in the opposite direction, to form a crisscross pattern
and to flatten the cookies.
3. Bake for 12-17 minutes, rotating the cookie sheets once about halfway
through baking, until the cookies are golden brown on the edges and
just beginning to brown on top. Allow to cool completely before
removing to a cooling rack. May be frozen.

pumpkin snickerdoodles
Gluten-free, Dairy-free, Egg-free, Nut-free
½ cup coconut oil
¾ cup granulated sweetener
Egg replacer equivalent to 1 egg
½ cup pumpkin puree
½ tsp vanilla extract
2 cups gluten-free flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¾ tsp baking soda
½ tsp salt
Cinnamon Coating:
½ cup granulated sweetener
1 tsp cinnamon
¼ tsp nutmeg
1. Preheat oven to 350 degrees F.
2. Combine ingredients for cinnamon coating and set aside
3. Combine flour, salt, baking soda and spices in a medium sized bowl.
4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place
in a bowl.
5. Add sweetener and egg substitute to the softened oil. Beat well. Add pumpkin
puree and vanilla. Beat well again.
6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over mix.
7. Take a small amount of dough, roll into balls, drop in cinnamon coating, and roll
to coat. (Note: make the cookies small as gluten free cookies crumble easily).
8. Place on a cookie sheet about 2 inches apart.
9. Bake for 10 minutes, or until slightly golden brown.
10. Cool for approximately 5 minutes before removing from baking sheet to cool on a
cooling rack.

ginger snap
Dairy-free, Soy-free, Egg-free, Gluten-free, Peanut-free, Tree-nut free
1 Tbsp flaxseed meal + 3 Tbsp warm water
¼ cup molasses
¾ cup shortening
1 cup sugar
2 cups Gluten-free flour mix
1/ tsp baking soda
1 tsp ground ginger
½ tsp ground cloves
1 tsp ground cinnamon
1. Preheat oven to 350 degrees F
2. Mix together flaxseed meal and warm water. Let stand for 10 minutes or until it
3. Combine all dry ingredients: sugar, flour, salt, baking soda, ginger, cloves, and
4. Add the shortening and with a fork mix the shortening into the dry ingredients
until it begins to crumble.
5. Stir in the molasses and flaxseed mixture.
6. Shape into 1 inch balls and roll in sugar.
7. Place on an ungreased cookie sheet or one lined with parchment paper.
8. Bake for 10 minutes.

spritz cookies

Gluten-free, Egg-free, Dairy free, Nut-free
¾ cup granulated cane sugar
¾ cup Earth Balance
Egg replacement equivalent to 1 egg
½ tsp salt
2.5 tsp gluten-free vanilla extract
2 ¼ cups gluten-free flour
1. Preheat oven to 375 degrees F
2. In a large bowl, beat/cream the butter and sugar for one minute. Add eggs and
beat well.
3. Divide dough. Fit cookie press with desired template, fill with cookie dough.
Press dough on to ungreased cookie sheets.
4. Bake 10-12 minutes or until bottoms are lightly browned.
5. Decorate with sprinkles



Gluten-free, Dairy-free
½ cup cashew flour (finely ground)
½ cup almond flour (finely ground)
1.5 cups oat flour
¼ cup white rice flour
5 Tbsp potato starch
2 Tbsp organic cane sugar
2 tsp cinnamon
½ tsp sea salt
½ tsp baking soda
1/8 tsp ginger
3 Tbsp coconut oil
3 Tbsp molasses
2 Tbsp maple syrup
White chocolate
Dark chocolate
Crushed peppermint
Crushed pecans
1. Preheat oven to 350 degrees F
2. In a large bowl, combine all of the dry ingredients.
3. Add all of the wet ingredients into the dry ingredients and mix with a wooden
spoon. Roll dough into a ball (note: your ball of dough should not stick to the
side, so if you need to add a little more flour, use white rice flour).
4. Lightly flour your surface (can use white rice flour) and place ball of dough on it.
Using a rolling pin, roll out dough to about 1/8th of an inch.
5. Use your favorite holiday cookie cutters to make your graham cookies.
6. Place each cookie on the baking sheet and cook at 350 deg F for 10 min. Then
flip and cook for an additional 6 minutes.
7. Place the graham cookies on a drying rack and let cool for at least 15 minutes
before decorating.