I’ve had a gluten allergy for about 15 years, so we’ve got endless recipes for all of our favorite goodies but baby #3 came along and brought the challenge of a dairy allergy. So we’re slowing learning how to recreate our favorites, as well as discover new ones that are friendly to both of our tummies. These two are easy to make and don’t require a huge list of ingredients like many we’ve made in the past.
Triple Chocolate Cookies
1 Box Aldi Brownie Mix
1/2 cup vegetable oil/vegan butter
1/2 cup Pascha or Enjoy Life chocolate chips
1/2 cup Pascha white chocolate chips
Mix the brownie mix, oil, and eggs. Once mixed, add in chocolate chips. Bake at 350 for 8-10 minutes.
Note: the dough will feel very oily if you use vegetable oil, but once baked the cookies will lose their oily feel.
Peanut Butter Blossoms
1 cup peanut butter
1 cup brown sugar
1/4 cup gfdf flour (optional)
2bfree foods sunbutter cups
Mix the pb, egg, and sugar. Add flour if the dough is too runny. Bake at 350 for 8-10 minutes. Place chocolate on top of cookie immediately after pulling out of the oven.
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