Dreamy Allergen-Free Double Chocolate Cookies

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With a thin sugar-crisped exterior, a moist interior, and deep milk-chocolate flavor, these cookies are a food allergic’s dream come true.

The story of this cookie: I needed to make a really good double chocolate cookie (I realize that “need” is a strong word, but hey a chocolate cookie craving is a need, am I right?). I was a bit disappointed in the gluten-free double chocolate cookie I had been making. It kinda satisfied the chocolate craving but the taste was still too dark and had a bitter tone. Also, as with most disappointing gluten-free treats, the texture was pretty grainy and dried out within a day. I needed a moist cookie that had a silkier texture, a more milk chocolate flavor, and with a good texture that would last for more than 15 minutes.

After much research and experimentation, I finally hit a winner. The secret to better texture and moisture retention is in a higher ratio of starch than is normally called for in gluten-free baking. A 50% flour and 50% starch mix. Yes! Good results!

I shared some finished cookies with family and friends and took some to networking events. I got a lot of rave reviews on this cookie. Due to such great response, I was tempted to keep this recipe a secret. I’ve been told that I shouldn’t publish this and that it should be the beginning of fantastic cookie sales, and a way to fame and fortune – perhaps a new line of dream cookies for all those who can’t wheat, dairy, eggs, corn, oats, peanuts, treenuts, or rice! (It’s very hard to find gluten-free treats without rice!) I’ve made these with both brown rice flour and sorghum flour, the results were good for both.

I don’t want to have you thinking these are some sort of extremely magical cookie, though. What gets us excited, however, is that this is like having a cookie made from wheat. They’re simply good. For those of us who haven’t had good cookies like that in a long while, it’s pretty magical.

What’s even better – these are pretty economical. Other than the palm oil shortening, the rest of the ingredients are sold for prices that won’t leave you breaking your wallet at $70 in the 7-items or less checkout line.

So, I suppose I could have kept this recipe to myself, but what of all those commercial kitchen start-up costs that I don’t have? And what of all the needs of the dedicated bakers all over the world that need to start their gluten-free baking with a really good cookie?

I’d rather inspire all of you to make these and share them with your friends and family. I’d like to see if your foodie friends who can eat anything even notice that these aren’t anything but fantastic. I’d like to see you delight your co-workers or family members or friends who are usually left out of the food part of celebrations and watch them smile and praise you for your thoughtfulness! It would be great to see these offered in your bake sales, your community events, school functions and fundraisers! The food allergy community will profusely thank you for thinking of them and for making their cookie dreams come true!

Without further adieu:

Dreamy Allergen-Free Double Chocolate Cookies

Set your oven to 350 degrees Fahrenheit,  or 175 degrees Celsius.

In a separate bowl, add these dry ingredients together and mix until thoroughly combined:

1 cup (152 grams) of either brown rice flour or sorghum flour (use sorghum for those that cannot tolerate rice)

1/2 cup (56 grams) cocoa powder

1 cup (152 grams) of cornstarch or arrowroot starch (If allergic to corn, use arrowroot starch. I have tried both. The cornstarch results in a slightly silkier texture on the inside of the cookie, but the arrowroot starch is still very nice).

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon cinnamon

1/2 teaspoon of cream of tartar

3/4 teaspoon of xanthan or guar gum

Set aside the bowl of dry ingredients.

In your stand mixer, or with hand-held mixer, cream together only these ingredients:

1 cup (180 grams) non-hydrogenated palm oil shortening (Note: do not use butter or coconut oil or any other shortening if making this for general public or school functions. Butter is dairy allergy trigger and coconut oil can trigger treenut allergic reactions, other shortening may contain soybean oil.) Spectrum organic palm-oil shortening can be found here: http://www.spectrumorganics.com/spectrum-naturals/organic-shortening/

1.5 cup (300 grams) light brown sugar (sticky sugar)

4 oz. (105 grams) applesauce (conveniently, this is the equivalent of a snack-sized cup that you can purchase and put in kids’ lunches)

Then add:

1 Tablespoon vanilla extract

Once the shortening, sugar, applesauce, and vanilla extract ingredients are combined, gradually mix in the dry ingredients. The mixture will get very thick. You want this to resemble cookie dough. If appears too dry, add about 1-2 Tablespoons of water.

Once your cookie dough is made, using a large metal spoon, fold in:

1/2 cup (90 grams) Enjoy Life Allergen-Free mini chocolate chips and

1/2 cup (90 grams) Enjoy Life Allergen-Free chocolate chunks. More information on Enjoy Life products can be found here: http://enjoylifefoods.com/

Scoop dough onto cookie sheet lined with parchment paper (or lightly coated with the palm oil shortening), and flatten to 1 inch disks.

Bake for 7-10 minutes or until cookies look puffy and cracked a little.

Remove cooks from oven and let cool for 5-10 minutes on the baking pan before transferring to a plate or wire rack to cool completely. If you try to transfer them too soon, they will fall apart. Alternatively, you can pull the entire parchment sheet of cookies off of the pan and onto the counter to cool so you can quickly reuse the pan. Cookies will rest down and look more cracked as they cool.

Repeat the baking process for remaining dough.

Makes approximately 18-20 cookies.

Enjoy!

Author’s First Book For Kids About Food Allergies – In Her Own Words

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Ever since I discovered that my son was having food reactions to food and medicines as a toddler, I was determined to learn all that I could about food allergies so that I could help him feel better and help other families who are trying to help their children feel better, too.

There have been so many challenges that we’ve had to overcome, and many that we continue to work through. Diagnosis has taken several years. Eventually, our doctor told us that our son very likely has FPIES (Food Protein Induced Enterocolitis Syndrome), a very rare form of food allergy where the digestive system reacts, and for which no test is available to detect it before reaction occurs. He reacts to wheat, diary, rice, oats, beans, peanuts, and soy. Eventually, you learn be strong, survive, and then thrive in spite of it. And that’s the key word: thrive.

For the past few years, my goal has been to help children with food allergies participate and be included in all the events and moments of life that make up the memory and experiences of what it is to be human: to have a meal together.

We all have memories of something special that a caregiver made for us, we remember having cake and ice cream with our friends at birthday parties, having pizza after a baseball game, and then those lovely dates with some sort of interesting delicious dinner and a movie. As our kids grow taller, stronger, smarter, and of course, grow up faster than we’d like, they’ll want to keep participating in all the food events of life.

While we wait and pray for a cure for food allergies, we’ll cure exclusion by making what we can have even better, and by achieving public compassion and peer support that will last a lifetime. With this book, peer support is the goal. Fellow classmates are often the best support system a kid can have. This book encourages the development of that support system by teaching kids how to help and understand their classmates who have food allergies. Kids with allergies can share this book with friends and caregivers. It is even a great reference to have on hand in every kitchen!

I am deeply grateful to Bruce Larkin with Wilbooks for believing in this mission and for providing the first opportunity to do more than I could do by myself. I am so appreciative of Angie Scherffel for her constant friendship and dedication – who has been integral to making this happen and for which I am proud to call VP, Board of Directors as we move toward establishing Safe Eats as a nonprofit. I’m ever grateful to friends and family who are constantly encouraging me to write and who are always helping us during our toughest moments. Mama A and Papa, my Aunts, Uncles, and Grandmas, Danny’s Family, and my Mom and Dad – they perhaps taught me the meaning of home meals and memories more than anyone else. Kathy and Kristy – two beloved souls that deserve nothing less than a lifetime of our thanks and payback. And, of course, the two loves of my life: my fiance’, Dan Sanders, who has stepped up to the role of being the love of my life and possibly the most loving, generous, and involved father a little boy could ever hope for.

And my son, who I would never have imagined could turn my life so completely sideways in the most crazy and good way imaginable, inspiring everything I’m doing, who tells me nearly every day “I love you so much that there is no number in the universe that could say how much I love you.” I am so very proud of him. He has been so strong through all of the symptoms and trials. He makes us stronger. He is somehow able to forget all he’s been through with a big happy grin on his face that makes the hearts of tough men melt. ❤

me and boydinner together

Loving support of book orders will be personally signed by the author and proceeds will go toward education and helping other families with food allergies THRIVE. 🙂

The book can be ordered at http://www.safeeats.org.

For large orders and excellent ideas for reading activities for kids, please visit http://www.wilbooks.com.

I Never Thought We’d Have to Think About Needing Epinephrine

AuviQI’ve been putting off talking about this all week. I have blogged and blogged about all of us needing to develop compassion for kids with life threatening food allergies. I even wrote an article last week about how my son wants to protect his friend with the life threatening peanut allergy. And just this week, we found out that his dairy allergy has the potential to get worse. This is scary. Like going from being the person holding the rope to help others to being the one on the edge of the cliff that needs the rope.

I took my son to the doctor last week because he had developed a new symptom: taking a lot of deep breaths, a lot of yawning, and some unusually bad circles under his eyes (they call them “shiners”) with some fatigue.  A bit of Zyrtec at night seemed to have made him feel better the next day. Maybe it was all due to seasonal allergies. We have a nebulizer at home with a steroid medication that helps him when he has the stridor barking cough that happens with the change of seasons. He never outgrew the stridor/croup, and I got tired of going to the ER every three months, so the pediatrician gave us the nebulizer and it has come in handy when he has had a breathing panic in the middle of the night.

So, wondering if he was developing the beginnings of seasonal asthma, I made an appointment with a well-known allergist here (recommended by other parents of allergic kids). We were able to get in the next day due to a cancellation. I figured we would walk out of there with a prescription with an inhaler. Plus, I did want to talk about ongoing monitoring of his food allergies.  It’s been a year since we moved here. And slightly over a year since he saw the allergist in New Jersey. And I know it’s important to keep going periodically to see if new allergies have developed.

So there we were, talking to the wonderfully understanding and patient allergist who went over seasonal and food allergies with us. Sometimes, when respiratory symptoms arise, it is hard to tell which one is happening: food or environmental. But my son was fine and the deep breathing was not the labored breathing that one sees in the throat area with asthma. So no need for an inhaler but to continue to use the nebulizer should he feel out of breath again.

I let the allergist know, too, that a few days earlier, my son had been food bullied (yes, food bullying is a thing). A kid at his lunch table rubbed an M&M cookie all over his face to see what would happen. My son felt like he’d get in trouble with the teachers if he got up from the table, so he didn’t.

This is disturbing because he is allergic to dairy and does not tolerate wheat without getting sick.

The dairy is a confirmed allergy, which means that it is an immune response, not a digestive one. Though, up to this point, the symptoms have been digestive (vomiting and stomach pains that last for hours). But after the food bullying and then the breathing issues, I was told that symptoms can also turn respiratory.

I wasn’t expecting anything more than digestive.

The doctor was concerned about the food bullying and instructed my son to leave the table should he be threatened again. We also encouraged him to tell the teacher to call me if he/she has a problem with him getting up from the table. The doctor was also concerned to hear that last year, my son’s then-teacher didn’t take his food allergy seriously when, on the one day that I forgot his lunch, she had put cheese and croutons on his salad and said “I bet you’ll be okay with a little bit.” I saw the salad because the school called me and I quick packed his lunch and got it to him. I sat and had lunch with him and ate the salad that he couldn’t eat. I was proud of him for not eating it, but thoroughly disappointed the the teacher did not take him seriously.

I had not reported the teacher last year because I was working so hard and was so exhausted that just managing daily life was enough of a chore.  And I just vowed to never forget my son’s lunch again. It gets tiresome to constantly have to work on this issue. I could have (and should have) made a big deal out of it, but I didn’t.

The doctor provided a document – a food allergy plan  (also called a 504 plan) – that I could use to work with the school principal. This year, I’ve had time to make the phone calls that I’ve needed to make. The principal has been an absolute gem in working with me. Tennessee also just passed a law that allows schools (if they want to take advantage of the new voluntary law) to stock epi-meds that can be used for any student without a prescription, and without liability on the part of the school. This is great because most first time anaphylaxis episodes happen at school where parents can’t control the environment as much as they can at home. Example: I don’t have nacho cheese chips with milk dust all over them here at home, but plenty of kids have them at school and you know how messy kids are. One food bullying incident, perhaps another kid rubbing his nacho cheese dusty hands all over my son’s face, and he has officially ingested milk through his nose. It is completely out of my control.

The good news is that the doctor said that about 50% of kids that have milk allergies will outgrow them.

The bad news is that it could also get worse. And anaphylaxis can and does happen with milk allergy.

The doctor offered to write a prescription for epi-meds for him should it ever actually get worse.  I decided to opt for it. I don’t know any parent that wouldn’t want to have a lifesaving medicine on hand should it ever be needed.

The more I think about it, and imagine the episodes where other parents have had to use epi-meds, I feel immensely lucky that his allergies have never caused him to stop breathing. I feel immensely lucky that I have never had to fear for his life.

Until now.

The fact that my son has an allergy that *could* get worse and that has even the remote potential of causing him to stop breathing scares the living daylights out of me.

I thought his reaction would always be digestive. Not that 8 hours of vomiting is fun. It’s horrible suffering that I do everything I can to prevent, but it’s not at the level of which I need to call 9-1-1 and administer CPR.

And after being so actively involved in the food allergy community as of late, I’ve learned that first time anaphylaxis reactions happen at school and are more likely the older the child gets. The demographic at highest risk for anaphylactic deaths are teens. So, I’m really nervous about my son’s future. And being prepared is going to be no picnic. This means that he is going to have to be visibly different than his friends and wear a medic bracelet and carry his epi-meds on him at all times. It’s going to cost me $30 plus shipping just for the really cool camouflage pouch alone. I don’t really have the funds for it with both me and my fiance being out of job at the moment , but I’m going to try. If that’s what he wants to carry his lifesaving meds, then that’s what he shall get.

As for the meds, I went with the Auvi-Q version rather than the Epi-Pen. It is a speaking device that will walk your child, or you, or your child’s teacher though the delivery of the meds. This is good because the sheer panic and fear and adrenaline that happens in the midst of dealing with a reaction could prevent a person from properly giving the meds. It does a countdown and sounds a beep when finished. No guesswork. It comes with a Trainer that can be used to train the child and any other person that would have to administer it.

Now I have to think about whether or not I should drive my kid to school and pick him up since the bus driver may not be trained in handling anaphylaxis emergencies. What else am I missing?

Now I’m one of those parents that has to think about my child’s life being in danger every day… during the 480 meals (lunches and snacks) where I will not be in his presence to control the environment and watch the children around him like a hawk.

It’s a strange day to be on the Epi-pen side of this scenario. I’ve talked about other kids needing compassion and support. And for us, reality has set in more deeply. A lot of contemplating this week. And a new level of fear to live with. This is kind of scary.

For friends and family that are reading this, it is important that you know about this in case his milk allergy gets worse. If you are a family or friend that has my son in your care, feel free to utilize the Trainer and learn how to give the medicine to him.

And thank you for reading this, for your compassion, and for your support.