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The Mommy Bowl: White Chocolate Macadamian Nut Cookies (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

The fine folks at Bob’s Red Mill are highlighting gluten-free, casein-free kid-friendly recipes throughout the month of April in support of Autism Awareness Month. Whether your kiddo has autism, an autoimmune disorder, depression, or allergies, a gluten-free, casein-free diet can be a great tool to help your child reach his or her fullest potential. But kids just want to be kids, right? They want food that tastes good and looks “normal” – like the food that their friends eat. Thankfully, through the support of companies like Bob’s Red Mill, it is getting easier and easier for parents to create recipes that are tasty enough to fool the most discerning of kid palates. In my house, cookies are the go-to treat. And, these white chocolate macadamia nut cookies are a hit, even with the kiddos and friends that don’t need a special diet.

Vegan, Gluten-Free White Chocolate Macadamia Nut Cookies

  1. Preheat oven to 350°.
  2. In a large bowl, beat together the Earth Balance and the palm sugar until well blended. Add the flax egg and extracts. Beat until light and fluffy.
  3. In a small bowl, mix the rice flour, arrowroot starch, sorghum flour, guar gum, salt and baking soda.
  4. Add flours to wet ingredients. Beat well.
  5. Fold in the nuts and white chocolate
  6. Drop by rounded tablespoons onto parchment-lined cookie sheets.
  7. Bake for 12 minutes, until light golden. Cool on parchment before moving.

Note: Vegan white chocolate is available online from several manufacturers. I use a locally produced brand that is not available online. Try this one from Organic Nectars.

For more gluten-free, casein-free recipes, please visit me at my blog, The Mommy Bowl.

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One Response to “The Mommy Bowl: White Chocolate Macadamian Nut Cookies (GF/CF)”

  1. What a fabulous recipe! I’m not vegan but I do love white chocolate, especially white chocolate macadamia nut cookies, and I’m always looking for dietary alternatives in my baking as I frequently get questions about substitutions for different ingredients. I will have to try this recipe soon.

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