Shortly after dear daughter’s first birthday, I was inspired to make her some FPIES-friendly sugar cookies. Valentine’s Day was coming and I wanted to be able to make cut-out cookies with my four year-old. So of course my one year-old should be able to eat them, right? It occurred to me while the cookies were cooling that I would never have considered making cookies for my son when he was one. He didn’t need something so sugary! Oh, how differently we parent our first child compared to those whose follow! Sorry, son.
I have made these cookies again since that first batch, and I have come up with another reason why I need DD-safe cookies. (And scones.)
Have you eaten with a preschooler lately? Or my husband? (Love you, dear!) Sometimes, they make crumbs. And then the baby crawls on the floor and will eat any and all food off the floor–including her food that she rejected from the high chair. Something about the floor just makes it so much more appealing…
This realization, and a conversation with a fellow FPIES mom, has led me to decide that our kitchen needs to be trigger-free for dear daughter. (Ok, I still bought Girl Scout cookies.) But no longer will I buy cereal with oats or rice in it. Because it will end up on the floor and she will eat it. I trust my cooking creativity more than my cleaning ability.
So even if all these cookies are not reserved for dear daughter, knowing that the crumbs that will fall on the floor won’t make her sick means I don’t have to rush to get out the broom and dustpan immediately after dinner.
I can finish eating my cookie first.
Adapted from In Katrina’s Kitchen
Download PDF here
- 8 oz coconut oil, solid (or 1 cup butter)
- 1 cup sugar (white or coconut)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (or additional vanilla extract)
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups flour
- Preheat oven to 350 degrees.
- Using a stand mixer, cream the coconut oil and sugar until smooth (about 3 minutes). Then add in extracts and the egg.
- Combine the flour, baking powder, and salt in a separate bowl and then slowly add to the wet ingredients. The dough will be very stiff. If your mixer can’t handle it, turn the dough out onto a floured surface and finish kneading in the dry ingredients by hand. I added a bit of water in the mixer to get the dough to a workable texture, too.
- Roll the dough out to about 1/4 in thickness and cut into desired shapes. Bake on a cookie sheet for 6-8 minutes, leaving 1 in between cookies.
- Allow them to cool for 5 minutes and then transfer to a cooling rack.
I prefer my sugar cookies without frosting, personally. But feel free to use your favorite frosting on these. I also haven’t come up with a FPIES-friendly frosting I would want to eat, so there’s that.