Allergy-Friendly Holiday Treat Recipes

Handling allergies can be especially difficult around the holidays because no one wants to feel left out. But don’t worry this Christmas season! I have you covered with three of my favorite holiday treat recipes.

I have a healthier puppy chow recipe, sure to be a new holiday favorite like already is in our house, plus allergy-friendly (but delicious) sugar cookies, and a gluten-free version of the classic crinkle cookies.

Your friends and family are sure to enjoy these three holiday staples whether they have allergies or not.

3 allergy-friendly holiday treats

Healthier Puppy Chow

This healthier version of puppy chow has been on repeat for the past couple of weeks and will satisfy your craving for this classic treat. This version is much lower in sugar than regular puppy chow and calls for homemade powdered sugar that’s made with coconut sugar.

Ingredients for the Powdered Sugar: 

1  cup coconut sugar

3 tbsp 1:1 gluten-free all-purpose flour

Add coconut sugar and flour to a high-speed blender and blend for 30-45 seconds until it becomes a light, powder consistency. Let sit for 1-2 minutes to settle before taking the lid off.

Ingredients for the Puppy Chow: 

8 cups Chex cereal

1 cup chocolate chips

½ cup peanut butter, no sugar or oil added

¼ cup coconut oil, measure out when melted

1 homemade powdered sugar recipe, see above

Directions: 

1. In a large bowl, add the cereal and set aside.

2. In a medium glass bowl, add the chocolate chips, peanut butter, and coconut oil. Microwave for 30-60 seconds, stir, and microwave for another 30 seconds or until smooth and well blended.

3. Pour the chocolate mixture over the cereal and stir until the cereal is evenly coated. Add cereal mixture to a brown paper bag (or 2-gallon zip lock bag).

4. Add powdered sugar and shake until the cereal is evenly coated. 

5. Spread mixture onto waxed paper to cool and store in an airtight container in the refrigerator.

Allergy-Friendly Sugar Cookies

It doesn’t seem like Christmas without a sugar cookie and this recipe is super allergy-friendly – it’s gluten-free, dairy-free, and egg-free. Plus, it’s lower in sugar making it a healthier version that you can feel good about.

Ingredients: 

1 cup  coconut sugar

½ cup vegan butter, softened

1 tbsp water

2 flax meal eggs 

½ tsp baking soda

2 cups of Bob’s Redmill 1:1 Gluten-Free Baking Flour

1 tsp vanilla

Directions:

1. Mix 2 tbsp flax meal with 6 tbsp water in a small bowl and set aside.

2. Using a hand mixer or stand mixer, cream coconut sugar, vegan butter, water, flax eggs, and baking soda until well mixed.

3. Add flour and vanilla and mix well.

4. Chill dough for 30 minutes.

5. Take dough out and roll dough out using a rolling pin. Add flour to countertop + rolling pin to avoid sticking. Use your favorite cookie cutters to cut out the dough.

6. Add cookies to a baking sheet. Bake at 350 for 8-10 minutes. Keep an eye on them so they don’t get too brown.

7. Let cool completely and then frost.*

*We used Simple Mills frosting and J.R. Watkins food coloring with no artificial dyes. Linking the products so you can snag them for 2-day shipping with Amazon Prime!

Gluten-Free Chocolate Crinkle Cookies 

If you are a chocolate lover, you are going to swoon over these cookies. They are soft and full of melt in your mouth chocolatey goodness. This recipe is a little different than the class crinkle cookie and uses less sugar and aquafaba aka chickpea liquid but I highly doubt you will be able to tell these healthier swaps.

Ingredients for the Homemade Coconut Powdered Sugar:

1/4  cup coconut sugar

1 tbsp 1:1 gluten-free all-purpose flour

Ingredients for the Cookies:

¾ coconut sugar

½ cup cocoa powder

¼ + 2 tbsp avocado oil

½ cup aquafaba (chickpea liquid)

2 tsp vanilla

1 cup Bob’s Redmill 1:1 gluten-free all-purpose flour

2 tsp baking powder

1/4 cup homemade coconut powdered sugar

Add coconut sugar and flour to a high-speed blender and blend for 30-45 seconds until it becomes a light, powder consistency. Let sit for 1-2 minutes to settle before taking the lid off.

Directions:

1. Preheat the oven to 350º F.

2. In a large bowl, add dry ingredients and whisk to blend.

3. In a small bowl, add all wet ingredients and whisk to blend.

4. Pour wet ingredients into dry ingredients and mix.

5. Scoop a little dough and roll with your hands into a ball shape.

6. Roll the ball in powdered sugar and place on a parchment paper-lined baking sheet.

7. When all of the dough is made into these balls, flatten them with your hand.

8. Bake for 8-10 minutes.