This guest blog post is written by Taleen Benson of justastasty.com
Life with food allergies can certainly be full of challenges, and navigating the holidays can be especially tough. As the party invitations start rolling in those with food allergies can’t help but wonder if they will have safe treats to enjoy throughout the endless stream of festivities. But baking with food allergies doesn’t have to be stressful. Bring the joy back into the kitchen this holiday season with these festive and delicious treats that are inviting to all—YES, even those with special dietary needs! These recipes are all gluten-free, egg-free, and nut-free and offer a tasty variety for the table. They’re so easy to make and, thanks to LorAnn’s professional Bakery Emulsions and Super-Strength flavors, these allergy-friendly recipes are full of rich, holiday flavor; fitting for everyone on the guest list at your upcoming parties and festivities.
No one will be able to tell that these recipes are allergy-friendly, and those with allergies and intolerances won’t have to deprive themselves of fun seasonal goodies like fudge, shortbread cookies, and truffles.
Scroll below to get these festive treats that you and all of your friends will enjoy this holiday season!
These gluten-free, slice-and-bake hazelnut cookies are so rich and chocolatey! Anyone with nut allergies can safely enjoy these cookies thanks to LorAnn’s Hazelnut Bakery Emulsion, which lends that delicious hazelnut flavor without containing any nuts! With only 6 ingredients, this shortbread recipe comes together quickly and the dough freezes well, too. These cookies pair perfectly with a giant cup of coffee or tea and would be great served after a big holiday dinner or included in a traditional cookie exchange. Just be sure to allow the dough to chill in the refrigerator for at least a couple of hours, as this will ensure that the cookies will keep their shape when sliced and won’t spread too much in the oven. If you do experience a bit of spreading, feel free to use a round cookie cutter or the rim of a clean glass to carefully reinforce the round shape as soon as the cookies come out of the oven, while still warm.
1 cup (226g) unsalted butter, room temperature
½ cup (100g) granulated sugar
½ teaspoon fine sea salt
1 ¾ cups (259g) gluten-free flour blend
¼ cup (21g) unsweetened cocoa powder
½ teaspoon LorAnn Hazelnut Bakery Emulsion
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar and salt until smooth. Add the flour, cocoa powder, and hazelnut bakery emulsion and mix on low speed until combined. The cookie dough will be soft.
- Transfer the dough onto a piece of parchment paper. Use your hands to form into a log shape, then roll the dough tightly in the parchment paper. Chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper. Remove the cookie dough from the refrigerator, unwrap, and slice into rounds measuring about ½ inch thick. Arrange on the prepared baking sheets, about 2 inches apart. Bake for 18-20 minutes. Allow the cookies to cool on the baking sheets for 15 minutes, then transfer to a wire cooling rack to cool completely.
This fudge has got to be one of the easiest no-bake treats out there, and it’s so perfect for the holiday season. The hardest part of this recipe is having the patience to wait for the fudge to set before tasting a piece (or two, or three). The Mint Chocolate Chip Super-Strength flavoring makes this fudge taste just like mint chip ice cream! Add LorAnn’s NEW Liquid Gel Green Food Coloring for an extra festive touch. Pro Tip: Be sure to add the mini chocolate morsels just after the fudge has cooled but before it has set completely. For best results, allow the fudge to set in the refrigerator for a few hours before slicing and serving. If the fudge gets too soft when cutting, pop it in the freezer for 15 minutes.
3 cups (510g) white chocolate candy wafers
14 ounces sweetened condensed milk
¼ teaspoon LorAnn Mint Chocolate Chip Super-Strength Flavor
pinch of salt
3-4 drops LorAnn Green Gel Food Coloring
1 cup (170g) semi-sweet chocolate mini morsels
- Line a square baking pan with parchment paper and set aside.
- Add the white chocolate candy wafers, sweetened condensed milk, and salt to a heavy-bottomed saucepan and melt over low heat, stirring constantly.
- Heat chocolate until temperature reaches 234°F (mixture will look glossy and thick). Add mint chocolate chip flavoring.
- Remove from heat and stir in food coloring until desired color is achieved.
- Pour mixture into prepared pan. Allow to cool for 5-10 minutes, then sprinkle the chocolate chips on top. Chill in the refrigerator for at least 2 hours before slicing and serving.
Peppermint is the star of this no-bake recipe! These buttercream truffles are coated in dark chocolate and make for the best bite-sized treat. The peppermint buttercream frosting is ultra-creamy and tastes just like Christmas. For an extra festive touch, sprinkle some crushed candy canes on top of each truffle before the chocolate sets! This is a great recipe for any leftover peppermint buttercream frosting you may have from a cake or cupcake recipe, too.
12 tablespoons (170g) unsalted butter, room temperature
⅛ teaspoon LorAnn Peppermint Oil, Natural
4 cups (480g) powdered sugar
2-3 tablespoons whole milk, room temperature
10 ounces high-quality, tempered dark chocolate, melted
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the peppermint flavoring until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Mix in milk, one tablespoon at a time, until desired consistency is achieved. Cover and chill in the refrigerator for 1 hour, until frosting has stiffened a bit.
- Remove frosting from the refrigerator and use a tablespoon to scoop out little mounds. Arrange on a plate lined with parchment paper. Freeze mounds for 30 minutes.
- Remove from the freezer and dip each mound into melted chocolate. Allow excess chocolate to drip off, then place back on parchment paper. Repeat with each mound of frosting. Allow chocolate to set before serving.
These nut-free rum balls are an easy make-ahead treat to whip up for a holiday party or to give as gifts to friends and neighbors! Between the cocoa powder, gluten-free graham cracker crumbs, and rum bakery emulsion, these little guys are sure to be a hit. As a finishing touch, you can roll these rum balls in cocoa powder, powdered sugar, or graham cracker crumbs–or go for a variation of all three!
2 cups (300g) gluten-free graham cracker crumbs
½ cup (60g) powdered sugar, sifted
½ cup (42g) unsweetened cocoa powder, sifted
¾ cup (234g) sweetened condensed milk
½ teaspoon LorAnn Rum Bakery Emulsion
Additional cocoa powder, for rolling
- Prepare a cookie sheet with parchment paper.
- In a large bowl, whisk the graham cracker crumbs, powdered sugar, and cocoa powder together. Add the sweetened condensed milk and rum bakery emulsion and stir well, until mixture is moist.
- Scoop out 1-inch mounds and use your hands to roll into balls. Roll each ball in cocoa powder to coat.
- Place rolled ball on cookie sheet. Once completed, store in an air-tight container.
Will you be making any allergy-friendly recipes for the holiday season or any of these recipes? Share with us in the comments!
*Texas Peanut Butter Flavor Fountain is the only LorAnn flavor that contains nut allergens. This flavor is not used in any recipe developed in this blog post.
About the Guest Blogger:
Taleen Benson believes gluten-free and eggless baking should be easy, approachable, and Just As Tasty as traditional baking. With thousands of social media followers and readers whipping up her tried and true favorites, Taleen’s recipes are perfect for anyone looking to enjoy allergy-friendly versions of classic treats. She’s the author of Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons and is constantly dishing up new recipes at justastasty.com.