Just a year ago we got the news that my kiddo could not digest sugar or starch. I always wanted to be the Mom who made hot cocoa with marshmallow and cookies on a snowy day, and I really thought that would never happen.

I have learned a lot this past year. Like never say never, and do not come between me and a good cookie.

Today we had an impromptu sledding party. After, we roasted hotdogs on the fire, ate homemade sucrose free marshmallows, drank peppermint tea and homemade hot cocoa, and had warm cookies fresh from the oven made with normal ingredients from the pantry.

 

Chocolate Coconut Cookies

1 cup each:

• Dextrose (or other sweetener)
• Peanut butter (or other tolerated nut butter)
• Applesauce (or other tolerated fruit purée like pumpkin or banana)

1/2 cup each:

• Unsweetened coconut
• Cocoa powder

1tsp vanilla

Shot of espresso (optional)

Beat together to form dough. Drop with cookie scooper or tablespoon onto cookie sheets. Flatten with fork. Bake at 350 for 15 minutes.

 

They were really yummy-even the Hubster liked them. And everyone could eat them. They are CSID friendly, and egg free, but it is also gluten free, dairy free, and vegan as well. Plus, the recipe is pretty adaptable if nut allergies are an issue. If you need to cut out the cocoa or coconut, just reduce to he apple sauce by half and you have some pretty rocking peanut butter cookies.

Never say never.

Especially to cookies.

-Jen

 

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