This delicious allergen-free recipe for maple sugar cookies is adapted from Cybele Pascal's "The Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family," Vital Health Publishing, 2005.

The Martha Stewart Show, April 2006, The Martha Stewart Show, April 2006


Read the full recipe after the video.

Recipe Summary

Makes 15


Ingredient Checklist


Instructions Checklist
  • In a small bowl, whisk together egg replacer with 2 tablespoons rice milk; set aside. In a medium bowl, whisk together oat and barley flours, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream shortening and sugar until blended. Add egg substitute mixture, vanilla extract, and remaining 1 tablespoon rice milk; mix until incorporated. Add dry ingredients; mix until just combined, scraping down the sides of the bowl with a rubber spatula if necessary.

  • On a work surface, gather dough and form into a disk. Wrap in plastic, and refrigerate for at least 1 hour.

  • Preheat oven to 375 degrees. Place chilled dough on a lightly floured work surface; if dough seems dry, sprinkle with a few drops of water and knead gently to work in. Using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using 3-inch alphabet cookie cutters, cut out desired shapes. Firmly press currants, chocolate chips, or coconut flakes onto cookies, if desired. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; bake for 8 minutes. Transfer sheet to a wire rack to cool; let cool completely on sheet before removing.


Reviews (2)

Rating: Unrated
Is there a substitute for barley??
Rating: Unrated
This is not an allergen free cookie. Someone with a gluten allergy cannot eat barley flour. You need to be more specific with your labeling.