Dairy, Egg and Nut Free Chocolate Sugar Cookies and A Food Allergy Cooking Show Today!

Valentine’s Day is only two weeks away. So now is the time to give these fabulous little chocolate sugar cookies a whirl. Even better, do it on a snowy day like today, when many of us mamas are trapped in the house with rambunctious kids. I love a good simple sugar cookie, and this chocolate version is just as yummy and easy to make. What I especially love is that the dough is very easy to roll out, unlike many sugar cookie recipes which are a pain in the butt to roll, a major pet peeve of mine when making cut out cookies.

On a separate note, my good friend Lori Sandler, owner of the famous Divvies Bakery and gorgeous cookbook The Divvies Bakery Cookbook is hosting Navigating Food Allergies, a cooking/talk show about how to cook for food allergies, shopping for ingredients and how to bring your food allergic kiddos into the kitchen with you to have some fun cooking! The show is sponsored by The Motherhood and ConAgra Foods (the maker of those miraculous Fleischman’s Unsalted and Dairy Free Margarine Sticks that I so heavily rely on). I will be joining her as co-host, as well as many of my other favorite food allergy bloggers, to join in the discussion with our own tips and tricks. The show is today, 1 pm EST/12 pm CST, and you can link in through here. Come with your questions and comments and I REALLY hope to see many of you there! Happy Baking Everyone!


1 c. dairy free margarine (I use Fleischman’s)

1 1/2 c. granulated sugar

1/2 c. unsweetened applesauce

2 1/4 tsp. good quality vanilla (I use Nielsen-Massey)

3 c. unbleached all purpose flour

3/4 c. cocoa powder (I use Hershey’s)

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In the bowl of a mixer fitted with a paddle attachment, combine the dairy free margarine and sugar until light and fluffy. Add the applesauce and vanilla, and mix well. In a separate medium bowl combine the flour, cocoa powder, baking soda and salt with a wire whisk. Add dry mixture to wet mixture and mix until well incorporated.

Chill dough at least one hour in the fridge, or quick chill in the freezer for 30 minutes.

Roll dough out on a lightly floured surface. Dip cookie cutter into a small bowl of flour and cut dough into desired shapes. Add sprinkles or leave plain, and bake 10-13 minutes or until set. Cool completely on cookie sheets.

28 Responses

  1. These look wonderful. I plan on using this recipe next week instead on my regular sugar cookies. Thanks for all the wonderful recipes!

    • Hi Patsy, you can absolutely make homemade sugar by putting a cup of granulated sugar in a jar or even ziplock bag, drop a few drops of food coloring and shake away. Put it on before baking.

  2. I have a hard time finding the Fleishman’s unsalted sticks near me. I have to use Earth Balance for my baking. The one time I did find the Fleishman’s unsalted margarine I noticed that it had trans fat. That was a real disappointment.

    Since we’re snowed in, looks like I can make these cookies tomorrow! Thanks again! We made your Focaccia Bread this evening with our dinner AND your pancakes for breakfast this morning. I love snowy days when the schedule clears and I have time to bake! 🙂

    • I am with you on this Erin…snow days are days to bake! I made lots of stuff I haven’t made in ages and had a blast doing so. Earth Balance if fabulous for baking too!

    • If you want a regular sugar cookie my recipe section and book has them. SOOOO delish!

  3. We made them this morning! They were yummy!! loved them! thank you for making life sweeter and making life a little easier for this momma of six! Gracias!

    • Love that Marlene! Thanks so much for the quick feedback! And a mama of six!? and i thought being a mama of 5 was hard…:)

  4. I use Earth Balance and Willow Run. I have tried the other kind, but they don’t melt as well.
    Thanks for all of the great recipes!! My child and husband love them:)

  5. hmmm we cant do the margarine because of soy…. to any moms (or dads) out there…… does Earth balance soy free maragrine hold up?

  6. We love your sugar cookies so much and can’t wait to make these chocolate ones! Thanks kelly! 🙂

  7. These are awesome! We put a little bit of vanilla frosting on them and they taste like 1/2 moon cookies….sooo good! It is another keeper!

  8. I made these last night. My son asked if he could try a little of the dough, while we where waiting for the chilling process. I came into the living room 10 minutes later to catch him with the cookie dough, about a 1/4 of the dough was gone. Gotta keep an eye on cookies, even before they are baked . Love the recipe. Thanks again.

  9. We made those last weekend. They are delicious and are even better when put in a cookie tin overnight. We roll them out between two sheets of plastic wrap, no flour mess and easy to pick up. AND the more sprinkles the better! My daughter practiced her sprinkling skills and put a lot of sprinkles on – they were the best.

  10. We made these yummy cookies for my son to take to preschool tomorrow! They are perfect for the Valentine’s party! We were able to make over 40 heart cookies with a single recipe. Thanks Kelly!

  11. These look delicious! We have to make things milk and soy free, do you know of any cooking sprays that are soy free??? I’ve looked everywhere and haven’t had much luck. Thought maybe one of your other readers might know of one as well 🙂

  12. thanks. I made this for my son’s Valentine’s party and it was a hit.
    I also gave this cookies a twisted and I want to share with other , especially if your kids got a lot of hard candy on Valentines day.(e.g. Jolly Rancher)

    1. Cut the cookies into in a big heart shape and then cut a smaller heart in the middle. 2. take away the smaller heart to make a hole.
    3. put the cookies in the oven and baked for a few minutes.
    4. Meanwhile, I crush the candy into powder/tiny pcs.
    4. After the cookies has bake for a few minutes, take the cookie out, fill the hole completely with crushed candy, finish baking the cookies. ( fill more candy so it has enough to cover the hole.)

    You got to watch the cookies carefully or the candies will burn…
    I actually burn my first batch.. 🙂
    the cookies come out just like a stained glass in the middle.. kids love it and it was gone like the wind during the V-party. 🙂

  13. Does it make a difference if the flour is bleached or unbleached?? I know it has something to do with the aging and protein but need more info!!! These look DELICIOUS!!!

  14. I used your chocolate sugar cookie recipe and your regular sugar cookie recipe and made the most adorable spring treats: First, I cut the dough into large flower shapes and inserted Wilton lollipop sticks before baking. After the cookies cooled, I decorated them with assorted icing and sprinkles and tied brightly colored ribbons around the stems. Finally, I inserted my “cookie pops” into styrofoam (I fastened down some green paper and punched nicely spaced holes with a toothpick first) which my husband cut to fit inside a large wooden tray with sides. They looked SO cute! We got so many compliments and it was super easy! Can’t wait to try this idea for other holidays.

    P.S. I guarantee no one knew these were allergen-free cookies either!

    • i’m soooo stealing this idea amy! sooo fun and know my kiddos will love that!! Picture next time!!!!

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