November 19, 2019
Allergen-Friendly Sweets for Everyone on Your Holiday List
Allergen-Friendly Sweets for Everyone on Your Holiday List Posted by ShopRite Team
Whether you're hosting your yearly cookie-swap or starting up a new holiday tradition, we have all the recipes you need to make sure everyone who stops by can enjoy the holiday season with gluten-free, vegan and nut-free treats!

All recipes below are nut-free, but please be sure to check all ingredient lists on products if you are not sure if a specific brand is allergen-free.

Gluten-Free

Holiday Baking GF Rainbow Shortbread square FINAL

Rainbow Sprinkle Shortbread

Prep Time: 30 min | Cook Time: 20 min | Serves: 24-36 cookies 

Ingredients

  • ¾ cup (1 ½ sticks) ShopRite unsalted butter, softened
  • ¼ cup Wholesome Pantry powdered Sugar
  • ¼ cup ShopRite granulated sugar
  • ¼ tsp ShopRite salt
  • 1 ½ cups gluten-free all-purpose flour
  • ¾ cup sprinkles (optional)

Directions

  1. Preheat oven to 300 degrees and line two cookie sheets with parchment paper.
  2. In a large bowl with a hand mixer or a stand mixer, beat butter until pale and fluffy, about 3 minutes. Add in both sugars and salt and beat again for another 3-4 minutes until pale and fluffy. On the lowest setting, add in flour, followed by sprinkles (if using) and stir until dough comes together.
  3. Place dough in fridge to chill for 15-30 minutes.
  4. Remove dough from fridge and place on lightly floured surface (be sure it’s GF!). Roll dough out to ½ inch thickness, then use cookie cutter to cut out desired shapes. Gather dough scraps and repeat until all dough is used. Place shortbread cookies on prepared baking sheet, leaving ¾ inch between each cookie.
  5. Bake at 300 degrees for 20-25 minutes, or until edges begin to brown and are set.
  6. Let cool on cookie sheets for 10 minutes before removing to wire rack to cool completely. 

Holiday Baking GF Coconut Macaroons square FINAL

Coconut Macaroons

Prep Time: 10 min | Cook Time: 25 min | Serves: 1 1/2 dozen macaroons 

Ingredients

  • 1 (14 oz) can ShopRite sweetened condensed milk
  • 1 (14 oz) bag sweetened, flaked coconut
  • 1 tsp ShopRite vanilla extract
  • 2 egg whites from 2 large ShopRite eggs
  • 1/2 tsp ShopRite salt
  • ½ cup dark chocolate baking squares
  • Assorted holiday sprinkles (optional)

Directions

  1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
  2. In a large bowl, add condensed milk, coconut, and vanilla and stir until well combined. Set aside.
  3. In the bowl of a stand mixer (or you can use a hand mixer) add egg whites and salt and beat on medium-high until soft peaks form. The egg whites should no longer be foamy but the mixture should still lose form when you pull the mixer out of it.
  4. Gently fold the egg white mixture into the coconut mixture, then carefully drop large rounds, about 2 tbsp each, onto the prepared baking sheet, leaving about 1 inch of room between each macaroon.
  5. Bake macaroons for 22-25 minutes, or until tops of macaroons start to turn golden brown. Remove from oven and let cool for 1 minute on the baking sheet before carefully removing to a wire cooling rack to cool completely.
  6. While macaroons cool, add chocolate to a small bowl and microwave at 30 second intervals until melted, stirring between each session. Carefully dip bottoms of cooled macaroons in the melted chocolate, then dip in holiday sprinkles, if using. Place on baking sheet to allow the chocolate to set up.
Holiday Baking GF Cranberry Orange Cupcakes square FINAL

Cranberry Orange Cupcakes

Prep Time: 10 min | Cook Time: 30 min | Serves: 24 cupcakes

Ingredients

  • 1 box gluten-free vanilla cake/cupcake mix and ingredients listed on back of box
  • 1 orange, zested and juiced
  • 3/4 cup fresh cranberries
  • 1 container store-bought vanilla frosting (check to make sure it's GF)
  • 1 can Wholesome Pantry whole berry cranberry sauce
  • 1-2 cups ShopRite powederd sugar

Directions

  1. Prepare cupcakes according to box directions, substituting half of the dairy with the orange juice and adding the orange zest during the step with the eggs. 
  2. Fold in the cranberries at the end, and bake according to package directions to result in 24 cupcakes. Let cool completely.
  3. For the frosting, add the vanilla forsting to the bowl of a stand mixer and beat in 1/4 cup of cranberry sauce until well combined. If frosting seems a little runny, add 1 cup of powdered sugar and beat until thickened. You can also put the frosting in the fridge for 10 minutes to help it thicken.
  4. Frost/pipe cupcakes with cranberry frosting and top with desired sprinkles or holiday decoration.

Holiday Baking GF Meringue Kisses square FINAL

Mini Peppermint Meringue Kisses

Prep Time: 15 min | Cook Time: 1 hour | Serves: 90-100 meringues, depending on size 

Ingredients

  • 4 egg whites (100 grams)
  • ½ tsp Cream of Tartar
  • 1 cup ShopRite Granulated Sugar
  • ½ tsp EACH peppermint and vanilla extract
  • Assorted gel food coloring and sprinkles, if desired

Directions

  1. Preheat the oven to 225 degrees and line 2 large cookie sheets with parchment paper.
  2. With either an electric mixer or a stand mixer, begin whipping egg whites for 1-2 minutes or until frothy/foamy.
  3. With mixer on medium speed, slowly add in sugar in small amounts, approximately ¼ at a time, letting each bit of sugar incorporate in before adding the next. When all the sugar is added, add the cream of tartar and the extracts.
  4. Return mixer to medium-high speed and continue to beat meringue mixture until stiff peaks form. You can check for this by stopping the mixer and picking the beaters/whisk out of the mixture. Does it hold its shape? If so, then continue. If the peaks fall over or collapse a little, keep beating.
  5. Once stiff peaks are achieved, gently place the meringue mixture into an icing bag with a large round tip or star tip. Note: if colors are desired, divide the meringue mixture between bowls and dye each bowl a different color using gel food coloring of choice. Place in their own piping bags and continue with recipe.
  6. Gently squeeze the piping bag and release to make small meringue. Repeat until all meringue mixture is used, leaving ½ inch of space between meringues. Top with any sprinkles (if desired).
  7. Bake meringue kissed at 225 degrees for 60 minutes, then turn off the oven and let the meringues cool inside the oven for an additional 2 hours to dry out. 

Vegan

Holiday Baking Vegan Chocolate Chip Cookies square FINAL

Chocolate Chip Cookies

Prep Time: 1 hr 15 min (includes chill time) | Cook Time: 15 min | Serves: 24-36 cookies 

Ingredients

  • 1 1/2 tbsp ground flaxseed
  • 3 tbsp water
  • 1 ½ cups ShopRite all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) plant-based butter, softened to room temperature
  • 1 ¼ cups Wholesome Pantry brown sugar
  • 1 ½ tsp ShopRite vanilla extract
  • 1 ½ cups vegan chocolate chips

Directions

  1. To make flax egg, combine ground flaxseed and water in a small bowl and let sit until thickened, about 1-2 minutes. Set aside. In a large bowl, sift together dry ingredients (flour through salt) and set aside.
  2. In the bowl of a stand mixer (or large bowl with hand mixer) beat plant based butter until pale and fluffy, about 3 minutes. Add brown sugar and beat again for 3 more minutes, then add in flax egg and vanilla extract, beating until well combined. With the mixer on the lowest setting, or with a wooden spoon, slowly add in flour mixture, stirring until thick dough forms. Fold in chocolate chips. Place dough in fridge to chill for at least one hour.
  3. When ready to bake, preheat oven to 350 and line 2 large baking sheets with parchment paper.
  4. Use a tablespoon or cookie scoop to form 1 inch-sized balls of cookie dough and place on prepared baking sheet. Bake at 350 for 10 minutes, or until edges just start to brown and are set. Let cool on pan for 5 minutes before removing to wire rack to cool completely. 

Holiday Baking Vegan Peppermint White chocolate blondies square FINAL

Peppermint White Chocolate Blondies

Prep Time: 10 min | Cook Time: 20 min | Serves: 16 blondies 

Ingredients

For the blondies

  • 5 tbsp water
  • 3 tbsp ground flaxseed
  • 1 cup plant-based butter, softened
  • 1 cup ShopRite sugar
  • 2 teaspoons ShopRite vanilla extract
  • 1 teaspoon ShopRite salt
  • 2 ¼ cups gluten-free all-purpose flour
  • ½ cup vegan white chocolate chips (check your local ShopRite!)
  • 1 cup coarsely crushed candy canes, divided

for the frosting:

  • 2 cups ShopRite powdered sugar
  • ¼ cup plant-based butter, softened
  • ¾ tsp ShopRite vanilla extract
  • ½ tsp peppermint extract
  • 2-3 tbsp Wholesome Pantry coconut milk, as needed

Directions

  1. Preheat oven to 350 and line a 13×9 inch baking dish with aluminum foil and spray top of foil with cooking spray. In a small bowl, create your flax eggs by combining the ground flaxseed with the water and letting sit for a few minutes to thicken. Set aside.
  2. In the bowl of a stand mixer (or hand mixer with large bowl) beat plant butter until light and fluffy, then add sugar and beat for an additional 2-3 minutes or until whole mixture is well combined and pale/fluffy. Add the flax egg mixture, beating until well incorporated, followed by vanilla extract and salt. With the mixer on the lowest speed, gently add the flour, followed by the white chocolate chips and half of the crushed candy canes.
  3. Spread batter (it will be thick!) into the bottom of the prepared baking dish and smooth out the top as needed with a spatula. Bake at 350 for about 20 minutes, or until top is set and a toothpick inserted in comes out mostly clean.
  4. Let cool completely before icing, topping with leftover crushed candy canes, and cutting into squares.
  5. For the frosting: beat the plant based butter until pale and fluffy, then add extracts and then slowly add the powdered sugar and beat until a thick frosting comes together. Use coconut milk to loosen the frosting if it’s too thick. If its too thin, add a litte more powdered sugar.

Holiday Baking Vegan Gingersnap Cookies square FINAL

Spiced Gingersnap Cookies

Prep Time: 15 min | Cook Time: 12 min | Serves: 24 cookies 

Ingredients

  • 2 cups ShopRite all-purpose flour
  • 1 tsp ShopRite Baking Soda
  • 1/4 tsp salt
  • 2 tsp each Ground cinnamon and ginger
  • ½ tsp ShopRite ground cloves
  • ¼ tsp ShopRite ground nutmeg
  • 4 tbsp plant-based butter, softened to room temperature
  • 1 cup (packed tightly) ShopRite dark brown sugar
  • 1/4 cup molasses
  • 1/2 tsp ShopRite vanilla extract
  • 4-5 tbsp Wholesome Pantry soy or coconut milk
  • Coarse white sugar for rolling (optional, but recommended)

Directions

  1. Preheat the oven to 350 degrees and line two cookie sheet with parchment paper.
  2. In a large bowl, sift all dry ingredients (flour through nutmeg) until well mixed. Set aside.
  3. In the bowl of a stand mixer (or with a bowl and hand mixer), cream the plant-based butter until light and fluffy, then add brown sugar and beat until well combined.
  4. Next, beat in molasses and vanilla, until mixture is smooth.
  5. Gently add flour mixture to molasses mixture and stir/mix with a wooden spoon or by hand until dough comes together. The dough will be a bit crumbly. Add in 4 tbsp of soy milk and if dough still does not come together, add another tbsp. of milk so that it sticks together.
  6. Use a tablespoon to drop equal sized rounds onto your prepared cookie sheet, leaving 2 inch between each cookie. If desired, toss cookie dough balls in coarse white sugar to coat before putting on cookie sheet.
  7. Use a fork to gently press down each cookie to flatten slightly, then bake for 10-11 minutes or until the cookies are just set at the edges.
  8. Remove from oven and let cool on pan for at least 5 minutes before removing to cool completely on a cooling rack.

Gingerbread Cookies

Holiday Baking Vegan Gingerbread Cookies square FINAL

Prep Time: 15 min | Cook Time: 15 min | Serves: 24-36 cookies 

Ingredients

  • 1 ½ tbsp. ground flaxseed
  • 3 tbsp water
  • 2 cups ShopRite All Purpose Flour, plus extra for rolling out dough
  • 1 tsp ShopRite baking soda
  • 1/4 tsp ShopRite salt
  • 2 tsp EACH ground Ginger and cinnamon
  • ½ tsp ShopRite ground nutmeg
  • ¼ tsp ground Cloves
  • ¼ cup (½ stick) plant-based butter softened to room temp
  • ½ cup Wholesome Pantry brown Sugar
  • 1/3 cup molasses
  • 1/2 tsp Vanilla Extract

To decorate:

  • 1-2 pouches white cookie decorating icing (check label, but many are vegan)
  • Coarse sugar or candy sprinkles, if desired

Directions

  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. To make flax egg, combine ground flaxseed and water in a small bowl and let sit until thickened, about 1-2 minutes. Set aside. In a large bowl, sift together dry ingredients (flour through spices) and set aside.
  2. In the bowl of a stand mixer (or large bowl with hand mixer) beat plant based butter until pale and fluffy, about 3 minutes. Add brown sugar and beat again for 3 more minutes, then add in flax egg, followed by molasses and vanilla extract, beating until well combined. With the mixer on the lowest setting, or with a wooden spoon, slowly add in flour mixture, stirring until thick dough forms.
  3. Transfer dough to a lightly floured work surface and roll out to ¼ inch thickness. Cut dough with desired cookie cutter shapes. Gather up scraps of dough, form into new ball, and re-roll and cut out more cookies until all dough is used. Place cut-out cookie dough on prepared baking sheet, leaving 2 inch of space between each cookie.
  4. Bake at 350 for 12-15 minutes, or until cookies are set at the edges. Let cool on pan for 5 minutes before carefully removing to a wire rack to cool completely.
  5. Once cool, decorate as desired. 

Gluten-Free AND Vegan

Holiday Baking GF V Snickerdoodles square FINAL

Snickerdoodles

Prep Time: 20 min | Cook Time: 10 min | Serves: 24-30 cookies, depending on size 

Ingredients

  • 1 ½ tbsp. ground flaxseed
  • 3 tbsp water
  • 1 1/3 cup gluten-free all-purpose flour
  • 1 tsp cornstarch
  • ½ teaspoon ShopRite baking soda
  • 1/8 tsp salt
  • ½ cup (1 stick) plant-based butter, softened
  • ¾ cup ShopRite granulated sugar
  • ½ tsp ShopRite vanilla extract

For the cinnamon-sugar coating, combine in a small bowl:

  • ½ cup ShopRite granulated sugar
  • 1 tbsp ShopRite ground cinnamon

Directions

  1. Preheat the oven to 350 and line two cookie sheets with parchment paper. In a small bowl, create your flax egg by combining the ground flaxseed with the water and letting sit for a few minutes to thicken. Set aside. In a large bowl, sift the dry ingredients (flour through salt) until well mixed. Set aside.
  2. In the bowl of a stand mixer (or hand mixer and large bowl) beat plant-butter until pale and fluffy, about 3 minutes. Add sugar and beat again for another 2-3 minutes or until well combined and pale/fluffy. Add flax egg, followed by vanilla, beating until well combined. On the lowest setting or with a wooden spoon, gently add in flour mixture until thick dough comes together.
  3. Place dough in fridge and let chill for 30 minutes.
  4. Use a cookie scoop or tablespoon to measure out evenly sized pieces of cookie dough. Roll into balls and then roll in cinnamon sugar mixture.
  5. Place dough at least 2 inches apart on prepared baking sheet and bake for 8-10 minutes or until edges are just set/lightly browned
  6. Let cool on pan for 2-3 minutes before gently moving to a wire rack to cool completely.

Holiday Baking GF V Gingerbread mini loaves square FINAL

Gingerbread Mini Loaves

Prep Time: 15 min | Cook Time: 30 min | Serves: 3 mini loaves or one standard loaf 

Ingredients

  • 3 tbsp ground flaxseed
  • 5 tbsp. water
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon ShopRite baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½  tsp EACH ground nutmeg and ground cloves
  • ½ tsp ShopRite salt
  • ½ cup (1 stick) plant-based butter, softened
  • ½ cup ShopRite granulated sugar
  • ¼ cup molasses
  • 1 teaspoon ShopRite vanilla extract
  • 1 cup Wholesome Pantry soy or coconut milk

Directions

  1. Preheat oven to 350 degrees and spray 3 mini loaf pans with cooking spray. In a small bowl, combine water and ground flaxseed and let sit until thickened (1 minute or so). In a large bowl, combine dry ingredients (flour through salt) and sift/mix until well combined. Set aside until ready to use.
  2. Place plant-based butter and sugar in the bowl of a stand mixer (or a bowl with a hand mixer) and beat until well combined and fluffy, at least 5 minutes.
  3. Add the flax/water mixture (aka flax eggs) to the bowl and beat until well combined, followed by the molasses and vanilla.
  4. Add half of the flour mixture to the bowl and stir until almost mixed in, then add in coconut milk. Stir until milk is just about incorporated, then add the rest of the flour mixture.
  5. Evenly divide batter between the three mini loaf pans and bake at 350 for 25-30 minutes or until a toothpick inserted in the center of a loaf comes out mostly clean.
  6. Remove from oven and let cool completely before wrapping up for your next holiday party!
Holiday Baking GF V Eggnog Scones square alt FINAL 

Eggnog Spice Scones

Prep Time: 15 min | Cook Time: 15 min | Serves: 12-14 scones 

Ingredients

  • 2 cups gluten-free all purpose flour
  • ½ cup Wholesome Pantry coconut flour
  • 1/3 cup ShopRite granulated sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 6 tbsp plant-based butter, chilled
  • 1 cup soy or coconut milk eggnog, kept cold in fridge

Eggnog drizzle

  • 1 cup powdered sugar
  • 2 to 3 tablespoons soy or coconut milk eggnog

Directions

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large bowl (or you can also use a food processor) add first 8 ingredients (up to and including nutmeg) and stir/pulse until well combined.
  3. Cut in the chilled plant butter with either a pastry cutter or by pulsing in short 5 second bursts in the food processor. The mixture should resemble coarse crumbs. Stir/add in the coconut or soy eggnog until just incorporated, then turn out dough onto a gluten-free flour-dusted surface.
  4. Gently pat/roll dough until it’s about ¾ inch thick, then use a round cookie cutter to cut out scones. Combine scrap and repeat to finish making the cones.
  5. Place scones on prepared baking sheet, leaving at least 1 ½ inches space between each scone.
  6. Bake scones for 10-14 minutes or until golden brown on the bottom (check with a spatula). Remove scones from the oven and let cool on pan for at least 5 minutes before moving to a wire rack to cool completely. When cool, drizzle with glaze and top with sprinkles, if desired
  7. For the drizzle: whisk together powdered sugar and vegan eggnog until thick glaze comes together.
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