Parents with allergies to consider in their family, are often looking for ways to have a food that is safe for everyone and fun. These cookies are gluten free, egg free, dairy free and are low in sugar. They are simple to make and only take 8 minutes to bake.

The chocolate yogi sent me a sample of their Oscar whyte chocolate to put into a recipe. The chocolate itself has a grainier mouthfeel than standard white chocolate, an upfront coconut taste and the cocoa butter on the front of the pallet helps us feel that this allergy friendly chocolate is nearly the “real thing”. It’s not exactly the same as traditional white chocolate. However {confession time}, I actually don’t like white chocolate at all – so, I really enjoyed this version as it didn’t leave my mouth with a fatty-coating like white chocolate usually does for me. It definitely had a cleaner finish. It’s organic, vegan and some proceeds from the chocolate sales go towards the Orangutan Project.

I made these cookie stars for the current children I see for feeding therapy. Learning about the new shape of the cookie was a great experience for them, we counted the points on the star, we tapped the cookie against the plate to see if it was noisy we had a smell. Some of the kids ate them and asked for more. But most importantly learning about a home made cookie was a big step for children that are picky eaters. Homemade requires lots of learning (especially compared to packet snack foods).

If allergies aren’t a concern in your family, you can always try using standard self raising flour or standard white chocolate too.

Whyte Chocolate and Grapefruit Zest Stars {Gluten Free, Egg Free, Dairy Free and Low Sugar}
Prep time
Cook time
Total time
An allergy friendly cookie that is perfect for a fun afternoon tea, morning tea or in lunchboxes.
Recipe type: Snack
Serves: 20
  • 1 x 15g Oscar Whyte Chocolate (similar size to a standard Freddo Frog)
  • ¾ cup Self Raising Gluten Free Flour
  • 1 Tbsp Grapefruit Zest
  • 2 Tbsp White Sugar (or use Coconut Sugar / Rapadura Sugar)
  • 3 Tbsp Coconut Oil (melted)
  • 1 Tsp Chia Seeds (soaked for 10 minutes in 2 Tbsp water)
  1. Soak the chia seeds in water in a small bowl for 10 minutes - stir once or twice to ensure the seeds are forming a gluggy mixture. This is the egg replacement.
  2. Preheat your oven to 180oC and get your cookie cutters & rolling pin ready with a baking tray too.
  3. Rub the grapefruit zest into the sugar in a bowl to release the oils from the zest.
  4. Finely grate the whyte chocolate into the bowl
  5. Add the coconut oil and chia seeds to make a paste
  6. Add the flour and mix with a spoon. Combine it all with your hands.
  7. Let the mixture rest for about 5 minutes.
  8. Roll out thinly on a floured surface and cut out your stars (or other shapes). Place them on your awaiting baking tray.
  9. Pop in the oven for about 8 minutes or until the points of the stars are turning golden.
  10. The consistency of the cookies is similar to a shortbread.
  11. This should make enough for about 15 - 20 stars depending on the thickness of your mixture and size of your cookie cutter. Tip: You can dust with icing sugar if the resulting cookie isn't sweet enough for you.

Do your kids need some extra learns about new foods? Do allergies impact your mealtimes?


Electronic Copy of Allergy Free Afternoon Tea by Simone Emery and Ruth Meaney

Simone Emery (kids feeding specialist) teamed up with Ruth Meaney (allergy mum and recipe developer), to write a book full of afternoon snack attack hacks to help picky eaters and parents of allergy kids. Full of practical and easy ways to help them eat their dinner.


%d bloggers like this: