Having a nut allergy often makes it difficult to eat fun things. But if you bake yourself, you can eat practically whatever you want.
I’m not a gifted baker, but I have been obsessed with Kelsey Lacombe’s blog and Instagram full of colourful cakes and cookies lately. Creme de Lacombe is a feast for the eyes, check her out! Her photos make me hungry every day. Sadly, finding cookies like the ones she posts in a store would be hard for me to eat given my nut allergy. So making my own is often the only choice. For a get together I had I decided to try to re-create her awesomeness.
I modified her Birthday Cake Cookie Sandwiches to ensure they were Ashley-friendly (meaning nut-free). The first picture below are Creme de Lacombe’s masterpieces – I know seeing my version next to hers makes it seem like a craft fail – but I’m still happy with how mine turned out.
Please note I was going to make the cake sandwiches…but on my first attempt I was unable to make perfectly round cookies. With practice hopefully I’ll master it. But although they are not perfectly round they still tasted great and had magical sprinkles.
I modified a few of her ingredients and simplified the recipe (didn’t do the sandwiches) due to my diet and allergies, but I don’t think it made a difference in taste. They were also pretty easy to make- I’ll just make them smaller next time.
Recipe courtesy of Creme de Lacombe
- 1/2 cup unsalted butter, softened
- 1 cup sugar (plus more for tops of cookies)
- 1 egg
- 1 tsp. vanilla
- 3/4 cup all-purpose flour
- 3/4 cup white cake mix – I used Betty Crocker white cake mix – it was safe
- 1 tsp. baking soda
- 1/2 tbsp. corn starch
- 1/2 tsp. salt
- 1/2 cup sprinkles – I made sure mine were nut-free
- 1/2 cup mini white chocolate chips – I used Chippits – they are amazing and I can eat them!
Preheat oven to 350°F.
In a medium bowl, whisk together all dry ingredients.
Using a handheld or stand mixer (I used a stand mixer) fitted with a paddle attachment, beat the butter and sugar until smooth and creamy. Add the egg and vanilla.
Slowly add dry ingredients to wet ingredients, incorporating a little at a time until combined.
Stir in 1/4 cup of white chocolate Chippets chips and 1/4 cup of sprinkles.
Using a small cookie scoop, evenly distribute balls of cookie dough onto cookie sheet. Next time I will make my scoops smaller!
Sprinkle some of the extra sugar, sprinkles and white chocolate chips on top of the balls of dough.
Flatten each ball with the bottom of a glass or measuring cup.
Bake for 10 minutes.
Let cool on wire cookie rack.
I hope Creme de Lacombe isn’t too horrified with my version of her cookie 🙂 What do you think of my baking attempt?