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Food Allergy Friendly

Allergy Friendly Fortune Cookies

Course Dessert
Cuisine Chinese
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Author Food Allergy P.I.

Ingredients

Supplies:

  • Fortune's handwritten/printed and cut to about 1/4"-1/2" x 4" OR strips of ribbon
  • Regular sized muffin tin
  • Glass or mug for shaping cookies
  • Oven Mitt
  • Spatula

Ingredients:

  • 1 egg white whipped into soft peaks
  • 1/2 C flour*
  • 1/2 C sugar
  • 1 tsp vanilla
  • 1 tsp lemon juice optional
  • Pinch of salt
  • 1/2 C water**

Instructions

Directions:

  1. Read all 18 notes above. I know so annoying who has time for that?! But it will save you time later and help you a ton! This recipe is not forgiving, especially if you are doing gluten-free. I promise you'll be glad you did!
  2. Preheat oven to 350 IF BAKING GLUTEN FREE.

OR

  1. Preheat oven to 400 IF BAKING WITH TRADITIONAL ALL-PURPOSE FLOUR.
  2. Whip egg white until soft peaks form. Add sugar, lemon juice, vanilla and salt, and mix well. Add flour and water, and mix well. Grease cookie sheet. Using a teaspoon ladle two cookies on your sheet, several inches apart, and use the back of the teaspoon to spread them out into circles with a diameter about 3"-4". Bake for 6-8 minutes, or until you see that they are turning a very light golden brown. Remove from oven, working quickly, remove one cookie and add a fortune strip to it in the center of hot cookie. Quickly fold up cookie in half, and then placing the fold/crease side down onto the rim of a cup, bring down the outer corners to create the classic Fortune Cookie shape. Place cookie in a muffin tin to set and harden. Repeat QUICKLY with other cookie. Continue until batter is gone.

Recipe Notes

*You can use regular all-purpose flour, OR a gluten-free option such as King Arthur Gluten Free. I used King Arthur Gluten Free for the ones pictured in this blog post.

**I would recommend using 1/2 C of water, and then spooning up a bit and drizzling back into bowl to see if it is liquidy and thinner than pancake batter. If it is not, slowly add about 1 T at a time until it is thin like a donut glaze or syrup. Adversely if yours is too thin, you can add about a tablespoon of flour at a time, mixing well, until it thickens up.