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Food and football are a popular combination. If you’re looking for a fun recipe during football season or for Super Bowl Sunday, this allergy-friendly recipe can be a great option for people with allergies to the most common food allergens.

To make the football-shaped treats, start by making the dough for these Chewy Choco Chip Cookies from the Kids With Food Allergies (KFA) Safe Eats® Allergy-Friendly Recipe Collection. Then follow the directions below to shape them into footballs and add laces.

Chewy Choco Chip Cookies – Free of Milk, Egg, Soy, Wheat, Peanut, Tree Nuts, Fish, Shellfish, and Sesame


  • 6 ounces margarine (1 1/2 sticks), melted
  • 1 1/4 cups dark brown sugar
  • 1/4 cup white sugar
  • 3 Tbsp applesauce
  • 2 Tbsp rice milk
  • 1 1/2 tsp vanilla
  • 1 1/4 cups sorghum flour
  • 1 1/4 cups gluten-free flour mix
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups chocolate chips


Preheat the oven to 375 F.

In a mixing bowl, combine melted margarine and sugars. Stir until sugar absorbs all of the margarine and the mixture no longer has any margarine floating on top/at edges. Mix in applesauce, rice milk, and vanilla. Set aside.

In a second bowl, combine flours, xanthan gum, salt, and baking soda. Stir until well mixed. (You can sift them together before mixing if you prefer.)

Gluten-Free Flour Mix

You can make your own gluten-free flour mix! Combine equal amounts of rice flour, tapioca starch, and potato starch.

Combine the dry mix with the wet. Stir until all the flour mix is worked in. Gently stir in chocolate chips.

Pat the dough onto a foil-lined, greased baking pan that has sides. Bake for 12 to 15 minutes or until a toothpick inserted into one of the cookies comes out clean. Baking time will depend on the size of your baking sheet and how thick your cookie is. Allow to cool completely. Gently slide foil from pan on to a flat surface.

Cut out the cookies using a football-shaped cutter. If you don't have a football cookie cutter, use a biscuit cutter (or other round item, like a glass) to cut the cookies into circles. Try to place the cuts as close together as possible to get the maximum number of cookies. (How many you get will depend on how large your cutter is.) To make football shapes, go back and re-cut, placing SAME cutting instrument about 1/4-1/2 inch from top of circle. (Adjust as necessary, depending on how big your circle is.)

To put laces on football, place 1/2 cup of Decorator Icing into a zip-top bag. Snip off the bag’s bottom corner (about 1/8 inch at a 45-degree angle − the larger the cut, the thicker the line, so cut carefully). Pipe on two-side seams, the seam across, and the laces.

Need more recipes? Search KFA's Safe Eats® recipe collection. Search by category and allergens you need to avoid.

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UPDATE: The above conversion works for most gluten-free -changing back to wheat, especially cakes.


But this recipe's original started out using 2 1/4 cups  (wheat) bread flour (which has more gluten content than All Purpose flour).

Kids With Food Allergies
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