Archive for the ‘cookies’ Category
Very yummy. This came from a taste in my head and an OJ cookie recipe in a book I was reading. Many failed adaptations later, here it is.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.
- 2/3 cup shortening or margarine
- 1 1/2 cups sugar
- 1 egg or 1 TBS egg replacer mixed with 2 TBS warm water
- 1/2 cup lemon juice
- (I bet lemon zest would be great in these, but I was out of lemons)
- 2 cups GF flour mix (I used 2/3 c each pea & amaranth flour, 1/3 c each tapioca and arrowroot starches)
- 1 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
Preheat oven to 400 degrees. In a mixer, cream shortening & sugar. Add egg or Egg Replacer and beat thoroughly. Add lemon juice (& zest if you have it). Whisk dry ingredients together and add slowly to wet ingredients.
Use a cookie scooper or a teaspoon to drop about 2 inches apart onto parchment paper or silpat on cookie sheet.
Bake 8-12 min until light brown on edges – watch out, they go from tan to burned very, very quickly.
- 3 TBS margarine/shortening
- 1 1/2 cup confectioners sugar
- 1 1/2 TBS lemon juice
- (I bet some zest would be nice here too)
Beat margarine/shortening. Add confectioners sugar and lemon juice until mixed into a very nice frosting texture. Spread on cookies and let set.
Eat ‘em up, yum!
adapted from a recipe from my Nana, who made these no-bake cookies when her husband told her she should take a break from baking cookies.
In a large, microwave-safe bowl melt together:
• 1 stick dairy-free margarine
• 3/4 cup sugar
• Add 8 oz cut-up dates (I put pitted dates in the food processor with a pinch of sugar to keep them from sticking).
• 1/2 cup sunflower butter (or other peanut/seed/nut butter)
• 1 tsp vanilla
• 3 cups rice krispies (check for gf status)
• 3/4 cup coconut
roll into balls, dip in coconut, cool on wax paper.
Yum, Yum! My kids made these completely (other than some help from me with measuring
A classic cookie – everyone loves these! And oh my gosh are these yummy!
- 1 3/4 cups gluten free flour (I like sorghum and amaranth)
- 1 cup starch (arrowroot, corn, tapioca, potato)
- 2 tsp xanthan gum
- 2 tsp baking powder
- pinch kosher salt
- 2 egg yolks (save the egg whites to make snowdrops later)
- 3 TBS coconut milk (or whatever milk substitute you happen to have on hand
- 1 1/2 tsp vanilla
- 1 cup sugar
- 1 stick margarine (1/2 cup), softened
- 1/2 cup shortening (we use Spectrum)
Whisk flour, starch, xanthan gum, baking powder, and salt in a medium sized bowl.
Mix together yolks, milk sub, and vanilla in a measuring cup (or something else with an easy-pouring lip).
In a stand mixer, cream sugar, margarine, and shortening until light and fluffy. Beat in the yolk mixture until just combined.
Slowly add the dry ingredients until the mixture starts to clump together. Prepare baking sheets with silpat, parchment paper, or Reynolds Release.
Now you have two options:
1 – thwap it onto a sheet of waxed paper and roll it into a snake. Refrigerate for at least an hour. Slice cookies about 1/4? thick, lay out on prepared cookie sheets about an inch apart. Decorate as “ornaments”, and bake at 350 for 12-14 min, until golden brown on the edges.
2 – Roll out dough (work with about 1/4 at a time) to 1/4-1/8 thickness. Flour cookie cutters with whatever cheap gf flour/starch you have on hand. Use cookie cutters to cut out shapes. Transfer cut-outs to prepared baking sheets, and leave 1? of grow room around. Decorate as desired, and bake at 350 for 12-14 min, until golden brown on the edges.
Let cool on baking sheet for a few minutes, then transfer to a wire rack and cool to room temperature if you can wait that long to eat them.
Trader Joes was advertising coffee cookies with macadamia nuts, coconut, and chocolate chips. This really excited me, so here is the result:
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup instant coffee crystals (I use decaf)
- 2 tsp vanilla
- 1 TBS egg replacer mixed with 2 TBS warm water
- 1/4 cup applesauce (or sub this and the above line with 2 eggs)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1 1/2 cup gf flour (sorghum, millet, bean, amaranth, … )
- 1 cup starch (mix tapioca/arrowroot/corn/potato – pick one or two)
- 1 1/2 cup coconut
- 2 cups chocolate chips
- macadamia nuts to taste
Preheat oven to 375.
Cream shortening and sugars. Add coffee, vanilla, and egg substitutes. Mix well.
Mix other dry ingredients (salt through starch) in a medium bowl. Add slowly to sugar mixture until fully incorperated.
Add coconut & chocolate chips and mix until just combined.
Line cookie sheets with parchment or silpat. Use a cookie scoop (or a spoon) to scoop onto cookie sheets – walnut size lumps are good. DO NOT PRESS DOWN. Add 2-3 macadamia pieces per cookie if using macadamias.
Bake at 375 for 10 min. Take out of oven and let cool on cookie sheet for 2-3 min and then let cool on cookie rack.
These were created by my 6 year old. I helped her navigate through the dizzying world of ingredients and measurements, and made sure they wouldn’t be too sweet. They turned out quite yummy! And easy, too.
These cookies are gfcf,, wheat, gluten, dairy, fish, shellfish, and tree nut free. The Marshmallow Fluff has corn and egg in it, and the chocolate & peanut butter have soy. If you can find those ingredients without your allergens (and I have found them in natural food stores), then these could be all but peanut-safe. You could also make these with an alternative “butter” like sun butter, pea butter, or soynut butter to make them peanut free. These are vegetarian, and could be altered to be vegan. No matter how many modifications you make, though – these are a treat – they don’t qualify as healthy!
- 1 cup peanut butter (this works best with the creamy, processed type)
- 1 cup sugar
- 1 egg (or egg replacer equivalent)
- 1 cup Fluff
- 1 tsp baking soda
- 1/2 cup flour of your choice (millet sorghum, pea, bean etc)
- 1/2 cup chocolate chips or chunks
Preheat oven to 350 F.
Cream peanut butter and egg together in a mixer. When they are well combined, slowly add the fluff, then the flour & baking soda. Let mix, then add the chocolate chips. Stop when well combined.
Use a spoon or cookie scooper to drop spoonfuls onto a cookie sheet with silpat or parchment paper. Given them a little space to spread. We used 2 full cookie sheets.
Bake at 350 for 12-14 minutes – they will start to look browned on the edges. Remove from the oven and let cool on the cookie sheet for 10 minutes, then remove to a plate and eat. Yum!