Gluten Free Peanut Butter Cookies

It's been a long time since I posted an entry.  The reason?  I have been working on finishing my Doctorate in Naturopathy.  I am happy to report that I am officially done!  So now I can return to the kitchen to bake some treats for my family. 

The request this week was for peanut butter cookies.  I have made the the flourless kind and they are good but these are better!  Today my children had Hot Chocolate made with raw milk and organic chocolate and warm peanut butter cookies.

1/2 Cup Organic Cane Sugar
1/2 Cup Organic Brown Sugar
1/2 Cup Organic Butter, room temperature
1/2 Cup Organic Peanut Butter (creamy)
1 Free Range Egg
1 1/4 Cup Gluten Free Flour Mix
1 tsp Xanthan Gum
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt

Cream the butter with sugars, and egg.  Add the peanut butter to the mixture and blend well.  In a separate bowl combine all the dry ingredients and mix well.  Slowly add the flour to the butter mixture and blend until a play dough like consistency. 

Preheat oven to 375 degrees.

Roll the dough into 1 1/4 inch balls.  Place on an ungreased baking sheet about 3-4 inches apart. 

Bake for 9-10 mins.  Cool on the baking sheets for a minute and then transfer to cooling rack. 

Makes 2 dozen cookies (depending on size)

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Enjoy and be well,

Dr. Stephanie

Allergen-Free Baker's Handbook Snickerdoodles

Today I tried another recipe in my new cookbook The Allergen-Free Baker's Handbook (below). This is an absolutely fabulous cookbook! No nuts, eggs, dairy or gluten.

I have made the Classic Coffee Cake, Cherry Scones and now the Snickerdoodles. My children will be thrilled when they get home from school. They love cinnamon sugar and these fit the bill. If you are trying to stock your library with cookbooks that work and have yummy recipes this is a must!

To your health..... Gluten Free!

Stephanie

Gluten Free Lemon and Almond Meltaways

I love Facebook! It allows me to be connected to places I never knew existed. One new link surfaced today.

This is a recipe I will be trying soon. My family loves lemon!

Gluten Free Lemon and Almond Meltaways

Gluten Free Almond Bars

As Christmas approaches once more my memories return to my childhood of cookies and bars that my family made each year. One of these were almond bars. I loved them. That sweet center of gooey almond paste was hard to resist. But this year (and in recent years past) these old recipes remained a memory as they were loaded with gluten. As my skills have matured in converting old favorites I return to them one by one to re-create them. So yesterday I set out to make these bars. They turned out great and my children fell in love with them. They kept saying "Hmmmm.....Hmmmmm..... These are SOOOOOO YUMMY!" Yes I am raising true Dutch children with a passion for almond paste. So here it is.

Mix Together

1/2 lb Butter - softened

1 Cup Powdered Sugar

1/4 Cup Brown Sugar

1 Egg

1 Tsp Vanilla

In a Separate Bowl Sift Together
2 Cups Gluten Free Cake Flour Mix
1/2 tsp baking soda
1/2 tsp salt

Combine sifted ingredients and butter mixture and chill.

Roll out 1/2 of the dough and place it in a 9 x 13" pan. (roll out between two pieces of waxed paper)

Filling - Mix the following together

3/4 lb Almond Paste

3 Eggs, unbeaten

1 Cup Sugar

Bake at 325 degrees for 45 minutes.

Put tilling on top of the dough in the pan and cover with the remaining rolled out dough.

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Merry Christmas!

Stephanie

Gluten Free Cut Out Cookies

We made gluten free cut out cookies tonight. I tried a recipe last Christmas but they just weren't like the ones we always made before going gluten free. So I set out to find another one. Google is my best friend in times like this. I stumbled on a recipe on the Land O Lakes website. This is a website I would have never thought to look for gluten free recipes. They turned out delicious! As you can see my children enjoyed piling in the sprinkles too.

Go here to see the "Star Cut Out Cookies" recipe.

Gluten Free Almond Oatmeal Cookies

I got an e-mail for a recipe for Almond Oatmeal cookies. It looked so good and being that I am of Dutch descent it was even more enticing with the almond paste. So today I decided to try to make them gluten free. It worked! They are a wonderful almond flavored cookie. So here is my creation to share with you.

Dry Ingredients
2 1/2 Cups White Rice Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp xanthan gum
2 cups gluten free oats

Wet Ingredients
1 stick butter (softened)
1 1/2 cups brown sugar
1 tsp salt
2 free range organic eggs
2 tsp pure vanilla
7 oz Almond Paste

Icing1/2 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon water


Preheat oven to 375 degrees. Blend the wet ingredients together in a stand mixer. Mix together dry ingredients in another bowl. When ingredients are mixed, slowly add the dry ingredients to the wet and mix until well blended. Spoon out onto a parchment or silicone mat lined baking sheet. Press the balls down a bit so that they are shaped like a flat but semi thick pancake. Bake for 10-12 minutes or until lightly browned on the edges.

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When cooled, drizzle the icing across the top of the cookies.

Enjoy!

Stephanie

More Cookies for Everyone......

I have been baking and cooking like a mad woman. I will join my hubby tomorrow in Oregon and the kids will be left with grandma and grandpa who are gluten free and dairy free challenged. So I end up doing a weeks worth of work in a few days. I made pizzas, bread, waffles, and cookies... ah the cookies! I am loving the new Enjoy Life Cookies for Everyone. I thought I would tease you with some more.

Page 70 - Positively Pumpkin Cookies. These are very good and good for you. They contain pumpkin, rice bran and flax. Plus raisins if you please.

Then for the sweeter side of cookies.....

Page 59 - Oh So Delicious Sandwich Cookies. When they say to bake until the cookies are crisp you will need to do this or they crumble into bits. I put them back in the oven to get them like oreo's.

I highly recommend this cookbook. It is a must have for the allergy family.

To your health!

Stephanie

Gluten Free / Dairy Free Corn Flake Cookies

Gluten Free / Dairy Free Cornflake Cookies

2 Cups Gluten Free Flour (click here for mix)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp celtic salt
1 1/4 cup Spectrum Organic Shortening
1 cup brown sugar
2 eggs, beaten well
1 tsp vanilla
2 cups flaked or shredded coconut
2 cups gluten free corn flakes (I used Natures Path)

Sift together first 4 ingredients and slowly add the sugar and beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture. Add coconut and corn flakes (I crushed a bit). Place rounded dough on a parchment covered cookie sheet. Bake at 375 degrees for 8 mins or until edges are lightly browned.

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Here is a picture (above) of the finished beautiful cookies. They taste great too!

Enjoy!!

Stephanie

Oh Honey Grahams - Enjoy Life ( Gluten Free, Dairy Free, Egg Free)

I recently got the Enjoy Life cookie cookbook. My daughter and I decided to make the Oh Honey Graham crackers.

Ingredients include Brown Rice Bran, Rice flour, Flaxmeal, cinnamon, rice milk.

To get your Enjoy Life Cookies for Everyone click on the title and it will bring you to the Amazon site. You can view the cookbook online too.

These taste like real graham crackers!!

Gluten Free / Dairy Free Chocolate Chip Cookies

Happy 4th of July. We're just hanging around the house. So I decided to bake.

Now for our next adventure in baking......

How do you make a cookie dairy free? Spectrum Organic Vegetable Shortening! This is the basic Nestle Toll House Cookie recipe with the 1 cup of butter replaced with 1 cup of Spectrum Shortening and the chocolate chips replaced with Enjoy Life Chocolate Chips.

Gluten Free Mocha Cookies

I have been working so hard on making things my children would like and not for myself that I decided it was time to find one for just me. I love coffee and was on the hunt for a mocha recipe. These little *pop in your mouth* cookies are just the ticket.

Gluten Free Mocha Cookies

1 1/2 cups powdered sugar

2 unbeaten egg whites

1 cup almond meal

3 Tbs Cocoa Powder

1 1/2 Tbs Instant Coffee or Espresso granules

pinch of salt

1 tsp Vanilla

Put all the ingredients in your mixer and mix until you have a sticky dough.

Preheat your oven to 400 degrees.

Wet your hands and roll the dough into mini balls and place on a cookie sheet covered in parchment paper.

Bake for 11 minutes. Pull from oven, allow to cool on pan for 2 mins and then place on a cooling rack for the remaining time to cool.

Enjoy with a cup of coffee.

Stephanie

Gluten Free Hershey's Kiss Cookies

Get ready for a mouth watering cookie. Remember eating these right out of the oven. All gooey and ..... FULL OF GLUTEN! But I have reworked this recipe for you and now you can enjoy them gluten free. My children watched me as I put the first batch in the oven. They begged me to let them have one for their snack. You will notice an odd shaped "kiss" on the pile of cookies. Well, it isn't a kiss at all but a Reeces Peanut Butter cup. My daughter loves them and even in a peanut butter cookie it isn't too much. These cookies got the *thumbs up* rating from my children.

Gluten Free Hershey's Kiss Cookies

1 3/4 c. Gluten Free Flour Mix
1 tsp Xanthan Gum
1 tsp. Baking Soda
1/2 tsp. Celtic Salt
1/2 c. butter
1/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla

Sift baking soda, flour, xanthan gum and salt together. Cream butter, peanut butter, and sugars in another bowl. Add egg and vanilla. Beat well. Blend in dry ingredients.

Then shape dough into 1 inch balls. Place on ungreased baking sheet. Bake at 375 degrees for 8 minutes. Take from oven; place a Hershey Kiss in center of cookie. Return to oven for 2-5 minutes.

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Monster Cookies are Gluten Free

Monster Cookies are naturally gluten free. I had forgotten this until a friend of mine pointed this out. I finally got all the ingredients in the house after my favorite bloggers - The Baking Beauties (click on the link for the recipe) - posted in their blog about making monster cookies. I didn't even have to look up the recipe. I used theres and they are coming out of the oven as I post.

You can see my beautiful "pile" of cookies. I used the mini baking M&M's.

I am eager to see what my kids think. They have never had these before but they contain their two favorite ingredients - M&M's and chocolate chips.

Gluten Free Chocolate White Chocolate Chip Cookies

I decided I needed a new cookie in the house. I have done my coconut oatmeal and chocolate chip cookies too many times. So I decided to try some chocolate cookies. These are so yummy. Don't judge them by the taste of the raw dough as the bean flour makes it taste bad. When cooked they are good. My kids said they tasted like brownies.

GF Chocolate Cookies with White Chocolate Chips

INGREDIENTS:
1/2 cup Garbanzo Bean Flour
1/4 cup Potato Starch
2 Tb Tapioca Flour
1 tsp Xanthan Gum
1/2 cup Unsweetened Cocoa Powder (not Dutch)
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Butter
1/2 cup Sugar
1/3 cup Brown Sugar, packed
1 Large Egg
1 tsp Vanilla
1/2 cup White Chocolate Chips

Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper set aside.

In a medium bowl, combine the first 7 ingredients (garbanzo bean flour through salt); set aside. With an electric mixer cream butter (room temperature, not melted) with sugars, egg and vanilla until well-combined. Add dry ingredients gradually; mix only until moistened. Fold in white chocolate chips. Place rounded teaspoons full of dough 2” apart on cookie sheet. Bake 10-12 minutes until puffed and cracked.

Cool on baking sheet 5 minutes, then transfer to wire rack to cool. Store in airtight container.

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Linzer Cookies Go Gluten Free

This is a cookie that my mom would make just for Christmas so when I came across a recipe for it made gluten free I was excited. There are no nuts in this recipe which is OK with me since I am not a "nut in things" person. They turned out well. I used a donut cutter I got on eBay to cut the dough. But it is also on Amazon.com .

Raspberry Linzer Cookies

1/3 cup unsalted butter, softened

4 oz Philadelphia cream cheese (softened)

2 cups Beth's All Purpose Flour (From Gluten Free Pantry)

1 cup sugar

1/2 tsp baking powder (aluminum free)

1/2 tsp grated lemon peel (I used Penzey's)

1 egg

1 tsp vanilla extract

1 tsp lemon juice

Raspberry Fruit Spread

In a heavy mixer beat butter and cream cheese together until fluffy.

Whisk together flour mix, sugar, baking powder, and lemon peel. Beat 1 cup of flour mixture into the butter mixture.

Add egg, vanilla and lemon juice. Beat in remaining 1 cup of flour mixture.

Cover and chill for 2 hours or overnight.

Preheat oven to 375 degrees. Divide dough in half. On a well floured (rice flour) surface, roll out half the dough to a 1/4 inch thick or less.

Using a 2" cutter cut dough into circles. Cut as many as the dough will allow and bake for 10 mins or until the sides are lightly brown.

Place the center cutter in the circle and roll out the remaining dough and cut "lids" for your cookies and bake them as you did with the bottoms.

When cool, spread on the fruit spread and place a top on them. Sprinkle with powdered sugar.

Coconut Oatmeal Cookies

I found this wonderful looking cookie recipe for these coconut oatmeal cookies but then saw that it needed a special flour mixture only provided by a specific vendor. I don't like recipes that require you to buy their product. But I was determined. I thought "I can make this mixture" since I knew what was in it and if you look at the order you can kind of figure out how much to use. So here is the Coconut Flour mixture I made:

Coconut Flour Mixture

2 Cups White Rice Flour
2/3 Cup Potato Starch
1/3 Cup Tapioca Starch / Flour
1/3 Cup Coconut Flour
1/4 Cup Glutenous (Sweet) Rice Flour

Whisk the mixture together until well blended. Makes a little over 3 1/2 cups.


Coconut Oatmeal Cookies

2 cups Coconut Flour Blend
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup butter
1 cup brown sugar (packed)
3/4 cup sugar
2 tsp vanilla
1 1/2 cups Bob's Red Mill Gluten Free Rolled Oats
1/2 cup flaked coconut

Preheat oven to 350 degrees. In a medium bowl add flour, xanthan gum, baking soda and salt. Whisk together until combined and set aside.

In a stand mixer, cream butter, brown sugar, sugar and vanilla on high speed until light and fluffy. Add eggs and mix. Stop mixer and scrape down sides. Add flour mixture one cup at a time until combined. Fold in oatmeal and flaked coconut using slowest mixer speed (or by hand).

Place drops of dough onto a parchment paper covered cookie sheet. Bake in preheated oven for 10-12 minutes. Allow cookies to cool for 3 minutes after removing from oven.

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Happy Baking!

Stephanie

Surprise Package Cookies Go Gluten Free

I found this great gluten free blog the other day while hunting out new Christmas cookie recipes that were gluten free. It was called "It's Just Not Dinner Without Cat Hair" . So I decided to try it and it was fantastic. I recommend this recipe. The cookie part was wonderful - chocolate was the icing on the cake.


Surprise Package Cookies

½ cup butter
½ cup sugar
1/4 cup packed brown sugar
1 egg
½ tsp vanilla
1 tsp GF baking powder
1/3 tsp celtic salt
2/3 cup white rice flour
1/3 cup tapioca starch
¼ cup cornstarch
2 tbsp sweet rice flour
1 ¼ tsp xanthan gum
1 pkg Andes Candies (I used the Hershey's Limited Edition Mint Mini Bars and broke in 1/2)

In a mixing bowl, cream the butter and sugars together. Add the egg and beat well. Add the vanilla.In another bowl, sift together the flours, baking powder, salt, and xanthan gum. Slowly add the flour mixture to the butter mixture until completely incorporated.

Refrigerate the dough for at least 3 hours.

When you’re ready to bake, preheat the oven to 375 degrees. Shape a tablespoonful of dough around 22 candies, forming rectangular cookies.




Bake on parchment paper for 10 to 12 minutes or until the cookies just begin to turn golden brown. Cool on wire racks.When the cookies have cooled, melt the remaining Andes Candies and drizzle over the cookies.

Here is the finished product. This one had the white chocolate candy inside. YUM!

Oatmeal Chocolate Chip Cookies

Tomorrow is "cookie" day at my kids school. So guess who is baking again today? And Thursday is a birthday party for my son so I will be making cupcakes tomorrow. I am realizing just how many things are centered around foods.

Here is one of our favorite recipes.

Oatmeal Chocolate Chip Cookies

2 1/2 Cups Gluten Free Flour Mix
2 Cups Organic Brown Sugar
2 Free Range Eggs
1 tsp Vanilla
1 Cup Organic Butter (2 sticks)
1 tsp Xantham Gum
1 tsp Aluminum Free Baking Soda
1 tsp Celtic Salt
2 Cups Gluten Free Oats (I use Bob's Red Mill)
1 - 1 1/2 cups chocolate chips or raisins

Note: If you use raisins and they are a little hard, place them in boiling water for a minute or so and this will soften them. It will also stop them from drawing the moisture out of the cookies.

Mix the sugar, eggs, butter and vanilla in the mixer bowl until blended. Add remaining dry ingredients and mix for 3-5 mins on low/med. Fold in raisins or chocolate chips.

Preheat oven to 350 degrees. Place teaspoons of dough onto parchment paper. Push them down a bit to make them about 1/2" thick and round the edges to make them circular. They will then spread out evenly and make nicely shaped cookies. Bake for 10 mins or until lightly brown on the edges. They will continue to cook on the pan after pulled out of the oven.

Gluten Free Chocolate Chip Cookies - Toll House Style

If there is one thing I absolutely loved about making chocolate chip cookies is the batter. I loved to eat the raw dough before cooking them. This is truly one of the simple pleasures in life. But when I started to make the gluten free chocolate chip mixes I found that the batter didn't taste so good. In fact I found that I was tolerating the cookies as well. What's the point I thought so I stopped making them and watched my children eating the Toll House Chocolate Chip Cookies that I was forbidden to eat.

But now help is on the way for those or you who want your cookies back! I have a recipe for you that is gluten free. In fact it is the Toll House recipe with gluten free flour. ENJOY!







Gluten Free Toll House Cookies


2 1/4 C GF Flour mixture
1 tsp Aluminum free Baking Soda
1 tsp Xantham Gum
1 tsp Celtic Sea Salt
1 cup Organic Butter
3/4 cup Organic Sugar
3/4 cup Organic Brown Sugar
1 tsp Gluten Free Vanilla (I use Kirkland from CostCo)
2 Free Range Eggs
3/4 Cup Gluten Free Chocolate Chips



Preheat the oven to 350 degrees. In the mixer bowl add sea salt, butter, sugars, vanilla and eggs and mix well until blended. Add baking soda and xantham gum and blend. Add gluten free flour mixture and blend until smooth. Finally add the chocolate chips.



Spoon onto parchment paper lined cookie sheets. Balls should be about 1 tsp sized. I press them down a bit and even the edges to get round cookies. Bake for 14 mins or until cookies are lightly brown around the edges.

In case you don't know what you are looking for in parchment paper. I picked this up in the regular plastic bag / wrap / foil section of my supermarket.

Tips: Parchment paper does not need to be changed with each baking pan. I use two pans and the same paper for all bakings. Also I have found that leaving the eggs and butter out to get room temperature has really helped my cookies to come out better.

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