Posts Tagged ‘cookies’

Gluten-Free Chocolate Candy Cane Cookies

Dear Reader,

This is a variation on a recipe I had copied and tucked away. The original recipe was gluteny and fairly high sugar (including both white sugar and corn syrup); my version is gluten-free and while not sugar-free or low carb it does at least use less sugar.

Gluten-Free Chocolate Candy Cane Cookies

Ingredients:

2 oz semi-sweet chocolate

10 tbsp. (1.25 sticks) butter

1 c xylitol

1 egg

1 tsp baking soda

1/4 tsp salt

1 tsp xantham gum

1/2 tbsp. vanilla

2 c gluten-free flour blend (I used Pamela’s this time)

1/2 c milk of your choice (I used cashew milk)

6 candy canes

1/4 c granulated sugar or more xyitol (I used sugar this time)

Directions:

  1. Put butter and chocolate in pyrex container and microwave 30 seconds at a time until  both are melted, stirring after each 30 second increment. You don’t want to overdo the chocolate so we sure to stop frequently and stir, you will loiekly find that at the end the last bits of chocolate will just melt by being stirred with the now hot butter.  Set aside to cool a bit.
  2. Combine 1 c xylitol and egg in a large mixing bowl. Beat together
  3. Stir in soda, salt, vanilla and xantham.
  4. Stir in chocolate mixture.
  5. Stir in 1 c of flour blend. Add remaining 1 c of flour blend and stir in as much as possible. Add 1/2 c milk and stir until well-combined and of a uniform consistency.
  6. Place bowl in fridge for 1/2-1 hour to make dough easier to handle.
  7. Preheat oven to 350 and prepare cookie sheets by lining them with parchment paper of silicone liners.
  8. Crush candy canes (the easier way is to put them, unwrapped in a sealed Ziploc bag and to get out all your aggressions but whacking them with a rolling pin) and combine in a small bowl with the 1/4 c sugar or xylitol.
  9. Pick up dough by teaspoon-fuls. Roll into balls and them roll in the candy candy-sugar mixture. Place on cookie sheets.
  10. Bake in preheated oven for 10 minutes.
  11. Allow to cool for 3-4 minutes on cookie sheets before transferring to plate or cooling rack — I found that this was especially important for these cookies to help them hold together.

IMG_0942

We’re near the end here and there is more sugar than candy-cane left.

IMG_0940

Almost done with this sheet.

IMG_0945

They’re put of the oven.

IMG_0944

And now they’re cool and ready to eat!

Merry Christmas!

Nebby

Recipe: Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Dear Reader,

Needing to use up some extra canned pumpkin over the holidays, I ran across a recipe online for pumpkin oatmeal chocolate chip cookies. It wasn’t gluten-free so I tweaked quite a bit and here is what I came up with. I hate washing dishes so everything is mixed in one bowl. Bonus: they are lowish carb and low fat too.

Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/4c canned pumpkin

1 c xylitol

1 tbsp. molasses

1 tsp vanilla

1 tsp salt

1/4 tsp ginger

2 tsp cinnamon

1 tsp baking soda

1 tsp xantham gum

1 c millet flour

1/2 c gluten-free oat flour

1 c gluten-free quick oats

1 c chocolate chips

IMG_0309

Directions:

Preheat oven to 350. Combine pumpkin, xylitol, molasses and vanilla. Stir in salt, ginger, cinnamon, baking soda and xantham gum. Stir in millet and oat flours. Add oats and stir till evenly mixed. Lastly, stir in chocolate chips. Place by spoonfuls on a parchment lined baking sheet. Bake for 15 minutes until well set. Cool for 2 minutes before removing from baking tray. Makes 2.5 dozen.

IMG_0310

My helper

IMG_0311

The finished product

Enjoy!

Nebby

 

Recipe: Low Carb, Gluten-Free Pumpkin Spice Cookies

Dear Reader,

I have been slacking on the blogging. Blame it on the end of summer, vacations, and trying to prep homeschool. Also my laptop died. But to ease back into things I thought I’d give you a new recipe. I was looking for a low carb cookie to feed guests this past weekend and came up with this one. It also fits all the other dietary issues in our house: gluten-free, dairy-free, soy-free, chocolate-free (sadly, chocolate gives me headaches) and peanut (butter) free (which is a preference for my older son but not a necessity around here). Despite everything they don’t contain, these cookies went over pretty well.

Low Carb, Gluten-Free Pumpkin Spice Cookies

Ingredients:

1 can (15 oz) pumpkin

1 tbsp vanilla

1 tbsp molasses

1/2 c soy-free shortening, coconut oil or butter

2 eggs

1 tsp baking soda

1/2 tsp baking powder

1 tbsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

2 tsp xantham gum

1 c xylitol

1/2 c coconut flour

1 scoop (1/3 c) protein powder (I use egg white protein powder to keep it dairy-free)

2 c blanched almond flour (this is not the same as almond meal; it is much finer)

1/2 c almond milk (or other milk of your choice)

1/2 c finely chopped pecans

 

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

 

Directions:

  1. In a large bowl, combine pumpkin, vanilla and molasses. Stir in shortening, oil or butter until well combined. Add eggs one at a time.
  2. Add dry ingredients and mix well.
  3. Stir in almond milk.
  4. Add pecans.
  5. Cover dough with plastic wrap and refrigerate at least 3 hours.
  6. When ready to bake, preheat oven to 375. Drop dough by spoonfuls on baking sheet lined with parchment or silicone liner. Bake at 375 for 15 minutes. The cookies will be soft when done but will begin to brown at the edges. Cool on cookie sheet for 2 minuets and then place on wire racks to cool. Makes 4 dozen.
The batter -- we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

The batter — we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

Ready to bake

Ready to bake

Enjoy!

Fresh out of the oven

Fresh out of the oven

Nebby

 

 

My New “You Decide” Gluten-Free Cookie Recipe (Add Chocolate chips, Raisins, etc.)

Dear Reader,

Unable to wait any longer for Christmas, I have already shared with you my gingerbread cookie recipe. I wanted now to give the plain version of that recipe. I say plain but the truth is there are lots of ways you can make these cookies — add chocolate chips, or raisins and nuts, or craisins and white chocolate chips — the possibilities are endless. These are really “you decide” cookies.

In addition to being gluten-free, you can also make these cookies low sugar by using xylitol in place of the sugar or low-fat. Plus because the dough gets refrigerated before baking, you can keep a roll of it in the fridge and bake them up anytime you want them in just minutes (like those store-bought cookie doughs, but healthier and gluten-free; I’m not sure I can say cheaper given the price of gluten-free flours 😉 ).

If you make so many cookies that you aren’t able to eat them all before they begin to get dry, try popping them in the microwave for a few seconds. They will soften up plus you will have warm cookies to eat again.

You Decide Gluten-free Cookies

Ingredients:

1 c millet flour

1 c gluten-free oat flour

1/2 c tapioca starch (same thing as tapioca flour)

1/2 c coconut flour

1/2 tsp salt

4 tsp baking powder

1 tsp xantham gum

1 c granulated sugar or xylitol (use xylitol for the low sugar option)

1/2 c Lighter Bake* (use for low-fat version) or 1 c butter, melted

1 tsp vanilla

3 tbsp egg whites (use for low-fat version) or 1 whole egg

1 tbsp molasses

1/2-1 c almond milk (if allergic to nuts, substitute another milk of your choice)

*If you are not familiar with Lighter Bake, it is a fat substitute made from pureed dates (I believe). You should be able to get it in the baking aisle of your grocery store.

Directions:

1. Combine flours, salt, powder, and xantham in a large bowl. Whisk them all together till you can’t tell what’s what.

2. In a separate bowl, combine the xylitol or sugar, vanilla, egg, molasses, and the Lighter Bake or melted butter. Mix well.

3. Add the wet ingredients to the dry; stir well. The mix will be fairly dry still at this point.

4. Add 1/4 c of almond milk at a time to the dough. Stir well with each addition. I found that the first time I made these, it took me 1 full cup of milk, but the second I only needed 1/2 cup. The goal here is to not have any powdery-ness left but to not have too sticky a dough either; you want it to be just moistened. (My guess is that using sugar rather than xylitol the second time meant I needed less liquid.)

5. When your dough is thoroughly mixed, wrap it in plastic wrap and leave it in the fridge for at least 2 hours (you can even wait a couple of days). If you want to be able to just slice them and go, wrap them in a long tube, like that store-bought dough you can just buy and bake (see the pictures below).

6. When ready to bake, preheat the oven to 350. Slice the dough into 1/4″ slices, place on parchment lined cookie sheet (or sue those silicone liners) and bake for 10-12 minutes.

Happy baking!

Nebby

Making your own ready-to-bake cookie dough tubes

Plop the dough down on a long piece on plastic wrap

Plop the dough down on a long piece on plastic wrap

Fold the wrap in on both sides and squeeze the dough through it into a long tube shape -- no messy hands here!

Fold the wrap in on both sides and squeeze the dough through it into a long tube shape — no messy hands here!

The end result -- ready to slice and bake whenever you need it

The end result — ready to slice and bake whenever you need it

Here it is on a plate to go in the fridge

Here it is on a plate to go in the fridge

 

Calvinist day-school

...bringing into captivity every thought to the obedience of Christ

Sabbath Mood Homeschool

Desiring That a Sabbath Mood Rest on Your Homeschool

dayuntoday

my musings, wise or otherwise

StrongHaven

A Literary Homestead

journey-and-destination

Blogging about education, theology, and more

Harmony Fine Arts

Blogging about education, theology, and more

Sage Parnassus

Blogging about education, theology, and more

A peaceful day

Blogging about education, theology, and more

Living Charlotte Mason in California

Blogging about education, theology, and more

weeklywalrus

Weekly Walrus Whatevers

Creations by Maris

Handwoven Textiles

Fisher Academy International ~ Teaching Home

Blogging about education, theology, and more

Afterthoughts

Blogging about education, theology, and more

Homeschooling Middle East

A Homeschooling/Unschooling Adventure from Bahrain to Dubai that's a story for anyone, anywhere who's interested in offering their kids an educational alternative. Please have fun visiting and have even more fun commenting! We have now moved to Granada, Spain and I will write again once we've settled down!!

Exclusive Psalmody

For the Encouragement and Preservation of Biblical Worship

Charlotte Mason Institute

Supporting an international conversation toward an authentic Charlotte Mason education - awakening to delightful living