Gluten-Free Christmas Cookies (Year 2)

The original purpose of this “blog” was to have a place to store my favourite recipes. It has since turned into somewhere to post my teaching schedule. This means that I haven’t been posting much content. I’m not saying that’s going to change, but I felt the need to put these few recipes up as good recipes are worth sharing!

Today was a day of retail therapy. I could call it Christmas shopping, but only some of the purchases were presents (for others). Finally, I tore myself away from shopping to attempt some gluten-free baking. I had found this recipe a couple of weeks ago and, after some additional searching, decided to give it a shot — good choice! These babies melt, like actually melt! I guess a pound of butter will do that to a cookie… These are definitely NOT healthy, but that’s ok — life is all about balance right?

I followed her recipe pretty much exactly (unheard of for me, I know).

Gluten-Free Shortbread

Velma’s Gluten-Free Shortbread Cookies
3 C White Rice Flour (I used Bob Red Mills)
1 C Corn Starch
1 C Icing Sugar
1 lb Softened Butter

Preheat the oven to 325 degrees
Sift the dry ingredients together
Cut in the butter — in chunks
Throw caution to the wind and get your hands in the bowl! Kneed the dough until it forms a large, sticky ball
Pinch off small pieces and roll into balls, place balls on parchment paper lined cookie sheet
Press down with a fork and bake for 20 minutes — rotate at the 10 minute mark
Let cool for a moment before moving to cooling rack — I just transferred the parchment paper over to the cooling rack
Enjoy sparingly! They might feel light and fluffy, but they are anything but!

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Christmas Baking in the Gluten-Free Kitchen

Since removing gluten from my kitchen many, many years ago, my Christmas Baking has suffered 😦 Until this year!

I found a recipe for sweet and spicy nuts and gave them a go; they’re good, but I think I’m going to switch back to my Mumma’s for the next batch:

1/2 tsp Salt
1 1/2 tsp Cumin
1/4 tsp Cayenne
1 Tbsp Sugar

3 Tbsp Oil
2 C Nuts (my mum uses Almonds, but I think Pecans lend themselves well to everything so a mix could be good too)
1/2 C Sugar

1. Combine first four ingredients and set aside
2. In a pot, caramelize the last three ingredients and keep them moving; remove from heat
3. Add the spice mixture into the warm
4. While still hot, empty onto two cookie sheets (parchment-lined) while spreading and separating
5. Allow to cool

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I also found…are you ready for this? Gluten-free (and healthy) Ginger Cookies! Cue the gasps! They’re not quite the same, but they’ll do (as the half-eaten batch sitting in my kitchen will tell you).

You may have caught on that, even when I’m baking, I don’t like to follow recipes word for word, but I did with this one. The edges turned out fantastic; I just need to figure out how to make that happen all the way through the cookie…

1 C Oat Flour (just grind oats to flour in blender – I used the food processor attachment of my hand blender)
1/2 Cup Almond Meal (just grind raw almonds in blender)
1 tsp Baking Soda
1 tsp Ground Ginger
1/2 tsp Cinnamon
1/4 tsp Sea Salt
1/4 C Stevia baking formula (or 6 packets of stevia – I used the packets)
1/4 C Brown Sugar

2 Tbsp Molasses
3 Tbsp Butter, softened (if you have to be dairy free, use margarine, but butter will produce a better result)
2 Tbsp Unsweetened Applesauce
2 Egg Whites (I used 4 Tbsp)

1. Mix dry (to Brown Sugar)
2. Mix wet
3. Mix together
4. Spoon (very liquidy dollops) onto Parchment-lined baking sheet
5. Bake at 350 for 10 minutes (I rotated at the half-way mark)
6. Let cool

Ginger Cookies

I found the middles of these cookies to be slightly dry, but as far as a gluten-free healthy cookie is concerned, these are good!

 

Three Ingredient Peanut Butter Cookies…Alannah’s Way

So apparently I bake when I’m bored! Having a quiet Saturday evening and was craving something sweat. After having a moment of weakness at Whole Foods the other night, I have some gluten-free “Oreos” in my cupboard, but I’d really rather eat something I’ve made. So last night I cracked open Oat and Raisin recipe again and tonight I went for Peanut Butter…

I had made a version of three ingredient peanut butter cookies in the past, but apparently didn’t post the recipe, so I found the following, basic recipe:

1 C Peanut Butter
1 C Sugar
1 Egg

And I changed it:

1 C Nut Butter – Peanut & Mystery (because that’s what I happened to have in the fridge)
1/2 C Organic Cane Sugar
1 Scoop Vanilla (Whey Gourmet Naturelle) Protein Powder
1 Egg
Chocolate Chips

Roll into balls and flatten with a fork, bake at 350 for approximately 10 mins.

I definitely feel better eating these over the craptastic, overly refined “Oreos”, but I know I still shouldn’t eat the whole batch 😦

 

Gluten-Free Chewy Oatmeal Raisin Cookies!!

I don’t think this batch of cookies will last as long as it takes me to post the recipe!

These are the most “real” gluten-free I’ve had to date 🙂

I try to avoid using gluten-free flour mixtures because they can spike your blood-sugar more than regular flours so I found this recipe from Shockingly Delicious, and tweaked it a bit.

1/3 C Earth Balance
1/3 C Sugar (I used mostly brown with a bit of Organic white)
2 Tbsp Liquid Egg White
1 tsp Vanilla
1 C Gluten Free Oats (Bob’s Red Mill)
1/4 C Ground Flax
1/3 C Almond Flour (I used Bob’s Red Mill)
1 tsp Cinnamon
1 scoop Vanilla Protein Powder (I love Whey Gourmet Naturelle for my baking)

Melt Earth Balance and Sugar
Mix in Egg White, Vanilla, Oats, Ground Flax, Almond Flour, Cinnamon and Protein Powder
Chill in fridge or freezer (this is IMPORTANT)
Once chilled, place balls onto parchment-covered cookie sheet (I didn’t press them down at first, but noticed they were browning before they should be so pressed them down a bit about 5 minutes in)
Bake for 15-25 minutes at 350 degrees, rotating about half-way through
Remove and allow to cool, as hard as this will be to do!