Archive for Cookies

Gingersnap Pudding Cookies (Gluten & Dairy Free)

It’s foggy and wet and cold outside. The leaves are changing, the wind is blowing, and it is seriously impossible to find a break in the weather to get some cute family photos! Autumn is kind of a double edged sword that way…its so beautiful outside with all the colors and makes for a really nice photo background BUT, the weather is so stinking unpredictable this time of year that you can plan a photo shoot umpteen times before it actually works out weather-wise, and then you pray and beg and hope that your children will cooperate too! LOL. We’re still waiting for the weather… so Ive’ been busy crafting (Seriously, who has the patience for crafting with kids?!? amiright?!) and baking, and getting ready for Halloween!

I don’t know what made me crave Gingersnaps yesterday, but its been a really long time since I’ve had a good one because gluten free gingersnaps have never worked out for me, and Ive tried a bunch of different recipes. I’ve found the secret to amazingly delicious cookies (gluten and dairy free) and that is a box of instant pudding. You’ll see this in my chocolate chip cookies and snickerdoodles (recipe coming soon!) So I thought, why not try that trick with gingersnaps?! So…. I whipped up this recipe and prayed it would work! And guess what?! OMG, they’re even better than I remember gluten ones being! My house smells amazing now, and my tummy is happy. The kids may be hyped up on sugar from sharing a cookie (they don’t get sweets a whole lot, but I thought they should try one and they both loved it!) but it was worth it! Give these a try and enjoy 🙂

Gingersnap Pudding Cookies    (Printable Version)gingersnap-pudding-cookies

 Ingredients:

1/2 cup coconut oil

3/4 cup brown sugar

1/4 cup granulated white sugar

1 (3.4 oz) “Jello” Instant butterscotch pudding mix

1/4 cup molasses

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups gluten free flour

1 teaspoon xanthan gum

2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

Dash of salt

Instructions:

Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, molasses, eggs and vanilla until creamy.

Gradually add in the flour, gum, baking soda, salt and spices. Beat on low speed until just combined.

Using a #40 cookie scoop, place cookies onto greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.

Yields: 2 &1/2 dozen cookies

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Chocolate Chip Pudding Cookies (Gluten & Dairy Free)

Even before I had to go gluten free, I never had much luck with chocolate chip cookies! They always turned out too flat, crispy, greasy, etc. but they got even worse with gluten free flour! I had pretty much given up on them, tried so many different recipes, each complete with an epic fail! Which is just too sad because i love chocolate chip cookies! After brainstorming what I could do to kind of thicken them up and hold them together better, I thought, pudding mix! After a quick trip to the store, I whipped up a batch of these little babies and voila! Perfection! I’m talking soft, thick, chewy, chocolatey goodness! And to make them dairy free, and healthier to boot, I used coconut oil instead of butter. These are amazingly delicious…and addicting! So don’t say i didn’t warn you! LOL Give these a try & enjoy! 🙂

Chocolate Chip Pudding Cookies (Printable Version)CC Cookies

Ingredients:
3/4 cup coconut oil
3/4 cup brown sugar
1/4 cup granulated white sugar
1 (3.4 oz) “Jello” Instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 (12 oz package) semisweet chocolate chips

Instructions:
Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, eggs and vanilla until creamy.

Gradually add in the flour, gum and baking soda. Beat on low speed until just combined. Stir in the chocolate chips.

Using a #40 cookie scoop, place cookies onto un-greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.
Yields: 2 &1/2 dozen cookies

Snickerdoodle Blondies (Gluten & Dairy Free)

So, I’m actually finding some time to bake once in awhile, especially since I have such a sweet tooth! Thank goodness you have to eat extra calories while you’re nursing! YES! LOL. Hubby’s been busy doing yet another reno project (YAY new laundry, mud and bathrooms on the way!) so I wanted to do something nice to reward him and satisfy my sugar craving all at once, why not make us both happy right?! His fave is snickerdoodles, but i have to be honest and say that GF snickerdoodle cookies suck! LOL I’ve tried alot of different recipes and they always come out flat and too crunchy and it frustrates me, but these……omg, these are to die for! They’re absolutely perfect, soft and chewy and flavorful, but in a bar form. I will warn you, these are super addicting, and we can vouch for that because the whole pan disappeared somehow in less than 24 hours! LOL uhm……oops?! How bout YUM! They mix up in a snap and come out perfect, and are delicious both warm and cooled. I think I’m gonna have to hide the recipe from myself cause I’ll end up a snickerdoodle junkie! Haha…..fair warning! Get in the kitchen, whip up a batch of these bad boys and enjoy 🙂

Snickerdoodle Blondies (Printable Version)

Ingredients:
snickerdoodle-blondies 1/2 cup non-dairy butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup gluten free flour

½ tsp xanthan gum
1 tbsp sugar + 1 tsp ground cinnamon

Directions:
Preheat oven to 350F. Spray an 8×8-inch baking pan with non-stick cooking spray.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla. Add in flour and gum. Put dough into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle evenly over the dough.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Pumpkin Chocolate Chip Cookies (Gluten & Dairy Free)

I know, I know……I’m kinda on a pumpkin kick these days! Can you tell I’m ready for fall!? LOL  But really, what are you supposed to do with a huge ole can of pumpkin, especially when you’re freezer is full! I’m ok with it, cause I love pumpkin, so I’ll just keep the delicious pumpkin recipes coming! If you haven’t made the pumpkin swirl brownies I posted last you definitely need to! I made them in a mini muffin tin the 2nd time i made them and OMG, so stinking good! Addicting actually….good thing I can blame eating 4 of them in a day on being a prego craving! LOL Anyways…on to today’s recipe; Pumpkin Chocolate Chip Cookies. I had to make these twice because the first time i made them, I used the entire cup of shortening; bad mistake because I didn’t realize that shortening is made of mostly soybean oil, and with a soy allergy, lets just say the stomach-ache wasn’t worth it! But…these cookies were sooo yummy i wanted more! So, after I gave the entire batch away to hubbies office (which were devoured in less then 5 minutes!) I gave it another try! I substituted half the shortening for applesauce, and used my non-dairy butter for the other half instead of shortening. They turned out a little lighter and fluffier then the first batch but less greasy and much more healthy! They were eaten very happily and with no tummy troubles! All in all a winner in the end thats not only super tasty, but allergy friendly, and quick and easy to make! That said… hope you’ll give them a try and enjoy! 🙂

Pumpkin Chocolate Chip Cookies (Printable Version)

Pumpkin Choc Chip Cookies

Ingredients:
•    1/2 cup shortening or non-dairy butter
•    1/2 cup applesauce
•    1 cup white sugar
•    1 cup canned pumpkin puree
•    1 egg
•    2 cups gluten free flour
•    1 tsp xanthan gum
•    1 tsp baking soda
•    1 tsp cinnamon
•    1 tsp salt
•    1 cup Ghiradelli semi-sweet chocolate chips

Directions:
1.    Cream shortening/butter, applesauce, sugar, and pumpkin.
2.    Add egg and mix well.
3.    Add sifted dry ingredients and mix.
4.    Mix in chocolate chips.
5.    Using a cookie scoop, drop onto greased cookie sheet.
6.    Bake at 375 for 10-12 minutes.
7.    Remove from oven and cool on pan 3 minutes.
8.    Remove from pan and place on cooling rack.

Oatmeal Raisin Cookies (Gluten & Dairy Free)

Who doesn’t love a nice chewy oatmeal raisin cookie?! (Well, other than MY husband of course! LOL) I definitely do! And I always think of Subway’s cause they’re just so stinking good! So I set out to make my own, because obviously I can’t have theirs! These are a little thicker (although you can squish them down a little more to get them flatter before you bake) but they have the same taste, texture and chewiness! YUM! I’m glad that it only made 18 cookies because that was more than enough for me! Freezing is always a great option too! 🙂  These stayed nice and moist and chewy for days too! I made them last Friday and they’re still amazing on Wednesday! It’s been awhile since I’ve posted, or even had time to cook or bake, but now that things aren’t quite so crazy, I plan on trying out some great new recipes! Tomorrow is hubs b-day so tonight I’m cooking up a feast, so stay tuned for some super yummy dinner recipes coming soon! In the meantime, get in the kitchen already and make some cookies! LOL  Enjoy 🙂

Oatmeal Raisin Cookies (Printable Versionoatmealraisincookies

Ingredients:

1/2 cup non-dairy butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

3/4 cup gluten-free flour

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

Dash each: cloves & nutmeg

1/4 teaspoon salt

1 1/2 cups quick oats

1/2 cup raisins

1/2 cup flaked coconut

1/4 cup diced walnuts

Directions:

  • Preheat oven to 350 degrees F.
  • Beat together butter and sugars until creamy.
  • Add eggs and vanilla. Beat well.
  • Add combined flour, gum, baking soda, spices and salt. Mix well.
  • Stir in oats, raisins, coconut and nuts.
  • Drop by rounded tablespoonfuls onto a greased cookie sheet. Flatten slightly.
  • Bake 10-12 minutes or until golden brown.
  • Cool 2 minutes on cookie sheet then remove to wire rack.

 

 

4-Ingredient Peanut Butter Cookies (Gluten & Dairy Free!)

I’ve been a very busy girl lately, with not a lot of time to cook. (Although does that REALLY stop me?! Heck no! LOL) As you can see… I’m still at it! And these were super quick and simple to make. With only 4 ingredients how can it not be right?! I was a little skeptical at first, i mean, there are only 4 ingredients?! But, as you can see, they turned out awesome! They’re peanut butter heaven in your mouth. Just a little crunchy on the outside, and oh so moist and delicious on the inside! Peanut butter is kind of a no-no for me, especially in something like this where its the main ingredient! But…..I did sneak a bite or two in…just to taste test them! It was worth the stomach-ache i have had since! LOL Hubs hasn’t complained though, cause with me out of the picture on these, he got the whole batch! Thank goodness it only made like 11 cookies i think! So, if you’re a peanut butter lover, this is the cookie for you! AND top it all off with being both gluten and dairy free! This one’s a winner….enjoy! 🙂

4-Ingredient Peanut Butter Cookies (Printable Version)4-Ingredient PB Cookie

Ingredients

  • 1 cup peanut butter, smooth or crunchy
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper or spray the pan with non stick spray.
  2. Using a mixer, or by hand, mix the peanut butter, sugar, egg and vanilla in a medium bowl until well combined.
  3. Use a medium cookie scoop, and place (9-12) cookies on the pan.
  4. Flatten the dough with the tines of a fork, making a criss-cross pattern on the cookies.
  5. Bake the cookies for 10 minutes. Let cool on pan for 2 minutes before moving them to a cooling rack.

Chocolate Peanut-Butter Rice Krispie Roll Cookies (Gluten & Dairy Free)

Yes…this really does taste as good as it looks! Who would have thought to make rice krispie treats smothered in chocolate-peanut butter and rolled up and sliced!? It’s an awesome concept though, I have to say! And really….who doesn’t love the chocolate peanut butter combo!? These are amazing. They are chewy and gooey and portable! Which i love! Hubs and I disagree on the thickness of rice krispie treats. I like the big thick gooey ones, and he likes the thin more crunchy ones. And since I’m the cook, I usually get my way! I mean, I AM the one making them right?!? LOL  Anyways….this allows both of us to get exactly what we want. You can slice these cookies into whatever thickness you want! And viola…. perfection for both parties! Can’t beat that! These seriously only took a few minutes to make. You can even melt your stuff in the microwave instead of the stovetop to make it even faster. I was just perusing through Pinterest and found these and was like, OMG i HAVE to make these, like NOW! I haven’t had any sweets lately… and now I’m gonna have to get these outta my house before i go crazy on em! LOL Sugar is the enemy! Boo! So… TGIF & Enjoy! 🙂

Chocolate Peanut Butter Rice Krispie Roll Cookies (Printable Version)Choc PB Rice Krispies Roll Cookies

Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large pot, mix together on med-low heat, stirring constantly until melted:
1 (10-oz) package mini marshmallows
1/4 cup non-dairy butter
1/4 cup peanut butter

Stir ingredients and add:
5 1/2 cups GF Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

In a small bowl, melt together in microwave:
1 1/3 cup ghiradelli semi-sweet chocolate chips
1/4 cup peanut butter

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the Rice Krispie horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

Gluten & Dairy Free Sugar Cookies

OK! As promised…. here is the recipe for the most amazing sugar cookies ever! You won’t even believe that they are actually both gluten and dairy free!! (But they ARE!!)  I really missed sugar cookies this holiday season, and decided to revamp my old favorite sugar cookie recipe and i couldn’t believe how awesome they were! So soft and moist and melt in your  mouth delicious! The first few days they are the best….especially right out of the oven and the frosting starts to melt a little on top! Mmmm…… now i want to make another batch! LOL  Hubs and i were both like uhm, WHY didn’t we do this like 3 years ago!? LOL So….now that i know how scrumptious these cookies are, and not to mention easy to make, no rolling is the best!! Just mix them up, scoop and bake. Simple! I have to remember to have a little self control and not make them that often! These are definitely gonna be my holiday cookie stand-by though. I kinda cheated and used the store bought frosting….its both gluten and dairy free too, so why not right?! All you have to do is change out the sprinkles and you can be totally festive for every and any holiday! I never know what to make for those holiday treats, but now I’m all set! So seriously……give these a try….like today! AMAZING!! Enjoy! 🙂

Sugar Cookies (Gluten & Dairy Free) (Printable Version)

Ingredients

Sugar Cookies

  • 3/4 cup shortening
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups gluten free flour
  • 1 1/2 teaspoon xanthan gum
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 can pre-made GF/DF white frosting, sprinkles, etc.

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, gum, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake at 400° F. for 8-10 minutes or until lightly browned. Remove to wire racks to cool.  Frost & decorate as desired.

Peanut Butter Rice Krispie Balls (Gluten & Dairy Free)

Amaaaazing! That’s all i can say about these, well…….almost!!  LOL I do have to mention that I made these prior to my sugar detox, in fact this is what led me there! LOL I think I probably OD’ed on these bad boys! They are seriously addicting! LOL But really, how can you go wrong?! Peanut butter rice krispie treats covered in chocolate and drizzled with MORE peanut butter?!? OMG, I think I died and went to heaven! Considering Im not supposed to have that much sugar OR peanut butter, my stomach went elsewhere! But i like to think it was worth it! Haha. These are really easy to make and are really easy to eat…..well, unless you keep them in the fridge like me, and then they’re actually kinda hard to eat unless you let them sit out and warm up a little before you eat them…..so teeth be warned! LOL  Oh and did I mention gluten AND dairy free?! Yep thats right!!  I think I’m starting to have a Rice Krispies addiction so look forward to some more delicious treats coming your way! Alright, well it’s finally Friday, and I’ve got a whole weekend of baking and blogging ahead of me, so stay tuned and enjoy! 🙂

Peanut Butter Rice Krispie Balls (Printable Version)

Ingredients:

3 cups GF Rice Krispies cereal

Half a bag mini marshmallows

2 tbsp non-dairy butter

1/2 cup peanut butter

1/2 tsp vanilla extract

1 bag Ghirardelli chocolate chips for dipping

Directions:

-Measure out the cereal into a large bowl and set aside.

– In a large microwave-safe bowl, combine the marshmallows, butter, peanut butter, and vanilla.  Melt in the microwave for about 1 minute, and stir until completely smooth.

– Stir in the cereal until well combined.

– Form balls of the rice krispie mixture with your hands. Squeeze hard enough!  Place rolled balls on a wax paper lined cookie sheet and set aside.

– Melt chocolate chips in the microwave in 30 second intervals, stirring thoroughly between each round, until chocolate is completely smooth.  Dip each rice krispie ball in the chocolate.  Return the chocolate covered treat to the lined cookie sheet to allow the chocolate to set.

– Drizzle with melted peanut butter and place balls in fridge.

Pumpkin Pie No-Bake Cookies (Gluten & Dairy Free)

Ok, so shortest post ever cause I have a million things to do, which is why I haven’t posted in awhile! I’m trying to be good and get back off sugar/yeast, which is realllly hard since all i wanna do is bake delicious fall goodies! Last night I gave in and needed something quick, so here it is! Pumpkin Pie No-Bake Cookies! (with chocolate  chips of course because I needed something chocolate!) They were super easy and quick to make, and taste pretty darn good too! Gluten free, dairy free, vegan and no bake?! Score!! LOL  I’ve got some great recipes coming soon! But in the meantime, give these a try and enjoy! 🙂

Pumpkin Pie No-Bake Cookies (Printable Version)

Ingredients:

  • 3/4 cup quick oats
  •  1/2 cup oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • Dash pumpkin pie spice
  • ¼ cup mini chocolate chips (opt)
  • 1/3 cup canned pumpkin
  • 2 1/2 tablespoons almond milk
  • 1 tablespoon oil
  • 1/2 tsp pure vanilla extract

Directions:

Combine all dry ingredients and stir very well. In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Store in fridge.

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