Posts Tagged ‘chocolate chip’

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

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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.

Chocolate Chip Scones (Gluten & Dairy Free)

Nothing beats a Sunday morning breakfast! I wanted to make something different…..so this morning I set out to make scones…..and not just any scones mind you….but amazing, melt in your mouth delectable chocolate chip scones! I wasn’t sure how these would turn out dairy and gluten free, but you can’t tell the difference! They are nice and light and flaky. They are super easy to make, I cut the recipe in half to just make 4, but you can easily double it if you want more. This ones definitely a keeper and since its so quick and easy to make, I’m sure I’ll be making these more often! Enjoy! 🙂

Chocolate Chip Scones (Printable Version)

1 c gluten free flour

1/2 tsp xanthan gum

2 Tbsp sugar

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/4 c non-dairy butter

1/4 c mini Ghirardelli chocolate chips

1/2 tsp vanilla

1/3 c almond milk + dash lemon juice

Egg Mixture:

1 egg, lightly beaten

1 Tbsp almond milk

Topping:

1/2 Tbsp sugar

Dash cinnamon

Mix almond milk and lemon juice and let sit 5 minutes. In large bowl, mix dry ingredients. Cut butter in with pastry blender until coarse crumbs. Stir in chocolate chips. Add milk & vanilla and stir until dough comes together. On lightly floured surface knead dough 4-5 times, then pat into a circle, about 1 inch thick. Cut into 4 equal wedges. Place scones on a parchment paper covered baking sheet. Brush with egg mixture. Sprinkle topping evenly on top of scones. Bake at 400 for 15-20 minutes or till golden brown. Check with toothpick. Transfer to wire rack to cool.

The Goodness of Granola!

One of the disappointments of living gluten free is that there really aren’t any good grab and go snacks! OK, well maybe there are……but they are NASTY; all dry and crumbly and not very good tasting! LOL! I miss the easy days of going to the store and having a seemingly endless supply of snacking options! What i miss the most though, are those deliciously crunchy little honey bunches of oats clusters! Yuuummmmmm! Trust me, after searching for gluten free granola…..I decided to just make my own! I know its all personal preference on taste; some people like all the healthy little seeds and grains and interesting things that I’m not so fond of! But I just want BASIC granola goodness! And granola bars ~ the yummy chewy ones that don’t break into a million pieces with the first bite. (If you’re like me its usually in the car running late to something and snacking on a granola bar, which then ends up in every little crevice of the car!) So having finally found and molded these recipes into something wonderful, I’ll share them with you now! I like to freeze the granola bars in individual snack size bags and then take them out of the freezer as i need them. They only take about an hour to thaw. I do this with oatmeal cookies too, I have a couple of REALLY good recipes which I’ll probably make and share soon! 🙂 The granola is great to just snack on or throw on some fruit! Hope you enjoy these recipes as much as I do!

Homemade Gluten-free Granola (Printable Version)

3 cups old-fashioned oats

1 cup slivered almonds

1 cup gluten-free Rice Krispies

1 cup shredded, sweetened coconut

1/4 cup + 2 Tablespoons dark (or light) brown sugar

1 – 2 teaspoons cinnamon

1/4 cup + 2 Tablespoons pure maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup dried fruit (raisins, cranberries, etc) optional

Preheat oven to 250 degrees F. In a large bowl combine the oats, nuts, rice krispies, coconut, brown sugar and cinnamon.

In a glass measuring cup combine the syrup, oil and salt. Pour onto dry ingredients and mix so its evenly covered. (I just use my hands) Pour into a large roasting pan lined with wax paper and spread out evenly. Cook for 1 1/2 hours stirring lightly every 30 minutes. If you under stir it will stick and brown, over stirring will break up the clusters! Remove from oven and mix in the dried fruit if desired and let cool on pan.

(Printable Version) Gluten-Free Peanut Butter Granola Bars

1/2 cup creamy peanut butter

1/3 cup honey

1 egg

2 Tablespoons oil

1 tsp pure vanilla extract

3 1/2 cups old-fashioned oats

1/2 cup light brown sugar

3/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup peanut butter chips

In large bowl or mixer (I use my Kitchen-Aid mixer) beat the peanut butter, honey, egg, oil and vanilla. Add the oats, brown sugar and salt, mix well. Mix in chips. Spread evenly into a Pam-sprayed 13×9 inch baking dish, pressing down with spatula to remove any air pockets. Bake at 350 degrees F for 18 minutes. Cool in pan on wire rack. When completely cooled, cut into bars.  Store in air-tight container or freeze. Makes 12 granola bars.

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