Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

2 1/2 Cups Gluten Free Hazelnut Flour or Meal

1/2 Cup Packed Dark Brown Sugar

1/2 Cup White Sugar ( If you want to make this Sugar Free just use the Pyure Stevia in the same amounts as both sugars)

1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)

1/2 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2 Large Eggs (Beaten)

8oz. Cream Cheese softened

1/2 Cup Salted Butter softened (1 Stick)

1 Tablespoon Pure Vanilla

1- 11.5 oz. package Hershey’s Gluten Free Milk Chocolate Chips ( if you want this sugar free then use 2 packages of the Sugar Free Chips)

Preheat oven to 350*F.

In large bowl whisk together all dry ingredients. Using electric mixer or food processor beat together eggs, cheese, butter and vanilla.  Add dry ingredients to wet and mix together until well blended, then fold in chocolate chips. You may want to cover bowl and let set in fridge for about 15 minutes, or you can go ahead and spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Be aware these are a little rich, but that’s ok for Valentine’s Day! Enjoy!

Crunchy No Bake Chocolate Cookies

Crunchy No Bake Cookies

Crunchy No Bake Chocolate Cookies

2 Cups Gluten Free Chocolate Chips ( You can also use GF White Chocolate chips)

1/4 Cup or 1/2 Stick of Butter ( You can use a Butter substitute, Earth Balance, Coconut Butter, or mashed Banana)

1/2 Cup Organic Agave Nectar, or Honey

4 Cups lightly Crushed Gluten Free Rice Chex Cereal  ( These work better than GF Rice Crispies)

1/2 Cup Ground Chia Seeds

In large mixing bowl melt chocolate chips and butter in microwave for 1-2 minutes or until chocolate is melted. Remove from microwave and stir in agave nectar. When well blended fold in crushed cereal and ground chia seeds. When cereal is coated, spoon onto parchment paper and let cool. They are ready to eat when cookies are set. Enjoy!

Melting Witches

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I’m finally back in the kitchen after shoulder surgery, so I had to make something fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.

 

 

Old Fashioned Gluten Free Oatmeal Cookies

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Old Fashioned Gluten Free Oatmeal Cookies

2 1/2 Cups Gluten Free Rolled Oats

1/2 Cup Packed Dark Brown Sugar

1/2 Cup White Sugar

1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)

1/2 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

2 Large Eggs (Beaten)

4oz. Cream Cheese softened

1/4 Cup Salted Butter softened (1/2 Stick)

1 Tablespoon Pure Vanilla

Preheat oven to 350*F.

In large mixing bowl add all dry ingredients and whisk together. Then cut in eggs, cheese, butter and vanilla. Mix together until well blended. Spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Enjoy!!!

 

Peanut Butter Oatmeal Breakfast Cookies or Bars

 

Gluten Free Peanut Butter Oatmeal Breakfast Cookies or Bars

1 Cup GF Rolled Oats
1 Cup Dark Brown Sugar
1 Cup GF Peanutbutter ( crunchy or smooth)
2 Eggs ( beaten)
Preheat oven to 350*F.
In medium size mixing bowl whisk together oats and brown sugar. Add Peanut Butter and beaten eggs, and cut into sugar, oat mixture ( I like to use a dough cutting tool.)
When well mixed, if you are making the bars spread Batter into a greased 9 inch baking pan and bake for 20-25 minutes or until set in center. For cookies spoon onto greased baking sheet and bake for 15-16 minutes or until cookies are starting to brown around the edges. Remove from oven and let cool.

Variations: Replace Oatmeal with cooked Quinoa.
You can also add a mashed Banana or other fruit.

Bird Nest Cookies

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Gluten Free Bird Nest Cookies

1 Cup Gluten Free (additive free) Shredded Coconut

1/2 Cup Gluten Free Coconut Flour

1 Cup Gluten Free Peanut Butter

1 Large Egg (beaten)( if your eggs are small use 2)

1/2 Cup Pure Honey

Pre-heat oven to 350*

In medium size mixing bowl, whisk together coconut and coconut flour. Breaking up any lumps. Stir in peanut butter, egg, and honey until well mixed. Dip by spoonful’s onto greased cookie sheet. Letting the coconut shreds stick out of the sides. (They don’t need to be perfect.) Then wet the spoon and make an indention in each cookie to form the nest. Bake for 12- 13 minutes or until cookies are set and browned around the edges. Let cookies cool completely and add small Gluten Free candy eggs or M & M’s.