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.

 

Gluten Free Soft Pumpkin Cookies

IMG_2276Gluten Free Soft Pumpkin Cookies
1 ¾ Cup Jan’s GF Pie Crust Mix ( see recipe Below)
2 Teaspoons GF Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Additive Free Cinnamon
1/2 Teaspoon Additive Free Ground Nutmeg
1/2 Teaspoon Additive Free Ground Ginger
1/2 Teaspoon Additive Free Ground Cloves
1 3/4 Cups Dark Brown Sugar Packed
2 Eggs
1- 15oz. Can Pure Pumpkin Purée
Place pie crust flour mix, baking powder, baking soda, spices and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, and pumpkin, blend until all incorporated and smooth. Place dough in the refrigerator for about 30 minutes until dough is stiff. When ready to bake preheat oven to 350*F. Place dough onto lightly greased cookie sheet by a tablespoon each, and bake for 20 minutes or until cookies are puffy and browned around the edges. When done remove from oven and sprinkle with cinnamon and sugar. These make are really soft cake like cookie. This recipe makes about 2 dozen cookies. Enjoy!

Jan’s Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.
(I have not tried other GF Flour with this mix, but I have heard that Better Batter works well too)
2 Cups Gluten Free Tom Sawyer Flour (or other all purpose GF Flour)
1 Cup Argo corn starch
1 Cup Gluten Free Betty Crocker rice flour blend
Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

Jan’s Gluten Free Chocolate Chip Cookies (with applesauce)

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Jan’s Gluten Free Chocolate Chip Cookies with Applesauce

These cookies will not go flat, shrink or get hard like most GF cookies.

2 Cups Gluten Free Pie Crust Mix (see recipe in flour mixes)

2 teaspoons Gluten Free baking powder (Clabber Girl)

1  1/4 Cups Brown Sugar

1/2 Teaspoon Baking Soda

2 eggs

5 Tablespoons softened Salted Butter

1/3 Cup additive free Applesauce

2 Tablespoons Pure Vanilla

8 oz. Cream cheese ( I use Philadelphia original)

2 Cup GF Chocolate chips or white chocolate chips

In mixing bowl whisk together pie crust flour mix, baking powder, brown sugar, and baking soda. Using mixer or food processor, then add eggs, softened butter, vanilla, applesauce, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff.  When ready to bake preheat oven to 350*F.  Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 20 – 25 minutes or until cookies start to brown. When done let cookies set for about 10 minutes then place them on cooling racks. Depending on how large you make your cookies, this should make about 3 dozen.

Gluten Free Cherry Chocolate Chip Cookies

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Gluten Free Cherry Chocolate Chip Cookies

2 teaspoons Gluten Free baking powder (Clabber Girl)

1 1/2 Cups Gluten Free Pie Crust Mix (see in flour mixes)

1/4 Cup Pure Cocoa Powder

1 1/2 cups Brown Sugar

2 eggs

1/4 cup of softened butter

1/2 Cup pitted and chopped Dark Sweet Cherries ( I used the frozen cherries)

8 0z. Cream cheese

1 Cup GF Chocolate chips

Place pie crust flour mix, baking powder, cocoa, and brown sugar in mixer or food processor and mix or pulse until blended. Then add eggs, softened butter, chopped cherries, and cream cheese, blend until all incorporated and smooth. Remove beaters and fold in chocolate chips. Place dough in the refrigerator for about 30 minutes until dough is stiff.  When ready to bake preheat oven to 350*F.  Place dough onto lightly greased cookie sheet by a tablespoon each, place in oven and bake for 25 minutes. When done remove from oven and top each cookie with a slice of cherry. This should make about 2 dozen cookies.

Green Avocado Lemon Cookies

In honor of St. Patrick’s Day tomorrow, this is my green food!

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Green Avocado Lemon Cookies

2 Avocados ( about 1 ½ Cups)

3 Tablespoons Fresh Lemon Juice

2 Tablespoons Fresh Lemon Thyme Leaves

2 Cups GF Flour ( I use Tom Sawyer GF and Betty Crocker GF Flour Mixed)

2 Teaspoons GF Baking Powder

1/2 Cup GF 100% Corn Starch ( I use Argo)

1/2 Teaspoon Baking Soda

2 Eggs beaten ( or 1/3 cup egg whites)

1  1/4 Cups Pure Organic Agave Nectar

2 Cups Gluten Free White Chocolate Chips

In food processor blend avocados, lemon juice, and thyme leaves. In mixing bowl whisk together flour, cornstarch, baking powder, and baking soda. Pour flour mixture into food processor with avocado mixture, add eggs, agave nectar and blend on high speed until well mixed and smooth. Pour batter into mixing bowl and fold in white chocolate chips. Refrigerate for 15- 20 minutes. Preheat oven to 325*F.

When ready to bake cover cookie sheet with parchment paper, and spoon cookie dough onto cookie sheet and bake for 14 – 16 minutes. When cookies are brown on top they are done. Remove from oven and let cool. (optional sprinkle with more fresh thyme leaves.)

Gluten Free Oat Fruit and Nut Bars

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Oat, Fruit and Nut bars

#GlutenFree #OatBars

1/2 Cup Pillsbury Gluten Free Flour

1/4 Teaspoon G F Baking Powder

1/2 Teaspoon Baking Soda

1/2 Cup 100 % Pure Cane Brown Sugar

1 Cup Gluten Free Old Fashioned Oats

1/2 Stick Salted Melted Butter

1/2 Cup Water

2 Large Eggs Beaten

1/4 Cup Organic Blue Agave Nectar

1 Cup additive free Dried fruit(I used ½ cup dried cranberries and ½ cup dry pitted chopped dates)

1 Cup Gluten Free Chocolate Chips or GF White Chocolate ( I used ½ cup of each)

1 Cup chopped pecans ( or sunflower seeds)

In mixing bowl whisk together flour, baking powder, soda, and sugar. Stir in oats, and add melted butter, water, beaten eggs, and agave nectar. Mix until well blended, then fold in fruit, chocolate chips, and nuts. Spread batter into a greased and floured (with GF flour) 9×13 inch baking dish. Bake at 350*F. for 18 to 20 minutes or until browned around the edges. Let bars  cool for a bit before cutting. They will be gooey and slightly crumbly, with so much fruit and nuts added. Enjoy!

Still Working on Christmas Cookies

IMG_1552I know, I need to practice on the decorating a little more, but they pass the taste test!  Gluten Free Soft Butter Cream Cookies

Still Working on Christmas Cookies, Soft Butter Cream Cookies

on December 9, 2014

  Gluten Free Soft Butter Cream Cookies

1 1/2 Cups of a fine ground GF Flour ( used Better Batter)

½ Cup Additive Free Powdered Sugar

1 Teaspoon Gluten Free Baking Powder ( note if you use a heavier GF flour then you will need to add another teaspoon)

½ Teaspoon Baking Soda

½ Cup Salted Butter (1 Stick)

4 oz. Original Philadelphia Cream Cheese

1 Tablespoon Additive Free Vanilla

2 Large Eggs

In medium mixing bowl whisk together flour, powdered sugar, baking powder, and soda. Soften butter and cream cheese in microwave. Don’t get it too hot, it will kill the baking powder. Beat eggs, and add to flour mixture, along with vanilla. Then add cheese and butter folding in all ingredients. Pour dough into food processor or mixer and blend until dough is smooth. Don’t over mix, it will make the cookies tough. Place dough back in mixing bowl, cover and refrigerate until dough is cold.

Preheat oven to 375* F.

When dough is really cold, pour onto wax paper that has been covered in powdered sugar. Make sure dough is covered on both sides with powdered sugar so that it doesn’t stick to rolling pen. Roll out dough a little thicker than ¼ inch. Using cookie cutters cut out cookies and place on lightly greased cookie sheet. Bake for 12- 14 minutes or until cookies start to brown. Let cool before removing from cookie sheet. You may brush with melted butter and dust with powdered sugar, or ice cookies and decorate.

Powdered Sugar Icing

2- 3 Cups Additive Free Powdered Sugar

¼ Cup cold water

Mix until smooth. Add more powdered sugar if you want it thicker.

Thinking about Christmas Cookies

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Gluten Free White Chocolate Chip Cookies

1 Stick Salted Butter

4 oz. Additive Free Cream Cheese ( I used  ½ of an 8 oz. pkg. of Philadelphia)

2 ¼  Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon GF Baking Powder

1 Cup Additive Free White Granulated Sugar

1 Cup Additive Free Packed Brown Sugar

3 Medium Eggs

2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)

In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).

Preheat oven to 375* F.

When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.

(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)