Gluten Free Cranberry White Chocolate Oatmeal Cookies

I love these cookies! I first discovered this cookie (originally by Nigella Lawson) before I was diagnosed with Celiac Disease and used wheat flour in my baking. Today, I sing a different tune... but turns out they are just as delicious made gluten free and much much better for my tummy :) Hope you enjoy this cookie!

Gluten Free Cranberry White Chocolate Oatmeal Cookies

Ingredients:

1 cup all-purpose gluten free flour (I like Pamela's Baking Mix or Bob's Red Mill 1 for 1 flour)
½ teaspoon baking powder
½ teaspoon salt
1 cup certified gluten free rolled oats
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
½ cup dark brown sugar
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
½ cup dried cranberries (make sure GF- I use Ocean Spray)
½ cup pecans, roughly chopped
¾ cup white chocolate chips (make sure GF- I use Toll House)

Directions:
Preheat oven to 350°F.

Line two cookie sheets with parchment paper or use a silpat. In small bowl, whisk flour, baking powder, salt and gluten free rolled oats. In medium bowl, with electric mixer on medium speed, beat butter and sugars together until creamy. Beat in egg and vanilla until fluffy.

Slowly add flour mixture to sugar mixture, blending thoroughly. Stir in cranberries, pecans and white chocolate.

Roll tablespoonfuls of dough into balls with hands or use a small cookie scoop. Place balls on baking sheet about 3 inches apart. Bake in 350°F oven on middle rack until tops are pale golden brown and cookies look set. 12 to 15 minutes. Cool on tray 5 minutes; cool fully on wire rack. Enjoy!

chocolate chip banana muffins

Chocolate Chip Banana Muffins

 

I am not going to lie, January is always my least favorite month of the year. This year has been particularly challenging. It has been dry and cold in Colorado, we've been sick for weeks on end and I am seriously sleep deprived. So I daydream of the beach. Warm sand. Sunshine. Cocktails on ice. Ahh.

To soften my January blues, I tend to bake and read (see below)!

These muffins are really for my kids. Child 1 doesn't eat much. Child 2 eats everything. So I sneak in bananas, apple sauce and almond flour to give them a nutritional boost.
Hope you enjoy!

Chocolate Chip Banana Muffins

Ingredients:
1 1/4 cups Pamelas Baking and Pancake Mix flour blend
1 large egg
1/4 cup water
1 tsp vanilla
1/4 cup sugar or coconut sugar
1 ripe banana, mashed
1/8 cup applesauce or other fruit puree
1/8 cup almond flour

1/4 cup chopped pecans

1/4 cup chocolate chips

Directions:
Mix all ingredients together and spoon into greased muffin tins or lined muffin tins (fill about 2/3 full). Bake for 18-20 minutes.

Makes about 6-7 muffins.


Also on the menu:

Soba Noodle Stir Fry from the NYTimes.  In order to make this celiac/gluten free friendly, I am using coconut aminos or tamari and using 100% buckwheat noodles. This will ensure a safe gluten free meal!

And if you need a book to read while eating your delicious gluten-free muffins, pick up The Light We Lost, by Jill Santopolo. I could not step away and found so much to relate to in the book. It's a heartbreaking love story about Gabe and Lucy who meet on Sept. 11, 2001. Their lives go in different directions for 13 years but the love in their hearts never fades.


From Penguin Books

"Lucy is faced with a life-altering choice. But before she can make her decision, she must start her story—their story—at the very beginning.

Lucy and Gabe meet as seniors at Columbia University on a day that changes both of their lives forever. Together, they decide they want their lives to mean something, to matter. When they meet again a year later, it seems fated—perhaps they’ll find life’s meaning in each other. But then Gabe becomes a photojournalist assigned to the Middle East and Lucy pursues a career in New York. What follows is a thirteen-year journey of dreams, desires, jealousies, betrayals, and, ultimately, of love. Was it fate that brought them together? Is it choice that has kept them away? Their journey takes Lucy and Gabe continents apart, but never out of each other’s hearts."

Okay...back to cooking and not book reviewing :)  and a big CHEERS to the last day of January! 

Gluten-free Andes Chocolate Mint Cookies

The kitchen is my happy place. When I'm stressed out, worn out, need a break from the kiddos, I like to do two things: cook something delightful or go on a run outside. Lately it seems I've done more baking than running and this blog has morphed into a cookie site. I promise to eat healthier in 2016 and run more (1/2 marathon?!) But until then...'Tis the season for holiday baking! I made these cookies with my four nephews in the house. Grab, grab, grab, grab went their little hands. Needless to say they were a hit!

Gluten-free Andes Chocolate Mint Cookies

Ingredients:

1/2 cup white sugar

7tbs butter at room temperature
2 eggs
2 tsp vanilla extract
2 cups quality GF flour blend (I use Pamela's Baking and Pancake mix)
2 tbs cocoa powder
3/4 bag Andes Mint baking chips (about 7oz)

Directions:

Pre-heat oven to 350° F. Cream butter and sugars together. Add vanilla and egg and beat together until light and fluffy. Add flour and cocoa powder. Mix thoroughly. Next add in Andes Mint baking chips.

Using a spoon or a small cookie scoop, make 1 tbs balls/scoops of dough and place on lightly greased or parchment lined cookie sheet (or use a sil-pat).

Bake for 10 minutes or until edges start to slightly darken. Let cool on a rack and then remove cookies from cookie sheet using a spatula. Makes about 24 cookies.

I'm sure St. Nick will love these cookies with a cold glass of milk or Baileys ;) Happy Holidays!

Gluten-Free Double Chocolate Chip Oatmeal Cookies

Double Chocolate Chip Oatmeal Cookies

made with love

These cookies are a mix of white chocolate, semi-sweet chocolate, oats, and walnuts.
Perfect for the holidays!

Ingredients:
8 tbs butter, softened
1/4 cup brown sugar, packed
1/4 cup white sugar
2 tsp vanilla
1 large egg
1 1/2 cup GF Flour (I use Pamela's Baking and Pancake Mix for best results)
1 tsp cinnamon
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts or pecans, chopped
1 cup GF oats

Directions:
Pre-heat oven to 350° F. Cream butter and sugars together. Add vanilla and egg and beat together until well combined.  Add flour, cinnamon, chocolate chips, walnuts and oats. Mix thoroughly.

Using a spoon or a small cookie scoop, make 1 tbs balls/scoops of dough and place on lightly greased or parchment lined cookie sheet (or use a sil-pat).

Bake for 15 minutes or until edges start to golden. Let cool on a rack and then remove cookies from cookie sheet using a spatula. Makes about 24 cookies. Enjoy!

Double Chocolate Chip Oatmeal Cookies

Baked Gluten Free Vanilla Donuts with Chocolate Glaze

I haven't updated the blog in a long time. Life has been very busy.  I do apologize! Last week I had a craving for a donut. I wasn't a huge donut aficionado before going gluten-free, but it was a nice treat once in a while. These donuts are cakey and flavorful! Hope you enjoy the sweet chocolaty goodness!

I adapted this recipe from the Baking Beauties. The pictures of her donuts are beautiful. Check them out!

For the Donuts (makes 6)
Ingredients:
1/3 cup rice flour
1/4 cup tapioca flour
1/3 cup white sugar
2 tbs dry instant vanilla pudding mix
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
butter for greasing donut pan
donut pan

Directions:
Vanilla Doughnuts:
Preheat oven to 375 degrees F.

• In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
• In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
• Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared/greased doughnut pan.
• Bake for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
• Let the doughnuts sit in the pan for a few minutes before removing them to a wire cooling rack.
• Let cool slightly before icing.

Chocolate Glaze/Icing Recipe
1 cup powdered sugar
4 tbs cocoa powder
2 tbs milk or water
2 tbs vanilla extract

Mix together the sugar and cocoa powder in a small bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze. Add more milk a little at a time if needed. Drizzle over donuts and enjoy!

Gluten-Free Chewy Molasses Spice Cookies

This is a delightful cookie that many people usually only eat or bake once a year, including myself.  These cookies have the festive holiday flavors of ginger, cinnamon and molasses with just the right amount of chewiness. I'm sure Santa will love them with a cold glass of eggnog! 

Gluten-Free Chewy Molasses Spice Cookies

Ingredients:

1 3/4 cups all-purpose gluten-free flour
     (my personal favorites are Pamela's Baking Mix, Bella All Purpose Baking Mix, and the GF Bistro)
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon xanthan gum
3/4 cup unsalted butter, softened 
3/4 cup brown sugar
1 large egg
1/3 cup black strap molasses
*white granulated sugar for rolling cookies 

Directions

In a medium-sized bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum. Set aside.

In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the egg and molasses. And beat on medium until combined. 

Next, add the dry mixture to the wet until combined. Cover and refrigerate dough for 1 hour or overnight.

Preheat the oven to 350°F and line baking sheets with parchment or a Silpat. 

Scoop out tablespoon-sized amounts of dough and roll into a ball between palms of hands then roll dough into granulated sugar to lightly coat. 

Bake for 10-12 minutes, or until set. Let cool on a wire rack. Enjoy! 

Makes about 24 cookies.

Gluten Free Andes Mint Chocolate Chip Cookies

It's that time of year again! These cookies are perfect for holiday baking or a cookie exchange :)

                                          Gluten Free Andes Mint Chocolate Chip Cookies

Ingredients:
2 1/4 cups GF Flour (I used Cup4Cup)
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tbs bourbon vanilla extract
2 eggs
1 cup mini chocolate chips
1 cup chopped Andes Creme de Menthe

Directions:
Preheat oven to 350° F. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Mix in vanilla and eggs until creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips and andes mints by hand. Drop by rounded spoonfuls onto parchment. Bake 14-16 minutes  or until edges are lightly golden. Cool completely. Enjoy!

Gluten Free Chocolate Banana Muffins

                                                          Chocolate Banana Muffins

Try them. You'll love them. Moist, chocolatey, not too sweet and healthy.

Ingredients:
1 cup almond flour
1 1/4 cup all-purpose gluten-free flour (I used Pamela's Artisan Flour Blend)
6 tbs cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
2 eggs
1/3 cup canola oil
1/2 cup low-fat yogurt
1 tsp vanilla extract
3 medium ripe bananas, mashed
2/3 cup semi-sweet chocolate chips
1/4 cup chopped walnuts, optional

Directions:
Preheat oven to 350° F. Butter muffin tins or use liners.

Sift dry ingredients in a large bowl and set aside (first 6 ingredients).

In the bowl of a standing mixer, mix together the brown sugar and oil until creamy. Beat in eggs, yogurt, vanilla and mashed bananas until fully incorporated.

Slowly add in dry ingredients and mix at low speed until mixed. Fold in chocolate chips and walnuts.

Using a spoon or ice-cream scoop, fill muffin cups to the top. Bake for ~30 minutes or until muffin springs back lightly when touched.

Allow to cool and eat! Eat within a couple days or freeze! Recipe makes about 16 muffins.

This recipe is inspired by the NY Times, A Hodgepodge of Muffins, All Gluten-Free.

Moist Fudgy Brownies (Gluten Free)!

It's really hot outside. The air quality is horrible because of nearby forest fires and I just want to hide inside. I've closed up the windows, cranked on the AC and started the oven. Crazy, I know. It is summer; the time to be outside away from baking in a hot oven... but when you eat this chocolatey goodness, you'll know it was worth it :)

Moist Fudgy Brownies

Ingredients:
2 1/2 cups Pamela's Baking and Pancake Mix
1 3/4 cups sugar
12 tbs cocoa powder
1 tsp salt
2/3 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
1 cup water
1/2 cup chocolate chips
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350° F
2. Add all ingredients (except chocolate chips and walnuts) into a standing mixer and combine on medium until smooth
3. Stir in chopped walnuts and chocolate chips
4. Pour into a greased (I used butter) 9"x13" glass baking dish
5.  Bake for ~35 minutes or until toothpick comes out clean! Let cool and slice into squares.

ENJOY! Being 8 months pregnant, I might have to hide these wonderfully delicious brownies from myself as I seem to have no self-control at the moment!

 brownie batter...

ready for baking

 now moist delicious brownies are ready to eat!

Recipe inspired by Confessions of a Gluten-Free Mom

Oatmeal Peanut Butter Cookies

This recipe comes straight off the bag of Gluten Free Rolled Oats from Trader Joe's. GF oats can be really expensive, but if you have a Trader Joe's in your area pick these up. They are grown in dedicated oat fields, packaged in a gluten free facility and they are cheap! This recipe makes a lot of cookies, store them in the freezer...sometimes they taste even better frozen!

Ingredients
1/4 cup butter
1 1/4 tsp baking soda
3/4 cup sugar
3 cups GF rolled oats
3/4 cup brown sugar
6 oz semi-sweet chocolate chips
2 eggs
1/2 cup chopped walnuts (or sunflower seeds)
1 tsp bourbon vanilla
1 cup creamy peanut butter (or sunflower butter)

Directions
Preheat oven to 350°F. In a large bowl, combine sugar, brown sugar and butter and beat until creamy. Add eggs, vanilla, and baking soda and mix well.  Add peanut butter and until well incorporated.

Stir in oats, chocolate chips and nuts. Place teaspoon full of dough onto a lightly greased (or parchment paper lined) cookie sheet about 2 inches apart. Bake 10-12 minutes until lightly brown around the edges. (makes approximately 40 to 48 cookies depending on size).  Enjoy!

Oatmeal Cookies with Walnuts & Chocolate Chips

I love oatmeal cookies and luckily am still able to tolerate GF oats, as many celiacs cannot. These cookies are delicious, crispy on the outside with a little chew on the inside. Just perfect. This recipe makes a big batch! Take them to a party or store them in the freezer for another day.  Makes about 36 cookies. 

Ingredients

1 3/4 stick of unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp bourbon vanilla extract

1 1/2 cups Pamela's Baking Mix

2 tsp ground cinnamon

3 cups gluten free oats

1 cup chocolate chips

1/2 cup chopped walnuts

Directions

Preheat oven to 350° F. In a large bowl, using a mixer, cream together the butter and sugars on medium speed. Add eggs and vanilla and mix until smooth. Slowly add the baking mix and cinnamon and blend on low until well incorporated. 

Stir in oats and then fold in chocolate chips and walnuts until evenly distributed. Drop by the spoonfuls onto a cookie sheet lined with parchment paper or a silpat. Bake for 10-15 minutes depending on the size of the cookie (until golden brown).  Let cool on cookie sheet  for about 7 minutes before transferring to a cooling rack. Enjoy!

Flourless Mexican Chocolate Cake

                                                            Flourless Mexican Chocolate Cake

Ingredients

4 oz bittersweet chocolate (good-quality, not unsweetened)

1 stick (1/2 cup) unsalted butter

1/2 tsp bourbon vanilla extract

3/4 cup white sugar

3 large eggs

1/2 tsp ground cinnamon

1/2 cup unsweetened cocoa powder

Directions

Preheat oven to 375°F. Butter an 8-inch round baking pan. Line the bottom with parchment paper and butter the paper. Chop chocolate into small pieces. In a metal bowl, set over a saucepan of just simmering water, melt the chocolate and butter, stirring until smooth. Add in vanilla and stir. Remove bowl from heat and whisk sugar into chocolate until combined. Add eggs and whisk until well incorporated. Add cinnamon. Sift cocoa powder over chocolate mixture and whisk until combined. Pour batter into greased pan and bake in middle oven for ~ 25 minutes. Cool cake in pan on a cooling rack for 5-7 minutes and then invert onto a serving plate. 

Dust cake with additional cocoa powder, powdered sugar or serve with fresh berries.