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!

Gluten-free Peanut Butter Reindeer Cookies

These fun cookies are simply delicious peanut butter cookies with a few decorations to appease my 3 year old. She is ALL about holiday decorating and loves cookies. I can't imagine why??!!

Gluten-free Peanut Butter Reindeer Cookies

Ingredients:

1⁄2 cup butter, softened
1⁄2 cup crunchy peanut butter
1 cup  brown sugar (don't pack down)
1 egg
1 tsp vanilla extract
1 1/2 cups Pamela's baking and pancake mix

Decorations:

Gluten free chocolate covered pretzels (I used Glutino)

M&M's 

Directions:

Preheat oven to 325 degrees F. 

Cream together the butter and peanut butter. Mix in sugar, egg and vanilla, then add Pamela's Baking combine throughly. 

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand.

Bake in oven for 17-20 minutes. Edges should be light brown. Remove from oven and immediately (and gently) press two mini pretzels 

into the tops of the cookies for the reindeer's antlers. Press two brown M&Ms in for the eyes and one red M&M for the nose. Cool completely before removing from pan with spatula.

  

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

Vanilla Bean Macaroons Drizzled in White Chocolate

The holiday cookie baking continues... These macaroons are really simple to make. I highly recommend investing in vanilla bean paste. It's so fragrant and gives the beautiful little specs of vanilla in every bite.  

                                       

Vanilla Bean Macaroons Drizzled in White Chocolate

Ingredients:

1 tbs vanilla bean paste
2 large egg whites
1/2 cup sugar
3 cups sweetened shredded coconut
3 ounces white chocolate (Hershey's white chocolate is gluten free)

Directions:
Preheat your oven to 325º F. Line a large baking sheet with parchment.

Add vanilla bean paste to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated.

Scoop the coconut mixture onto the lined baking sheet with a cookie scoop or spoon, creating balls about size of heaping tablespoon. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.

Melt the white chocolate in a double broiler. Add the warm chocolate to a ziplock bag (this is a good alternative to a pastry bag). Squeeze all the chocolate into the corner of the sealed zip lock. Cut off a tiny corner of the plastic bag and pipe/drizzle the chocolate over the macaroons. Let chocolate harden and enjoy!

Makes about 2 dozen macaroons.

after baking 

finished! 

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.