It wasn’t until this year working in my bakery and (awesome) business partner that I started loving pumpkin flavored desserts. These quick shortbread cheesecake bars combine the best features of cheesecake atop a soft buttery shortbread cookie crust. The pumpkin flavor is an added bonus as is the nutmeg, cinnamon, allspice oh my. I think I’m making myself drool all over again just writing this post. Get into these cheesecake bars before the pumpkin season unofficially come to an end.
Twelve Days of Gluten Free Cookies
This recipe for Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies is the recipe that started my Twelve Days of Gluten Free Cookies series back in 2014 and I remember why. These soft billowy cookies are perfect for this time of the year. Perfect for a Sunday morning. Perfect with a cup of Chai Tea.
Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 shredded carrots carrots
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cups and 2 tablespoons gluten free all purpose flour blend
3/4 cups gluten free oats
1/2 cup semi-sweet chocolate chips
- In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips.
- Cover and chill dough for atleast 4 hours
- Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
- Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
- Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.
Twelve Days of Gluten Free Cookies | Granola Cookies (Day 9)
Our Twelve Days of Gluten Free Cookies countdown continue with one of my favorite cookies recipes. These cookies are very close to my heart as they are one of the very first gluten free recipes that I ever created. That’s right. Before I was the gluten free chef, I was a lowly single transplant living in Nashville, TN learning the ropes as a new teacher and figuring out to afford a gluten free diet out of my tiny kitchen. These cookies were the result of literally what I had in my cabinet and fridge at the time and a longing for a sweet treat. They were a fan favorite at the (now defunct) theglutenfreechefbakery and here on the blog.
1 1/2 cups gluten free rolled oats
1/2 cup corn starch
pinch of sea salt
1/4 cup organic brown sugar
1/2 cup organic cane sugar
1/2 teaspoon vanilla extract
2 tablespoons honey
1/4 cup rice milk or almond milk
1/3 cup dairy free chocolate chips (preferably Enjoy life brand)
1/4 cup shredded coconut
1/3 cup golden raisins
- Preheat oven to 350 degrees. Mix rolled oats and cornstarch in a medium bowl.
- In a small saucepan on low heat, combine brown sugar, cane sugar, vanilla, honey and rice milk. Stir sugar mixture until completely combined.
- Combine sugar mixture with dry ingredients and mix well. Fold in egg, chocolate chips, coconut, and golden raisins. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
- Remove from chiller and drop dough by rounded spoonful’s on a prepared cookie sheet. Sprinkle each with sea salt. Bake for 13-15 minutes. Makes about one dozen.
It’s no secret that chocolate chip cookies are my favorite so this isn’t by far one of the best chocolate chip recipes I’ve ever adapted. My version of the cookies adds toasted pecans which give these already A+mazing cookies added depth of flavor. Check out the original post from August 2015 here and the recipe below.
Brown Butter Pecan Chocolate Chip Cookies adapted from Tina Jeffries: Brown Butter Chocolate Chunk Cookies
1 ¾ cups gluten free all-purpose flour blend
½ teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups bittersweet chocolate chips
1 teaspoon sea salt, save
1/2 cup pecans toasted and chopped
1 ¾ sticks unsalted butter
½ cup granulated sugar
¾ cups packed brown sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
Pre-heat the oven to 375 degrees.
- Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
- Heat the butter in a cast iron skillet over medium-high heat until melted, and then continue to cook, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma. About 6 minutes.
- Remove skillet from the heat and transfer the butter to a large heatproof bowl.
- Let cool slightly and then refrigerate for 15-20 minutes until the butter is slightly solid but not hard.
Add the cooled butter along with:
- Both sugars,
- and vanilla to a mixing bowl and using hand mixer, mix until light and fluffy 3-5 minutes.
- Large egg
- and vanilla until the mixture is smooth.
- Add the flour mixture to the wet until just combined.
- Fold in chocolate chips and pecans
- Using a ice cream scoop place dough on baking spray prepared cookie sheet in rows of three.
- Sprinkle each cookie dough ball with sea salt.
- Bake cookies 1 tray at a time until cookies are golden brown around, about 11 minutes.
- Let the cookies cool for 10 minutes, then transfer to a wire rack to cook completely before serving.
This recipe was originally shared on February 3, 2016 and was tastespired by a recipe I tastespotted over on Something Swanky. Since then, I’ve fallen more in love with coconut oil and coconut flour in baking. I cannot wait to share those with you throughout 2018. Get into the recipe below.
Salted Coconut-Chocolate Chunk Cookies
½ cup coconut oil, softened
½ cup brown sugar
1/3 cup coconut palm sugar
2 teaspoons vanilla extract
1½ cup gluten free all-purpose flour blend
1 tablespoon cornstarch
1 teaspoon baking soda
¼ teaspoon salt
1 cup Enjoy Life chocolate chunks
- Preheat oven to 350ºF.
- Using a hand mixer cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes).
- Mix in the flour, cornstarch, baking soda and salt, and beat until combined. Fold in the chocolate chunks.
- Scoop cookie dough on to sil mat 2 inches apart. Sprinkle each with flaked sea salt Bake for 9 minutes until the edges are set.
- Cookies will need to remain on mat for at least 30 minutes since coconut oil will take time to set or you can place in freezer for 15-20 minutes
- Transfer to a wire rack to cool completely.
Recipe originally found on Something Swanky
Anybody and everybody who knows me understands that my favorite dessert combination is peanut butter + chocolate. I mean as far as I’m concerned they go together like “White on Rice”, “Simon and Garfunkel”…”Horses and Carriages…ok you get the idea 🙂 This past Saturday a sweet craving in between a nasty fibromyalgia disease flare yielded these quick Grain-Free Loaded Peanut Butter Chocolate Chip Cookies. With only FIVE main ingredients you literally cannot lose with these cookies. And they a filled with peanut butter chips and chocolate chips. AMEN
Grain-Free Loaded Peanut Butter Chocolate Chip Cookies
1 cup natural smooth peanut butter
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/2 cup Reese’s peanut butter chips
1/2 cup mini chocolate chips
1. Pre-heat oven to 350 degrees F
2. In a food processor pulse together peanut butter, sugar, baking soda, and salt until just combined. Add in egg and vanilla. Fold in peanut butter and chocolate chips.
3. Coat a cookie sheet with baking spray and using a tablespoon cookie scoop drop dough onto pan. (I did 2 rows of three.)
4. Flatten each slightly and baking for 10 minutes. Tops will crinkle slightly.
5. Allow cookies to cool completely before transferring from cookie sheet.
What better way to spend the day before Christmas than to make your own from scratch graham crackers. These Hazelnut Almond Graham Crackers are the bees knees and perfect by themselves, as a crust (for cheesecake), or stuffed with chocolate and marshmallows for smores.
Hazelnut Almond Graham Crackers
1/2 cup butter, room temperature
1/2 cup packed dark brown sugar
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 cup almond milk
1 1/2 cup hazelnut meal
1 cup almond meal
1 cup potato flour
1/4 teaspoon baking soda and 1/2 teaspoon cinnamon
- Sift together dry ingredients. Set aside
- In a food processor cream together butter, brown sugar, and honey. Sift in dry ingredients alternating with almond milk and pure vanilla until fully combined.Dough will be wet.
- Transfer to plastic wrap, cover and refrigerate overnight.
- Divide dough, roll out on a rice floured surface and cut into rectangles using a knife.
- Bake 12-13 minutes until brown on edges. Allow to cool completely before pulsing to use for crust.
Photo credit: Cheap Recipe Blog