Twelve Days of Gluten Free Cookies | Simple Shortbread (Day 4)

Everyone who’s anyone in the kitchen knows that a simple shortbread recipe is a necessity in your recipe repertoire. My easy does it Shortbread Cookie recipe is just that recipe. Easy to make and even easier to bake this cookie can be the base for almost any cookie flavor combination.

Simple Shortbread Cookies


½ cup powdered sugar
2 sticks real unsalted butter
2 cups gluten free all purpose flour blend


Preheat oven to 350°.

  1. Cream together the butter and sugar.
  2. Once blended slowly add the flour.
  3. Continue to mix together until mixture becomes a soft dough (it’ll be crumb like at the beginning…keep mixing and it will turn to dough.
  4. If needed, add 1-2 Tablespoons of water
  5. Add flavors, extracts, or accoutrements as necessary.
  6. Roll out and cut into desired shape.

This recipe can be baked according to any standard short bread cookie recipe about 8-9 minutes on a silpat.



Twelve Days of Gluten Free Cookies | Salted Cinnamon Sugar Caramel Apple Blondies (Day 3)

Twelve Days of Gluten Free Cookies

Day 3

I originally shared these beauties back in October 2015. I love blondies as they are the perfect marriage of cookie and brownie. These A+mazing Salted Cinnamon Sugar Caramel Apple Blondies are rich, decadent, and simple to throw together any time of the year.  Continue reading

Twelve Days of Gluten Free Cookies | Peanut Butter Oatmeal Chocolate Chip (Day 2)

Twelve Days of Gluten Free Cookies Day 2

I created these delicious delights last year and they continue to be a fan favorite.  These cookies are a loaded version of the classic oatmeal raisin cookie and features peanut butter, golden raisins, coconut, and chocolate chips.  I promise you won’t be able to eat just one.

Peanut Butter Oatmeal Chocolate Chip Cookies


1 1/2 cup smooth peanut butter
1 cup packed brown sugar
1 cup granulated sugar
pinch of sea salt
1/2 cup unsalted butter (1 stick) softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups gluten free quick oats,
2 teaspoons baking soda
1 cup dairy free chocolate chips (preferably Enjoy life brand)
1/2 cup shredded coconut
1/2 cup golden raisins


  1.  Preheat oven to 350 degrees. Mix oats and baking soda in small bowl. Set aside
  2. In a stand mixer combine brown sugar, cane sugar, vanilla, and butter. Blend in peanut butter then eggs one at a time.
  3. Fold in chocolate chips, coconut, and golden raisins using a spatula. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
  4. Remove from chiller and using a icecream scoop, scoop cookies on to a silpat lined cookie sheet. Sprinkle each with sea salt. Bake for 11 minutes. Take out of oven allow to cool for 5 minutes then transfer to wire rack to cool completely.
  5. Makes about three dozen. (Recipe can be halved)

Cookie Recipe Roundup | Twelve Days of Gluten Free Cookies 2016

New to the blog this year is a Recipe Roundup of all the cookies that made this year’s Twelve Days of Gluten Free Cookies.  I hope you are having a wonderful day, spending time with family, and eating amazing food & gluten free cookies.  Until next year.

Most Viewed Cookie This Week: Simple Shortbread Cookies

Twelve Days of Gluten Free Cookies 2017:
 (1) Grain-Free Double Chocolate Cookies 

The best darn flour-less cookies you’ll ever eat. Period

 (2) Brown Butter Pecan Chocolate Chip Cookies

Brown butter & pecans…

(that’s all)

(3) Granola Cookies

The cookie that started it all

(4) Peanut Butter Chocolate Chip & Walnut Skillet Cookie 

One giant chocolate chip cookie. Yes please!

(5)  Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies 

Carrot cake but in a cookie.

(6) Peanut Butter Oatmeal Chocolate Chip Cookies

A brand new cookie

(7) Vegan Banana Chocolate Chip Oatmeal Raisin Cookies

Vegans unite!

(8) Pecan Oatmeal Raisin Cookies

A cookie gem from Ina Garten.

(9) Simple Shortbread Cookies

The perfect shortbread cookie recipe.

(10) Cranberry White Chocolate Macadamia Nut Cookies

The best cookies ever

(11) Hazelnut Almond Graham Crackers 

Un-Graham Graham Crackers

(12) EggNog Chocolate Chunk Cookie

Nog + chocolate chunks = heaven


Twelve Days of Gluten Free Cookies | Egg Nog Chocolate Chip Cookies (Day 12)

And we made it! The 12th day of Twelve Days of Gluten Free Cookies 2017. On this 12th day I’ve left the inspiration to the Brown Eyed Baker with these Dark Chocolate Chunk Eggnog Cookies. This post is from 2013 and these cookies are just as amazing now as they were then. These cookies are light and moist in the center with crispy edges just as I like them. The eggnog flavor is subtle but perfectly enhances this chocolate chip cookie.

Dark Chocolate Chunk Eggnog Cookies


1 cup + 2 tablespoons gluten free all purpose flour

1/2 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt + 1/4 teaspoon nutmeg
6 tablespoons earth balance
1/4 cup Silk “Nog”
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Enjoylife Mega Chocolate Chunks


  1. Preheat oven to 300 degrees F. Line a baking sheet with a silpat
  2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    Using an electric mixer, beat the earth balance and sugar on medium speed until light and fluffy, about 3 minutes.
  3. Scrape the sides of the bowl and add the eggnog, egg yolk, vanilla extract and nutmeg; continue beating on medium speed until completely combined, about 2 minutes.
  4. Reduce the mixer speed to low, add the dry ingredients and beat until just combined.
  5. Using a rubber spatula, fold in the chocolate chunks.
  6. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly.
  8. Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.

Photo credit: Brown Eyed Baker

Twelve Days of Gluten Free Cookies | Hazelnut Almond Graham Crackers (Day 11)

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


  1. Sift together dry ingredients. Set aside
  2. 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.
  3. Transfer to plastic wrap, cover and refrigerate overnight.
  4. Divide dough, roll out on a rice floured surface and cut into rectangles using a knife.
  5. Bake 12-13 minutes until brown on edges. Allow to cool completely before pulsing to use for crust.

Photo credit: Cheap Recipe Blog

Twelve Days of Gluten Free Cookies | Cranberry White Chocolate Macadamia Nut Cookies (Day 10)

I love a cookie with a crispy edge and a chewy center loaded with premium chocolate chips, dried cranberries, and crunchy macadamia nuts. These cookies scream “tis the season” and are perfect for dunking in milk or on the side with a mug of hot cocoa.

Cranberry White Chocolate Macademia Nut Cookies


1 2/3 cups gluten free all-purpose flour blend
3⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 sticks unsalted butter, softened to room temperature
1/3 cup unrefined sugar
3/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
1 cup dried cranberries
2 cups white chocolate chips
3⁄4 cups macadamia nuts, crushed


1. Pre-heat oven to 350 F and spray 2 cookie sheets with baking spray. In a medium bowl whisk flour blend, baking powder, baking soda, and salt. Set aside.
2. Using a stand mixer cream butter, sugar, brown sugar and vanilla.
3. Beat in egg. Slowly beat in flour mixture. Fold in white chocolate chips and nuts.
4. Separate dough into 3 inch balls (2 inches apart) on cookie sheet.
5. Bake until lightly brown 13-15 minutes or until edges are golden.
6. Let sit on sheet for at least 5 minutes then transfer to wire rack to completely cool.