christmas cookie recipes

Cookie Recipe Roundup | Twelve Days of Gluten Free Cookies 2016

December 25, 2016 — 1 Comment

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

Granola Cookies
(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 | Cranberry White Chocolate Macadamia Nut Cookies (Day 10)

December 23, 2016 — 2 Comments

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

Ingredients

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

Preparation

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.

 

Twelve Days of Gluten Free Cookies | Simple Shortbread Cookies (Day 9)

December 22, 2016 — 1 Comment

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

Ingredients

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

Preparation

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 | Pecan Oatmeal Raisin Cookies (Day 8)

December 21, 2016 — 1 Comment

Ina Garten is one of my favorite celebrity cooks so it should come as no surprise that I adapted one of her cookie recipes. This gem was adapted in 2015 and it remains one of my all time favorite cookies to bake.

This gem remains one of my all time favorite cookie recipes.

Pecan Oatmeal Raisin Cookies

Ingredients

3 cups gluten free oats
1 ½ gluten free flour blend
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 ½ cups golden raisins
1 ½ pecans, toasted and coarsely chopped
2 sticks unsalted butter, room temperature
1 cup brown sugar, packed
1 cup sugar
2 large eggs
2 teaspoons pure vanilla

Preparation

Preheat oven to 350 degrees
1.    Place pecans on a baking sheet and bake for 5 minutes. Set aside to cool. Coarsely chop.
2.    In a medium bowl shift together flour blend, baking powder, cinnamon, and salt. Set aside.
3.    Using a stand mixer cream butter, sugar, and brown sugar until fluffy.
4.    Slowly beat in eggs, one at a time and pure vanilla. Slowly beat in flour mixture until just combined. Fold in oats, raisins, and chopped pecans.
5.    Separate dough into 3 inch balls using an icecream scoop or a tablespoon on parchment lined cookie sheet. Flatten slightly with the palm of your hand.
6.    Bake until lightly brown for 20 minutes or until edges are lightly browned
7.    Let sit on sheet for at least 5 minutes then transfer to wire rack to completely cool.

Twelve Days of Gluten Free Cookies | Vegan Banana Chocolate Chip Oatmeal Raisin Cookies (Day 7)

December 20, 2016 — 1 Comment

Vegans unite. We couldn’t have a Twelve Days of Gluten Free Cookies 2016 without a vegan cookie. I created this recipe in 2013 and nearly forgot about it until I was browsing through my recipe collection. These cookies are not only vegan but super healthy and perfect for those watching their sugar intake as they are sweetened with pure maple syrup. How sweet it is.

Vegans unite.

Vegan Banana Chocolate Chip Oatmeal Raisin Cookies

Ingredients

4 mashed super ripe bananas
1/3 cup apple sauce
1 teaspoon pure vanilla extract
1/8 teaspoon stevia extract or one packet dry stevia
2 tablespoons pure honey
2 tablespoons pure maple syrup
1/4 cup almond milk or other non-dairy
2 cups gluten free rolled oats
1/3 cup tapioca starch
1 teaspoon ground cinnamon
1/3 cup fine coconut flakes
1/2 cup golden raisins
1/4 cup dairy free chocolate chips (optional)

Preparation

Pre-heat oven to 350 degrees.

  1. Meanwhile in a medium bowl combine mashed bananas, apple sauce, almond milk, vanilla, stevia, honey, maple syrup, and cinnamon.
  2. Mix well. Using a small processor pulse one cup of oat until fine. Add to bowl. Mix in second cup of oats and tapioca starch.
  3. Add flour mixture, coconut flakes, golden raisins, and chocolate chips to wet banana mixture.
  4. Drop by rounded spoonfuls on a greased cookie sheet for 15-20 minutes. Let cookies set for 2-3 minutes then move to a wire wrack to cool completely.

 

Twelve Days of Gluten Free Cookies | Peanut Butter Oatmeal Chocolate Chip Cookies (Day 6)

December 19, 2016 — 1 Comment

Finally a new recipe to the Twelve Days of Gluten Free Cookies fold. These newly minted cookies are literally the best recipe that I created this year. Already a fan favorite; these babies have already been baked in double and triple batches and the best part…the folks that love them the most are not gluten free. Thee cookies are a loaded version of a oatmeal raisin cookie and just one is enough to convert any naysayer.

These newly minted cookies are literally the best recipe that I created this year.

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

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

Preparation

  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)