Oven Fried Garlic-Chive Potatoes (VEGAN)

These crispy crunchy oven fried potatoes were all the rage at last month’s Vegan Meet & Mingle Dinner at 540WMain Community Learning Academy. They are so simple and easy to make and make a great healthy alternative to deep fried potatoes. What’s even better is that they will satisfy your crunchy salty cravings without doing damage to your caloric intake. Get into the recipe below:

Oven Fried Garlic-Chive Potatoes


5 large Yukon Gold Potatoes, washed and cut into wedges
4 tablespoons chives finely chopped
2 tablespoons minced garlic
1 teaspoon sea salt

1/2 cup apple cider vinegar
5 tablespoons F. Oliver’s Garlic Infused Olive Oil 


Preheat the oven to 450 degrees F.

  1. Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide.
  2. Add potatoes to large stock pot and cover with warm water until just covered. Add vinegar. Soak for 2-3 hours.
  3. Drain potatoes
  4. Combine the potatoes, oil, salt, garlic and chives on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other.
  5. Bake until golden brown and cooked through, about 35 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.Transfer potatoes to a serving dish and serve immediately.

Photo credit: Café Delites

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 | Simple Shortbread Cookies (Day 9)

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
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 | Vegan Banana Chocolate Chip Oatmeal Raisin Cookies (Day 7)

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


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)


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)

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


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)

Twelve Days of Gluten Free Cookies | Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies (Day Five)

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.

This recipe started the Twelve Days of Gluten Free Cookies series back in 2014.

Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies


1/4 cup granulated sugar
1/4 cup brown sugar
1/4 shredded carrots carrots
1 egg
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


  1. 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.
  2. Cover and chill dough for atleast 4 hours
  3. Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
  4. 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.
  5. 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 | Peanut Butter Chocolate Chip & Walnut Skillet Cookie (Day 4)

I  tastespotted and created this A+mazing and super simple Peanut Butter Chocolate Chip & Walnut Skillet Cookie recipe in April 2015 and it is by far my most used cookie recipe ever! It simply does not get any better than one bowl and a cast iron skillet. Instead of a dozen little cookies you get one giant chocolate chip cookie. The peanut butter and walnuts take this recipe from good to GREAT.

Our Twelve Days of Gluten Free Cookies countdown continues.

Peanut Butter Chocolate Chip & Walnut Skillet Cookie


½ cup (1 stick) unsalted butter or vegan margarine, softened at room temperature
½ cup brown sugar
⅓ cup cane sugar
2 tablespoons apple sauce
2 teaspoons pure vanilla extract
1 egg
⅓ cup creamy peanut butter, melted

1 cup gluten free all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips (dark or semi-sweet)
1/2 cup chopped walnuts (optional)


1. Preheat oven to 350° F. Evenly coat cast iron skillet with baking spray
2. In a large bowl combine the butter, apple sauce, sugar and vanilla, and cream on medium with a hand mixer until fluffy. Add the egg and beat again until combined.
3. Add the flour, baking soda and salt. Fold in melted peanut butter, chocolate chips, and walnuts into the batter until just combined.
4. Using a silicon spatula transfer batter into prepared skillet and sprinkle with remaining chocolate chips.
5. Bake in preheated oven for 23 minutes. Cool for about 10 minutes before cutting and serving.