what I baked today

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

December 24, 2016 — 1 Comment

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

Ingredients

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

Preparation

  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)

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)

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

December 18, 2016 — 1 Comment

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

Ingredients

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

Preparation

  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.