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pepparkakor

3 Jan

i was a bit lazy this year in the cooking and baking department. i did however, find many delicious recipes on other blogs that i will be making again. i am very excited about one in particular, i can’t believe i actually found a recipe for dairy free sweetened condensed milk! wow! i also had a few successes and a few failures with my own recipes, i will not be posting anything about lussekatter or cocosbullar. i’ll try again next year. however, this pepparkakor recipe brought me back to childhood with the first bite. they aren’t crispy like mormor’s but just as tasty. here are a few of the recipes that i made this holiday season from fellow bloggers that we really loved.

the mommy bowl –cherry almond coconut kisses *alert* this is where the dairy free sweetened condensed milk recipe is!!! the cookies are good too!

taste.com.au –peppermint crisps took me several times to get the hard candy right but well worth it. used enjoy life chocolate chips only.

passionate homemaking –sweet potato & apple casserole this was a surprise hit at christmas dinner. i received several compliments on this dish. i used white sweet potatoes.

manifest vegan –autumn spiced popcorn yum!

Pepparkakor

1 cup gf flour, your favorite mix
1/2 cup tapioca starch
1/2 tsp baking powder
1/2 tsp salt
1 tsp xantham/guar gum
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp cardamom
zest of 1 orange
1/4 cup sugar of choice
1/4 cup agave
2 tbs molasses
1/2 cup palm shortening
1 egg
1 tsp vanilla

350°
sift dry ingredients in a small bowl and set aside. beat sugar, agave and shortening until fluffy then add egg and vanilla. add the flour mixture to the sugar mixture, blend well. refrigerate for several hours.
roll dough on floured surface and cut with cookie cutters.
bake 8-10 mins. let cool on cookie sheet for a few minutes.

happy halloween!

31 Oct

some delicious cookies for halloween. you can bet that i will be making some turkey shaped cookies for thanksgiving and probably some christmas ones too.

chocolate roll out cookies

1 cup gf flour,  or your favorite mix
1/2 cup tapioca starch
2 tbs cocoa powder, natural
1/2 tsp salt
1 tsp xantham/guar gum
1/4 tsp cinnamon
1/4 cup sugar, any kind you want i use palm
1/4 cup agave syrup
1/2 cup palm shortening
1 egg
2 tsp vanilla

350º
beat together sugar, agave and shortening, when it looks fluffy add the egg and vanilla, beat. add flour, starch, and rest of ingredients, mix well then refrigerate. i usually refrigerate for 3 hrs. i bet 1 hr. would be suffice. remove from fridge and then get out all the things you’ll need for rolling your dough. roll dough to approximately 1/4″ using flour or tapioca starch as needed for sticking. bake for 8-10 mins. on parchment lined cookie sheet, cool on sheet for a few minutes then transfer to rack.

for the icing i didn’t measure anything i used a basic no egg royal icing (i did not use corn syrup) and just added this and that as i went to get the consistency i wanted. so go ahead and use your favorite cookie icing to decorate or don’t even bother icing them at all, they are delicious plain too. usually we don’t ice, we iced these to enhance the halloween experience.

chocolate chip cookies (gluten free, dairy free)

23 Oct

before going gluten free i baked cookies, lots and lots of cookies. since going gluten free i can’t seem to make a proper chocolate chip cookie. i’m fan of the chewy kind. all the ones i’ve made gluten free have been cakey or just plain flat. my family has eaten them up without complaint but i still wasn’t satisfied, until now. well i’m almost satisfied. friday was grandparent’s day at eli’s school. there are always snacks at school events so i asked him what he wanted. he said, “chocolate chip cookies!” after a few tries i came up with this recipe that everyone liked.

grandparents are great!

 

chocolate chip cookies (gluten free, dairy free)

2 cup favorite gluten free flour (or mix of choice)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp salt
1 tsp xantham/guar gum
1 cup palm shortening
1/2 cup palm sugar
1/2 cup agave syrup
1 egg
2 tsp vanilla
about 1 cup dairy free chocolate chips (enjoy life)

350º

beat shortening and sweeteners together until fluffy. add egg and vanilla, mix. add dry ingredients, mix. stir in chocolate chips. bake on parchment lined cookie sheet for about 8 minutes or until golden. allow to cool on cookie sheet. as with most gluten free baked goods…….these are best eaten same day but definitely still edible the next.

 

 

coconut cookies

25 Mar

let food be thy medicine, thy medicine shall be thy food. -hippocrates

i’ve been inspired twice this week by ricki from diet, dessert and dogs. i needed a sweet snack for the kids, and fast, so i turned to my old friend google. in no time i came across her recipe for coconut macaroons, and they looked tasty, so i thought i’d give ’em a try. i altered the recipe a bit to what i had at home, the best sugar free cookie i’ve made yet! the other recipe was for grain free crackers. we’ll see what the verdict is on those after school tomorrow.

coconut cookies

1/2 cup almonds
4 tbs cocoa powder
4 tbs flax meal
1/4 tsp salt
2 cups shredded, unsweetened coconut
2 tbs extra virgin coconut oil
4 tbs almond butter
2 tsp vanilla
1/2 cup agave syrup

350°

line a cookie sheet with parchment paper.

in the bowl of a food processor, process the almonds, cocoa powder, flax meal and salt until a coarse meal. add the coconut and pulse once or twice to combine.

in a small, heavy bottomed pot over low heat, melt together the coconut oil and almond butter just until smooth.  add agave syrup until well combined, then add the vanilla.  pour the mixture over the dry ingredients in the processor.  blend until the mixture comes together in a sticky “dough”.

scoop onto cookie sheet and flatten with palm. bake 10-12 mins.

frustrated…

18 Mar

bewildered, and baffled.…i can’t figure out why a gluten free diet worked for a year and then stopped. eli’s eczema has returned and it’s nearly as bad as it was before we took gluten out of his diet. we are going to “attempt” sugar free as well. this will be more difficult because he craves sweets. this recipe needs work. as i ate one i imagined them having cinnamon, nutmeg and cloves in them. i will do that next time. the kids love them and that’s all that matters.

sweet potato cookies

2 cups almond meal
5 dates chopped
1 med white sweet potato, steamed and mashed
2 tbs agave syrup
3 egg yolks

350°
in food processor blend almond meal and dates. add mashed sweet potato, agave and egg yolks. mix well.
bake on parchment covered cookie sheets. place tbs size balls of dough on sheets and flatten with damp hands.
bake 12-15 mins.

great date cookies

2 Dec

crispy on the outside, chewy on the inside, a scrumptious bite of gluten free goodness. these will surely satisfy any cookie craving you might have. they are gluten free, egg free and dairy free, what could be better.

date cookies
adapted from carrots n cake

25-30 pitted dates

1/2 c poha, thin

3/4 c shredded coconut, unsweetened

1 tsp baking soda

1/2 c brown sugar

2 tbs sorghum flour

1 tbs canola oil

1/4 c soy milk

1 tsp vanilla

350º

place all ingredients into the bowl of a food processor, blend well (until there are no visible date pieces). scoop with a teaspoon and flatten with damp fingers. bake 10-12 mins.

ginger bites

25 Nov

the cookie that bites you back. yum!

ginger bites
adapted from 101 cookbooks

2 c gluten free flour
1 tsp baking soda
1 tsp guar gum
4 tsp ground ginger
1/2 tsp salt
1/2 c butter, melted, cooled
1/4 c molasses
2/3 c sugar
1 1/2 tbs grated ginger, peeled
1 lg egg
1 c candied ginger, minced
350°
sift dry ingredients together, set aside. add molasses, sugar, and fresh grated ginger to melted butter. add egg. add sugar mixture to flour mixture. blend well. add candied ginger. bake 8-10 mins.