On Dec 15th, I hosted a cookie exchange in conjunction with the NOVA/DC/MD R.O.C.K group. Everyone brought their GF favorites, and shared their recipes, too. There’s a big variety, and hopefully some work for you and your family!
Pecan Butter Cookies-GF, EF, SF
(Mexican Wedding Cakes)from Gluten Free Baking Classics by Annalise G Roberts
1 cup unsalted butter
6 tablespoons confectioner’s sugar
2 tsp vanilla extract
2 cups Brown Rice flour mix
1 tsp xanthan gum
1 cup pecans, toasted and chopped
additional confectioner’s sugar
Preheat over to 350. Position rack in center of oven. Lightly grease cookie sheet with cooking spray (I use parchment paper instead).
Beat butter and sugar in large bowl of electric mixer until light and creamy. Add vanilla and mix until smooth.
Add flour and xanthan gum; beat until a smooth dough is formed. Mix in pecans
Use your hands to shape dough into 1-inch balls. Roll balls in confectioner’s sugar and place on cookie sheet.
Bake in center of over for 12-15 minutes or until a very light golden color. Test for doneness. Bottom should be light golden brown. Transfer to a wire rack and cool. Store in an airtight container
Almond Honey Crispies, GF, CF, SF, EF
1 ½ cups of almond or other nut butter
½ cup almonds, chopped
½ cup honey
2 1/3 cups of flake cereal (buckwheat flakes, gf corn flakes, etc)
Heat almond butter and honey in a saucepan until it is liquid. Add in chopped almonds and cereal. Scoop out by spoonfuls into muffin wrappers or onto wax paper. Chill until hardened and enjoy!
~from Cheryl’s kitchen ©2007
Friendship Bars-by David Lebovitz, GF, CF, SF
About 16 bars
Feel free to use any friendly combination of dried fruits that strikes your fancy. The dates really do make the recipe, but I’ve tossed in a scoop of dried sour cherries or cranberries as well with great results. Whatever you do, stick with the quantites below and no one will get hurt.
6 tablespoons (50 gr) flour (sorghum or brown rice work well)
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (90 gr) packed, light or dark brown sugar
2 cups walnuts, almonds, or pecans (200 gr), toasted and coarsely chopped
1½ cups (170 gr) dates, pitted and quartered
1 cup (170 gr) dried apricot halves (preferably from California)
1 large egg
½ teaspoon vanilla extract
Line an 8-inch (20cm) square pan across the bottom and up the sides with two sheets of aluminum foil, making a big criss-cross.
Preheat the oven to 325 degrees (160 C) and position the rack in the center of the oven.In a large bowl, toss together the flour, baking powder, baking soda, and salt. Add the brown sugar, walnuts, dates, and apricots. Use your fingers to mix the fruit, separating any pieces sticking together.
Beat the egg and vanilla in a small bowl, then mix with the fruit and nut mixture until everything’s coated with the batter. Spread the mixture in the baking pan and press to even it out.
Bake for 35-40 minutes until the batter is golden brown and has pulled away just-slightly from the sides of the pan. Cool the bars in the pan.
Sugar cookie recipe: GF, CF**
Delphi Forums, posted by Jen in St Louis, credited to Bridget (msg 64084.3)
2 ½ cup gf flour mix (if no xanthan in the mix, then use 1 TBS of xanthan for this recipe)
½ cup butter (I prefer half shortening and half butter)
1 cup granulated sugar
2 large eggs
2 TBS milk (any milk works)
1 tsp vanilla
1 ½ tsp baking powder
Pinch of salt
1. Combine eggs, milk, and vanilla in one bowl. In another bowl, combine dry ingredients.
2. Cream together butter and sugar. Alternately add the egg and flour mixture to the creamed butter/sugar and blend well after each addition.
3. After all mixed together, use hands to knead all together if necessary. Roll into a large ball and divide into 4 balls…Chill for 1-2 hours. Roll out onto a floured surface and cut into shapes.
Variations: add 1 teaspoon of almond, orange, or anise extract
Bake at 375 for ~10 mins (depends on size and thinness of cutouts).
** (use all shortnening and rice milk, almond milk or dairy free. It works well!!!)
Bridget’s flour mix (5 cups total)
2 ½ cup white rice
1 cup potato starch
1 cup tapioca starch flour
¼ cup cornstarch
¼ cup sorghum flour (Jen uses this same mix, but brown rice flour instead of sorghum)
2 TBS of xanthan
Raw Chocolate-Nut Balls: GF, CF*, EF, SF
By Anni Durocher
1 cup raw almonds
1 cup raw walnuts
1 cup raw sunflower seeds
2/3 cup ground flaxseeds
1 cup dark chocolate chips/chunks
6 table spoons almond butter
2 table spoons maple syrup
2 table spoons honey
1 table spoons agave nectar
Chop the nuts and sunflower seeds. Mix the almond butter and sweeteners together.
Mix it all up and shape into 1inch in diameter rounds.
Optional: Coat rounds with almond flour.
*Dairy free if you use dairy free chips
Almond Toffee GF, EF
1 cup butter melted
1 cup sugar
1 cup sliced almonds
4 Hershey bars
1 cup chopped pecans
Cook butter, sugar, and almonds over medium heat until light brown (butter will separate then go back together)
Spread thin on cookie sheet and cover with 4 Hershey bars. Let melt and spread evenly. Cover with 1 cup chopped pecans.
Clementine Cake (or muffins) GF, CF
Variations on a recipe from Nigella Lawson
2 ½ cups ground almonds
1 pound of clementines (4-6, depending on size)
¼ cup of honey
½ cup of sugar
1 ¼ t of baking soda
1 ½ teaspoons orange blossom water or rose water OR 1 T vanilla extract
2 T honey
1. Put the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.
2. Drain and, when cool, cut each clementine in half and remove the seeds.
3. Put clementines in the food processor. Preheat the oven to 375ƒF. Butter and line a springform pan or use liners for 24 muffins.
4. Beat the eggs. Add the sugar, honey, almonds, and baking powder. Mix well, adding the processed clementines.
5. Pour the cake mixture into the prepared pan and bake for 50 min-1 hr, when a skewer will come out clean. Cover if browning too much. Or bake muffins for 30-35 minutes.
6. Remove from the oven and leave to cool, on a rack, but in the pan. Drizzle with honey and add chopped almonds if desired.
Nanaimo Bar Recipe GF
From http://www.nanaimo.ca/visitors/index_inside.asp?id=189 with suggestions to make it GF CF
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups GF graham wafer crumbs OR more coconut
½ c. finely chopped almonds
1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder or pudding mix
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
Black Gold GF, CF, EF, SF
from http://pattycake.ca/recipes/blackgold with a few suggestions in italics
3/4 c smooth peanut butter, almond butter, or a combination of nut butters (pepita, sunflower seed, cashew…)
1/4 c water (2 T worked better)
1/4 c black strap molasses
2 Tbsp honey (4 worked better)
*3 Tbsp carob powder (or cocoa)
*2 Tbsp cocoa (or carob powder)
2 Tbsp ground flax seeds
1 tsp cinnamon
pinch of salt
Place all ingredients in a sauce pan and mix together on low heat.
You only want to use the heat to soften the mixture, not to cook it.
Sprinkle enough black sesame seeds to cover the bottom of a square
pan. Press the warm mixture into the pan. Sprinkle more black sesame
seeds to cover the top. Gently press the seeds in with a piece of wax
Cut into squares – a pastry scraper works great for this.
Cover and refrigerate.
* if you use all cocoa, you may want to add another Tbsp of honey, as carob is sweet and cocoa is bitter.
1 (7 ounce) jar marshmallow
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate
1/2 cup chopped nuts
1 teaspoon vanilla extract
1. Line an 8×8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
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