Tag Archive: Cookies

Almond Butter Granola Snackers

Almond Butter Granola Snackers

The best part about being gluten-free in this decade is the endless supply of new products available(not to mention whole restaurant menus and online websites). Chex just came out with two new products to add to that list: Honey Nut Granola and Mixed Berry Granola, made with gluten-free oats and clusters of Chex cereal.

I got to try both and the honey nut was definitely my favorite–just the right amount of sweetness to go with any flavored yogurt and chunks of almonds and real Chex baked together. After eating half the bag, I made these cookies with the rest to make the granola more portable. These snackers are the perfect fix for an afternoon snack or along with breakfast.

Almond Butter Granola Snackers

I used almond butter for these because it goes perfectly with the almond slivers in the granola but you could also use peanut butter or even sunflower seed butter.

Almond Butter Granola Snackers

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 18 Snackers):

  • 3/4 cup almond butter
  • 2 Tablespoons honey
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup Honey Nut Chex granola
Method:
  1. Preheat your oven to 350 degrees.
  2. In a large bowl, stir together the almond butter, honey, sugar, egg, salt, and baking powder until well mixed.
  3. Add in the granola and fold it in completely.
  4. Roll the dough into 1 1/2-inch balls and flatten slightly between the palms of your hands. Put each round of dough on a non-stick baking surface.
  5. Bake for 15 minutes. Remove from the oven when the outside starts to turn brown and is slightly firm to the touch.
  6. Let cool slightly before moving. Store in an air-tight container.

No Flour Peanut Butter Cookies

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At a holiday party, I brought just a jar of peanut butter to make cookies with. Since everyone knows I’m gluten-free, they asked me what kind of flour I needed. Why didn’t I bring any? Apparently not everyone knows this peanut butter cookie recipe, which is a shame because everyone should.

Unlike most gluten-free recipes that have you mixing chickpea flour with potato starch and xantham gum, these cookies just use peanut butter, eggs, and sugar as their base. I grew up having these long before I was gluten-free.

As far as peanut butter cookies go they’re probably the best you’ll have, too. They’re sweet and nutty and melt in your mouth without any flours to make them tough. I’ve made this recipe plenty of times and you should, too.

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No Flour Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 24 Servings):

  • 3/4 cup non-stir peanut butter
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped Reese’s cups

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, stir together the peanut butter, egg, sugar, vanilla, and baking soda until well mixed.
  3. Fold in the chocolate chips and Reese’s until evenly distributed. If the dough is too wet still, sugar by the Tablespoon until the dough doesn’t stick to your hands.
  4. Roll the dough into 1-inch balls and flatten slightly. Place on a non-stick baking tray.
  5. Bake for 12-15 minutes until the edges turn golden. Remove from the oven and let cool completely before moving.

Gluten-Free Coconut Chocolate Chip Cookies

Gluten-Free Coconut Chocolate Chip Cookies

Chocolate chip cookies can be as polarizing as politics. Some like chewy while others like crisp. Should they have nuts in them? Are raisins even a question? Everyone has an opinion.

After Pinterest did a Q&A with me my coworkers were interested to try something gluten-free. One of them asked me if I knew any good cookie recipes for his cousin and it seemed like as good a place to start as any. 

Lucky for me, when I brought them into work they didn’t stir up any chewy vs. crispy debates and they were all gone by lunch time–a success! They’re more chewy than crispy, not too sweet, and just rich enough to hit all the right notes. It’s hard to argue with chocolate chips and shredded coconut.

Gluten-Free Coconut Chocolate Chip Cookies

Probably the best thing to keep on hand for gluten-free baking is a bag of gluten-free all purpose flour you can use in recipes without having to mix ten different flours you’re not familiar with. I like Bob’s Red Mill’s but there are tons of different brands out there; try them out and find your favorite.

Gluten-Free Coconut Chocolate Chip Cookies

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients(Makes 2 dozen cookies):

  • 1 1/2 cup gluten-free all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted
  • 1/4 cup peanut butter
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chocolate chips

Gluten-Free Coconut Chocolate Chip Cookies

Method:

  1. In a large bowl, mix together your flour, salt, baking powder, and sugar.
  2. Add in the eggs, vanilla, peanut butter and melted butter and mix.
  3. Add in the shredded coconut and chocolate chips and continue mixing until it forms a thick dough. If your dough is too dry add milk by the tablespoon until it’s just wet enough to stick together.
  4. Put the dough in your refrigerator and preheat your oven to 375 degrees.
  5. After 15 minutes of chilling, roll the dough into 1-inch balls.
  6. Put the doughballs onto a non-stick baking tray and bake for 10-12 minutes until the edges brown.
  7. Remove from the oven and let sit for 20 minutes before trying to move.
  8. Store in an airtight container at room temperature.

Maple Brown Sugar Oatmeal Cookies

Maple Brown Sugar Oatmeal Cookies

Everyone has a go-to chocolate chip cookie recipe but not many have a go-to oatmeal cookie recipe.

As soon as I pulled these out of the oven and tasted them these became mine.

Chex is launching this month a line of oatmeal including flavored oatmeal packets and sent me some to try. I’m glad gluten-free oats aren’t a “specialty” food anymore and it’s easier to get classics like packaged oatmeal. The maple brown sugar flavor was by far the best breakfast I’ve had in a while.

Instead of loose oatmeal this recipe uses quick-cooking packaged oatmeal. It’s an easy way to add a lot of flavor. When you’re baking it’s better to use quick-cooking oats than rolled oats because they’ll bake faster and softer. 

Maple Brown Sugar Oatmeal Cookie Ingredients

I made mine with chocolate chips, but if you wanted to make these healthier you could add chopped walnuts, pecans, or even dried blueberries! Basically, if you’d have it with a bowl of oatmeal, it’s going to go great with these cookies. 

Maple Brown Sugar Oatmeal Cookies

Prep time: 10 minutes

Cook time: 14 minutes

Ingredients(Makes 24 cookies):

  • 3 packets Chex gluten-free maple brown sugar oatmeal
  • 1 cup all-purpose gluten-free or regular flour
  • 1/2 cup brown sugar
  • 1/2 cup chocolate chips
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 stick butter, softened
  • 2 eggs

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the oatmeal packets, flour, sugar, chocolate chips, and baking powder.
  3. Add in the vanilla extract, butter, and eggs and mix thoroughly until it makes a soft dough.
  4. Roll the dough into 1-inch balls and flatten them out just a bit before putting them on a nonstick baking tray. 
  5. Bake for 12-14 minutes until the bottoms begin to brown. 
  6. Remove from the oven and let cool. Store in an airtight container for up to a week. 

Banana White Chocolate Chip Cookies

Banana White Chocolate Chip Cookies

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

Banana White Chocolate Chip Cookies

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

  • 1 banana, mashed
  • 2 eggs
  • 1/4 cup oil(coconut oil works well here)
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup white chocolate chips 

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the banana, eggs, oil, and vanilla. 
  3. Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
  4. Fold in the white chocolate chips evenly. 
  5. Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray. 
  6. Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy. 
  7. Remove from the oven and let cool. Store in an airtight container for up to a week. 

4 Easy Nutella Recipes

I have two half-eaten jars of Nutella in my kitchen. I think I have a problem. (I need more Nutella.)

There’s a store near me that sells imported European jars for less than $4($3 each if you buy 3). At that price it’s hard not to turn into an addict. Not that Nutella on oatmeal or bagels could ever get old, but using it in recipes helps mix it up from time to time.

Here are 4 recipes that take about as much time to make as it does to eat an entire jar. Also, all of these recipes are 4 ingredients or less, so there’s no reason not to enjoy them all. Maybe even in one day.

Easy Nutella Brownies

Easy Nutella Brownies are exactly what they sound like. You can instantly make any brownie mix into Nutella brownies with just Nutella and eggs. There’s no reason to make any other kind.

Nutella Cheesecake Strawberries

Nutella Cheesecake Strawberries impressed everyone the last time I made them, which isn’t bad for something with just 4 ingredients. The hardest part is slicing and stuffing the strawberries, but it’s fine if you have a little patience.

Nutella Yogurt Dip

Nutella Yogurt Dip will make you feel a little better about eating Nutella by the spoonful. It’s just as tasty but a little more healthy. I like it with fruit and veggies but graham crackers and pretzel sticks work just as well.

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Gluten-Free Nutella Cookies have been my afternoon snack since I made them. Since they’re crispy and chewy when they’re done I like to break them up and add it to yogurt. That practically makes them a health food, right? 

Loaded Peanut Butter Cookies

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It’s a good think I never made a resolution to eat less sugar because if I did I’d be doing horribly at it.

I always like to have something sweet after dinner, whether it’s part of a chocolate bar or just a handful of chocolate chips. That’s probably why I buy a bag and end up finishing it before actually making a recipe. Oops.

These cookies are simple because all I had this weekend in my pantry was simple ingredients. But simple can be all you need.

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Loaded Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

  • 1 cup peanut butter
  • 3/4 cup cane sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/3 cup chocolate chips
  • 1/3 cup peanut butter chips

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Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat together the peanut butter, sugar, egg, vanilla and baking soda.
  3. Fold in the chocolate and peanut butter chips evenly.
  4. Roll the dough into 1-ounce balls. Lightly press down on the balls with a fork in a criss-cross pattern to flatten it to about 3/4-inch thickness.
  5. Bake for 12-14 minutes until the tops are firm to the touch and the edges begin to brown.
  6. Remove the cookies from the oven and let them cool before moving to a separate plate.

 

Gluten-Free Nutella Cookies

Gluten-Free Nutella Cookies

Caught the day before Valentine’s Day with out a dessert? Don’t worry, I’ve got you covered.

These are some of the easiest cookies I’ve ever made. At first I was sure they wouldn’t work and would come out flat as a pancake but I’m glad they didn’t. And they tasted great, too!

These cookies are chewy and crunchy. The texture reminds me of a Little Debbie oatmeal raisin cookies. They’d be perfect for making sandwich cookies with raspberry jam or ice cream sandwiches. I only made half a batch because 9 seemed like more than enough, but these would be just as good for a party as they are for a valentine.

Gluten-Free Nutella Cookies

To make sure these are 100% gluten-free make sure you’re using gluten-free oats. These cookies would probably work gluten-full with regular all-purpose flour but I haven’t tried that myself.

Gluten-Free Nutella Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

  • 1 cup Nutella
  • 2 cups oat flour*
  • 1/2 teaspoon baking soda
  • 2 eggs

*I always make my own by blending oats in a high-power food processor.

Gluten-Free Nutella Cookies

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat all of the ingredients together until well mixed. If your Nutella is hard to mix you might want to soften it a bit first.
  3. Roll the dough into balls and place them on a non-stick baking surface. Do not flatten them out at all.
  4. Bake for 12-15 minutes until the cookies are firm.
  5. Remove from the oven and let them cool before moving.

Gluten-Free Lemon Crinkle Cookies

Gluten-Free Lemon Crinkle Cookies

While cookies aren’t my favorite dessert, there are a few that I have a soft spot for. Soft, delicate lemon cookies covered in a powdered sugar glaze are definitely one of those few.

Even though there’s no chocolate in these, I find them just as addicting as if there were. The outside is sweet and glazed while the inside is chewy and slightly tart from the lemon. They’re perfect in the morning or after dinner with a cup of tea. And while fresh lemon juice surely would make these cookies taste amazing, using the plastic lemon juice is just as good, too.

Gluten-Free Lemon Crinkle Cookies Tea

The hardest part of making these cookies(which aren’t really hard at all) is getting the consistency of the dough right to shape them. When they’re too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play-Doh makes them just right for shaping into cookies.

Gluten-Free Lemon Crinkle Cookies

Prep time: 15 minutes

Cook time: 18 minutes

Ingredients(Makes about 16 cookies):

  • 1 1/2 cups all-purpose gluten-free flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 Tablespoon lemon juice + extra
  • 1/2 cup powdered sugar

Gluten-Free Lemon Crinkle Cookies Sugar

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, stir together the flour, sugar, and baking powder until evenly mixed.
  3. Add in the oil, egg, extracts and lemon juice and mix the dough together by hand.
  4. Mold the dough into 1-inch balls and then flatten them gently into a cookie shape in your hands. If the dough is too dry and crumbles, add a little more lemon juice to wet it and bring it to the right consistency.
  5. With clean hands, pour the powdered sugar into a shallow bowl or dish.
  6. Drop the cookies on both sides onto the powdered sugar to coat the outside.
  7. Put the sugar-covered cookies onto a non-stick baking tray and repeat until all of the dough is used up.
  8. Bake for 18 minutes.
  9. Remove from the oven and let the cookies cool completely before moving them.
  10. Store in an air-tight container at room temperature when not enjoying.

Gluten-Free Lemon Crinkle Cookies Stack

Oatmeal Peanut Butter Cookies

Peanut Butter Oatmeal Cookies

Peanut butter cookies are one of my favorite desserts to keep around the house. That’s probably because I don’t just eat them for dessert; they’re also great as an afternoon snack, crumbled on top of yogurt, right before dinner when you’re feeling snackish—whenever. They’re just the right amount of sweet and nutty to satisfy.

I’m always trying different peanut butter cookies recipes to see how the texture and flavor compares. These are one of my new favorites. Once these cookies cool, they’re the thick and chewy kind. They’re perfect for filling with ice cream and making a cookie sandwich, covering in melted chocolate or filling with a little raspberry jam.

Peanut Butter Oatmeal Cookies Ingredients

I used gluten-free all-purpose flour for these cookies and they came out perfectly. If you use a gluten-free flour I’d recommend a pre-mixed blend for the best consistency. Your cookies should be rollable when all the ingredients are mixed but if the batter is still too thick you can add milk by the Tablespoon until it softens up.

Oatmeal Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes about 18 cookies):

  • 1 cup rolled oats
  • 1 cup all-purpose flour OR 1 cup all-purpose gluten-free flour
  • 3/4 cup cane sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup peanut butter
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Peanut Butter Oatmeal Cookies Baked

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the oats, flour, sugar, baking soda, salt, and cinnamon well.
  3. In a separate bowl, beat the remaining ingredients until they make a homogenous liquid.
  4. Mix the wet ingredients in with the dry until it forms a uniform dough.
  5. Roll the dough into 1-inch balls and place them on a lined baking tray.
  6. Press down on each ball lightly with the tongs of a fork in a criss-cross pattern on top.
  7. Bake for 18 minutes until the center of the cookies are firm and the outsides are golden.
  8. Remove from the oven and let them cool completely before moving.
  9. Store in a sealed container at room temperature.

Peanut Butter Oatmeal Cookies Stacked