cookies

  • Santa’s Whiskers

    Weekly Recipe: 
    NonWeekly
    Santa's Whiskers cookies

    1 cup butter flavored or golden shortening softened

    1 cup sugar

    2 tablespoons milk

    1 teaspoon vanilla

    2 1/2 cups Gluten-Free Flour

    3/4 cup red candied cherries, finely chopped

    1/2 cup pecans, finely chopped

    3/4 cup flaked coconut

    Preheat oven to 375 degrees. In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries, and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices, place on ungreased cookie sheet. Bake until edges are golden, about 12 minutes. Recipe and image courtesy of Domata

  • Almond Cookies

    Weekly Recipe: 
    NonWeekly

    1/3 cup crunchy roasted almond butter

    1/2 cup raw agave nectar

    2 tablespoons buttery spread

    1 teaspoon vanilla extract

    3/4 cup almond meal/flour, packed

    1 tablespoon coconut flour

    1/2 teaspoon baking soda

    1/8 teaspoon salt

    3/4 cup mixed dried fruits, finely chopped (apricots, cranberries, raisins, apples, cherries)

    1 tablespoon cacao nibs

    Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper. In medium mixing bowl, combine almond butter, agave, buttery spread, and vanilla extract. In small bowl, combine almond meal, coconut flour, baking soda, and salt. Sift dry ingredients into wet and combine thoroughly. Fold in fruit and nibs. Scoop level tablespoons of batter onto cookie sheets, 12 cookies to a sheet. Bake for 8-10 minutes or until they just start to turn golden. Allow cookies to cool for 10 minutes on baking sheet before gently sliding parchment paper with cookies onto cooling rack––if the cookies are not fully cooled when moved, they might fall apart. Eat right away or refrigerate in airtight container in the refrigerator, or freeze. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • Bittersweet Chocolate Walnut Macaroon Cookies

    Weekly Recipe: 
    NonWeekly

    2 1/2 cups California walnuts, toasted

    4 ounces bittersweet chocolate, coarsely chopped

    1 teaspoon finely grated orange zest

    1 tablespoon cocoa powder

    1/4 teaspoon salt

    1/3 cup almond paste (3 1/2 ounces), cut in small pieces

    3 egg whites

    2 teaspoons water

    1/3 cup sugar

    Preheat oven to 325 degrees and cover cookie sheets with parchment paper. In food processor fitted with metal blade, combine walnuts and chocolate and process until finely ground. Add orange zest, cocoa powder, and salt, and process a few seconds more. Transfer mixture into large bowl. Put almond paste in food processor and process until it resembles small crumbs. Add one egg white and water, and process until combined. Set aside. In medium bowl, beat remaining two egg whites until soft peaks form, then gradually add sugar and continue beating until whites are stiff. Sprinkle about 1/2 cup of chocolate walnut mixture over egg whites and fold together, then scoop egg whites on top of chocolate walnut mixture in large bowl. Add almond paste and stir together until thoroughly mixed. Macaroon dough will be firm enough to hold its shape, and a little sticky. Spread top of each wafer with generous tablespoon of dough and place about one inch apart, on parchment-lined cookie sheets. Bake about 18 minutes, until surface of macaroons looks dry, and feels dry to the touch. Cool for a minute on cookie sheets, then transfer to rack to cool completely. Store in an airtight container. Recipe courtesy of the California Walnut Board

  • Dried Fruit Waffle Cookies

    Weekly Recipe: 
    NonWeekly

    1 cup all-purpose gluten-free flour

    1/8 teaspoon salt

    1/2 teaspoon cinnamon

    1/2 cup buttery spread

    1/2 cup coconut sugar

    1 egg

    1 teaspoon vanilla

    3/4 cup quinoa flakes

    1 cup finely chopped dried fruit: apricots, raisins, currants, apples, cranberries, etc.

    In small mixing bowl, combine flour, salt, and cinnamon. In large mixing bowl, blend buttery spread and sugar together. Add egg and vanilla and combine. Fold in flour mix and then quinoa flakes and dried fruit. Preheat waffle iron. Place one tablespoon of cookie dough into each quadrant of the waffle maker. Cook until light gold (time of an average waffle). They will still be soft, so gently remove cookies with tongs and place them on a cooling rack. Be careful not to overcook cookies. They are blond when finished; if they are too dark, adjust waffle iron’s settings. Enjoy right away or store in airtight container in refrigerator. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Crispy Walnut Cinnamon Cookies

    Weekly Recipe: 
    NonWeekly
    [title]

    1/2 cup walnuts

    1 cup all-purpose flour

    1 teaspoon cream of tartar

    1/2 teaspoon baking soda

    pinch of salt

    8 tablespoons unsalted butter, at room temperature

    3/4 cup plus 3 tablespoons sugar, used in different parts of the recipe

    1 large egg

    1 teaspoon ground cinnamon

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Finely grind walnuts in food processor with flour. In bowl, stir together walnuts, flour, cream of tartar, baking soda, and salt. Set aside. Combine butter and 3/4 cup of sugar in bowl and stir until light and fluffy, about one minute. Add egg and beat until smooth. Mix in dry ingredients until combined. In small, shallow bowl, stir together remaining 3 tablespoons sugar and cinnamon. To shape each cookie, using small spoon or ice cream scoop, scoop up spoonful of dough and roll between your palms into one-inch balls. As balls are formed, roll them in cinnamon sugar, coating evenly, and then place on prepared baking sheets, spacing them two inches apart. Bake until golden brown, about 10 minutes. If you are baking more than one sheet at a time, at midway point, switch pans between racks and rotate them 180 degrees to ensure even baking. Let cool on pans to room temperature. Recipe and image courtesy of the California Walnut Board

  • Gluten-Free Pumpkin Cookies

    Sweet autumn treats!

    Ingredients:
    2 cups millet flour
    1/2 cup organic Amaranth flour
    3 teaspoons baking powder
    2 teaspoons cinnamon
    1/2 teaspoon sea salt
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1 cup pecan halves, chopped
    1/2 cup vegetable oil
    1-1/4 cups honey
    3/4 cup date sugar
    2 large eggs, beaten
    1 tablespoon molasses
    1/2 teaspoon vanilla
    1-1/2 cups pumpkin puree, canned
    1 cup raisins (usulfured)

    1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet.

    2. In large mixing bowl combine all the dry ingredients, blend well.

    3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.

    4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.

    Courtesy of Bob's Red Mill.

    NUTRITIONAL INFORMATION
    Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 0g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 23g, Dietary Fiber 1g, Sugars 15g, Protein 2g.

  • Pistachio and Cardamom Cookies

    Pistachio and cardamom are two ingredients that were destined for one other. Their flavors complement each other just right. Cardamom is an exotic spice that makes you feel like you are a world traveler. Warning: These cookies may provide unexpected bouts of giddiness.

    Excerpted from Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin.

    Makes 3 Dozen Cookies:
    1 cup (225 g) Earth Balance butter, at room temperature
    3/4 cup (150 g) evaporated cane sugar 
    1 teaspoon (5 ml) vanilla extract
    1/4 cup (60 ml) almond milk 
    1 teaspoon lemon zest, finely grated
    1/3 cup (40 g) chopped pistachio nuts 
    2 2/3 (335 g) cups unbleached all-purpose flour
    2 teaspoons ground cardamom

    Using an electric mixer, beat the Earth Balance butter and the sugar in a large bowl until fluffy, about 2 to 3 minutes. Add the vanilla and beat until combined. Stir in the milk, lemon zest, and pistachios until combined. Sift in the flour and the cardamom. Mix with a wooden spoon to form a soft dough. Cover with plastic wrap and refrigerate 30 minutes. 

    Preheat the oven to 350 degrees F (180 degrees C). Remove the mixture from the refrigerator and make tablespoon-size dough balls. Place the dough balls on a cookie sheet 1 1/2-inches (4 cm) apart. Flatten lightly with fingers and bake 13 to 15 minutes, or until lightly golden. Remove from the oven and let sit for 5 minutes. Transfer to a wire rack to cool completely.

    Serving Size: 1 Cookie 30 g
    Calories 140; Fat 8g; Saturated Fat 3 g; Cholesterol 0 mg; Carbohydrates 16 g; Fiber 1 g; Protein 2 g

  • Double Chocolate Cherry Cookies

    Makes 24
    2 3/4 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/4 cup unsweetened cocoa powder
    1/2 cup grapeseed oil
    3/4 cup agave nectar
    1 tablespoon vanilla extract
    1 cup coarsely chopped dark chocolate (73 percent cacao)
    1 cup dried, fruit-juice-sweetened cherries

    1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
    3. Fold the wet ingredients into the almond-flour mixture until thoroughly combined. Fold in the chocolate and cherries.
    4. Spoon the dough, 1 heaping tablespoon at a time, onto the prepared baking sheets, leaving 2 inches between each cookie.
    5. Bake for 10 to 15 minutes, until the tops of the cookies dry and start to crack—be careful not to overcook. Let the cookies cool on baking sheets for 20 minutes, then serve warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.

  • Molasses Cutout Cookies

    1 1/4 cup flour, plus extra for dusting
    1/2 cup whole wheat flour
    1/2 teaspoon baking soda
    1 teaspoon cinnamon
    1 1/2 teaspoons ground ginger
    6 tablespoons butter, softened
    1/2 cup molasses
    1/4 cup date sugar
    1 large egg
    2 tablespoons orange juice concentrate
    1 teaspoon vanilla
    1/2 cup ground walnuts
    1 tablespoon fruit-only preserve

    (TIP: To substitute agave nectar for date sugar, increase regular flour by 1/4 to 1/2 cup—enough to make dough less sticky.)

    1. Whisk flours, baking soda, and spices in a bowl, and set aside.
    2. Beat butter, molasses, and date sugar with a mixer until fluffy. Reduce speed, and add egg, orange juice, and vanilla.
    3. Gradually stir in flour mixture until combined. Shape into a ball, wrap in plastic, and refrigerate an hour or more.
    4. Roll out dough on a floured surface, and cut as desired. Place on baking sheets, and bake at 350 degrees for 7 to 8 minutes.
    5. Decorate with nuts and preserves.

    Nutrition info per serving (1 cookie): 67 calories; 2 g fat; 1 g saturated fat; 10 mg cholesterol; 1 g protein; 12 g carbohydrates; 0 g fiber; 6 mg sodium