Cookies: Gluten-Free

Chocolate Mint Chip Cookies, Gluten-Free

Chocolate and mint are perfect partners. Here’s a gluten-free version of the chocolate chip mint cookie. They are especially good to dunk in Teeccino Herbal Coffee.

1½ teaspoons Ener-G Egg Replacer in 2 tablespoons water
¾ cups vegan butter (Earth Balance buttery spread)
½-3/4 cups sugar (evaporated cane juice), I use 1/2 cup but if you like a really sweet cookie use 3/4 cups.
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1½ cups white rice flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon xanthan gum
3/4 cup semisweet nondairy chocolate chips

1. In a small bowl, beat together the egg replacer and water.
2. Cream together vegan butter and sugar. Add the egg replacer mixture, vanilla and peppermint extracts.
3. Mix the dry ingredients together – rice flour, baking soda, baking powder, xanthan gum and cocoa powder. Add to the shortening/sugar mixture and knead into a dough. If the dough is too crumbly add a tablespoon or 2 of water. Knead in the chocolate chips. Cover bowl with wax paper and let dough chill for about 1 hour.
4. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
5. Take a small piece of dough, about 2 tablespoons, flatten with your hands into a circle about 1 1/2 to 2 inches in diameter and place on the cookie sheet. Repeat until all the dough is used up.
6. Bake for about 12-14 minutes. Remove to a wire rack and cool.

Makes about 2 dozen cookies.

Raisin Cookies – Gluten-Free

When I was in college in Pennsylvania we would go to the farmer’s market. There was an Amish bakery that sold raisin cookies. They were so simple, soft, gooey and so good. I have not had them in decades! I have recreated a vegan, gluten-free version here.

Cookie dough
4 cups white rice flour
4¾ teaspoon baking powder
1 cup Earth Balance buttery spread
1 cup sugar (evaporated cane juice)
1 cup water
2 teaspoons vanilla extract
1/4 teaspoon nutmeg
2½ teaspoons xanthan gum

Raisin Filling
1 1/2 tablespoons cornstarch
1/2 cup brown sugar
1 cups boiling water
1 cup seedless raisins

In a medium bowl mix flour, baking powder, nutmeg and xanthan gum. In another bowl, blend shortening with sugar and add vanilla. Slowly add in the flour mixture, making a dough. Add in the water, a little at a time. The dough should be damp and slightly sticky. Cover with wax paper or towel and put in the refrigerator for about an hour.

In a medium saucepan, mix together cornstarch and sugar with boiled water. Cook on medium high heat. Add in the raisins. Stir occasionally and cook until mixture thickens. Remove from heat. With a hand blender, or in a blender, puree the filling. Set aside to cool.

When ready to bake the cookies, preheat over to 350F. Line 2 large cookie sheets with parchment paper.

Divide the cookie dough into quarters. Make a log about 1 1/2 inches in diameter. Make 1/4 inch thick slices and place them on the cookie sheet. Spoon about a teaspoon of filling in the center of each cookie. Take another quarter of the dough and make another log, slightly larger than the first. Slice the dough a little bit thinner that the first log. Top each cookie with another slice, pinching down the edges to seal. It’s okay if the dough cracks a little or the filling oozes out. Repeat with the other half of the dough. With the tips of your fingers you can smooth any cracks or rough edges.

Bake until lightly browned, about 12 minutes. Let cool. Makes about 18 cookies.

TIP: This dough can be sticky. The extra moisture eliminates the gritty texture of the rice flour when the dough is cooked. Keeping the dough very cold helps minimize sticking when handling. Use 1/4 of the dough at a time, keeping the rest refrigerated until ready to sue. A small amount of potato or corn starch on your hands may help when forming the cookies.

Chocolate Peanut Butter Cream Sandwich Cookies, gluten-free

Another way to serve up the perfect combination of chocolate and peanut butter. This chocolate cookie is soft, almost like a brownie with a luscious, creamy peanut butter filling.

Cookies
2 ¼ cups white rice flour
1/4 teaspoon baking soda
1 teaspoons baking powder
3/4 cup sugar, evaporated cane juice
1/3 cup cocoa powder
1 1/2 teaspoons xanthan gum
1/3 cup Earth Balance buttery spread
2 teaspoons ground flax meal in 1/4 cup water
1/2 cup applesauce

Cream Filling
3/4 cups creamy peanut butter (peanut butter made with 100% peanuts, no other ingredients necessary!)
3/4 cups confectioners’ sugar

Preheat oven to 350oF. Line a large cookie sheet or 2 medium sheets with parchment paper. Mix together dry ingredients: flour, baking powder, baking soda, xanthan gum, sugar and cocoa, and set aside. In a medium bowl beat the flax seed with the water. Add in applesauce and Earth Balance and beat until light and fluffy. Slowly beat into flour mixture and form a crumby dough. Dough should stick together when pressed firmly. Press dough into a log with hands and place on a sheet of waxed paper. Wrap and roll dough to form a uniform log, about 1 1/2 inches in diameter. Put in freezer for at least 30 minutes. Dough can stay in freezer indefinitely until ready to use. Remove dough and slice into 1/4 inch wide pieces. You can adjust the shape of each piece to make it more uniform if desired. I take a knife and make each piece as square as possible. Place sliced cookie dough on a large cookie sheet lined with parchment paper. These cookies hold their shape and do not spread so they can be baked close together. Bake for 10 – 12 minutes and then let cool for 5 minutes on the cookie sheet. Put the cookies on a plate cool.

For cream filling, combine the peanut butter and sugar in a large bowl and mix well forming a smooth dough. Take about a full teaspoon and roll and flatten between the hands. Make little sandwiches with the filling. Makes about 16 sandwich cookies.

Graham Crackers – Gluten-free

Graham Crackers are simple cookies that go well with so many things, like peanut or almond butter, jelly or just plain dipped in tea. But the best thing to do with them is to make S’mores.

Makes about 12 to 16 crackers
3/4 cups Bob’s Red Mill Shortbread Cookie Flour Mix
1/2 cup brown rice flour
1/2 cup Bob’s Red Mill gluten-free all purpose flour
1/3 cup sugar/evaporated cane juice
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup Earth Balance shortening, softened
2 tablespoons molasses
1/4 cup non dairy milk

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a large bowl mix together flours (minus 1/4 cup Bob’s Red Mill gluten-free all purpose flour), sugar, baking soda, cinnamon and salt. In a medium size bowl put the shortening, nondairy milk, molasses, and vanilla. Using a hand mixer or fork, blend the shortening with the liquid ingredients. Pour the liquid into the large bowl with the flours and mix well, kneading to form a smooth dough. The dough should be moist, but not sticky. Add in the remaining 1/4 cup Bob’s Red Mill gluten-free all purpose flour if the dough is sticky or more if necessary.

Line a work surface with parchment paper. Lightly dust with Bob’s Red Mill gluten-free all purpose flour. Place the dough on the parchment and work into a rectangle using your hands and a rolling pin. Make a rectangle that is about 1/8 inch thick. With a paring knife or pizza dough cutter trim the edges making all the sides even. Cut the dough into thirds or quarters lengthwise and then into thirds or quarters widthwise.

Transfer the crackers on the parchment paper to a baking sheet. Score each cookie with a fork 3 or 4 times in 2 columns. Bake for 14 minutes. Remove from oven and cool completely on the baking sheet.

Oatmeal Almond Chocolate Chip Cookies: Gluten-Free

These are perfect anytime, for holidays, celebrations and especially everyday moments like treating children to warm oatmeal cookies after school or for dipping in your afternoon tea.

2 sticks (1 cup) Earth Balance natural shortening
2 cups sugar (evaporated cane juice)
2 tablespoons ground flax seeds and 4 tablespoons water.
1 tablespoon vanilla extract
1½ cups oat flour*
1 teaspoon baking soda
1 tablespoon cinnamon
3 cups rolled oats
¾ cup ground raw almonds (if allergic to almonds, use sunflower or pumpkin seeds)
½ cup raisins
½ cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch)
1 teaspoon xanthan gum

Preheat over to 350F. Line 2 large cookie sheets with parchment paper.

In a small bowl beat together water and flax seeds. Add vanilla.

Cream shortening and sugar, add flax seed mixture.

In a large bowl, mix together flour, rolled oats, almonds, baking soda, xanthan gum and cinnamon. Add flax/sugar/shortening mixture and mix well. This is a dry, stiff dough. It is easiest to mix with a stand mixer with the paddle attachment or hand electric mixer. You can also knead it with your hands. Add raisins and chocolate chips.

The cookie dough can be used immediately or refrigerated. If using immediately, scoop out a small amount of dough, roll into a ball in your hands and flatten to a round circle. Place on the cookie sheet. Continue with remaining dough, leaving about 1/2 inch between cookies. If refrigerating dough, first roll dough into a log, about 2 inches in diameter. Wrap in wax paper. When ready to use, slice dough into 1/2 inch rounds and place on cookie sheet.

Bake for 10 minutes until lightly browned. Remove to wire rack. Cool completely. Makes about 2 dozen cookies.

*TIP: Oat flour can be made by grinding rolled oats in a coffee mill, food processor or blender until fine and powdery.

Sesame Cookies: Gluten-Free

These cookies were inspired by Sharon Valencik’s recipe in her cookbook Sweet Utopia. I love the sesame flavor so much! I could not give them up and had to make a gluten-free version.

2 cups white rice flour
1/3 cup raw white sesame seeds
1/3 cup raw black sesame seeds (white may be used instead)
¾ teaspoon baking powder
2/3 cup sugar (evaporated cane juice)
1 stick (1/2 cup) Earth Balance natural shortening
¼ cup sesame butter (tahini)
2/3 cup nondairy milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1¼ teaspoon xanthan gum

Preheat oven to 350F. Line two large cookie sheets with parchment paper. Spread the white sesame seeds on one sheet and the black seeds on the other. Light toast in over for 5 minutes. Remove, carefully life parchment paper and pour seeds into a bowl. The parchment paper can be reused again to bake the cookies.

Mix together flour, baking powder and xanthan gum. In a large bowl, cream the shortening with the sugar. Add the sesame tahini and mix until creamy. Add the nondairy milk, vanilla and almond extracts and the white sesame seeds and mix together. Add in the flour mixture and blend well. Cover bowl with wax paper and let dough chill for about 1 hour.

Form small balls, dip into black sesame seeds and place on cookie sheet. Or, roll the dough into small logs, 1 ½ inches long by ¾ inches in diameter and form small rings. Dip the dough ring into the black sesame seeds and place on cookie sheet about an inch apart. Bake for 18 minutes or until cookies are lightly browned. Remove immediately and cool on wire racks.

TIP: As with the Hamentashen this dough can get sticky as it warms to room temperature. Keeping the dough very cold helps minimize sticking when handling. A small amount of potato starch on your hands also helps when forming the cookies.

Coconut Caramel Chocolate Dipped Cookies: Gluten-Free

Based on the Girl Scouts’ Samoa or Coconut-deLites, these cookies are so much more delightful!

Cookies:
1/3 cup Earth Balance natural shortening
¾ cup sugar
2¼ cups white rice flour
1½ teaspoon xanthan gum
¼ teaspoon baking soda
1 teaspoon baking powder
¼ cup applesauce
2 teaspoons flax meal in ¼ cup water
1 teaspoon vanilla extract

Caramel
1½ cups sugar (evaporated cane juice)
4 tablespoons corn syrup or agave nectar
6 tablespoons water
6 tablespoons Earth Balance natural shortening
6 tablespoons coconut milk
1½ teaspoons vanilla extract
1 cup unsweetened shredded coconut
Small glass of water

Chocolate Coating
12 oz. semi-sweet nondairy chocolate chips
2 tablespoons Earth Balance natural shortening

Mix flour, baking powder, baking soda and xanthan gum. Set aside. In a small bowl beat together flax seed and water. Add in applesauce and mix well. In a large bowl cream together shortening and sugar. Beat until light and fluffy. Add in flax/applesauce mixture and beat until smooth. Add in vanilla. With mixer on low, slowly add in flour mixture. Mix until completely incorporated and dough is uniform. Shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in plastic wrap or wax paper and freeze for at least 25 minutes.

Preheat oven to 350oF. Remove wrapping from chilled dough and place on a cutting board. Slice a circle about 1/8 inch thick and lay flat on the cutting board. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of the slice. With a spatula, carefully transfer the formed cookie dough to a large cookie sheet lined with parchment paper. Repeat, using up all the dough. Bake 6-8 minutes, until lightly brown around the edges. Remove immediately and cool on wire racks.

In a saucepan combine sugar, corn syrup or agave and water. Cook over low heat, stirring regularly with a whisk. Use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. Once the sugar is dissolved raise the heat to medium. Let the mixture come to a bowl, while whisking constantly until it turns to a deep amber color. Remove from heat and quickly drop a small amount of the mixture into the small glass of water. If the caramel becomes hard, then it is ready. If not, return the pan to cook on medium heat. Keep testing until the caramel is hard. Remove from heat.

Carefully whisk in shortening, coconut milk and vanilla, the mixture should bubble violently for about 10 seconds. If the caramel isn’t smooth, return the pan to low heat. Whisk until smooth. Remove from heat. Set aside.

When ready to dip cookies, melt chocolate and margarine in a double boiler and mix well. Place the cookies in the chocolate. Use a fork to pull them and place them back on a parchment-lined cookie sheet. Let chill in freezer for about 30 minutes.

Add coconut to the caramel. If the caramel is too thick it may need to be warmed a little. Take cooled cookies and gently dip them completely in the caramel. Place them back on the cookie sheet lined with parchment paper. Freeze until set, about 5 minutes.

Use the remaining melted chocolate to drizzle stripes over the top of the cookies. Refrigerate until set.

Hamentashen: Gluten-Free

Hamentashen are traditionally eaten during the Jewish holiday of Purim, typically filled with poppy seeds, prunes, apricot or other fruit. Hamantashen are shaped like a triangle, recalling the three-cornered hat of the villain, Haman, as described in the Book of Esther. They are a great cookie for any time of year. Our Hamentashen is filled with REAL organic Prune Butter which is easy to make and worth the effort.

4 cups white rice four
4¾ teaspoon baking powder
1 cup Earth Balance natural shortening
1 cup sugar (evaporated cane juice)
1 cup water
2 teaspoons vanilla extract
2½ teaspoons xanthan gum
Filling: prune butter, apricot jam

Preheat over to 350F. Line 2 large cookie sheets with parchment paper.

In a medium bowl mix flour, baking powder and xanthan gum. In another bowl, blend shortening with sugar and add vanilla. Slowly add in the flour mixture, making a dough. Add in the water, a little at a time. The dough should be damp and slightly sticky. Cover with wax paper or towel and put in the refrigerator for about an hour.

Pull enough dough to make a 1 ½ inch diameter ball. Place the ball on a sheet of wax paper. Cover with another sheet of wax paper. Roll the ball into a 3 inch round circle. Remove the top sheet of paper and carefully, with a finger push in the edges slightly to smooth them. Place about a teaspoon of fruit butter in the center. Carefully pinch the dough in towards the center to make a triangle. Smooth all rough edges.

With a spatula, carefully lift formed cookie dough and place on the cookie sheet lined with parchment paper. Bake until lightly browned, about 12 minutes. Let cool. Makes about 24 cookies.

TIP: This dough is sticky. The extra moisture eliminates the gritty texture of the rice flour when the dough is cooked. Keeping the dough very cold helps minimize sticking when handling. A small amount of potato starch on your hands also helps when forming the cookies as well as little on the wax paper when rolling out dough.

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Cookies: Gluten-Free

Chocolate Mint Chip Cookies, Gluten-Free

Chocolate and mint are perfect partners. Here’s a gluten-free version of the chocolate chip mint cookie. They are especially good to dunk in Teeccino Herbal Coffee.

Raisin Cookies – Gluten-Free

When I was in college in Pennsylvania we would go to the farmer’s market. There was an Amish bakery that sold raisin cookies. They were so simple, soft, gooey and so good. I have not had them in decades! I have recreated a vegan, gluten-free version here.

Chocolate Peanut Butter Cream Sandwich Cookies, gluten-free

Another way to serve up the perfect combination of chocolate and peanut butter. This chocolate cookie is soft, almost like a brownie with a luscious, creamy peanut butter filling.

Graham Crackers – Gluten-free

Graham Crackers are simple cookies that go well with so many things, like peanut or almond butter, jelly or just plain dipped in tea. But the best thing to do with them is to make S’mores.

Oatmeal Almond Chocolate Chip Cookies: Gluten-Free

These are perfect anytime, for holidays, celebrations and especially everyday moments like treating children to warm oatmeal cookies after school or for dipping in your afternoon tea.

Sesame Cookies: Gluten-Free

These cookies were inspired by Sharon Valencik’s recipe in her cookbook Sweet Utopia. I love the sesame flavor so much! I could not give them up and had to make a gluten-free version.

Of all the Girl Scout cookies, Thin Mints were my favorite. This vegan, gluten-free recipe, sans hydrogenated oil and whey is so much better!

Based on the Girl Scouts’ Samoa or Coconut-deLites, these cookies are so much more delightful!

These cookies are just like Tagalongs, the Girl Scout Peanut Butter Patties, only better! These are made with only natural ingredients, without whey, gluten, hydrogenated oils or artificial ingredients.

This cookie recipe can be used as a base for so many different kinds of cookies. Just replace the ginger and lemon with other flavors and top with sprinkles, sugar, chopped nuts, powdered sugar, shredded coconut – use your imagination.

Hamentashen: Gluten-Free

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