Hazelnut chocolate chip cookies for Jordan

 

I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”

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Cream together:

1cup butter substitute (I used shortening) with 2cups sugar

Add:

1tsp vanilla and 3 eggs – beat until very light and fluffy.

 

Stir in:

1 1/2cups Gems flour (or a good whole grain all purpose flour)

1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)

1tsp guar gum

1tsp each baking powder and baking soda

2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)

chocolate chips until it looks right. 1-2cups

 

Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.

Bake at 375 for 12-15 minutes.

 

ALTERNATE

Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!

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Chocolate Shortbread

a classic family recipe that who knows where I got it – all I know it’s been in the family for 10+ years, and I just tweaked it so I could enjoy it gluten & dairy free.

Cream 1c. palmfruit shortening plus 2Tbsp water & 1/2tsp. butter extract (or dairy free margarine) with 1c. icing sugar & 1tsp vanilla

Lightly measure:

3/4cup white rice flour

1/2cup tapioca flour

1/2cup potato starch

1/2cup cocoa

Dough should be mildly crumbly, but not dry. If too dry, add a bit of water.

Shape into logs & wrap in wax paper. Chill for a couple hours, then slice into rounds & bake at 350 for 10-13 minutes.

Mix well.

Mom’s Sugar Cookies

I needed some basic cookies to use as a crumb crust, so I decided to try tweaking my Mom’s sugar cookie recipe so I could enjoy it…Not sure how this will roll out, it did pat into a pan very nicely with only minimal refrigeration. Will likely need a bit more if rolled cookies are desired.

Cream until smooth

1/2cup palmfruit shortening

1c. white sugar

Blend in:

1 egg

1/2cup + 1Tbsp milk of choice

1tsp vanilla

Stir in:

1cup white rice flour

3/4cup tapioca flour

3/4cup potato starch

1tsp guar gum

2tsp baking powder

1tsp salt.

Bake at 350 for 10-12 minutes on greased cookie sheets.

Enjoy đŸ™‚

Everything Cookies

aka lactation cookies

Gluten & or Dairy free if desired

Cream together:
1c butter or margarine (I use Fleischman’s  or shortening)
2/3c brown sugar (heaped if desired)
2/3c white sugar
2 eggs
2tsp vanilla

Blend in:
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2tsp cinnamon (opt)

Optional additions:
1/2c coconut
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts
craisins
chopped dates

Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.

You could add Brewers Yeast if desired…but I haven’t been able to bring myself to try it yet.

Everything Cookies

Cream together:
1c butter or df margarine
2/3c brown sugar (heaped if desired)
2/3c white sugar (heaped if desired)
2 eggs
2tsp vanilla

Blend in:
3 1/2c flour (I use Gems flour blend plus 1tsp of guar gum) (add more flour if cookies spread too much on the pan when baking)
2 1/2c gf oats
1/2c flax meal
1tsp baking soda
1tsp baking powder
1/2tsp salt
1/2tsp cinnamon (opt)

Optional additions:
1/2c coconut
1c raisins (chop slightly and soak in boiling water to plump, then drain before adding to dough)
2c. chocolate chips
1 1/2c chopped nuts (I never add these)
craisins
chopped dates

Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 12-14 minutes.
Makes about 6 dozen.

Australian Anzac Cookies

A friend mentioned these, and as I love coconut & oatmeal cookies, I had to try to tweak her recipe. Totally worth it – now to keep them away from Hubby so I get some….

Melt together:

1/2c butter or df margarine

1Tbsp Golden Syrup

2Tbsp boiling water

1tsp baking soda

Stir in:

1c.  rolled oats

1c. brown sugar

1c. coconut

1/2tsp guar gum

1c. gf flour (I used 1/2c. gems flour, 1/4c tapioca flour, 1/4c. potato starch)

Roll into balls, and flatten onto a greased cookie sheet. Bake at 350 for 15- 20 minutes, depending how crisp you want them.

Basic Coconut Macaroons

1 can coconut milk (or 1 1/2c)

3ish cups of unsweetened coconut (add more if needed)

about 1/2c flour of your choice (I used a mix of rice, tapioca & potato flour- so use what you have)

1tsp vanilla

Chocolate chips if desired.

Drop by spoonfuls onto a cookie sheet and  bake at 350 for 15 minutes or until golden.

Chocolate Macaroons

Warning – these are dangerously addictive. Bake only at your own risk!

mooched/altered from joyofbaking.com

Melt 4oz of chocolate (whatever type you have on hand). Cool. OR – add 1/4c sugar, 1/4cocoa & 3T oil (vegetable or coconut)

Mix:

3/4c. sugar (I skimped)

1/4tsp salt

1/4c. cocoa

2 whole eggs

1 tsp vanilla

Can also add a teaspoon of instant coffee for a mocha flavour

Blend in melted chocolate and 3c. coconut. Refrigerate for about 30 minutes. Spoon onto a cookie sheet (or roll with your hands into balls).

Bake at 325 for 15 minutes or until glossy.

Makes about 2 dozen.

GF cake in a cup

you know the recipe for microwave chocolate cake? well, I adjusted it to be gluten/dairy free and it worked out pretty well.

Mix:
2 Tbsp quinoa flour (or other flour) (use less flour if using 4Tbsp of cocoa)

1 Tbsp tapioca flour

1 Tbsp rice flour

3 Tbsp sugar (use half white and half brown for a brownie like texture)

3-4  Tbsp cocoa

3 Tbsp liquid (use half of the liquid for brownies)

1 egg

3 Tbsp oil

dash of salt

dash of vanilla

1/2 tsp baking powder

 

Bake at 350 for about 15 minutes in a 4″ pan. Could add chocolate chips if desired.

Or bake in a cup in the microwave for about 3 minutes. – when microwaving, it’s best to err on the side of underbaking, as it will go tough very easily.

 

Enjoy!