- 6 oz (6 squares) of semi-sweet chocolate
- ½ c butter or margarine
- ¾ c sugar
- 1½ tsp instant coffee granules - opt
- 2 eggs
- 1c GF Baking Mix
- 1 tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp salt
- ¾ c dark chocolate chips
- ¾ c chopped walnuts
Happy April! If you have been following my articles at OK in Health e-magazine you will know I have been working on a series of articles for those who are gluten free as well as dairy free and sugar free. (Watch for gluten free/egg free in June) A couple of years ago a lady challeneged me to make some cookies for her daughter who is gluten/sugar/dairy free. These are really tasty and her daughter loved them. I had posted them on the old website and I thought I would post them here on the new one to coincide with the April article in OK in Health. (www.okinhealth.com) Enjoy!
As promised I finished the cookie recipes. Thanks to Dawn for the challenge! My family has been enjoying great cookies all week. I am posting these for everyone so you can see how a challenge can get me carried away. Looking forward to the next Challenge!
Sugar/Dairy-Free Apple Raisin Cookies
½ c unsweetened applesauce ¾ tsp baking soda
¼ c shortening 1½ tsp xanthan gum
¼ c honey ¼ tsp salt
1 egg 1 tsp cinnamon
½ c raisins ¼ tsp nutmeg
1½ c GF Baking Mix ¼ tsp allspice
In bowl of mixer beat together applesauce, shortening and honey until smooth. Add egg and beat until fluffy. Add Baking Mix, baking soda, xanthan, salt, cinnamon, nutmeg, and allspice. Beat until well combined. Add raisins and mix until evenly distributed. Drop cookies onto well sprayed or parchment lined baking sheet. Spread cookie dough into a 2” circle slightly flattened. Bake at 350° for 12 – 15 minutes until browned. Makes about 24-30 cookies. Store in the freezer. Pack frozen in lunch bag and they will be thawed by snack time.
Sugar/Dairy-Free Pumpkin Cookies
½ c oil 1 tsp baking soda
½ c date puree* 1 tsp cinnamon
2 eggs ½ tsp nutmeg
1 c mashed pumpkin ¼ tsp allspice
2 c GF Baking Mix ¼ tsp ginger
2 tsp xanthan ½ c raisins
1 tsp salt ½ c chopped walnuts
1 tsp baking powder
Beat together oil and date puree. Add eggs one at a time and beat until light and fluffy. Add pumpkin and beat. Combine Baking Mix, xanthan, salt, baking powder, baking soda, and spices. Add to mixer bowl and beat well. Add raisins and nuts and stir to combine. Drop dough onto well sprayed or parchment lined cookie sheet. Flatten slightly into 2” circles. Bake at 350° for 14 – 16 minutes until well browned. These freeze well and can be placed frozen in a lunch and will be thawed by snack time.
*For Date Puree – take a brick of pitted dates and cut into small cubes. Check for any stray pits and remove. Place in a small saucepan with just enough water to cover the dates. Bring to a boil and simmer for 10 – 15 minutes. Most of the liquid will be absorbed and the dates will be very soft. Mash well with the back of a spoon and measure into ½ c servings. Wrap and store in the fridge until needed. Bring to room temperature or warm gently in the microwave before using.
Sugar/Dairy-Free, Wheat-Free-Oatmeal Cookies
⅓ c oil 1 tsp baking soda
¼ c honey ½ tsp baking powder
1 egg ½ tsp cinnamon
1 tsp vanilla ¼ tsp nutmeg
½ c unsweetened applesauce ¼ tsp allspice
1c GF Baking Mix ½ c raisins
1c wheat-free oats* ½ c chopped nuts
1 tsp xanthan gum ½ c chocolate chips (opt)*
In bowl of mixer combine oil, honey, egg, and vanilla. Beat until light and bubbly. Add applesauce and beat. Add flour, oats, xanthan, baking powder and soda, ½ tsp salt, and spices. Mix to combine and then beat well. Add nuts and raisins and stir to mix. Batter will be soft. Spoon onto parchment lined or well sprayed baking sheets and shape into 2” circles. Bake at 350° for 12 -14 minutes until browned.
For Chocolate Chip – Omit spices, raisins and nuts
*If using Bob’s Red Mill or other large cut oats you may want to give the oats a few pulses in the food processor to make a “quick oats” type texture. It’s your choice.
Coffee and Spice Slice Cookie
2 Tbsp instant coffee or espresso powder
1 Tbsp hot water
½ c butter or marg
¼ c shortening
½ c brown sugar
2½ c GF Baking Mix
1 tsp baking powder
2 tsp xanthan gum
1 tsp ground cinnamon
¼ tsp salt
Combine coffee powder and water in a small bowl and stir until dissolved. Set aside. In bowl of mixer combine butter, shortening, and sugars. Beat well until smooth. Add egg and water mixture and beat until fluffy. Combine flour, xanthan, baking powder, salt and cinnamon. Add to mixer and beat until smooth and dough starts to pull away from the sides. Form dough into a ball. Divide into 3 equal portions. Roll each portion into a 7” log. Wrap and chill for 2 – 24 hours. Cut rolls into ⅜” slices. Place on well sprayed or parchment lined baking sheets. Sprinkle with Coffee Sugar. Bake at 375° for 8 – 10 minutes or until lightly browned. Cool on a wire rack. Dough rolls can be refrigerated or frozen and baked when needed. Thaw frozen dough before slicing.
Coffee Sugar – Combine ¼ c sugar with 1 tsp instant espresso or crushed instant coffee granules.
Raisin Pecan Cookies
These are a favourite around our house. The chewy raisins, the crunchy nuts and the hit of kosher salt are amazing! These can be made egg free as well. They will last in an airtight container on the counter without going dry for up to 10 days but I doubt you will let them sit there that long. Make a double batch and freeze half. Add a couple frozen cookies to a packed lunch and they will be thawed by snack time.
⅓ c oil 1c GF Baking Mix
1 egg *see note for egg free 1 tsp xanthan gum
1 tsp vanilla ¾ tsp kosher salt
¾ c brown sugar ¼ tsp baking soda
1½ Tbsp milk (any kind) 1 Tbsp ground flax
¾ c raisins ¾ c roughly chopped pecans
In bowl of mixer place oil, egg*, vanilla, brown sugar and milk. Beat until light and fluffy. Add flour, xanthan, salt, baking soda and flax. Beat until well combined and smooth. Add raisins and chopped nuts. Spoon onto parchment lined or well sprayed cookie sheet. Form into circles and flatten slightly. Bake in a 350° oven for 13 – 15 minutes. Cool completely before storing.
*Note: for egg free place 1 Tbsp ground flax and ¼ c water in a microwave safe dish. Cook on high for 30 - 45 seconds until mixture is gooey like egg white. Add to oil mixture in bowl and beat until fluffy. Continue with recipe as directed.
*For nut free: substitute mini chocolate chips for pecans.